Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion by Wei Qin, Sunantha Ketnawa

Get full text

Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder by Sunantha Ketnawa, Saroat Rawdkuen

Get full text

Effect of digestive enzymes and pH on variation of bioavailability of green tea during simulated in vitro gastrointestinal digestion by Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa

Get full text

Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion by Yidi Cai, Wei Qin, Sunantha Ketnawa, Yukiharu Ogawa

Get full text

Mushroom-based Northern Thai style sausages: Physico-chemical, nutritional profile and in vitro digestibility by Md. Anisur Rahman Mazumder, Metinee Sangsomboon, Sunantha Ketnawa, Saroat Rawdkuen

Get full text

Effect of mild heat-moisture treatment for harvested raw paddy rice on physicochemical properties and in vitro starch digestibility of cooked rice by Sukanya Thuengtung, Sunantha Ketnawa, Yichen Ding, Yidi Cai, Yukiharu Ogawa

Get full text

Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein by Ampaka Mafu, Sunantha Ketnawa, Suphat Phongthai, Regine Schönlechner, Saroat Rawdkuen

Get full text

Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas by Md. Anisur Rahman Mazumder, Naphat Sujintonniti, Pranchalee Chaum, Sunantha Ketnawa, Saroat Rawdkuen

Get full text

Simulated In Vitro Digestive Characteristics of Raw Yam Tubers in Japanese Diet: Changes in Protein Profile, Starch Digestibility, Antioxidant Capacity and Microstructure by Chuang Zhang, Sunantha Ketnawa, Sukanya Thuengtung, Yidi Cai, Wei Qin, Yukiharu Ogawa

Get full text

Influence of Commercial Protease and Drying Process on Antioxidant and Physicochemical Properties of Chicken Breast Protein Hydrolysates by Phatthawin Setthaya, Sanchai Jaturasitha, Sunantha Ketnawa, Thanongsak Chaiyaso, Kenji Sato, Rawiwan Wongpoomchai

Get full text

Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties by Md. Anisur Rahman Mazumder, Shanipa Sukchot, Piyawan Phonphimai, Sunantha Ketnawa, Manat Chaijan, Lutz Grossmann, Saroat Rawdkuen

Get full text