Factors influencing dietary supplement consumption: A case study in Chiang Mai, Thailand by Wiwat Wangcharoen

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Preference direction study of Job’s-tears ice cream by Wiwat Wangcharoen

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Development of Job’s-tears ice cream recipe by Wiwat Wangcharoen

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Effect of heat treatment on the antioxidant capacity of garlic by Wiwat Wangcharoen

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Development of ginger-flavoured soya milk ice cream : Comparison of data analysis methods by Wiwat Wangcharoen

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Development of dried chewy longan arils by Wiwat Wangcharoen

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Antioxidant activity changes during hot-air drying of Moringa oleifera leaves by Wiwat Wangcharoen

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Effect of temperature on sucrose penetration and browning reactions in longan aril during osmotic dehydration by Wiwat Wangcharoen

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Development of Job’s tears ice cream recipes with carrot juice and pumpkin paste by Wiwat Wangcharoen

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Antioxidant capacity and phenolic content of some Thai culinary plants by Wiwat Wangcharoen

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Antioxidant capacity and phenolic content of holy basil by Wiwat Wangcharoen, Wallaya Morasuk

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Formula optimization for garlic and pepper-flavoured puffed snacks by Brian H. Wilkinson, Wiwat Wangcharoen, Tipvanna Ngarmsak

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Effect of Pretreatment Processes on Biogenic Amines Content and Some Bioactive Compounds in <i>Hericium erinaceus</i> Extract by Netnapa Makhamrueang, Sasithorn Sirilun, Jakkapan Sirithunyalug, Wantida Chaiyana, Wiwat Wangcharoen, Sartjin Peerajan, Chaiyavat Chaiyasut

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<i>Lactobacillus plantarum</i> SK15 as a Starter Culture for Prevention of Biogenic Amine Accumulation in Fermented Beverage Containing <i>Hericium erinaceus</i> Mushroom by Netnapa Makhamrueang, Sasithorn Sirilun, Jakkapan Sirithunyalug, Wantida Chaiyana, Wiwat Wangcharoen, Sartjin Peerajan, Chaiyavat Chaiyasut

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