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Items: 14

1.

Isolation and characterisation of antioxidative peptides from bromelain-hydrolysed brown rice protein by proteomic technique.

Selamassakul O, Laohakunjit N, Kerdchoechuen O, Yang L, Maier CS.

Process Biochem. 2018 Jul;70:179-187. doi: 10.1016/j.procbio.2018.03.024. Epub 2018 Mar 27.

2.

Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum.

Kaprasob R, Kerdchoechuen O, Laohakunjit N, Thumthanaruk B, Shetty K.

J Food Sci Technol. 2018 Oct;55(10):3979-3990. doi: 10.1007/s13197-018-3323-7. Epub 2018 Jul 7.

PMID:
30228396
3.

Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates.

Sonklin C, Laohakunjit N, Kerdchoechuen O.

PeerJ. 2018 Jul 27;6:e5337. doi: 10.7717/peerj.5337. eCollection 2018.

4.

Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain.

Sonklin C, Laohakunjit N, Kerdchoechuen O, Ratanakhanokchai K.

J Food Sci Technol. 2018 Jan;55(1):265-277. doi: 10.1007/s13197-017-2935-7. Epub 2017 Oct 23.

5.

Development of smart colourimetric starch-based indicator for liberated volatiles during durian ripeness.

Niponsak A, Laohakunjit N, Kerdchoechuen O, Wongsawadee P.

Food Res Int. 2016 Nov;89(Pt 1):365-372. doi: 10.1016/j.foodres.2016.08.038. Epub 2016 Aug 28.

PMID:
28460926
6.

Assessment of biochemical and immunomodulatory activity of sulphated polysaccharides from Ulva intestinalis.

Peasura N, Laohakunjit N, Kerdchoechuen O, Vongsawasdi P, Chao LK.

Int J Biol Macromol. 2016 Oct;91:269-77. doi: 10.1016/j.ijbiomac.2016.05.062. Epub 2016 May 17.

PMID:
27212215
7.

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases.

Selamassakul O, Laohakunjit N, Kerdchoechuen O, Ratanakhanokchai K.

Food Funct. 2016 Jun 15;7(6):2635-44. doi: 10.1039/c5fo01344e. Epub 2016 May 17.

PMID:
27186602
8.

Characteristics and antioxidant of Ulva intestinalis sulphated polysaccharides extracted with different solvents.

Peasura N, Laohakunjit N, Kerdchoechuen O, Wanlapa S.

Int J Biol Macromol. 2015 Nov;81:912-9. doi: 10.1016/j.ijbiomac.2015.09.030. Epub 2015 Sep 21.

PMID:
26400737
9.

Enhancement of phenolics, resveratrol and antioxidant activity by nitrogen enrichment in cell suspension culture of Vitis vinifera.

Sae-Lee N, Kerdchoechuen O, Laohakunjit N.

Molecules. 2014 Jun 11;19(6):7901-12. doi: 10.3390/molecules19067901.

10.

Characterization of cassava starch based foam blended with plant proteins, kraft fiber, and palm oil.

Kaisangsri N, Kerdchoechuen O, Laohakunjit N.

Carbohydr Polym. 2014 Sep 22;110:70-7. doi: 10.1016/j.carbpol.2014.03.067. Epub 2014 Apr 2.

PMID:
24906730
11.

Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.).

Laohakunjit N, Selamassakul O, Kerdchoechuen O.

Food Chem. 2014 Sep 1;158:162-70. doi: 10.1016/j.foodchem.2014.02.101. Epub 2014 Mar 1.

PMID:
24731327
12.

Present and potential applications of cellulases in agriculture, biotechnology, and bioenergy.

Phitsuwan P, Laohakunjit N, Kerdchoechuen O, Kyu KL, Ratanakhanokchai K.

Folia Microbiol (Praha). 2013 Mar;58(2):163-76. doi: 10.1007/s12223-012-0184-8. Epub 2012 Jul 26. Review.

PMID:
23011949
13.

Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain.

Sonklin C, Laohakunjit N, Kerdchoechuen O.

J Agric Food Chem. 2011 Aug 10;59(15):8475-83. doi: 10.1021/jf202006a. Epub 2011 Jul 15.

PMID:
21739999
14.

Antibacterial effect of five Zingiberaceae essential oils.

Norajit K, Laohakunjit N, Kerdchoechuen O.

Molecules. 2007 Aug 23;12(8):2047-60. Retraction in: McPhee D. Molecules. 2008;13(3):488-9.

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