1. Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. (3rd August 2017) Authors: Promsakha na Sakon Nakhon, Phanlert; Jangchud, Kamolwan; Jangchud, Anuvat; Prinyawiwatkul, Witoon Journal: International journal of food science & technology Issue: Volume 52:Number 11(2017) Page Start: 2436 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Extraction and characterisation of Riceberry bran protein hydrolysate using enzymatic hydrolysis. (11th November 2015) Authors: Thamnarathip, Parichart; Jangchud, Kamolwan; Jangchud, Anuvat; Nitisinprasert, Sunee; Tadakittisarn, Sukuntaros; Vardhanabhuti, Bongkosh Journal: International journal of food science & technology Issue: Volume 51:Number 1(2016) Page Start: 194 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method. (March 2018) Authors: Sukkhown, Pattraporn; Jangchud, Kamolwan; Lorjaroenphon, Yaowapa; Pirak, Tantawan Journal: Food hydrocolloids Issue: Volume 76(2018) Page Start: 103 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Functional properties of protein hydrolysates from Riceberry rice bran. (16th February 2016) Authors: Thamnarathip, Parichart; Jangchud, Kamolwan; Jangchud, Anuvat; Vardhanabhuti, Bongkosh Journal: International journal of food science & technology Issue: Volume 51:Number 5(2016) Page Start: 1110 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents. Issue 9 (26th June 2019) Authors: Tepsongkroh, Benjarat; Jangchud, Kamolwan; Jangchud, Anuvat; Charunuch, Chulaluck; Prinyawiwatkul, Witoon Journal: Journal of food processing and preservation Issue: Volume 43:Issue 9(2019) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity. (May 2016) Authors: Thamnarathip, Parichart; Jangchud, Kamolwan; Nitisinprasert, Sunee; Vardhanabhuti, Bongkosh Journal: Journal of cereal science Issue: Volume 69(2016) Page Start: 329 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity. (May 2016) Authors: Thamnarathip, Parichart; Jangchud, Kamolwan; Nitisinprasert, Sunee; Vardhanabhuti, Bongkosh Journal: Journal of cereal science Issue: Volume 69(2016) Page Start: 329 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Novel peptides from dried squid head by‐products obtained from snack process. (25th May 2021) Authors: Sukkhown, Pattraporn; Pirak, Tantawan; Jangchud, Kamolwan; Prinyawiwatkul, Witoon Journal: International journal of food science & technology Issue: Volume 56:Number 11(2021) Page Start: 5506 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage. Issue 2 (18th January 2013) Authors: Nongtaodum, Sinee; Jangchud, Anuvat; Jangchud, Kamolwan; Dhamvithee, Pisit; No, Hong Kyoon; Prinyawiwatkul, Witoon Journal: Journal of food science Issue: Volume 78:Issue 2(2013) Page Start: S329 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Physicochemical properties of rice flour as affected by alkaline soaking and washing treatments. (20th November 2020) Authors: Pedcharat, Kasarin; Jangchud, Kamolwan; Prinyawiwatkul, Witoon Journal: International journal of food science & technology Issue: Volume 56:Number 5(2021) Page Start: 2539 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗