Paper – Science

Paper – Science

Science - Food Technology

  1. Role of solids composition on Alpha-relaxation behavior, molecules structure and stability of spray dried xanthones encapsulation systems around glass transition
  2. Food Innovation Asia Conference 2015 Innovative ASEAN Food Research towards the World
  3. Screening and Morphology Characterization of Thermophilic and Halophilic Bacteria from Low Sodium Fish Sauce
  4. Influence of Biopolymer Types and Contents on Stickiness Behavior of Tamarind Paste
  5. Study on Types and Contents of Biopolymers for Encapsulation and Diffusivity Coefficient of Mangosteen Pericarp Extract
  6. Abstract Flavor Quality Improvement of Hom Nin Brown Rice Yoghurt
  7. Abstract Effect of Moisture Content and Heating Time on Physicochemical Properties
  8. Abstract Study on edible film production from Chinese water chestnuts starch
  9. Utilization of Maltitol and Sucralose in Low-Calories Butter Cookies Production
  10. Effect of Moisture Content and Heating Time on Physicochemical Properties (Full)
  11. Flavor Quality Improvement of Hom Nin Brown Rice Yoghurt (Full)
  12. Study on edible film production from Chinese water chestnuts starch (Full)
  13. Utilization of Maltitol and Sucralose in Low Calories Butter Cookies Production
  14. Nutritional and Toxicological Aspects of the chemical changes of food components and nutrients during drying
  15. Study on the reduction of mistakes from the master preparation and use of the master
  16. Study on the causes of the scratch on fish cans with color printing during process of sardine production
  17. Solution of under and over filling-level problem of drinking yoghurt
  18. Improvement of process verification for production quality assurance to reduce quality problem of Coconut Mi
  19. Efficiency of new coating on rustproof ability at side seam area of three-piece can
  20. Effect of Gause down on mechanical properties of three piece can
  21. Coconut Juice With Aloevera Pulp
  22. Application of sensory evaluation for quality control of coconut water products
  23. A Study on shelf-life storage of drinking yoghurt and yoghurt
  24. Study on Types and Contents of Biopolymers for Encapsulation and Diffusivity Coefficient of Mangosteen Pericarp Extract
  25. Influence of Biopolymer Types and Contents on Stickiness Behavior of Tamarind Paste
  26. Screening and Morphology Characterization of Thermophilic and Halophilic Bacteria from Low Sodium Fish Sauce
  27. Food Innovation Asia Conference 2015 “Innovative ASEAN Food Research towards the World”

  • Effect of Ozone on the Postharvest Quality of Mango CV. Kiew Savoey
  • Compairison of Aroma Character lmpact Volatiles of thummong Leaves (Litea petiolata Hook. f.X),Mangdana Water Beetle (Lethocerus indicus), and a commercial Product as Flavoring Agents in thai Traditional Cooking
  • Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice
  • Effects of KCL Substitution Level And Spray Drying Conditions On Morphology and Saltiness Intensity of KCL Substituted Salt Particles
  • Effect of Drying Processes on Physicochemical Properties of Low Fat Non-Dairy Cream Powder from Rice Flour

Science - Physics


  • Development of test of static coefficient of friction
  • Application of the Electromagnetic Gun for Projectile Motion Testing
  • Study of Abnormal Exess Heat from Nickel and Lithium Aluminum Hydride Mixture
  • Effect of Solvent Polarity on Antioxidant Capacity of Extracts from Gonocaryum lobbianum, Caesalpinia decapetala and Mimusops elengi Leaves
  • The study of learning achievement in physics on sound and hearing of the first year nursing students, Siam

Science - Math

The study of relationship between high school grade point averages and academic achievement of the first year nursing students, Siam University

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Abstract

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