| Effect of conventional and microwave cooking conditions on quality and antioxidant activity of Chinese kale (Brassica alboglabra) L Chin, N Therdthai, W Ratphitagsanti Applied Food Research 2 (1), 100079, 2022 | 16 | 2022 |
| Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.) L Chin, N Therdthai, W Ratphitagsanti Journal of Food Quality 2020 (1), 4350274, 2020 | 16 | 2020 |
| Effect of ripening stage of banana and drying methods on properties of flour for mixed banana powder drink L Chin, N Therdthai Food and Applied Bioscience Journal 6 (Special), 262–277-262–277, 2018 | 2 | 2018 |
| Predictive models for estimating the sugar content and organic acids in processed mangoes based on the initial content L Chin, A Servent, S Hor, H Mith, C Bugaud International Journal of Food Science and Technology 59 (12), 9547-9558, 2024 | | 2024 |
| Development of spicy sweet chili sauce LC Molika Yin, Soukim Heng, Saravdy Rem Techno-Science Research Journal 9 (1), 48-54, 2021 | | 2021 |
| Effect of Microwave Cooking on the Quality of Riceberry rice and Vegetables L CHIN, N Therdthai Kasetsart University, 2021 | | 2021 |
Nantawan TherdthaiDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, Thailand在 ku.ac.th 的电子邮件经过验证
Nantawan TherdthaiDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, Thailand在 ku.ac.th 的电子邮件经过验证
Molika YinInstitut de Technologie du Cambodge在 itc.edu.kh 的电子邮件经过验证