المؤلفون: Srinual Jantathai, Bussagon Thongbai, Duljira Sukboonyasatit, Saranya Tunakeaw, Nappaporn Wannarot

المصدر: Science Technology and Engineering Journal (STEJ), Vol 8, Iss 1, Pp 61-73 (2022)

مصطلحات موضوعية: chinese sausage, meat product, natural antioxidant, bht, peroxide value, Science

وصف الملف: electronic resource

Relation: https://ph02.tci-thaijo.org/index.php/stej/article/view/245974/167515; https://doaj.org/toc/2697-6110; https://doaj.org/toc/2697-6072

URL الوصول: https://doaj.org/article/6006589152ee409d9006f3b342036c1d

المؤلفون: Lifeng Yang, Onanong Phuseerit, Sirithon Siriamornpun, Srinual jantathai, Li Hua

المصدر: Science Technology and Engineering Journal (STEJ), Vol 6, Iss 1, Pp 22-35 (2020)

مصطلحات موضوعية: thai vegetables, aquicolous, algae, terricolous, Science

وصف الملف: electronic resource

Relation: https://stej.msu.ac.th/wp-content/uploads/2020/06/JOURNAL-STEJ6-1-22-36.pdf; https://doaj.org/toc/2697-6110; https://doaj.org/toc/2697-6072

URL الوصول: https://doaj.org/article/b811e49601ff4896a8ac29cd3a5ef640

المؤلفون: Dürrschmid, Klaus, Wendelin, Martin, Bauer, Andrea, Buchinger, Elisabeth, Danner, Lukas, Vu, Hang Thi Minh, Hörmann-Wallner, Marlies, Srinual Jantathai, Julius, Nina, Matullat, Imke, Majchrzak, Dorota, Siegmund, Barbara, Han-Seok Seo, Spangl, Bernhard

الاتاحة: https://dx.doi.org/10.13140/rg.2.2.27668.78723
https://rgdoi.net/10.13140/RG.2.2.27668.78723

المؤلفون: Martin Wendelin, Andrea Bauer, Elisabeth Buchinger, Lukas Danner, Eva Derndorfer, Vu Thi Minh Hang, Helene Hopfer, Marlies Wallner, Srinual Jantathai, Nina Julius, Imke Matullat, Dorota Majchrzak, Barbara Siegmund, Han-Seok Seo, Bernhard Spangl, Klaus Duerrschmid

المصدر: Food Quality and Preference. 106:104810

مصطلحات موضوعية: Nutrition and Dietetics, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::bd315ae82ff4408f1b99b00846093057
https://doi.org/10.1016/j.foodqual.2023.104810

المؤلفون: Srinual Jantathai, Sirithon Siriamornpun, Kriangsak Banlue, Sudathip Inchuen, Wasan Duangkhamchan

المصدر: Akademik Gıda. :222-232

مصطلحات موضوعية: Traditional medicine, General Medicine, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::35e0f4738710b22601506364f8649220
https://doi.org/10.24323/akademik-gida.345252

المؤلفون: Amornrat Mukprasirt, Manatchaya Sungsri-in, Srinual Jantathai, Klaus Duerrschmid

المصدر: Food Research International. 64:65-73

مصطلحات موضوعية: Taste, Consumer demand, media_common.quotation_subject, Sensory system, Sweetness, Preference, Taste intensity, Colored, Perception, Food science, Psychology, Social psychology, Food Science, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8083416cb34ef677d4b91c12224bb8d3
https://doi.org/10.1016/j.foodres.2014.06.007

المؤلفون: Klaus Dürrschmid, Srinual Jantathai, Max Joechl, Lukas Danner

المصدر: Food Research International. 54:1621-1626

مصطلحات موضوعية: genetic structures, business.industry, Color blind, Food color, Food products, Fixation (visual), Food choice, Eye tracking, Computer vision, Artificial intelligence, business, Psychology, Food Science, Cognitive psychology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7b0b0114605f9a7eab0cb03cd9b74d9f
https://doi.org/10.1016/j.foodres.2013.09.050

المؤلفون: Srinual Jantathai, Gerhard Schleining, Pimchada Itthivadhanapong

مصطلحات موضوعية: Thixotropy, Guar, 04 agricultural and veterinary sciences, Raw material, Apparent viscosity, Rice flour, 040401 food science, Carrageenan, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Gluten free, Original Article, Food science, Quality characteristics, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a445f58381901176286d7324358948d
https://europepmc.org/articles/PMC4951426/