المؤلفون: Khotchai, Walailak, Therdthai, Nantawan, Ritthiruangdej, Pitiporn

المساهمون: National Research Council of Thailand

المصدر: Journal of Agriculture and Food Research ; volume 19, page 101588 ; ISSN 2666-1543

الاتاحة: https://doi.org/10.1016/j.jafr.2024.101588
https://api.elsevier.com/content/article/PII:S2666154324006252?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2666154324006252?httpAccept=text/plain

المؤلفون: Hiranpradith, Vimolpa, Therdthai, Nantawan, Soontrunnarudrungsri, Aussama, Rungsuriyawiboon, Oumaporn

المصدر: Foods; Jan2025, Vol. 14 Issue 2, p291, 19p

المؤلفون: TingChen, Chang, Therdthai, Nantawan, Soontrunnarudrungsri, Aussama

المصدر: Applied Science and Engineering Progress; Vol 16, No 4 (Oct.–Dec. 2023); Article 6705 ; 2673-0421 ; 2672-9156

مصطلحات موضوعية: Soup, Viscosity, Consumer, Sensory, Saltiness perception

وصف الملف: application/pdf

Relation: http://www.ojs.kmutnb.ac.th/index.php/ijst/article/view/6705/pdf_420; http://www.ojs.kmutnb.ac.th/index.php/ijst/article/view/6705

الاتاحة: http://www.ojs.kmutnb.ac.th/index.php/ijst/article/view/6705
https://doi.org/10.14416/j.asep.2023.02.002

المؤلفون: Srikanlaya, Chonnikarn, Therdthai, Nantawan

المصدر: Foods; Sep2024, Vol. 13 Issue 17, p2697, 15p

مصطلحات موضوعية: ESSENTIAL amino acids, SOY proteins, GLUTEN, MICROWAVE heating, ANIMAL welfare

المؤلفون: Therdthai, Nantawan.

المصدر: View thesis.

مصطلحات موضوعية: University of Western Sydney (2001) Food processing machinery industry Machine design Bakery equipment and supplies industry Breadmaking.

الاتاحة: http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040428.131506/index.html

المؤلفون: Therdthai, Nantawan, University of Western Sydney, College of Science, Technology and Environment, School of Science, Food and Horticulture

مصطلحات موضوعية: industrial oven, breadmaking, machine design, commercial oven

الاتاحة: http://handle.uws.edu.au:8081/1959.7/545

المؤلفون: Chin, Lyda, Therdthai, Nantawan, Ratphitagsanti, Wannasawat

المساهمون: Kasetsart University Research and Development Institute

المصدر: Applied Food Research ; volume 2, issue 1, page 100079 ; ISSN 2772-5022

الاتاحة: http://dx.doi.org/10.1016/j.afres.2022.100079
https://api.elsevier.com/content/article/PII:S2772502222000397?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S2772502222000397?httpAccept=text/plain

المؤلفون: Aghajanzadeh, Sara, Albayram Tiryaki, Canan, Alehosseini, Elham, Aliabbasi, Neda, Baldino, Noemi, Cekmecelioglu, Deniz, de Cindio, Bruno, Emam-Djomeh, Zahra, Esin, Ali, Esnoz-Nicuesa, Arturo, Gabriele, Domenico, Giannakourou, Maria C., Gogou, Eleni, Iguaz-Gaínza, Asunción, Mahdi, Seid, López-Gómez, Antonio, Lupi, Francesca Romana, Malekjani, Narjes, Mandala, I.G., Martínez-Hernández, Ginés Benito, Mohammadi, Zahra, Nuñez, Helena, Protonotariou, S.V., Ramaswamy, Hosahalli S., Ramírez, Cristian, Ranjbar Nedamani, Azadeh, Simpson, Ricardo, Taoukis, Petros S., Therdthai, Nantawan, Turhan, Mahir, Vatankhah, Hamed, Ziaiifar, Aman Mohammad

المصدر: Engineering Principles of Unit Operations in Food Processing ; page xiii-xiv

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-818473-8.09991-6
https://api.elsevier.com/content/article/PII:B9780128184738099916?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128184738099916?httpAccept=text/plain

المؤلفون: Suksangpanomrung, Patcharanun, Ritthiruangdej, Pitiporn, Hiriotappa, Arisara, Therdthai, Nantawan

المصدر: Journal of Food Composition and Analysis ; volume 128, page 106009 ; ISSN 0889-1575

الاتاحة: http://dx.doi.org/10.1016/j.jfca.2024.106009
https://api.elsevier.com/content/article/PII:S0889157524000437?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0889157524000437?httpAccept=text/plain

المؤلفون: Abadias, Maribel, Abdel-Hay, Madiha Mohamed, Aga, Mohsin Bashir, Aguiló-Aguayo, Ingrid, Amin, Tawheed, Arballo, Javier R., Baeghbali, Vahid, Barón, Ricardo Durán, Barua, Sreejani, Bashir, Iqra, Bashir, Khalid, Bashir, Omar, Bhat, Shakeel Ahmad, Campañone, Laura A., Chakraborty, Runu, Chaparro, José Reyes, Dar, Aamir Hussain, Fayaz, Ufaq, Gani, Gousia, Goñi, Sandro M., Hedayati, Sara, Hernández, Israel, Jabeen, Abida, Jafari, Seid Mahdi, Jan, Bisma, Jan, Nusrat, Jassal, Dilpreet Kaur, Joardder, Mohammad U.H., Kamble, Dinkar B., Khan, Shafat Ahmad, Lespinard, Alejandro R., Majid, Ishrat, Mariadon Shanlang Pathaw, P., Mascheroni, Rodolfo H., Mercatante, María M., Mukhim, C., Ortiz, Jordi, Prieto-Santiago, Virginia, Ramaswamy, Hosahalli S., Rani, Savita, Rizvi, Qurat -ul-Eain- Hyder, Rodríguez-Roque, María Janeth, Roy, Sayanti, Shahriar, Md Fahim, Shams, Rafeeya, Singh, Harsimar, Srivastav, Prem Prakash, Swer, Tanya Luva, Therdthai, Nantawan, Vatankhah, Hamed

المصدر: Emerging Thermal Processes in the Food Industry ; page ix-xii ; ISBN 9780128221075

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-822107-5.01002-3
https://api.elsevier.com/content/article/PII:B9780128221075010023?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128221075010023?httpAccept=text/plain

المؤلفون: Therdthai, Nantawan

المصدر: Emerging Thermal Processes in the Food Industry ; page 313-342 ; ISBN 9780128221075

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-822107-5.00007-6
https://api.elsevier.com/content/article/PII:B9780128221075000076?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128221075000076?httpAccept=text/plain

المؤلفون: Therdthai, Nantawan

المصدر: High-Temperature Processing of Food Products ; page 131-150 ; ISBN 9780128186183

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-818618-3.00007-0
https://api.elsevier.com/content/article/PII:B9780128186183000070?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128186183000070?httpAccept=text/plain

المؤلفون: Altay, Özgül, Amin, Tawheed, Ansarifar, Elham, Baeghbali, Vahid, Baldino, Noemi, Bashir, Omar, Bizymis, Angelos-Panagiotis, Das, Pranjal P., Duarah, Prangan, Frakolaki, Georgia, Gabriele, Domenico, Gani, Gousia, Giannou, Virginia, Hedayati, Sara, İlter, Işıl, Islam, Md. Kaviul, Jabeen, Abida, Jafari, Seid Mahdi, Jan, Nusrat, Joardder, Mohammad U.H., Kaymak Ertekin, Figen, Kekes, Tryfon, Köprüalan, Özgün, Lee, Chi-Ching, Lupi, Francesca Romana, Mukhtar, Taha, Neio Demirci, Marin, Purkait, Mihir K., Therdthai, Nantawan, Tzia, Constantina, Wani, Nazrana Rafique

المصدر: High-Temperature Processing of Food Products ; page ix-xi ; ISBN 9780128186183

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-818618-3.09991-2
https://api.elsevier.com/content/article/PII:B9780128186183099912?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128186183099912?httpAccept=text/plain

المؤلفون: Therdthai, Nantawan, Jafari, Seid Mahdi

المصدر: Non-thermal Food Processing Operations ; page 1-14 ; ISBN 9780128187173

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-818717-3.00012-3
https://api.elsevier.com/content/article/PII:B9780128187173000123?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128187173000123?httpAccept=text/plain

المؤلفون: Akdemie Evrendilek, Gulsun, Bucciol, Fabio, Capanoglu, Esra, Cravotto, Giancarlo, Cruz, Adriano G., Cullen, Patrick J., Delorme, Mariana M., Duarte, Maria Carmela K.H., Durek, Julia, Esatbeyoglu, Tuba, Esmerino, Erick A., Jafari, Seid Mahdi, Lamberti, Lorenzo, López, Mercedes, Mársico, Eliana T., Naidu, Madeneni Madhava, Ojha, Shikha, Oliveira, Márcia, Otero, Laura, Ozkan, Gulay, Pimentel, Tatiana C., Prieto, Miguel, Ramos, Gustavo Luis P.A., Rastogi, Navin Kumar, Razola-Díaz, María del Carmen, Rocculi, Pietro, Rocha, Ramon S., Scally, Laurence, Schlüter, Oliver K., Silva, Filipa Vinagre Marques, Silva, Márcia Cristina, Srinivasa, Uma Maheshwari, Sruthi, Puzhakkal, Subasi, Busra Gultekin, Sulaiman, Alifdalino, İbanoğlu, Şenol, Therdthai, Nantawan, Álvarez-Ordoñez, Avelino, Tylewicz, Urszula, Verardo, Vito, Zambelli, Rafael Audino

المصدر: Non-thermal Food Processing Operations ; page xi-xiv ; ISBN 9780128187173

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-818717-3.01002-7
https://api.elsevier.com/content/article/PII:B9780128187173010027?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128187173010027?httpAccept=text/plain

المؤلفون: Zhou, Weibiao, Therdthai, Nantawan

المصدر: Computational Fluid Dynamics in Food Processing ; page 193-224 ; ISBN 9781351263481

الاتاحة: http://dx.doi.org/10.1201/9781351263481-9

المؤلفون: Therdthai, Nantawan

المصدر: Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition ; Advances in Food and Nutrition Research ; page 283-327 ; ISSN 1043-4526 ; ISBN 9780323855570

الاتاحة: http://dx.doi.org/10.1016/bs.afnr.2021.11.004
https://api.elsevier.com/content/article/PII:S1043452621000875?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S1043452621000875?httpAccept=text/plain

المؤلفون: Srikanlaya, Chonnikarn, Therdthai, Nantawan, Ritthiruangdej, Pitiporn, Zhou, Weibiao

المساهمون: Thailand Research Fund

المصدر: International Journal of Food Science & Technology ; volume 53, issue 7, page 1760-1770 ; ISSN 0950-5423 1365-2621

الاتاحة: https://doi.org/10.1111/ijfs.13761
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fijfs.13761
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13761/fullpdf

المؤلفون: Piyawanitpong, Chinnatat, Therdthai, Nantawan, Ratphitagsanti, Wannasawat

المصدر: Journal of food quality, 2018:8496723

Relation: https://repository.publisso.de/resource/frl:6414749; https://doi.org/10.1155/2018/8496723

الاتاحة: https://repository.publisso.de/resource/frl:6414749
https://doi.org/10.1155/2018/8496723

المؤلفون: Khotchai, Walailak, Therdthai, Nantawan, Soontrunnarudrungsri, Aussama

المصدر: Sustainability (2071-1050); Aug2023, Vol. 15 Issue 16, p12395, 15p