Search Results - Charoenprasert, Suthawan

  • Showing 1 - 6 results of 6
Refine Results
  1. 1
    Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)

    Factors Influencing Phenolic Compounds in Table Olives (Olea europaea) by Charoenprasert, Suthawan, Mitchell, Alyson

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Influence of California-Style Black Ripe Olive Processing on the Formation of Acrylamide

    Influence of California-Style Black Ripe Olive Processing on the Formation of Acrylamide by Charoenprasert, Suthawan, Mitchell, Alyson

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Effect of Organic and Conventional Cropping Systems on Ascorbic Acid, Vitamin C, Flavonoids, Nitrate, and Oxalate in 27 Varieties of Spinach (Spinacia oleracea L.)

    Effect of Organic and Conventional Cropping Systems on Ascorbic Acid, Vitamin C, Flavonoids, Nitrate, and Oxalate in 27 Varieties of Spinach (Spinacia oleracea L.) by Koh, Eunmi, Charoenprasert, Suthawan, Mitchell, Alyson E

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage

    Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage by Koh, Eunmi, Charoenprasert, Suthawan, Mitchell, Alyson E

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)

    Factors Influencing Phenolic Compounds in Table Olives (Olea europaea) by CHAROENPRASERT, Suthawan, MITCHELL, Alyson

    Get full text
    Article
    Save to List
    Saved in:
  6. 6
    The Influence of pH and Sodium Hydroxide Exposure Time on Glucosamine and Acrylamide Levels in California‐Style Black Ripe Olives

    The Influence of pH and Sodium Hydroxide Exposure Time on Glucosamine and Acrylamide Levels in California‐Style Black Ripe Olives by Charoenprasert, Suthawan, Zweigenbaum, Jerry A., Zhang, Gong, Mitchell, Alyson E.

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: