Search Results - Meenune, Mutita

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  1. 1
    Changes in physiochemical quality and browning related enzyme activity of longkong fruit during four different weeks of on-tree maturation

    Changes in physiochemical quality and browning related enzyme activity of longkong fruit during four different weeks of on-tree maturation by Venkatachalam, Karthikeyan, Meenune, Mutita

    Published in Food chemistry
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  2. 2
    Perceived sensory quality of unpolished pigmented and milled white rice

    Perceived sensory quality of unpolished pigmented and milled white rice by Juemanee, Arunothai, Kijroongrojana, Kongkarn, Meenune, Mutita, Posri, Wilatsana

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  3. 3
    Impact of Clarification of Palm Sap and Processing Method on the Quality of Palm Sugar Syrup (Borassus Flabellifer Linn.)

    Impact of Clarification of Palm Sap and Processing Method on the Quality of Palm Sugar Syrup (Borassus Flabellifer Linn.) by Naknean, Phisut, Meenune, Mutita

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  4. 4
    Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels

    Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels by Saikaew, Kawinchaya, Lertrat, Kamol, Meenune, Mutita, Tangwongchai, Ratchada

    Published in Food chemistry
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  5. 5
    Exploring hotness and pungent odour thresholds among three groups of Thai chilli users

    Exploring hotness and pungent odour thresholds among three groups of Thai chilli users by Toontom, Nitchara, Meenune, Mutita, Aguiar, Luis Kluwe, Posri, Wilatsana

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  6. 6
    Influence of antioxidant information on consumer preference for a Thai chilli paste product

    Influence of antioxidant information on consumer preference for a Thai chilli paste product by Toontom, Nitchara, Meenune, Mutita, Posri, Wilatsana

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