Search Results - Roidoung, S.

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  1. 1
    Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat

    Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat by Siddiq, M., Roidoung, S., Sogi, D.S., Dolan, K.D.

    Published in Food chemistry
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  2. 2
    Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

    Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment by Sogi, D. S., Siddiq, M., Roidoung, S., Dolan, K. D.

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  3. 3
    Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice

    Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice by Roidoung, Sunisa, Dolan, Kirk D., Siddiq, Muhammad

    Published in Food chemistry
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  4. 4
    Development of heat sealable film from tapioca and potato starch for application in edible packaging

    Development of heat sealable film from tapioca and potato starch for application in edible packaging by Roidoung, Sunisa, Sonyiam, Suttikan, Fugthong, Sanpichuda

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  5. 5
    Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage

    Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage by Roidoung, Sunisa, Dolan, Kirk D., Siddiq, Muhammad

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