Microbial Diversity and Changes during Karanda Juice Kefir Fermentation
IJC-FOODSEC, Thailand Science Park, Pathum Thani, Thailand
Nazmi Waesoh
The Effect of Fermentation Duration on the In Vitro Antioxidant Activities and Total Phenolic Compound Properties of Fermented Sweet Black Rice (Oryza sativa L.)
IJC-FOODSEC, Thailand Science Park, Pathum Thani, Thailand
The Occurrence of Six Regulated Mycotoxins in Different Rice Varieties and Processing Types from Thailand and Cambodia
IJC-FOODSEC, Thailand Science Park, Pathum Thani, Thailand
Assoc. Prof. Tantawan Pirak
RESEARCHER PROFILE Organization Kasetsart University (KU), Thailand Expertise and research interest Functional ingredients Natural extracts Bioactive peptide Functional peptide Protein hydrolysate
Wunnakorn Chaipreecha
RESEARCHER PROFILE Organization Thammasat University (TU), Thailand Expertise and research interest Food microbiology Fermented food Probiotics
Ramon Akkharapreechanont
RESEARCHER PROFILE Organization Thammasat University (TU), Thailand Expertise and research interest Food microbiology Fermented food Microbial diversity
Kerkpon Rattanapoom
RESEARCHER PROFILE Organization Thammasat University (TU), Thailand Expertise and research interest Bioinformatics Statistics Data science Machine learning
Natnicha Charoenwong
RESEARCHER PROFILE Organization Thammasat University (TU), Thailand Expertise and research interest Mycotoxins Metabolomics Functional foods Food science and technology
Dr. Chanita Boonkanon
RESEARCHER PROFILE Organization Thammasat University (TU), Thailand Expertise and research interest Antimicrobial Residues Analytical Chemistry Instrumentation Environmental Management Nanomaterials Pollutant Detection and Removal
IJC-FOODSEC team welcomed researchers from PTT Oil and Retail Business Public Company Limited (OR)
IJC-FOODSEC, Thailand Science Park, Pathum Thani, Thailand