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NATIONAL FOOD RESEARCH INSTITUTE | 論文
- Heat Denaturation and Emulsifying Properties of Plasma Protein
- Formation and Hydrolysis of Maltohexaose by an Extracellular Exo-maltohexaohydrolase
- Bacterial Contamination of Soybean Curd (Tofu) Sold in Thailand
- Partial Hydrolysis of Sweet-potato Starch with β-Amylase
- Subunit Structure of Glucose Isomerase from Streptomyces griseofuscus, S-41
- Properties of a Trypsin Inhibitor from Jobs-tears (Coix lacryma-jobi L. var. Ma-yuen Stapf)
- Evaluation of a Method to Quantify Quercetin Aglycone in Onion (Allium cepa) by Single- and Multi-laboratory Validation Studies
- Role of Cobalt in Stabilizing the Molecular Structure of Glucose Isomerase from Streptomyces griseofuscus S-41
- Different magnesium uptake and transport activity along the rice root axis revealed by ^Mg tracer experiments(Plant nutrition)
- Physicochemical Characterization of N-Acetylmuramidase from Streptomyces rutgersensis H-46
- Purification and Characterization of the Lytic Enzyme Produced by Streptomyces rutgersensis H-46
- Properties of N-Acetylmuramidase from Streptomyces rutgersensis H-46
- Application of a Damped Oscillation Rheometer to Observe Sol-Gel Transition in a Food System.
- Comparison of Rice (Oryza sativa L.) Seed Proteins from Several Varieties
- Cassava Seed Protein of Five Thai Lines
- Photosynthetic Activity in the Developing Cotyledon of Soybean Seeds
- Formation of Antibacterial Factor by Heating System Containing Nitrite and Tryptone
- The Light-produced Volatile Components of Green Tea
- Effects of Nitrogenous Fertilizers on the Chemical Composition of CTC Black Tea
- Microbial Control of Fresh Produce using Electrolyzed Water