| ลำดับ | รายละเอียดผลงาน | ||
|---|---|---|---|
| 1 | Antioxidant, anticancer, and cytotoxic effects of Thai traditional herbal preparations consumed as rejuvenators SASITORN CHUSRI : 50% THAMMARAT KAEWMANEE : 40%,PARIYAPHAT SINGTHONG : 10% (2015). CyTA – Journal of Food, 13(1), 40-48. | ||
| 2 | Functional and Antioxidative properties of Bambara groundnut
(Voandzeia subterranea) protein hydrolysates THAMMARAT KAEWMANEE : 50% (2015). na, 2015(22), 1584-1595. Quartile: Q2 | ||
| 3 | Effects of fish species on the characteristics of fish cracker THAMMARAT KAEWMANEE : 60% TAEWEE TONGDANG KARRILA : 20%,SOOTTAWAT BENJAKUL : 20% (2015). na, 2015(22), 2078-2087. Quartile: Q2 | ||
| 4 | Functional and antioxidative properties of Bambara groundnut (Voandzeia subterranea) protein hydrolysates PUNNANEE SUMPAVAPOL : 25% SOOTTAWAT BENJAKUL : 25%,THAMMARAT KAEWMANEE : 30%,LEENA NGAFA : 20% (2015). International Food Research Journal, 22(4), 1584-1595. Quartile: Q4 | ||
| รวม 4 รายการ | |||
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