Kerdchoechuen O - Search Results

1

Antibacterial effect of five Zingiberaceae essential oils.

Norajit K, Laohakunjit N, Kerdchoechuen O. Norajit K, et al. Among authors: kerdchoechuen o. Molecules. 2007 Aug 23;12(8):2047-60. doi: 10.3390/12082047. Molecules. 2007. PMID: 17960105 Free PMC article. Retracted.

2

Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain.

Sonklin C, Laohakunjit N, Kerdchoechuen O. Sonklin C, et al. Among authors: kerdchoechuen o. J Agric Food Chem. 2011 Aug 10;59(15):8475-83. doi: 10.1021/jf202006a. Epub 2011 Jul 15. J Agric Food Chem. 2011. PMID: 21739999

3

Enhancement of phenolics, resveratrol and antioxidant activity by nitrogen enrichment in cell suspension culture of Vitis vinifera.

Sae-Lee N, Kerdchoechuen O, Laohakunjit N. Sae-Lee N, et al. Among authors: kerdchoechuen o. Molecules. 2014 Jun 11;19(6):7901-12. doi: 10.3390/molecules19067901. Molecules. 2014. PMID: 24962393 Free PMC article.

4

Characteristics and antioxidant of Ulva intestinalis sulphated polysaccharides extracted with different solvents.

Peasura N, Laohakunjit N, Kerdchoechuen O, Wanlapa S. Peasura N, et al. Among authors: kerdchoechuen o. Int J Biol Macromol. 2015 Nov;81:912-9. doi: 10.1016/j.ijbiomac.2015.09.030. Epub 2015 Sep 21. Int J Biol Macromol. 2015. PMID: 26400737

5

Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.).

Laohakunjit N, Selamassakul O, Kerdchoechuen O. Laohakunjit N, et al. Among authors: kerdchoechuen o. Food Chem. 2014 Sep 1;158:162-70. doi: 10.1016/j.foodchem.2014.02.101. Epub 2014 Mar 1. Food Chem. 2014. PMID: 24731327

6

Assessment of biochemical and immunomodulatory activity of sulphated polysaccharides from Ulva intestinalis.

Peasura N, Laohakunjit N, Kerdchoechuen O, Vongsawasdi P, Chao LK. Peasura N, et al. Among authors: kerdchoechuen o. Int J Biol Macromol. 2016 Oct;91:269-77. doi: 10.1016/j.ijbiomac.2016.05.062. Epub 2016 May 17. Int J Biol Macromol. 2016. PMID: 27212215

7

Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain.

Sonklin C, Laohakunjit N, Kerdchoechuen O, Ratanakhanokchai K. Sonklin C, et al. Among authors: kerdchoechuen o. J Food Sci Technol. 2018 Jan;55(1):265-277. doi: 10.1007/s13197-017-2935-7. Epub 2017 Oct 23. J Food Sci Technol. 2018. PMID: 29358819 Free PMC article.

8

Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates.

Sonklin C, Laohakunjit N, Kerdchoechuen O. Sonklin C, et al. Among authors: kerdchoechuen o. PeerJ. 2018 Jul 27;6:e5337. doi: 10.7717/peerj.5337. eCollection 2018. PeerJ. 2018. PMID: 30065890 Free PMC article.

9

Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum.

Kaprasob R, Kerdchoechuen O, Laohakunjit N, Thumthanaruk B, Shetty K. Kaprasob R, et al. Among authors: kerdchoechuen o. J Food Sci Technol. 2018 Oct;55(10):3979-3990. doi: 10.1007/s13197-018-3323-7. Epub 2018 Jul 7. J Food Sci Technol. 2018. PMID: 30228396 Free PMC article.

10

A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases.

Selamassakul O, Laohakunjit N, Kerdchoechuen O, Ratanakhanokchai K. Selamassakul O, et al. Among authors: kerdchoechuen o. Food Funct. 2016 Jun 15;7(6):2635-44. doi: 10.1039/c5fo01344e. Epub 2016 May 17. Food Funct. 2016. PMID: 27186602

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