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	Provedor de dados Thai Agricultural (15) Autor Chompreeda, P. (15) Haruthaithanasan, V. (12) Suwonsichon, T. (4) Lerdvuthisopon, N. (3) Artwichai, S. (2) Khansuwan, U. (2) Resurreccion, A. (2) Rimkeeree, H. (2) Sriwattana, S. (2) Utama-ang, N. (2) Chotineeranat, S. (1) Homsukhon, J. (1) Moxley, R.L. (1) Natvaratat, M. (1) Nitimongkonchai, N. (1) Parakul, R. (1) Pavon, N.R. (1) Petchmak, P. (1) Phongpa-ngan, P. (1) Piyachomkwan, P. (1) Mais... Palavra-chave Peanut (4) Consumer (3) Development (3) Acceptance (2) Antioxidant (2) Cake (2) Dehydrated (2) Drying (2) Effect (2) Herb (2) Jiaogulan (2) Microwave (2) Nutritive (2) Optimization (2) Saponin (2) Acceptability (1) Approach (1) Aroma (1) Boiled (1) Calories (1) Mais... Ano 2005 (7) 2004 (4) 2003 (3) 2002 (1) País Thailand (15)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 15 Primeira ... 1 ... Última A strategic approach to formulate dehydrated Tom Yum Kung using trained panel and U.S. consumer Thai Agricultural Sriwattana, S.; Haruthaithanasan, V.; Chompreeda, P.; Resurreccion, A.. Palavras-chave: Strategic; Approach; Formulate; Dehydrated. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4935 Attributes critical to product acceptance of Jiaogulan tea by logistic regression analysis Thai Agricultural Utama-ang, N.; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Watkins, B.A.. Palavras-chave: Product; Acceptance; Logistic. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4904 Comparative effects between essential oil and chemical preservative with active and modified atmosphere packaging conditions Thai Agricultural Nitimongkonchai, N.; Rimkeeree, H.; Chompreeda, P.. Palavras-chave: Comparative; Essential; Oil; Chemical. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4933 Consumer and market survey of boiled Peanut Thai Agricultural Artwichai, S.; Chompreeda, P.; Haruthaithanasan, V.. Palavras-chave: Consumer; Market; Survey; Boiled; Peanut. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4901 Development of dehydrated Tom Yum Kung Thai Agricultural Sriwattana, S.; Resurreccion, A.; Haruthaithanasan, V.; Chompreeda, P.. Palavras-chave: Dehydrated; Development. Ano: 2002 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4942 Development of filling from peanut butter with high nutritive value Thai Agricultural Thanomwong, C.; Chompreeda, P.; Haruthaithanasan, V.. Palavras-chave: Development; Peanut; Nutritive; Value. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4907 Development of reduced calories fragrance rice butter cake Thai Agricultural Chompreeda, P.; Haruthaithanasan, V.; Petchmak, P.; Tipkanon, S.; Parakul, R.. Palavras-chave: Development; Reduced; Calories; Fragrance; Rice butter; Cake. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4923 Effect of microwave drying on antioxidant and saponin in Jiaogulan herb (Gynostemma pentaphyllum) Thai Agricultural Utama-ang, N.; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Khansuwan, U.. Palavras-chave: Effect; Microwave; Drying; Antioxidant; Saponin; Jiaogulan; Herb; Gynostemma pentaphyllum. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4925 Effect of microwave drying on antioxidant and saponin in Jiaogulan herb (Gynostemma pentaphyllum) Thai Agricultural Utama-ang, N; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Khansuwan, U.. Palavras-chave: Effect; Microwave; Drying; Antioxidant; Saponin; Jiaogulan; Herb. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4924 Effects of fat and sugar content on physical and sensory characteristics of chewable milk candies with high nutritive value Thai Agricultural Natvaratat, M.; Chompreeda, P.; Haruthaithanasan, V.; Rimkeeree, H.. Palavras-chave: Sugar; Physical; Characteristics; Nutritive. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4903 Formulation optimization and consumer acceptance of Peanut Sauce Thai Agricultural Ruchikachorn, N.; Chompreeda, P.; Haruthaithanasan, V.. Palavras-chave: Formulation; Optimization; Consumer; Acceptance; Peanut; Sauce. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4906 Impacts of Peanut Technology Transfer on Participants: Changes in Knowledge, Attitude, and Adaptation Thai Agricultural Chompreeda, P.; Phongpa-ngan, P.; Moxley, R.L.; Artwichai, S.; Homsukhon, J.. Palavras-chave: Peanut; Technology; Transfer; Participants. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4905 Monitoring changes in aroma and flavor perception of milk candies as a result of added coffee and chocolate flavors by descriptive sensory analysis Thai Agricultural Pavon, N.R.; Prinyawiwatkul, W.; Chompreeda, P.. Palavras-chave: Aroma; Chocolate; Milk. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4934 Optimization and consumer acceptability of calorie-reduced butter cake prepared from Thai jasmine rice Thai Agricultural Chompreeda, P.; Suwonsichon, T.; Haruthaithanasan, V.. Palavras-chave: Optimization; Consumer; Acceptability; Cake; Rice. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4902 Process optimization of low–cyanide cassava flour from variety Kasetsart 50 Thai Agricultural Chotineeranat, S.; Suwansichon, T.; Chompreeda, P.; Piyachomkwan, P.; Sriroth, K.; Haruthaithanasan, V.. Palavras-chave: Cassava. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4754 Registros recuperados: 15 Primeira ... 1 ... Última

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