O. Suriyaphan

发表

Characteristic aroma components of British Farmhouse Cheddar cheese.

M. Drake, K. Cadwallader, O. Suriyaphan, 2001, Journal of agricultural and food chemistry.

Lipid Oxidation of Deoiled Soy Lecithin by Lactic Acid Bacteria

M. Drake, K. Cadwallader, O. Suriyaphan, 2001 .

Nutrition, Health Benefits and Applications of Pluchea indica (L.) Less Leaves

O. Suriyaphan, 2014 .

Aroma components of cooked tail meat of American lobster (Homarus americanus).

K. Cadwallader, O. Suriyaphan, G. H. Lee, 2001, Journal of agricultural and food chemistry.

THE EFFECT OF MAGNESIUM CONCENTRATION ON PROTEIN AND CHOROPHYLL a CONTENT OF Nostoc spp. REARED IN TWO CULTURED MEDIA

O. Suriyaphan, D. Surilayani, Nittaya Chaiyanate, 2011 .

Preliminary assessment of microbiological quality of raw buffalo milk commercially produced in Thailand.

O. Suriyaphan, W. Duangpan, 2009 .

Identification of Volatile Off-flavors in Reduced-fat Cheddar Cheeses Containing Lecithin

M. Drake, K. Cadwallader, O. Suriyaphan, 1999 .

Stability of Washed Frozen Mince from Channel Catfish Frames

M. Jahncke, J. L. Silva, J. O. Hearnsberger, 2000 .

Lecithin associated off-aromas in fermented milk

M. Drake, K. Cadwallader, O. Suriyaphan, 2001 .

Determination of acrylamide in Thai-conventional snacks from Nong Mon market, Chonburi using GC-MS technique

O. Suriyaphan, J. Charoenpanich, P. Komthong, 2012, Food additives & contaminants. Part B, Surveillance.

Study on myofibrillar protein of black tiger prawn (Penaeus monodon) tailmeat raised with difference saline water and mineral supplemented diet.

O. Suriyaphan, B. Pratoomchat, P. Sootanan, 2007 .

Culturing of Chlorella sp. with Different of Iron (Fe3+) Concentration in Bold’s Basal Medium for Healthy and Nutritious Cookies

Sumarto, O. Suriyaphan, Nittaya Chaiyanate, 2017 .

Comparison of Antioxidant and α-Glucosidase Inhibitory Activities in Different Cultivars of Five Mango (Mangifera Indica L.) Leaf Extracts

Hitoshi Sato, O. Suriyaphan, V. Sato, 2020 .