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Thesis lists (Year 2012)

No Topic Author Year
1. Effect of VirF on Promoter activity of yscW-virF operon in Yersinia enterocolitica and Evaluation of Yersinia enterocolitica tolexcC(pal) gene cluster in maintenance of outer membrane integrity Ms. Thuan Nghi Vu 1/2012
2. Screening for The Influenced Factors on Autolysis of Aspergillus terreusDSM826 Mr. Keerati Taepucharoen 2/2012
3. Natural Antibacterial Activity of Thai Red Curry Paste in Coconut Milk based Curry model (Kang-Kati) on Salmonella sp. and Listeria monocytogenes Mr. Chuchod Sapabguy 3/2012
4. Application of Chosen Plant Extracts in Fresh-Cut Apple for Substitution of Sulfur Dioxide Mr. Jaturong Amonchaisup 4/2012
5. Development of Rose (Rosa damascene) Butter Cake Ms. Ruitong Xu 5/2012
6. Development of banana bread from three varieties of Thai banana (Musa sapientum Linn.) Ms. Methavee Srivareerat 6/2012
7. Development of Butterfly pea (Clitoria ternatea Linn.) Sorbet Ice Cream Mr. Naritsorn Tongpradith 7/2012
8. The Development of Reduced Fat Avocado (Persea Americana Mill.) Ice Cream Ms. Thiptanya Thepsultinun 8/2012
9. Effect of Sawdust substitution by Coffee Pulp in Coffee Pulp-Sawdust Substrate and Effect of Nutrients in 75% Coffee Pulp: 25% Rice Straw Substrate on the Cultivation of Indian-Oyster Mushroom (Pleurotus pulmanarius) Ms. Sathitraporn Chumninok 9/2012
10. Development of Sweet Osmanthus (Osmanthus fragrans) Flower Tea Ice Cream Ms. Wanqiao Qiu 10/2012
11. Formulation and study the effect of storage time on sensory qualities and chemical changes of spice rich chicken satay Mr. Rusiru Karunaratne 11/2012
12. Study Effect of The Tea Processing on the characteristic of Coffee Leaf Tea Mr. Waruntorn Kaewkeeree 12/2012
13. The Development of Kaeng Liang Cube Ms. Daranee Ngamprasertkit 13/2012
14. Effective of Processing Parameters and Composition of Food on the Bactericidal Efficiency of Microwave Heating Ms. Lam Thi Thu Thao 14/2012
15. Development of Purple Corn (Zea mays L. Fancy 111) Muffins Mr. Gihan Amunugama 15/2012
16. Effect of Color on the Perceived Aftertaste Intensity of Stevia (Stevia rebaudiana) in Sweetened Beverage Products Ms. Massiri Aujchariyasucha 16/2012
17. Development of Corn Beverage from Purple Corn (Zea maydis L.) Ms. Paweetida Teepawattanaset 17/2012
18. Comparison Effects of Sweetener on Perceived Aftertaste in Flavored Beverage Products Ms. Keletso Carol Seetso 18/2012
19. Natural Antibacterial Activity of Thai Red Curry Paste in Water based Curry Model (Kang-Pa) on Salmonella sp. and Listeria monocytogenes Ms. Supawan Rattanakom 19/2012
20. Antibacterial activity of Thai red curry paste’s ingredients between Using Kang-Pa model and Kang-Kati model on Salmonella sp. and Listeria monocytogenes 10403S Ms. Treuktongjai Saenghiruna 20/2012
21. Development of Job’s Tear Yogurt Ms. Nontaon Keeratibunharn 21/2012
22. Development of Coconut Milk Fresh Cheese Ms. Sangrawee Sornsa-ard 22/2012
23. The effect of bedding and feeding types on African Nightcrawlers (Edurilus eugeniae) earthworm cultivation Mr. Matee Yingyuengyong 23/2012
24. Effect of Xanthan-guar Mixtures on Stability of Sterilized coconut milk Ms. Parichart Yamalee 24/2012
25. Influence of Preparation methods and storage time on worm tea production Ms. Chayanis Somboonvaranont 25/2012
26. Development of Chinese Cereal Bar Mr. Suptakorn Charoenlerttavee 26/2012
27. Utilization of hydrolysed animal meals as nutrient source for fermentative lactic acid production byLactobacillus rhamnosus Ms. Ratipan Wongwishyakorn 27/2012
28. Development of Flower Tea Ice Cream Mr. Atsanee Abdul-Aziz 28/2012
29. Inhibitory Potential of Chitosan and Satay Curry Powder on the growth Pathogenic Bacteria Ms. Rungchat Kladcharoen 29/2012
30. Study on the Effect of Wine Residue as an Antioxidant Extract in Thai Fermented Sausage Mr. Amornwech Jullanate 30/2012