N. Toontom , N.Toontam (Nitchara Thoontham)

N. Toontom , N.Toontam (Nitchara Thoontham)

Mahasarakham University - Maha Sarakham / Thailand
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5820663
มหาวิทยาลัยมหาสารคาม
person_outline N. Toontom , N.Toontam (Nitchara Thoontham)'s MOST POPULAR ARTICLES
1-) Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chilli.N Toontom, M Meenune, W Posri, S LertsiriInternational Food Research Journal 19 (3), 20121182012
2-) Effect of drying methods on Thai dried chilli’s hotness and pungent odour characteristics and consumer likingN Toontom, W Posri, S Lertsiri, M MeenuneInternational Food Research Journal 23 (1), 289-299, 2016242016
3-) Microbiological quality and some bioactive compounds in relation to sensory profiles during germination of brown-purple-pigmented riceC Bourneow, N ToontamInternational food research journal 26 (3), 1011-1021, 2019212019
4-) Consumer preference on flavour profiles and antioxidant information of a Thai chili pasteN Toontom, M Meenune, W PosriBritish Food Journal 112 (11), 1252-1265, 2010122010
5-) Hotness and pungent odour profiles of processed dried chilli (Capsicum annuum Linn. var Acuminatum Fingerh.)N ToontomPrince of Songkla University, 201462014