1.The Effect of Steaming and Fermentation on Nutritive Values, Antioxidant Activities, and Inhibitory Properties of Tea Leaves

作　　者：Chaowanee Chupeerach ;Amornrat Aursalung ;Thareerat Watcharachaisoponsiri 等

出　　处：Foods. 2021 ;10(1):117.doi:10.3390/foods10010117

出版社：MDPI Publishing

文章 ID：258538596

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2.Influence of Plant Origins and Seasonal Variations on Nutritive Values, Phenolics and Antioxidant Activities of Adenia viridiflora Craib., an Endangered Species from Thailand

作　　者：Werawat Wannasaksri ;Piya Temviriyanukul ;Amornrat Aursalung 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112799

出版社：MDPI Publishing

文章 ID：1036376578

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3.Nutritional Compositions, Phenolic Contents, and Antioxidant Potentials of Ten Original Lineage Beans in Thailand

作　　者：Yuraporn Sahasakul ;Amornrat Aursalung ;Sirinapa Thangsiri 等

出　　处：Foods. 2022 ;11(14).doi:10.3390/foods11142062

出版社：MDPI Publishing

文章 ID：1038858560

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4.Partial Substitution of Glucose with Xylitol Prolongs Survival and Suppresses Cell Proliferation and Glycolysis of Mice Bearing Orthotopic Xenograft of Oral Cancer

作　　者：Yuraporn Sahasakul ;Wannee Angkhasirisap ;Aroonwan Lam-ubol 等

出　　处：Nutrients. 2022 ;14(10).doi:10.3390/nu14102023

出版社：MDPI Publishing

文章 ID：1037716863

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