1.Effect of enzymatic hydrolysis processes on protein and β-glucan content of Sang-yod rice bran hydrolysates and their anti-inflammatory activity by RAW 264.7 cells

作　　者：Natcha Phantuwong ;Chakree Thongraung ;Chutha Takahashi Yupanqui

出　　处：Functional Foods in Health and Disease. 2017 ;7(12):958-971.

出版社：Food Science Publisher

文章 ID：216669680

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2.Improvement nutritional value and bioactivity of ricegrass as affected of priming induced by fish protein hydrolysate

作　　者：Sunisa Siripongvutikorn ;Rungtip Rattanapon ;Worapong Usawakesmanee 等

出　　处：Functional Foods in Health and Disease. 2016 ;6(4):219-233.

出版社：Food Science Publisher

文章 ID：216669947

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3.Effect of Solvents and Extraction Conditions on the Properties of Crude Rice Bran Oil

作　　者：Benchamaporn PIMPA ;Chakree THONGRAUNG ;Pornpong SUTTHIRAK

出　　处：Walailak Journal of Science and Technology (WJST). 2021 ;18(17):1-7.doi:10.48048/wjst.2021.9611

出版社：Institute of Research and Development, Walailak University.

文章 ID：1035432078

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4.Anti-salmonella potential and antioxidant activity of fermented fruit-based juice by lactic acid bacteria and its biotransformation

作　　者：Wanida Laosee ;Duangporn Kantachote ;Worrapanit Chansuwan 等

出　　处：Functional Foods in Health and Disease. 2021 ;11(8):368-384.doi:10.31989/ffhd.v11i8.813

出版社：Food Science Publisher

文章 ID：1035697509

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