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Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium por Udomkun, Patchimaporn, Niruntasuk, P., Innawong, B.

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Computer vision system (CVS) for color and surface oil measurements of durian chips during post‑frying por Udomkun, Patchimaporn, Innawong, B., Jeepetch, K.

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Can the image processing technique be potentially used to evaluate quality of frying oil? por Udomkun, Patchimaporn, Innawong, B., Sopa, W.

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Effect of vacuum frying conditions on physico-chemical properties of banana chips por Udomkun, Patchimaporn, Innawong, B., Njukwe, E.

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Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: a case study of novel sprayfrying technique por Udomkun, Patchimaporn, Tangsantaskul, J., Innawong, B.

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Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing por Udomkun, Patchimaporn, Innawong, B., Siasakul, C., Okafor, C.

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Rapid determination of fructooligosaccharide in solar‑dried banana syrup by using near‑infrared spectroscopy por Udomkun, Patchimaporn, Rungpichayapichet, P., Phuangcheen, N., Innawong, B.

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The feasibility of using pulsed-vacuum in stimulating calcium-alginate hydrogel balls por Jinnoros, J., Innawong, B., Udomkun, Patchimaporn, Parakulsuksatid, P., Silva, J.L.

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How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? por Udomkun, Patchimaporn, Masso, C., Swennen, Rony L., Innawong, B., Alakonya, A., Fotso Kuate, A., Vanlauwe, Bernard

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Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips por Udomkun, Patchimaporn, Swennen, Rony L., Masso, C., Innawong, B., Fotso Kuate, A., Alakonya, A., Vanlauwe, Bernard

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Effects of pressure and temperature on the physico‑chemical properties and acrylamide formation of starchy banana chips during the post‑frying centrifuge step por Udomkun, Patchimaporn, Innawong, B., Masso, C., Klaikreuh, D., Swennen, Rony L., Fotso Kuate, A., Alakonya, A., Vanlauwe, Bernard

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Consumer preferences and socioeconomic factors decided on plantain and plantain-based products in the central region of Cameroon and Oyo state, Nigeria por Udomkun, Patchimaporn, Masso, C., Swennen, Rony L., Innawong, B., Fotso Kuate, A., Alakonya, A., Lienou, J., Ibitoye, D.O., Vanlauwe, Bernard

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Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour por Udomkun, Patchimaporn, Masso, C., Swennen, Rony L., Romuli, S., Innawong, B., Fotso Kuate, A., Akin-Idowu, P.E., Alakonya, A., Vanlauwe, Bernard

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Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil por Udomkun, Patchimaporn, Innawong, B., Jumrusjumroendee, N.

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The feasibility of using an electronic nose to identify adulteration of Pathumthani 1 in Khaw Dok Mali 105 rice during storage por Udomkun, Patchimaporn, Innawong, B., Niruntasuk, K.

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Effect of pre-reatment processes on physicochemical aspects of vacuum-fried banana chips por Udomkun, Patchimaporn, Innawong, B.

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