AIT Diss. no.FB-15-01
Development of Rapid Detection System for Monitoring Thai Jasmine Rice (KDML 105 Variety) Supply Chain
by Atcharaporn Khoomtong
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AIT Diss. no.FB-16-01
Assessment of antimicrobial resistance of food-borne enteric pathogens and evaluation of antioxidant, antibacterial and antimalarial potentials of Acacia nilotica extracts.
by Sadiq, Muhammad Bilal
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AIT Diss. no.FB-16-02
Green technology based extraction of protein hydrolysates from chicken eggshell membrane, characterization of their bioactive properties and formation of stable food emulsions.
by Jain, Surangna
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AIT Diss. no.FB-17-01
Prediction of Khao Dok Mali 105 rice milling quality attributes using near infrared spectoroscopy
by Wanvisa Srikham
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AIT Diss. no.FB-18-01
Influence of far-infrared and superheated steam cooking on chicken breast meat
by Mano Suwannakam
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AIT Diss. no.FB-18-02
Development of robust and low-cost biopolymer-based surface plasmon resonance nano immunosensor for the detection of ochratoxin a in coffee
by Rehmat, Zainia
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AIT Diss. no.FB-20-02
Designing and evaluation of functional foods from underutised legumes and millets
by Simmi
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AIT RSPR no.FB-10-01
Antioxidant and antimicrobial activity of ultrasonic-assisted extracts of local longan fruit peel
by Rehman, Zia Ur
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AIT RSPR no.FB-15-01
Antibiogram analysis of isolated E.coli and salmonella from beef meat.
by Kalhoro, Muhammad Saleem
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AIT Thesis no.FB-04-03
Production, characterization and application of thermostable xylanase from Bacillus licheniformis GRE7
by Kiddinamoorthy, Jeyagowri
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AIT Thesis no.FB-04-06
Production and evaluation of rice milk probiotic drinking yogurt
by Kannika Suhatthaphorn
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AIT Thesis no.FB-04-11
Binding affinity and catalytic activity of anti-DNA autoantibody and its cytotoxicity against tumor cell lines
by Subedi, Suresh
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AIT Thesis no.FB-04-14
Mold growth and ochratoxin a formation in coffee beans
by Vo Thi Kim Oanh
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AIT Thesis no.FB-04-15
Physicochemical properties of fermented cassava flour and effect of protein fortification on bread quality
by Begum, Rokeya
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AIT Thesis no.FB-04-01
Methods for reducing the diacetyl content to shorten maturation time in brewing processes
by Duong Thi Viet Nga
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AIT Thesis no.FB-04-02
Characterization and application of natural antioxidant black cumin seed oil in processed foods
by Yeasmin, Rezwana
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AIT Thesis no.FB-04-04
Production and modeling of probiotic Lactobacillus casei growth in batch and fed batch fermentation
by Montalbo, Melissa T.
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AIT Thesis no.FB-04-05
Viscoelastic characterization of quality changes during staling of white bread
by Chitsukon Puttanapichean
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AIT Thesis no.FB-04-07
Development of extruded quick-cooking rice
by Hatairat Kitprasong
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AIT Thesis no.FB-04-08
Comparative evaluation of methods for quantifying yellowness in milled rice
by Sharma, Vivek
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