Effects of cooking methods on the changes of total anthocyanins, phenolics content and physical characteristics of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Grown in Vietnam
The Effect of Traditional Thermal Cooking Processes on Anthocyanin, Total Phenolic Content, Antioxidant Activity and Glycemic Index in Purple Waxy Corn
มหาวิทยาลัยเชียงใหม่ พ.ศ. 2561
Orange-fleshed sweet potato grown in viet nam as a potential source for making noodles
พ.ศ. 2563
Effects of roasting conditions on anthocyanin, total phenolic content, and antioxidant capacity in pigmented and non-pigmented rice varieties
มหาวิทยาลัยเชียงใหม่ พ.ศ. 2564
Optimization of Anthocyanin and Effects of Acidulants on Phytochemicals and Antioxidant Activities in Purple Waxy Corn Cookies
Physicochemical and functional properties of flour from twelve varieties of Ghanaian sweet potatoes
พ.ศ. 2560
Microencapsulation of purple-fleshed sweet potato anthocyanins with Chitosan-sodium tripolyphosphate by using emulsification-crosslinking technique
Universitas Gadjah Mada พ.ศ. 2562
Evidence of pollen features and peroxidase isozymes in their morphological complexity of ten local cultivars of sweet potato from Indonesia
พ.ศ. 2562
Determination of physico-chemical composition, nutritional facts and technological quality of organic orange and purple-fleshed sweet potatoes and its flours