Effect of indigenous lactic acid bacteria fermentation on enrichment of isoflavone and antioxidant properties of kerandang (Canavalia virosa) extract
พ.ศ. 2556
Growth of indigenous lactic acid bacteria Lactobacillus plantarum-pentosus T14 and Lactobacillus plantarum-pentosus T35 in kerandang (Canavalia virosa) milk and changes of raffinose
Universitas Gadjah Mada พ.ศ. 2556
Optimization of fermented tofu with high isoflavone content through variation of inoculum percentages and ratios of lactobacillus plantarum, lactobacillus acidophilus, and leuconostoc mesenteroides
พ.ศ. 2557
The changes of sesaminol triglucoside and antioxidant properties during fermentation of sesame milk by Lactobacillus plantarum Dad 13
Universitas Gadjah Mada พ.ศ. 2558
Variability of Isoflavone Content in Soy Milk Products Commercially Available in Thailand
มหาวิทยาลัยเชียงใหม่ พ.ศ. 2561
Effect of fermenting cassava with Lactobacillus plantarum, Saccharomyces cereviseae, and Rhizopus oryzae on the chemical composition of their flour
พ.ศ. 2558
Functional and technological application of probiotic L. casei PLA5 in fermented soymilk
พ.ศ. 2561
Characterization of probiotic bacterial candidates from Jatinangor- Indonesia breast milk
พ.ศ. 2562
Evaluating prebiotic property of galactooligosaccharide produced by Lactobacillus pentosus var. Plantarum BFP32 in fecal batch culture
มหาวิทยาลัยศิลปากร พ.ศ. 2559
Viability of the probiotic Lactobacillus acidophilus La-5 in ice cream: Effect of lactose hydrolysis and overrun