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54篇 您的检索式：作者名="Chiewchan"

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	题名	作者	年代	出处	被引量
1	Dryingkinetics and quality of potato chips undergoing differentdrying techniques 显示文摘	Leeratanarak N Devahastin S Chiewchan N	2006	Journal of food engineering2006，，77：	1
2	Effects of drying temperature and surface characteristics of vegetable on the survival of salmonella 显示文摘	Hawaree N Chiewchan N Devahastin S	2009	Journal of Food Science2009，74，1：	1
3	Effects of pretreatment methods on health-related functional propertiesof high dietary fibre powder from lime residues显示文摘	Pichupa Peerajit Naphapom Chiewchan Sakamon Devahastin	2012	Food Chemistry2012，132，：	1
4	Production of antioxidant dietary fibre powder from cabbage outer leaves显示文摘	Sivarin Nilnakara Naphaporn Chiewchan Sakamon Devahastin	2009	Food and Bioproducts Processing2009，87，4：	1
5	Dryingkinetics and quality of potato chips undergoing differentdrying techniques 显示文摘	Leeratanarak N Devahastin S Chiewchan N	2006	Journal of food engineering2006，，77：	1
6	Effects of pretreatment methods on heahh-related functional properties of high dietary fibre powder from lime residues显示文摘	Peerajit P Chiewchan N Devahastin S	2012	Food Chemistry2012，132，4：	1
7	Sakam on deva-hast in production of antioxidant dietary fibre powder fromcabbage outer leaves显示文摘	Sivarin Nilnakara Naphaporn Chiewchan	2009	Food and Bioproducts Processing2009，87，4：	1
8	Effect of thermal processing on the quality loss of pineapple juice显示文摘	RATrANATHANALERK M CHIEWCHAN N SRICHUMPOUNG W	2004	Journal of food engineering2004，66，2：	1
9	Effect of thermal processing on the quality loss of pineapple juice 显示文摘	Rattanathanalerk M Chiewchan N Srichumpoung W	2005	Journal of Food Engineering2005，66，2：	1
10	Effects of combined pretreatments on drying kinetics and quality of potato chips undergoing low-pressure superheated steam drying显示文摘	PIMPAPORN P DEVAHASTIN S CHIEWCHAN N	2007	Journal of Food Engineering2007，81，2：	1
11	Effect of thermal processing on the quality loss of pineapple juice显示文摘	RATTANATHANALERK M CHIEWCHAN N SRICHUMPOUNG W		0，，2：	1
12	Production of antioxidant high dietary fiber powder from carrot peels显示文摘	Chantaro P Devahastin S Chiewchan N	2008	LWT-Food Sci Technol2008，41，10：	1
13	Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying显示文摘	Bhudsawan Hiranvarachat Sakamon Devahastin Naphaporn Chiewchan	2010	Food and Bioproducts Processing2010，，2：	1
14	Structural modification by different pretreatment methods to enhance mi- crowave-assisted extraction of β-carotene from carrots 显示文摘	HIRANVARACHATA B DEVAHASTINA S CHIEWCHAN N	2013	Journal of Food Engineering2013，115，2：	1
15	Production of antioxidant high dietary fiber powder from carrot peels显示文摘	Chantam P Devahas~ S Chiewchan N	2008	LWT-Food Science and Technology2008，41，10：	1
16	Structural modification by different pretreatment methods to enhance microwave assisted extraction of/3- carotene from carrots 显示文摘	Hiranvarachat B Devahastin S Chiewchan N	2013	Journal of Food Engineering2013，115，2：	1
17	Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues 显示文摘	Peerajit P Chiewchan N Devahastin S	2012	Food Chemistry2012，132，4：	1
18	Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake显示文摘	Methakhup S Chiewchan N Devahastin S	2005	LWT - Food Science and Technology2005，38，6：	1
19	Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization显示文摘	Peamprasart T Chiewchan N	2006	Journal of Food Engineering2006，77，3：	1
20	Effect of pretreatment methods on health -related functional properties ofhigh dietary fibre powder from lime residues显示文摘	Peerajit P Chiewchan N Devahastin S	2012	Food Chemistry2012，132，4：	1

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