 Researcherดร. Jin Ying, อาจารย์ที่ทำงาน:ภาควิชาภาษาตะวันออก คณะมนุษยศาสตร์ สาขาที่สนใจ:ภาษาจีน, การสอนภาษาจีนสำหรับชาวต่างชาติ, วรรณคดีจีน Resume |
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ผลงานตีพิมพ์ในวารสารวิชาการQTL mapping for flowering time in different latitude in soybeanผู้แต่ง: Lu, Sijia, Li, Ying, Wang, Jialin,  Dr.Peerasak Srinives, Professor , Nan, Haiyang, Cao, Dong, Wang, Yanping, Li, Jinliang, Li, Xiaoming, Fang, Chao, Shi, Xinyi, Yuan, Xiaohui, Watanabe, Satoshi, Feng, Xianzhong, Liu, Baohui, Abe, Jun, Kong, Fanjiang, วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการStreptomyces ferrugineus sp. nov., isolated from mangrove soil in Thailandผู้แต่ง:Chang-ying Ruan, Li Zhang, Wan-wan Ye, Xiu-chao Xie, Rattanaporn SRIVIBOOL, Dr.Kannika Duangmal, Associate Professor , Wasu Pathom-aree, Zi-xin Deng, Kui Hong, วารสาร:   |
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ผลงานตีพิมพ์ในวารสารวิชาการAssessing the effect of probiotics on tilapia lake virus-infected tilapia: Transmission and immune responseผู้แต่ง:Ying-Fei Yang, Jidapa Yamkasem , Dr.Win Surachetpong, Associate Professor , Yi-Jun Lin, Shu-Han You, Tien-Hsuan Lu, Chi-Yun Chen, Wei-Min Wang, Chung-Min Liao, วารสาร: 
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ผลงานตีพิมพ์ในวารสารวิชาการImpact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methodsผู้แต่ง:Chusak, C, Ying, JAY, Zhien, JL, Dr.Porntip Pasukamonset, Assistant Professor , Henry, CJ, Ngamukote, S, Adisakwattana, S, วารสาร: |
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 Researcherดร. สุจิณณา กรรณสูต, รองศาสตราจารย์ที่ทำงาน:ภาควิชาวิทยาศาสตร์สิ่งแวดล้อม คณะสิ่งแวดล้อม สาขาที่สนใจ:Waste Utilization, Bioenergy, Waste to Energy (WTE) / Environmental Quality Promotion, Renewable energy Resume |
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ผลงานตีพิมพ์ในวารสารวิชาการDiversity in gut bacterial community of school-age children in Asiaผู้แต่ง:Nakayama, Jiro, Watanabe, Koichi, Jiang, Jiahui, Matsuda, Kazunori, Chao, Shiou-Huei, Haryono, Pri, La-ongkham, Orawan, Sarwoko, Martinus-Agus, Sujaya, I. Nengah, Zhao, Liang, Chen, Kang-Ting, Chen, Yen-Po, Chiu, Hsueh-Hui, Hidaka, Tomoko, Huang, Ning-Xin, Kiyohara, Chikako, Kurakawa, Takashi, Sakamoto, Naoshige, Sonomoto, Kenji, Tashiro, Kousuke, Tsuji, Hirokazu, Chen, Ming-Ju, Leelavatcharamas, Vichai, Liao, Chii-Cherng, Dr.Sunee Nitisinprasert, Associate Professor , Rahayu, Endang S., Ren, Fa-Zheng, Tsai, Ying-Chieh, Lee, Yuan-Kun, วารสาร: |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of pH and Whey Protein Isolate to Glucose Ratios on the Formation of Maillard Reaction Products as Antioxidants) ผู้เขียน:Said Ajlouni, Ying Pan สื่อสิ่งพิมพ์:pdf AbstractA Maillard reaction is one of the common non-enzymatic browning reactions in foods subjected to heat treatment and involves an interaction between protein and reducing sugars. Whey protein isolate (WPI) contains at least 90% soluble proteins. It was hypothesized that WPI could interact with glucose (Glu) leading to the formation of Maillard reaction products (MRPs) and the development of antioxidant activities. The results of this study showed that WPI-Glu developed browning MRPs after heating for 20 min at 90 ?C and pH 7 or pH 8. Additionally, the generated browning MRPs developed some antioxidant activities. WPI-Glu mixtures heated at pH 8 revealed the highest free radicals scavenging activity among all examined samples. The highest 2,2-diphenyl-1-picrylhydrazyl scavenging activities of heated WPI-Glu mixtures were 18 and 26% at pH 7 and pH 8, respectively. The results also showed a positive relationship between antioxidant quantities and the amount of added glucose. Sodium dodecyl sulfatepolyacrylamide gel electrophoresis results proved that bovine serum albumin and ?-lactoglobulin were the main proteins that reacted with glucose. High performance liquid chromatography analysis detected the presence of hydroxy methyl furfural (HMF) at all tested pH values. However, the data showed that the HMF quantity reached the highest value (6.58 ? 1.79 ?g.mL-1) at pH 8 and a WPI:Glu ratio of 1:3. These findings demonstrated that WPI in heat processed foods could be considered as a good source of proteins as well as antioxidants. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Preliminary Evaluation of Different Chemical Soil Test Methods for Available Phosphorus through Correlation with Greenhouse Test1 ) ผู้เขียน:Sorasith Vacharotayan2, Somjet Chantawat2, Pojanee Laopairoj3, Ying Vacharacoop4 สื่อสิ่งพิมพ์:pdf AbstractChemical methods for determination of the “easily soluble” or “available” fraction of soil phosphorus are numerous. Determinations of this kind are empirical since the fractions determined are in no way the estimates of any definite of the soil phosphorus actually available to the plant. Consequently there is no general agreement on methods with regard to magnitude of the “available” P extracted as well as the degree of correlation with the actual P taken up by the crop. However, methods that show high degree of correlation with the results of field experiments can be used to interpret the actual phosphorus status of the soils studies. There are a large number of phosphorus soil test methods proposed for the estimation of the phosphorus status of the soil, each of which may be suitable for particular soils at different locations. In order to correlate and calibrate P soil test methods with the field experiments, preliminary studies concering the practical convenience of the methods, as well as their relation to phosphorus taken up by the crops, should be carried out in order to select those methods which show promise of being of practical value. |