Puminat, W. and C. Teangpook, 2017. Phytochemicals extraction and nutraceuticals of purple corn. Food Sci. Nutr. Stud., 1: 104-113. CrossRef | Direct Link |
Puminat, W. and Y. Sritep, 2016. Development the formula of art sugar for utility design. J. Food Technol., 108: 257-262.
Puminat, W. and C. Teangpook, 2015. Identification and content of fruto-oligosaccharide series in herbs. J. Food Technol., 107: 252-256.
Puminat, W. and C. Teangpook, 2014. The acidity enhancement in extraction of anthocyanin and color of rambutan peel. J. Food Technol., 106: 220-226.
Puminat, W. and C. Teangpook, 2013. Extraction and powder product of fructo-oligosaccharide from Jerusalem artichoke. J. Food Sci. Eng., 3: 141-148.
Teangpook, C., U. Paosangtong, Y. Titatarn, S. Onhem and W. Puminat, 2011. Production and nutrition of Khi Lek (Siamese cassia) curry from central Thailand. Kasetsart. J. (Nat. Sci.), 45: 510-520. Direct Link |
Puminat, W., 2003. Comparison of iron absorption-inhibited substances in local thai vegetables. Kasetsart J. (Nat. Sci.), 37: 197-201. Direct Link |
Yunchalad, M., Y. Konglin, N. Lowithun, W. Puminat and S. Stonsaovapak, 2002. Preliminary studies on recycling spent brine in green mango fermentation. Kasetsart J., 36: 253-260. Direct Link |