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1. Ratanatrivong, N., Nammakuna, N., Prachaiyo, O.Thanasukarn, P. and Ratanatriwong, P. 2018. Optimization of High Pressure Processing Condition on Watermelon Juice. Agricultural Sci. J. 49: 3 (Suppl.): 132-137.
2. Ratanatrivong, N., Prachaiyo, O.Thanasukarn, P. and Ratanatriwong, P. 2019. ShelfLife Extension of ReadytoDrink Watermelon Juice by High Pressure Processing. Agricultural Sci. J. 50: 1 (Suppl.): 117-123.
3. Ratanatrivong, N., Tharasri, S., Krueainta, W., Prachaiyo, O. Thanasukarn, P. and Ratanatriwong, P. 2019. ShelfLife Extension of Pasteurized Milk Using High Pressure Processing (HPP). Proceeding of NCST CRU 2nd 2019. 158-164.
4. Prachaiyo, O., Ratanatriwong, P., Ratanatrivong, N., Sorapongphaisarn, W., Sinchayatanakul, P. 2020. Antioxidant Properties of Nasutas or Tohng Panchang (Rhinacanthus nasutus) Extract. Agricultural Sci. J. 51 : 1 (Suppl.) : 468-473.
5. Ratanatrivong, N., Phanichpol, L.,Thanasukarn, P. and Ratanatriwong, P. 2020. Quality Improvement and Shelf-life Extension of Buffalo-Wing Fried Chicken Sauce. Agricultural Sci. J. 51: 1 (Suppl.): 144-149.
6. Ratanatrivong, N., Thanasukarn, P., Prachaiyo, O. and Ratanatriwong, P. 2020. Effects of Processing Types on Crispy Ginkgo nuts (Ginkgo biloba). Proceeding of The 17th Naresuan Agricultural Conference. 125.
7. 2021 NATIONAL RESEARCH AWARD: BEST INVENTION (รางวัลประกาศเกียรติคุณ) Absolute Rose Emulsion: Innovative anti-wrinkle, brightening and moisturizing serum from damask rose and star gooseberry leaf extract Thailand Inventor Day 2021. National Research Council of Thailand (NRCT), Thailand. (https://www.mcot.net/view/6C0xktq5)
8. Mixed Fruit Juice from Mango Juice (Mangifera indica Linn.) cv. Namdokmai Sri Tong and Passion Fruit Juice (Passiflora edulis.) using High Pressure Processing co-research with Total Supply Chain Management of Mango cv. Nam Dok Mai Si Thong Unravel the Covid-19: Economic Crisis project funded by Kasetsart University Research and Development Institute (KURDI) and National Research Council of Thailand (NRCT). [During the experiment]
9. Crispy Ginkgo nuts (Ginkgo biloba) funded by The Thailand Science Research and Innovation (TSRI), National Science and Technology Development Agency (NSTDA) and K.T.M. (2017) LP.
10. Herbal shampoo using Tong Pun Chung (Rhinacanthus nasutus) leaves extract and Mhee Litsea glutinosa (Lour.) leaf extract funded by Industrial Research and Technology Capacity Development Program (IRTC) and Chloe rose Co., Ltd.
11. Absolute Rose Emulsion: Innovative anti-wrinkle, brightening, moisturizing, anti-acne and inflammation serum from damask (Mohammadi Damascena) rose water, rose oil and Thai indigenous star gooseberry (Phyllanthus acidus (L.) Skeels) leaves extract.
12. Application of HPP Technology for cold pressed formulated beverages and juices project funded by Malee Group PCL.
13. Black Grass Jelly with Water Chestnut in Syrup funded by The Thailand Science Research and Innovation (TSRI), National Science and Technology Development Agency (NSTDA) and Pichit Choa Guay Co., Ltd.
14. Low-sodium organic amaranth sheet funded by Innovation Hub Food & Agriculture: Translational Research in Council of University Presidents of Thailand and Grand Organic Co., Ltd.
15. Instant boba for tea or other beverages funded by The Thailand Science Research and Innovation (TSRI), National Science and Technology Development Agency (NSTDA) and All About Eats Co., Ltd.
16. Instant Cereal Powder Drink from Rice and Thai Herb with Savory Curry funded by The Thailand Science Research and Innovation (TSRI), National Science and Technology Development Agency (NSTDA) and Miracle Food Product Co., Ltd.
17. Mulberry edible film tea with Chiangda leaves funded by Innovation Technology Assistance Program (iTAP) and Golden Ray Co., Ltd
18. High pressure processing of RTD-watermelon juice funded by The Thailand Science Research and Innovation (TSRI), National Science and Technology Development Agency (NSTDA) and Boonmee Drink Co., Ltd
19. Buffalo-Wing Fried Chicken Sauce funded by Thailand Science Research and Innovation (TSRI), National Science and Technology Development Agency (NSTDA) and Wild mild Co., Ltd
20. Simmer crab chili paste funded by The Thailand Science Research and Innovation (TSRI), National Science and Technology Development Agency (NSTDA) and Iberry Homemade Co., Ltd.
21. Pork crackling chili paste The Thailand Science Research and Innovation (TSRI), National Science and Technology Development Agency (NSTDA) and Iberry Homemade Co., Ltd.
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ข้อมูลส่วนตัว [ID : 421704] (ปรับปรุงประวัติล่าสุดเมื่อ 22 มี.ค. 2564) (หางานครั้งล่าสุดเมื่อ 22 มี.ค. 2564)
