1. <a href="./Journals/Article/JSUU/10970677.pdf" target="_blank">Study of formulation and production of okara chili paste</a><br>Patcharaporn Praphunthatewa Praphan Pinsirodom  and Yuporn Puechkamut<br><hr>2. <a href="./Journals/Article/JSUU/10970678.pdf" target="_blank">Learning preferences of nursing and midwifery students</a><br>Ivan Elisabeth Purba, Janno Sinaga, Rinco Siregar, Amilaand Rinawati Sembiring<br><hr>3. <a href="./Journals/Article/JSUU/10970679.pdf" target="_blank">Spray-drying for inulin powder production from jerusalem artichoke tuber extract and product qualities</a><br>Raveeporn Jirayucharoensak, Weerachet Jittanit and Sarote Sirisansaneeyakul<br><hr>4. <a href="./Journals/Article/JSUU/10970680.pdf" target="_blank">Impact of selected cultures of probiotics on quality of vanilla low fat  ice cream during storage</a><br>Suriyapong Prasertsiriphan and Sirinda Kusump<br><hr>5. <a href="./Journals/Article/JSUU/10970681.pdf" target="_blank">Screening of thai plants for inhibition of cyp2d6 enzyme activity</a><br>Benjabhorn Sethabouppha, Suparat Chanluang,Le Hoang Lam, andSuttasinee Suwannakul<br><hr>6. <a href="./Journals/Article/JSUU/10970682.pdf" target="_blank">Photo-stabilization of sappanwood ethanolic extract with ammonium alum chelation</a><br>Saranyou Oontawee, Chanan Phonprapai, and Arunporn Itharat<br><hr>7. <a href="./Journals/Article/JSUU/10970683.pdf" target="_blank">Production of coconut milk mixed whipped cream for food services and catering</a><br>Udomporn  Saesue and Yuporn  Puechkamut<br><hr>8. <a href="./Journals/Article/JSUU/10970684.pdf" target="_blank">Antibacterial, antioxidation, antiproteolytic, and cytotoxicity activity of  stevia rebaudiana  bertoni leaves</a><br>Sirikorn Kor-arnan, Sakaowrat Paoblake, and Torphan Aswachaisuvikom<br><hr>9. <a href="./Journals/Article/JSUU/10970685.pdf" target="_blank">Influences of differentsoup stocks on chemical and organoleptic properties of tom yum</a><br>Chutipapha Suwankanit, Sawanya Pandolsook, Varaporn Vittayaporn, Kriserm Tohtubtiang, and Naruemon Nantaragsa<br><hr>10. <a href="./Journals/Article/JSUU/10970686.pdf" target="_blank">The application of conjoint analysis for developing new food product concepts</a><br>Apinya Ekpong<br><hr>