1. Potential of fourier transform infrared spectroscopy for quantitative analysis of-carotene in refined bleached and deodorised (rbd) palm olein
Wanna Ammawath, and Yaakob Bin Che Man

2. Effects on pig behavior stress and carcass characteristics of a short-term diet with high levels of l-tryptophan
Kecha Kuha, Pramual Toemsombatthaworn, and Suwan Changkleungdee

3. Characteristics of jasmine rice (oryza sativa l.) after milling and denaturing of bran oil enzyme
Kraisri Pisithkul and Suphat Taivejchasart

4. Study on red pigment and citrinin present in red yeast rice prepared from thai rice
Em-on Chairote, Panatda Jannoey, and Griangsak Chairote

5. Postharvest application of issatchenkia orientalis for the control of anthracnose of mango
Jinantana Jomduang, and Vicha Sardsud

6. Study of dried ma-kok (spondias pinnata (l. f.) kurz.) chilli paste production
Kanyanat Uttarachon, Kanpitcha Suemu, Busaba Manosan, Supawadee Sriyam, and Jirarat Kantakhoo

7. Product development of a fried rice cracker (khao-tan) topped with osmotically dehydrated pineapple fruit
Primprao Tamaphud, Ahshalalai Kamflu, and Jirapa Pongjanta

8. Development of instant northern thai style tomato spicy (nam-prik-ong)
Napaporn Deesanam, Orathai Bunthawong, Chanicha Jinakarn, and Wiliwan Chukeadphinyo

9. Classification of sweet sorghum in northern of thailand using random amplification of polymorphic dna (rapd)
Sirima Wongwairot, Padchanee Sangthong, Komsan Amnueysit, and Supawadee Sriyam