Wannasawat Ratphitagsanti
Wannasawat Ratphitagsanti
Assistant Professor, Department of Product Development, Faculty of Agro-Industry, Kasetsart
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Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing
W Ratphitagsanti, J Ahn, VM Balasubramaniam, AE Yousef
Journal of food protection 72 (4), 775-782, 2009
462009
Efficacy of Pressure‐Assisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized …
W Ratphitagsanti, S De Lamo‐Castellvi, VM Balasubramaniam, ...
Journal of food science 75 (1), M46-M52, 2010
222010
High-throughput detection of spore contamination in food packages and food powders using tiered approach of ATP bioluminescence and real-time PCR
W Ratphitagsanti, E Park, CS Lee, RYA Wu, J Lee
LWT-Food Science and Technology 46 (1), 341-348, 2012
162012
Estimation of accumulated lethality under pressure-assisted thermal processing
LT Nguyen, VM Balasubramaniam, W Ratphitagsanti
Food and bioprocess technology 7 (3), 633-644, 2014
122014
Inactivation of Bacillus amyloliquefaciens spores by a combination of sucrose laurate and pressure-assisted thermal processing
S De Lamo-Castellvi, W Ratphitagsanti, VM Balasubramaniam, ...
Journal of food protection 73 (11), 2043-2052, 2010
122010
Approaches for enhancing lethality of bacterial spores treated by pressure-assisted thermal processing
W Ratphitagsanti
The Ohio State University, 2009
12009
Participation in the Center for Advanced Processing and Packaging Studies
S Schwartz, W Ratphitagsanti, LE Rodriguez-Saona, ...
OHIO STATE UNIV RESEARCH FOUNDATION COLUMBUS, 2009
2009
Characterization of Bacillus amyloliquefaciens spores after thermal and pressure-assisted thermal processing by infrared microspectroscopy and multivariate analysis
W Ratphitagsanti
2009
En aquests moments el sistema no pot dur a terme l'operació. Torneu-ho a provar més tard.
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