Anussara Ratanaburee

The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water

Duangporn Kantachote, Anussara Ratanaburee, Weearm Hayisama-ae et al. · Journal of Functional Foods · 2017 · 114 citations · Full text

Probiotic, Engineering, Food Fermentation +9

Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12

Duangporn Kantachote, Anussara Ratanaburee, Wilawan Charernjiratrakul et al. · Electronic Journal of Biotechnology · 2011 · 57 citations · Full text

Selection of γ‐aminobutyric acid‐producing lactic acid bacteria and their potential as probiotics for use as starter cultures in <scp>T</scp>hai fermented sausages (<i><scp>N</scp>ham</i>)

Anussara Ratanaburee, Duangporn Kantachote, Wilawan Charernjiratrakul et al. · International Journal of Food Science & Technology · 2013 · 50 citations

Bacteriology, Microbial Physiology, Probiotic +16

Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8

Anussara Ratanaburee, Duangporn Kantachote, Wilawan Charernjiratrakul et al. · International Journal of Food Microbiology · 2013 · 48 citations

Lactobacillus Namurensis Nh2, Engineering, Food Fermentation +10

Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation

Duangporn Kantachote, Anussara Ratanaburee, Ampaitip Sukhoom et al. · LWT · 2016 · 29 citations

Food Chemistry, Food Fermentation, γ-Aminobutyric Acid +13