Published: 26-08-2025

Effect of Wolffia (Wolffia globosa) Supplementation on Protein, Dietary Fiber, and Antioxidant Content in Thai Desserts

Khwanruethai Soontorntammarath, Supattra Supsinolan, Nuttakit Hemthanon, Theeraporn Patiwetwitoon , Chananrak Suwannawat

1-15

Development of Butter Cookies Supplemented with Seablite (Suaeda maritima) Powder

Chawinroj Thammakitphokhin, Chayapat Kee-ariyo, Tugsina Kruehong, Nomjit Suteebut

16-28

Development of Vegetarian Thai Cuisine Standard Recipes to Promote the Dissemination of Thai Cuisine Standards for Non-Meat Consumers

Nutthawut Promchan, Chanika Sriwannawit, Phatchara Phiriyaphorn, Nikorn Suwannachot, Satit Muangsomboon, Kanittha Niyomwong, Akkapol Boonchauycho, Pimchanok Runghairun, Siripong Rugmai, Wacharakorn Mayuree, Korawit Sakkaekaew

29 - 43

The Survey of Consumer Behavior and Demand for Product Concept Development of Instant Beverage Powder Containing Rice as an Ingredient

Korawit Sakkaekaew, Pornpachen Chuchird, Paponpat Pattarathitiwat, Teerapap Panklai, Krittin Chumkaew, Apidech Pongprajak

44 - 57

The Interaction Effects of Green Hotel Practice and Incentives on Hotel Revisit Intentions

Darawan Salaimanee, Natthakan Na Phairee, Nipaporn Sangsawang, Chayinthorn Tadadusita , Ekkachai Ackaradejruangsri

58 - 72

Enhancing Market Positioning of Event Venues: An Analysis of Factors and Strategies for Sustainable Competitive Advantage

Ratsamee Ajchariyapaisankul, Atchariyaporn Tungpitijira, Nithikittikarn Hemsuwan

103 - 116