| Identification and in vitro assessment of potential probiotic characteristics and antibacterial effects of Lactobacillus plantarum subsp. plantarum SKI19, a … V Botthoulath, A Upaichit, U Thumarat Journal of Food Science and Technology 55, 2774-2785, 2018 | 34 | 2018 |
| Characterization of Listeria-active bacteriocin produced by a new strain Lactobacillus plantarum subsp. plantarum SKI19 isolated from" sai krok e-san mu" V Botthoulath, A Upaichit, U Thumarat International Food Research Journal 25 (6), 2362-2371, 2018 | 4 | 2018 |
| Physico-chemical and functional properties of the lao fermented bamboo shoots (Nor Mai Som) inoculated with potential probiotic bacteria, Pediococcus pentosaceus BBS1 and … FBE Viengvilaiphone Botthoulath a , Ida F. Dalmacio b Food Chemistry Advances 5 (ISSN 2772-753X), 100803, 2024 | | 2024 |
| Lactiplantibacillus plantarum BBS13: A potential probiotic bacterium for enhanced health benefits of Lao traditional fermented bamboo shoots (Nor Mai Som) MGQDLYCU Viengvilaiphone Botthoulath1*, Ida F. Dalmacio2, Nacita B ... SEARCA Scholars’ Conference 2023 on Advancing Agricultural Research for …, 2023 | | 2023 |
| Improving the Quality of Lao Fermented Bamboo Shoot (Nor Mai Som) Using Probiotic Lactiplantibacillus Plantarum BBS13 as Starter Culture V Botthoulath, IF Dalmacio, NB Lantican, LC Villegas, FB Elegado, ... 9th International Conference on Bioengineering and Biotechnology ICBB 2023, UK, 2023 | | 2023 |
| Food Chemistry Advances V Botthoulath, IF Dalmacio, FB Elegado | | |
| “Language education and global citizenship”(4)–30 years of teaching English in East Asia: An Appraisal (by L. Jakob)(& blog article no. 300!) XI Team, X Team, IX Team, V Team, VII Team, VI Team, V Team, IV Team, ... | | |
| A Study on Biomass Production of Yeast Isolated from Starter Culture (Sa Lao) V Botthoulath, B Keohavong | | |
