Published: 30-12-2025

Research articles

Study on the Physical Properties of Crown Flower Powder Clay

Oatthaporn Yodsanga, Vinai Taravet, Vijit Sonhom, Sopida Wisansakkul

1-12

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Development of Drinking Water Mixed with Banana Blossom Water and Herbs for Health

Nisarat Thongchai, Marin Salee, Rittidet Ruangwiset, Orawan Oupathumpanont

13-26

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The Development of Creativity in Early Childhood Aged 4-6 Years Through Artistic Activities

Natthiyaporn Karaket, Suparak Fongngarm

27-39

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Utilization of Ma-King (Hodgsonia heteroclita) for Processing into Cereal Bar Products

Thanyanun Rithmanee, Benyapa Kongkwamsaree, Sukullaya Rokprai, Hatairat Intajom

40-50

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The Development of a Training Model to Promote Psychological Characteristics and Behaviors of Education Personnel in Designing Learning Activities on Food and Nutrition for Young Children Based on Home Economics Principles

Oapin Sukyos, Patnaree Jantraphirom, Pornsiri Santum, Wanitcha Sittipon, Puripun Lert-o-pas, Pradittha Parsapratet

51-76

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Delicacy in Fruit and Vegetable Carving: Perspectives and Experiences of Expert Artisans

Sakarin Hongrattanavorakit

77-91

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A Study of Students’ Academic Achievement through the Use of Instructional Materials on International Textile Care Symbols

Warapron Banlenglol, Chanakarn Ruangnarong, Supanicha Srivorradatpaisan, Natawat Jatuphatwarodom, Kasidit Rattanaporn, Sophaphan Sorhasan

92-103

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Effect of Dyeing Parameters on Colour Characteristics and Fastness Properties of Silk Fabrics Dyed with Purple Corn Cob Extract

Tanawat Ruangteprat, Somchai Udon, Jaruwan Diswat, Jaratpim Wangyen, Rattanaphol Mongkholrattanasit, Hathaitip Srichompoo, Jiramet Suparat, Krailerck Visesphan

104-123

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The Role of Preventive Nutrition in the Era of Non-Communicable Diseases (NCDs): A Conceptual Review and System-Level Recommendations

Paramet bubchaiya

124-144

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Ultra-Processed Foods, Nutritional Inequalities, and Structural Food Systems: A Literature Review Toward Health Equity

Paramet bubchaiya

145-159

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