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Accepted/In review article
  • Busarakorn Mahayothee, Parika Rungpichayapichet, Pasinee Yuwanbun, Pramote Khuwijitjaru, Marcus Nagle, Joachim Müller. Temporal changes in the spatial distribution of physicochemical properties during postharvest ripening of mango fruit (in review)
  • Malaikritsanachalee, P., Choosri, T and Choosri, C. Study on kinetics of flow characteristics in hot air drying of pineapple.(In review)
  • Kongpanichtrakul, C. and Siriwongwilaichat, P. The Effect of Hydrocolloids on Physical and Sensory Characteristics of Gluten-free Yeast Doughnut (In review)
    Year : 2018
  • Khwanjai Klinchongkon, Pramote Khuwijitjaru, Shuji Adachi. (2018). Properties of Subcritical Water-Hydrolyzed Passion Fruit (Passiflora edulis) Pectin. Food Hydrocolloids 74: 72-77
    DOI: 10.1016/j.foodhyd.2017.07.034
    Year : 2017
  • Khwanjai Klinchongkon, Pramote Khuwijitjaru, Jintana Wiboonsirikul, and Shuji Adachi. (2017) Extraction of oligosaccharides from passion fruit peel by subcritical water treatment. Journal of Food Process Engineering 40(1): e12269 .
    DOI:10.1111/jfpe.12269
  • Pramote Khuwijitjaru, Intira Koomyart, Takashi Kobayashi and Shuji Adachi. (2017) Hydrolysis of konjac flour under subcritical water conditions. Chiang Mai Journal of Science 44(3): 988-992
    Full Text
  • Nontanut Soisangwan, Da-Ming Gao, Takashi Kobayashi, Pramote Khuwijitjaru, and Shuji Adachi. (2017). Production of lactulose from lactose in subcritical aqueous ethanol. Journal of Food Process Engineering 40(2):e12413 doi: 10.1111/jfpe.12413
  • Parika Rungpichayapichet, Marcus Nagle, Busarakorn Mahayothee, Pramote Khuwijitjaru, Joachim Müller. (2017). Prediction mapping of physicochemical properties in mango by hyperspectral imaging. Biosystems Engineering 159: 109-120
    doi: 10.1016/j.biosystemseng.2017.04.006
  • Khwanjai Klinchongkon, Pramote Khuwijitjaru,and Shuji Adachi.(2017) Degradation kinetics of passion fruit pectin in subcritical water. Bioscience, Biotechnology, and Biochemistry 81(4) 712-717. 
    doi: 10.1080/09168451.2016.1277941
  • Patchimaporn Udomkun, Marcus Nagle,  Dimitrios Argyropoulos, Alexander Nimo Wiredu, Busarakorn Mahayothee, Joachim Müller. Computer vision coupled with laser backscattering for non-destructive colour evaluation of papaya during drying. Journal of Food Measurement and Characterization
    doi: 10.1007/s11694-017-9598-y
    Year : 2016
  • Parika Rungpichayapichet, Busarakorn Mahayothee, Marcus Nagle, Pramote Khuwijitjaru, Joachim Müller. (2016). Robust NIRS models for non-destructive prediction of fruit ripeness and quality in mango. Postharvest Biology and Technology 111: 31-40. doi: 10.1016/j.postharvbio.2015.07.006
  • Busarakorn Mahayothee, Intira Koomyart, Pramote Khuwijitjaru, Prasong Siriwongwilaichat, Marcus Nagle, Joachim Müller. Phenolic compounds, antioxidant activity, and medium chain fatty acids profiles of coconut water and meat at different maturity stages. International Journal of Food Properties  19(9): 2041-2051.doi:10.1080/10942912.2015.1099042
  • Marcus Nagle, Kiatkamjon Intani, Giuseppe Romano, Busarakorn Mahayothee, Vicha Sardsud, Joachim Müller. 2016. Determination of surface color of ‘all yellow’ mango cultivars using computer vision. International Journal of Agricultural and Biological Engineering 9(1) 42-50. Full Text
  • Jintana Wiboonsirikul, Yoshiyuki Watanabe, Ayako Omori, Pramote Khuwijitjaru, and Shuji Adachi. (2016) Antioxidative properties of stearoyl ascorbate in a food matrix system. Journal of Oleo Science, 65 ( 6) 487-492.  doi: 10.5650/jos.ess16016
  • Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, Shuji Adachi. (2016). Direct treatment of Isada krill under subcritical water conditions to produce seasoning with shrimp-like flavor. Food Technology and Biotechnology 54 (3) 335–341. 

    doi: 10.17113/ftb.54.03.16.4271
  • Tamiya,  S., Koomyart, I., Kobayashi, T., Shiga, H., Yoshii, H., Khuwijitjaru, P. and Adachi, S. (2016) Preparation of liquid and solid seasonings with shrimp-like flavor from Isada krill under subcritical water conditions by steam injection. Food Science and Technology Research 22(3) 317-323doi:10.3136/fstr.22.317
  • Patchimaporn Udomkun, Marcus Nagle, Dimitrios Argyropoulos, Busarakorn Mahayothee, Sajid Latif, Joachim Müller. (2016). Compositional and functional dynamics of dried papaya as affected by storage time and packaging material. Food Chemistry 196:712-719. doi: 10.1016/j.foodchem.2015.09.103
  • Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, Shuji Adachi. 2016. Using severity factor as a parameter to optimize krill treatment under subcritical water conditions. Bioscience, Biotechnology, and Biochemistry 80(11): 2192-2197doi: 10.1080/09168451.2016.1204220
  • Patchimaporn Udomkun, Marcus Nagle, Dimitrios Argyropoulos, Busarakorn Mahayothee, Joachim Müller. Multi-sensor approach to improve optical monitoring of papaya shrinkage during drying. Journal of Food Engineering 189:82-89.

    doi: 10.1016/j.jfoodeng.2016.05.014
  • Kobayashi, T., Khuwijitjaru, P., Adachi, S. (2016). Decomposition kinetics of glucose and fructose in subcritical water containing sodium chloride. Journal of Applied Glycoscience  63 (4): 99-104.
    doi: 10.5458/jag.jag.JAG-2016_013
  • Pramote Khuwijitjaru, Takashi Kobayashi, and Shuji Adachi. Degradation kinetics of trisaccharides comprising glucose residues in subcritical water. Journal of Carbohydrate Chemistry 35(5):286-299doi: 10.1080/07328303.2016.1209213
  • Pramote Khuwijitjaru. (2016) Utilization of Plant-Based Agricultural Waste by Subcritical Water Treatment. Japan Journal of Food Engineering 17(2) 33-39.
    doi: 10.11301/jsfe.17.33
  • Watanabe, Y.,  Khuwijitjaru, P., Hamai, Y., Wiboonsirikul, J., Adachi, S. (2016) Antioxidative property of acyl ascorbate in cookies containing iron. Japan Journal of Food Engineering 17(2)  77 - 81.
    doi: 10.11301/jsfe.17.77
  • Nontanut Soisangwan, Da-Ming Gao, Takashi Kobayashi, Pramote Khuwijitjaru, and Shuji Adachi. Kinetic analysis for the isomerization of cellobiose to cellobiulose in subcritical aqueous ethanol. Carbohydrate Research 433, 676-72.
    doi: 10.1016/j.carres.2016.07.015
    Year : 2015
  • Patchimaporn Udomkun, Dimitrios Argyropoulos, Marcus Nagle, Busarakorn Mahayothee, Joachim Müller. (2015). Sorption behaviour of papayas as affected by compositional and structural alterations from osmotic pretreatment and drying. Journal of Food Engineering 157: 14-23. DOI: 10.1016/j.jfoodeng.2015.01.022
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