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Research :
Asst. Prof. Busarakorn Mahayothee, Ph.D.Page :
Year : 2023
  • Parika Rungpichayapichet, Nimmitra Chaiyarattanachote, Pramote Khuwijitjaru, Kyuya Nakagawa, Marcus Nagle, Joachim Müller, Busarakorn Mahayothee. (2022). Comparison of near-infrared spectroscopy and hyperspectral imaging for internal quality determination of ‘Nam Dok Mai’ mango during ripening. Journal of Food Measurement and Characterization
    Year : 2022
  • Sawittree Chaiareekitwat, Sajid Latif, Busarakorn Mahayothee, Pramote Khuwijitjaru, Marcus Nagle, Suwaluk Amawan,  Joachim Müller. (2022). Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position. Food Chemistry 372, 131173.
    DOI: 10.1016/j.foodchem.2021.131173
  • Nilobon Komonsing, Pramote Khuwijitjaru, Marcus Nagle, Joachim Müller and Busarakorn Mahayothee. (2022). Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. Journal of Food Engineering 317, 110695
    DOI: 10.1016/j.jfoodeng.2021.110695
  • Nilobon Komonsing, Sebastian Reyer, Pramote Khuwijitjaru, Busarakorn Mahayothee and Joachim Müller. (2022). Drying behavior and curcuminoids changes in turmeric slices during drying under simulated solar radiation as influenced by different transparent cover materials. Foods 11(5), 696.
    DOI: 10.3390/foods11050696
  • Krungkaew, S., Hülsemann, B., Kingphadung, K., Mahayothee, B., Oechsner, H., Müller, J., 2022. Methane production of banana plant: Yield, kinetics and prediction models influenced by morphological parts, cultivars and ripening stages. Bioresource Technology 360, 127640.
    DOI: 10.1016/j.biortech.2022.127640
  • Pramote Khuwijitjaru, Supawadee Somkane, Kyuya Nakagawa, and Busarakorn Mahayothee. 2022. Osmotic dehydration, drying kinetics, and quality attributes of osmotic hot air-dried mango as affected by initial frozen storage. Foods 11(3): 489.
    DOI: 10.3390/foods11030489
  • Serm Janjai, Orawan Aumporn,  Thodsaporn Khunkaeo, Busarakorn Mahayothee . (2022). ARX modeling of a parabolic greenhouse solar dryer for drying of chilli. 22nd International Drying Symposium (IDS2022), (June 26-29 2022) Worcester, Massachusetts, USA. oral presentation online. June 27th, 2022.
    Year : 2021
  • Chalita Pukbanyang, Busarakorn Mahayothee and Pramote Khuwijitjaru. (2021) Effect of calcium pretreatment prior to freezing on quality of dried mango. Food Innovation Asia Conference 2021 (FIAC 2021) Virtual Conference, 17-18 June, 2021 (Poster, ไม่มี full paper)
  • Wanchanok Kaingam Pramote Khuwijitjaru, Kyuya Nakagawa, Koichi Nishimura, Maya Nakabayashi, Toshiko Yasunobu, and Busarakorn Mahayothee. 2021. EFFECT OF DRYING METHODS ON THE QUALITY AND LYCOPENE CONTENT OF DRIED WATERMELON. The 2nd International Conference on Engineering and Industrial Technology 2021
  • Chanyapat Ouppama, Pramote Khuwijitjaru, and Busarakorn Mahayothee. 2021. EFFECT OF PLANT-BASED PROTEIN ON FOAM PROPERTIES AND DRYING BEHAVIOR OF FOAM-MAT DRYING OF MELON PUREE. Silpakorn International Conference on Total Art and Science 2021.
  • Jidapa Nopphan, Pramote Khuwijitjaru, and Busarakorn Mahayothee. 2021. Effect of impregnation methods on cell viability of Lactobacillus casei and quality of probiotic-fortified dehydrated jackfruit. Silpakorn International Conference on Total Art and Science 2021 in conjunction with the 2nd International Conference on Engineering and Industrial Technology 2021 (ICEIT 2021) The International Virtual Conference on Art, Science & Technology, and Social Science. Online Conference Thailand. 3 November 2021 - 5 November 2021. pages 42-48.
  • Chatchamon Srisirirat, Pramote Khuwijitjaru, Sarawut Phupaichitkun, and Busarakorn Mahayothee. 2021. Rapid Assessment of Water Activity, Moisture Content, and Total Soluble Solids in Dried Fruits and Vegetables using Near-Infrared Spectroscopy. Silpakorn International Conference on Total Art and Science 2021 (SICTAS 2021) in conjunction with the 2nd International Conference on Engineering and Industrial Technology 2021 (ICEIT 2021) The International Virtual Conference on Art, Science & Technology, and Social Science, November 3-5, 2021. pp. 23-29 Proceedings
    Year : 2020
  • Supaporn Klaykruayat; Busarakorn Mahayothee; Pramote Khuwijitjaru; Marcus Nagle; Joachim Müller. (2020). Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice. LWT - Food Science and Technology, 121, 108926
    DOI: 10.1016/j.lwt.2019.108926
  • Patchimaporn Udomkun, Sebastian Romuli, Steffen Schock, Busarakorn Mahayothee, Murat Sartas,Emmanuel Njukwe, Tesfamicheal Wossen, Bernard Vanlauwe, Joachim Müller. 2020. Review of solar dryers for agricultural products in Asia and Africa: An innovation landscape approach. Journal of Environmental Management, 268, 10730
    DOI: 10.1016/j.jenvman.2020.110730
  • The effect of freezing on the quality of osmo-air-dried mangoes
  • Busarakorn Mahayothee, Thipharat Thamsala, Pramote Khuwijitjaru, Serm Janjai. Effect of drying temperature and drying method on drying rate and bioactive compounds in cassumunar ginger (Zingiber montanum). Journal of Applied Research on Medicinal and Aromatic Plants 18, 100262
  • Busarakorn Mahayothee, Parika Rungpichayapichet, Pasinee Yuwanbun, Pramote Khuwijitjaru, Marcus Nagle, Joachim Müller. (2020). Temporal changes in the spatial distribution of physicochemical properties during postharvest ripening of mango fruit. Food Measurement and Characterization 14, 992–1001.
    DOI: 10.1007/s11694-019-00348-5
  • Application of near-infrared spectroscopy to establish prediction models for water activity and moisture content in dried fruitsบทความฉบับเต็ม การประชุมวิชาการ ครั้งที่ 17
    Year : 2019
  • Busarakorn Mahayothee, Nilobon Komonsing, Pramote Khuwijitjaru, Marcus Nagle and Joachim Müller. (2019). Influence of drying conditions on color, betacyanin content, and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus). International Journal of Food Science and Technology 54(2): 460-470.
    DOI: 10.1111/ijfs.13958
  • Katrin Utai, Marcus Nagle, Simone Hämmerle, Wolfram Spreer, Busarakorn Mahayothee, Joachim Müller. (2019). Mass estimation of mango fruits (Mangifera indica L., cv. ‘Nam Dokmai’) by linking image processing and artificial neural network. Engineering in Agriculture, Environment and Food.12(1): 103-110
    DOI: 10.1016/j.eaef.2018.10.003
  • Nilobon Komonsing, Pramote Khuwijitjaru, Suntree Sangjan, Busarakorn Mahayothee. (2019). Effect of light on curcuminoids content in turmeric powder. 7th European Drying Conference (EuroDrying’2019),Torino, Italy. July, 10-12 2019.
  • Samatcha Krungkaew, Busarakorn Mahayothee, Sarawut Phupaichitkun, Kanokwan Kingphadung. (2019). Economic analysis of using parabolic greenhouse solar dryer for fruit drying in Thailand. 7th European Drying Conference (EuroDrying’2019), Torino, Italy. July, 10-12
  • Samatcha Krungkaew, Kanokwan Kingphadung, Suphaphat Kwonpongsagoon, Busarakorn Mahayothee. 2019. Costs and benefits of using parabolic greenhouse solar dryers for dried herb products in Thailand. Fifth International Conference on Science, Engineering & Environment, Bangkok, Thailand, Nov. 11-13, 2019
  • Eriko Yasunaga, Kohei Nakano, Busarakorn Mahayothee, Pramote Khuwijitjaru, Shinji Fukuda, Wolfram Spreer. 2019. Quality Changes During Ripening of Mango (Mangifera indica L. ‘ Nam Dok Mai’) under Different Temperature Conditions. 13th CIGR VI Technical Symposium, Kokkaido University, Supporo, Japan. 3-6 September 2019. (Abstract)
    Year : 2018
  • Klaykruayat, S., Mahayothee, B. and Duangmal, K. (2018). Control of enzymatic browning in fresh-cut mangosteen using alginate coating. Acta Hortic. 1210, 185-192.DOI: 10.17660/ActaHortic.2018.1210.26
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    Department of Food Technology
    Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000 THAILAND
    Phone +66 34 219361; FAX +66 34 272 194
    E-mail: foodtech@su.ac.th
    Faculty of Engineering and Industrial Technology | Silpakorn University
    Department of Food Technology