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Research :
Asst. Prof. Pramote Khuwijitjaru, Ph.D.Page :
Accepted/In review article
  • Busarakorn Mahayothee, Nilobon Komonsing, Pramote Khuwijitjaru, Marcus Nagle and Joachim Müller.Influence of drying conditions on color, betacyanin content, and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus) (in review)
  • 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)
  • Pramote Khuwijitjaru, Neeranuch Milasing, and Shuji Adachi. Production of D-tagatose: A review with emphasis on subcritical fluid treatment.  (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
  • Quantification of Total Anthocyanins in Roselle and Mulberry Juices by Near Infrared Spectroscopy
  • Pramote Khuwijitjaru. 2018. Near Infrared Spectroscopy Research Performance in Food Science and Technology. NIR news 29 (3): 12-14.
    DOI: 10.1177/0960336018763197
    Year : 2017
  • 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
  • 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
  • Pramote Khuwijitjaru, Sutida Khuhaprema, Amornrat Thongphu, Khwanjai Klinchongkon, Shuji Adachi. 2017. Extraction of pectins from mango, pomelo, lime, and passion fruit peels by subcritical water treatment. 18th Annual Meeting of Japan Society for Food Engineering, August 8-9, Kansai University, Osaka, Japan (Poster, ไม่มี fulltext)
  • Pramote Khuwijitjaru. 2017. Stability of Natural Antioxidants in Vegetable Oil at High Temperature. 2nd Asian Conference on Oleo Science and the 56th Annual Meeting of the Japan Oil Chemists’ Society, Tokyo University of Science, Tokyo, Japan. September 11-13, 2017. (Oral, ไม่มี fulltext)
  • Nontanut Soisangwan, Pramote Khuwijitjaru, Takashi Kobayashi,and Shuji Adachi. (2017) Kinetic analysis of lactulose production from lactose in subcritical aqueous ethanol. Food Science and Technology Research 23(1), 45–49.
    doi: 10.3136/fstr.23.45
  • Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi. (2017) Astaxanthin stability and color change of krill during subcritical water treatment. Journal of Food Science and Technology 54 (10):3065–3072.
    doi: 10.1007/s13197-017-2742-1
  • Khwanjai Klinchongkon, Nathapon Chanthong, Kakanang Ruchain, Pramote Khuwijitjaru, Shuji Adachi. (2017) Effect of ethanol addition on subcritical water extraction of pectic polysaccharides from passion fruit peel. Journal of Food Processing and Preservation 41(5): e13138
    DOI: 10.1111/jfpp.13138
    Year : 2016
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • Nontanut Soisangwan, Da-Ming Gao, Takashi Kobayashi, Pramote Khuwijitjaru, Shuji Adachi (2016) Production of lactulose from lactose in subcritical aqueous ethanol. 17th Annual Meeting of Japan Society for Food Engineering, August 4-5, Tokyo University of Marine Science and Technology, Shinagawa, Japan. (ไม่มี Full Text)
  • Pramote Khuwijitjaru, Takashi Kobayashi, Shuji Adachi (2016) Degradation Kinetics of Trisaccharides Comprising Glucose Residues in Subcritical Water. 17th Annual Meeting of Japan Society for Food Engineering, August 4-5, Tokyo University of Marine Science and Technology, Shinagawa, Japan. (ไม่มี fulltext)
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