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Research :
Assoc. Prof.Pramote Khuwijitjaru, Ph.D.Page :
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)
  • Supaporn Klaykruayat; Busarakorn Mahayothee; Pramote Khuwijitjaru; Marcus Nagle; Joachim Müller. Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice. (in review)
    Year : 2019
  • Khwanjai Klinchongkon, Pramote Khuwijitjaru, Shuji Adachi, Benjamin Bindereif, Heike P. Karbstein and Ulrike S. van der Schaaf. (2019) Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin.  Food Hydrocolloids 91: 174-181.
    DOI: 10.1016/j.foodhyd.2019.01.005
  • 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
  • Khwanjai Klinchongkon, Thapanee Bunyakiat, Pramote Khuwijitjaru, Shuji Adachi. (2019). Ethanol precipitation of mannooligosaccharides from subcritical water-treated coconut meal hydrolysate. Food and Bioprocess Technology 12(7): 1197-1204.
    DOI: 10.1007/s11947-019-02288-w
  • 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.
  • Pramote Khuwijitjaru and Khwanjai Klinchongkon. 2019. Passion fruit. In Valorization of Fruit Processing By-products, Galanakis, C. (ed). pp. 183-202. Elsevier Inc.DOI
  • Limsangouan, N., Milasing, N., Thongngam, M., Khuwijitjaru, P. and Jittanit, W. (2019). Physical and chemical properties, antioxidant capacity and total phenolic content of tamarind (Tamarindus indica) seed xyloglucan component extracted using subcritical water. Journal of Food Processing and Preservation 43 (10): e14146
    DOI: 10.1111/jfpp.14146
    Year : 2018
  • Pramote Khuwijitjaru. 2018. Near Infrared Spectroscopy Research Performance in Food Science and Technology. NIR news 29 (3): 12-14.
    DOI: 10.1177/0960336018763197
  • Pramote Khuwijitjaru, Neeranuch Milasing, and Shuji Adachi. Production of D-tagatose: A review with emphasis on subcritical fluid treatment.  Science, Engineering and Health Studies 12(3): 159-167
    Full Text
  • Thaweesak Tana, Pramote Khuwijitjaru. (2018) Effect of severity factor on subcritical water extraction of oligosaccharides from passion fruit peel. The 44th Congress on Science and Technology of Thailand (STT 44), Bangkok, 29-31 October, 2018. (ไม่มี fulltext)
  • Wiriyawatthana, C. Somkane, S. Komonsing, N. Khuwijitjaru, P. and Mahayothee, B.  2018.  Prevention of Browning Formation in Jasmine Flower (Jasminum sambac) During Postharvest Storage.  The 44th Congress on Science and Technology of Thailand.Bangkok, 29-31 October, 2018. (ไม่มี fulltext)
  • Kimkong, P., Somkane, S., Komonsing, N, Khuwijitjaru, P. and Mahayothee, B. (2018). Prevention of Browning Formation in Fresh-Cut Cabbage. In 1st International Conference on “Innovations in Food Ingredients & Food Safety” (IFIFS 2018), 12-13 September 2018, Bangkok, Thailand. (Poster presentation) (ไม่มี Full paper)
  • 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,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 .
  • 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
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