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Research :
Assoc. Prof.Pramote Khuwijitjaru, Ph.D.Page :
Accepted/In review article
  • Thussanee Plangklang, Pramote Khuwijitjaru, Khwanjai Klinchongkon, Shuji Adachi. Chemical composition and antioxidant activity of oil obtained from coconut meal by subcritical ethanol extraction (Submitted)
    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
  • 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
  • Pramote Khuwijitjaru, Kamoltipnicha Boonyapisomparn, Christian W. Huck. (2020). Near-infrared spectroscopy with linear discriminant analysis for green ‘Robusta’ coffee bean sorting. International Food Research Journal 27(2): 287 - 294.
    Full Paper
  • Neeranuch Milasing and Pramote Khuwijitjaru. 2020. Production of tagatose from galactose by subcritical aqueous ethanol. The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Innovation for Future Food and Nutrition Security. (ไม่มี Full paper)
  • The effect of freezing on the quality of osmo-air-dried mangoes
  • Prebiotic properties of pectic-oligosaccharides obtained from subcritical water treatment of passion fruit peel
  • Tyrosinase inhibitory activity of extracts from agricultural by-products
  • Thussanee Plangklang and Pramote Khuwijitjaru. 2020. Subcritical ethanol extraction of oil from coconut meal. The 22nd Food Innovation Asia Conference 2020 (FIAC 2020) Future Food Innovation for Better Health and Wellness 18-20 June 2020 (ไม่มี full paper)
  • 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
    DOI:10.1016/j.jarmap.2020.100262
    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
  • 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
  • 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.

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  • 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
  • Pramote Khuwijitjaru. 2018. Near Infrared Spectroscopy Research Performance in Food Science and Technology. NIR news 29 (3): 12-14.
    DOI: 10.1177/0960336018763197
  • 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)
  • 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
  • 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
  • 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)
    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
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    Faculty of Engineering and Industrial Technology | Silpakorn University
    Department of Food Technology