แนะนำภาควิชา การเข้าศึกษา บุคลากร ผลงานวิชาการ บริการวิชาการ ความร่วมมือกับต่างประเทศ ทุนการศึกษา รางวัลที่นักศึกษาได้รับ ถามตอบ เข้าฐานข้อมูล
Thai / English
ผลงานวิชาการ :
ตารางสรุปผลงานวิชาการ
ปีวารสารนานาชาติวารสารในประเทศการประชุมวิชาการนานาชาติการประชุมวิชาการระดับชาติสิทธิบัตร/อนุสิทธิบัตรหนังสือ
ISIScopus-
25665
25651753101
2564171112121
25631411131531
25621342615
25611143210121
256012314101
25591321524224
255891811233
2557101591341
2556313101591
255541155
255471372
2553611071
255291161
255173272
255041131691
2549744212
254823411
2547423257
2546133
25453262
25441151
2543113
254211
25412
25402
   ค้นหาผลงานวิชาการ : ใส่ข้อความที่ต้องการค้นหา
ผลงานตีพิมพ์ วารสารนานาชาติ : หน้า :
Accepted/In review article
  • Janjira Tangsanthatkun, Kok Ming Goh and Sopark Sonwai. Influence of oxystearin, lecithin and polyglycerol polyricinoleate on the crystallization of palm olein. Journal of Food Science and Technology. (Submitted)
  • Neeranuch Milasing, Thaniton Amornrattanachart, Pramote Khuwijitjaru, Shuji Adachi. Isomerization of lactose to lactulose in aqueous solution with arginine (in review)
  • Pawitchaya Podchong, Chanunras Chalermchadpokin, Sopark Sonwai and Satoru Ueno. Improvement of chocolate heat resistance with illipé butter stearin addition. International Journal of Food Science and Technology. (Submitted)
  • ปี 2566
  • Neeranuch Milasing, Pramote Khuwijitjaru, Shuji Adachi. (2023) Isomerization of galactose to tagatose using arginine as a green catalyst. Food Chemistry 398, 133858
    DOI: 10.1016/j.foodchem.2022.133858
  • 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
    DOI:10.1007/s11694-022-01715-5
  • Thussanee Plangklang, Pramote Khuwijitjaru, Khwanjai Klinchongkon, Shuji Adachi. Subcritical fluid process for producing mannooligosaccharide-rich carbohydrates from coconut meal and their in vitro fermentation. Food and Bioprocess Technology
    DOI: 10.1007/s11947-022-02954-6
  • Surojanametakul, V., Satmalee, P., Thirathumthavorn, D. and Udomrati, S. 2022. Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch. Journal of Food Measurement and Characterization.
    DOI: 10.1007/s11694-022-01754-y
  • Pramote Khuwijitjaru, Shuji Adachi. (2023). Isomerization of ribose to ribulose using basic amino acids as a catalyst. Food Science and Technology Research
    DOI: 10.3136/fstr.FSTR-D-22-00215
  • ปี 2565
  • 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
  • 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
  • Kannika Aumpai, Chin Ping Tan, Qiang Huang and Sopark Sonwai (2022). Production of cocoa butter equivalent from blending of illipé butter and palm mid-fraction. Food Chemistry. 384, 132535.
    DOI: 10.1016/j.foodchem.2022.132535
  • Thunchanok Sonprasert, Pimwalan Ornla-ied and Sopark Sonwai (2022). Synthesis of confectionery fat from illipé butter stearin and palm mid-fraction blends via enzymatic interesterification. International Journal of Food Science and Technology, 57, 3150-3161.
    DOI: https://doi.org/10.1111/ijfs.15648
  • Pawitchaya Podchong, Kannika Aumpai, Sopark Sonwai and Dérick Rousseau. 2022. Rice bran wax effects on cocoa butter crystallization and tempering. Food Chemistry. 397, 133635
    DOI: 10.1016/j.foodchem.2022.133635
  • Khakhanang Wijarnprecha, Philipp Fuhrmann, Christopher Gregso, Matt Sillick, Sopark Sonwai and Dérick Rousseau (2022). Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture. Food and Function. 13, 7132-7143
    DOI: 10.1039/D2FO00582D
  • Khakhanang Wijarnprecha, Philipp Fuhrmann, Christopher Gregso, Matt Sillick, Sopark Sonwai and Dérick Rousseau (2022). Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterization. Food and Function. 13, 7112-7122
    DOI: 10.1039/D2FO00581F
  • Pannida Khunnamwong, Kanokwan Kingphadung, Thanasak Lomthong, Apinun Kanpiengjai, Chartchai Khanongnuch and Savitree Limtong. (2022).Wickerhamiella nakhonpathomensis f.a. sp. nov., a novel ascomycetous yeast species isolated from a mushroom and a flower in Thailand. International Journal of Systematic and Evolutionary Microbiology.72:005191.
    DOI: 10.1099/ijsem.0.005191
  • Kingphadung, K., Kurdkaew, P., Siriwongwilaichat, P., Kwonpongsagoon, S., (2022). Comparison of performance and economic efficiency for greenhouse solar versus hot air drying: a case of crispy mango production. Processes 10(2), 311.
    DOI: 10.3390/pr10020311
  • 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
  • Shuji Adachi, Pramote Khuwijijaru, Takashi Kobayashi. Continuous production of maltulose from maltose in a hot phosphate buffer. Japan Journal of Food Engineering 23 (2): 63-69.
    DOI: 10.11301/jsfe.22608
  • Udomkun, P., Masso, C., Swennen, R., Romuli, S., Innawong, B., Fotso Kuate, A., Akin-Idowu, P. E., Alakonya, A., & Vanlauwe, B. (2022). Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour. Food Science & Nutrition, 00, 1– 13.
    DOI: 0.1002/fsn3.2907
  • 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
  • Nasanit R., Jaibangyang S., Onwibunsiri T., Khunnamwong P. (2022). Screening of Volatile Organic Compound-Producing Yeasts and Yeast-Like Fungi against Aflatoxigenic Aspergillus flavus Microbiology and Biotechnology Letters, 50 (2), pp. 202 - 210
    DOI: 10.48022/mbl.2202.02004
  • Thirathumthavorn, D., Sintongtanaput, A., Wongpracharat, S., Chai-Uea, P., & Udomrati, S. (2022). Physicochemical properties of instant fried gluten-free noodles incorporating defatted Riceberry bran and soy protein isolate. Brazilian Journal of Food Technology, 25, e2022045.
    DOI: 10.1590/1981-6723.04522
  • Pawitchaya Podchong, Patraporn Inbumrung, Utai Klinkesorn and Sopark Sonwai. 2022. Improving the crystallization and melting characteristics of cocoa butter substitute by blending with krabok seed fat. Journal of Food Science and Technology. 59, 4370–4379.
    DOI: 10.1007/s13197-022-05513-1
  • Khwanjai Klinchongkon, Bussaraporn Intim, Neeranuch Milasing, Pramote Khuwijitjaru. (2022). Effect of ethanol concentration and temperature on solubility of fructose. Food Science and Technology Research 28 (1), 105–109.
    DOI: 10.3136/fstr.FSTR-D-21-00191
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