ภาควิชาเทคโนโลยีอาหาร มหาวิทยาลัยศิลปากร

คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร

การนำเสนอผลงาน : วารสารนานาชาติ (ISI) ปี 2547

P. Khuwijitjaru, T. Fujii, S. Adachi, Y. Kimura, and R. Matsuno. 2004. Kinetics on the hydrolysis of fatty acid esters in subcritical water. Chemical Engineering Journal, 99, 1 - 4 (Affiliation: Kyoto University) DOI:10.1016/j.cej.2003.08.002
P. Khuwijitjaru, Y. Kimura, R. Matsuno, and S. Adachi. 2004. Preparation of finely dispersed O/W emulsion from fatty acid solubilized in subcritical water. Journal of Colloid and Interface Science, 278(1), 192-197 (Affiliation: Kyoto University) DOI:10.1016/j.jcis.2004.05.032
P. Khuwijitjaru, Y. Kimura, R. Matsuno, and S. Adachi. 2004. Solubility of oleic and linoleic acids in subcritical water. Food Science and Technology Research, 10(3) 261-263 (Affiliation: Kyoto University) DOI:10.3136/fstr.10.261
Mahayothee, B., Neidhart, S., Leitenberger, M., Mühlbauer, W., Carle, R. 2004. Non-destructive determination of maturity of Thai mangoes by near-infrared spectroscopy. Acta Horticulturae (ISHS) 645: 581-588.
Mahayothee, B., Neidhart, S., Mühlbauer, W., Carle, R. 2004. Influence of postharvest ripening processes on appropriate maturity for drying mangoes `Nam Dokmai´ and `Kaew´. Acta Horticulturae (ISHS) 645: 241-248.
Innawong, B., Mallikarjunan, K., Irudajaraj, J., and Marcy, J.E. 2004. The determination of frying oil quality using fourier transform infrared attenuated total reflectance. Lebensm.-Wiss. u.-Technol. 37: 23-28.
Innawong, B., Mallikarjunan, K., and Marcy, J.E. 2004. The Determination of frying oil quality using a chemosensory system. Lebensm.-Wiss. u.-Technol. 37: 35-41.

P. Khuwijitjaru, T. Fujii, S. Adachi, Y. Kimura, and R. Matsuno. 2004. Kinetics on the hydrolysis of fatty acid esters in subcritical water. Chemical Engineering Journal, 99, 1 - 4 (Affiliation: Kyoto University)

DOI:10.1016/j.cej.2003.08.002

P. Khuwijitjaru, Y. Kimura, R. Matsuno, and S. Adachi. 2004. Preparation of finely dispersed O/W emulsion from fatty acid solubilized in subcritical water. Journal of Colloid and Interface Science, 278(1), 192-197 (Affiliation: Kyoto University)

DOI:10.1016/j.jcis.2004.05.032

P. Khuwijitjaru, Y. Kimura, R. Matsuno, and S. Adachi. 2004. Solubility of oleic and linoleic acids in subcritical water. Food Science and Technology Research, 10(3) 261-263 (Affiliation: Kyoto University)

DOI:10.3136/fstr.10.261

Mahayothee, B., Neidhart, S., Leitenberger, M., Mühlbauer, W., Carle, R. 2004. Non-destructive determination of maturity of Thai mangoes by near-infrared spectroscopy. Acta Horticulturae (ISHS) 645: 581-588.

Mahayothee, B., Neidhart, S., Mühlbauer, W., Carle, R. 2004. Influence of postharvest ripening processes on appropriate maturity for drying mangoes `Nam Dokmai´ and `Kaew´. Acta Horticulturae (ISHS) 645: 241-248.

Innawong, B., Mallikarjunan, K., Irudajaraj, J., and Marcy, J.E. 2004. The determination of frying oil quality using fourier transform infrared attenuated total reflectance. Lebensm.-Wiss. u.-Technol. 37: 23-28.

Innawong, B., Mallikarjunan, K., and Marcy, J.E. 2004. The Determination of frying oil quality using a chemosensory system. Lebensm.-Wiss. u.-Technol. 37: 35-41.

ภาควิชาเทคโนโลยีอาหาร คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร วิทยาเขตพระราชวังสนามจันทร์ อ.เมือง จ.นครปฐม 73000
Tel 0-3424-2322 (สายตรง) หรือ 0-3410-9686 ต่อ 209300
E-mail: foodtech@su.ac.th

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