| Parika Rungpichayapichet, Busarakorn Mahayothee, Marcus Nagle, Pramote Khuwijitjaru, Joachim Müller. (2016). Robust NIRS models for non-destructive prediction of fruit ripeness and quality in mango. Postharvest Biology and Technology 111: 31-40. doi: 10.1016/j.postharvbio.2015.07.006 |
| Busarakorn Mahayothee, Intira Koomyart, Pramote Khuwijitjaru, Prasong Siriwongwilaichat, Marcus Nagle, Joachim Müller. (2016). Phenolic compounds, antioxidant activity, and medium chain fatty acids profiles of coconut water and meat at different maturity stages. International Journal of Food Properties 19(9): 2041-2051.doi:10.1080/10942912.2015.1099042 |
| Marcus Nagle, Kiatkamjon Intani, Giuseppe Romano, Busarakorn Mahayothee, Vicha Sardsud, Joachim Müller. 2016. Determination of surface color of ‘all yellow’ mango cultivars using computer vision. International Journal of Agricultural and Biological Engineering 9(1) 42-50. Full Text |
| Patchimaporn Udomkun, Marcus Nagle, Dimitrios Argyropoulos, Busarakorn Mahayothee, Sajid Latif, Joachim Müller. (2016). Compositional and functional dynamics of dried papaya as affected by storage time and packaging material. Food Chemistry 196:712-719. doi: 10.1016/j.foodchem.2015.09.103 |
Pimwalan Ornla-ied, Sopark Sonwai and Sawang Lertthirasuntorn (2016). Trans-free margarine fat by enzymatic interesterification of rice bran oil and hard palm stearin. Food Science and Biotechnology 25(3) 673-680.
DOI: 10.1007/s10068-016-0118-3 |
| Jintana Wiboonsirikul, Yoshiyuki Watanabe, Ayako Omori, Pramote Khuwijitjaru, and Shuji Adachi. (2016) Antioxidative properties of stearoyl ascorbate in a food matrix system. Journal of Oleo Science, 65 ( 6) 487-492. doi: 10.5650/jos.ess16016 |
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 |
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) 317-323
doi:10.3136/fstr.22.317 |
| 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 |
| Patchimaporn Udomkun, Marcus Nagle, Dimitrios
Argyropoulos, Busarakorn Mahayothee, Joachim Müller.
Multi-sensor approach to improve optical monitoring of papaya shrinkage
during drying. Journal of Food Engineering 189:82-89.
doi: 10.1016/j.jfoodeng.2016.05.014 |