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 |
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
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Sonwai, Pawitchaya Podchong and Dérick Rousseau (2017). Crystallization
kinetics of cocoa butter in the presence of sorbitan esters. Food Chemistry. 214, 497-506.doi: 10.1016/j.foodchem.2016.07.092 |
| 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 |
| 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 |
| Parika Rungpichayapichet, Marcus Nagle, Busarakorn Mahayothee, Pramote Khuwijitjaru, Joachim Müller. (2017). Prediction mapping of physicochemical properties in mango by hyperspectral imaging. Biosystems Engineering 159: 109-120doi: 10.1016/j.biosystemseng.2017.04.006 |
| 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 |
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Sonwai, Poonyawee Rungprasertphol, Nantinee Nantipipat, Satinee Tungvongcharoan
and Nantikan Laiyangkoon (2017). Characterization
of coconut oil fractions obtained from solvent fractionation using acetone.
Journal of Oleo Science. 66(9), 951-961.http://doi.org/10.5650/jos.ess16224 |
| Patchimaporn Udomkun, Marcus Nagle, Dimitrios Argyropoulos, Alexander Nimo Wiredu, Busarakorn Mahayothee, Joachim Müller. Computer vision coupled with laser backscattering for non-destructive colour evaluation of papaya during drying. Journal of Food Measurement and Characterization 11(4): 2142-2150. doi: 10.1007/s11694-017-9598-y |
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 |