ภาควิชาเทคโนโลยีอาหาร มหาวิทยาลัยศิลปากร

คณะวิศวกรรมศาสตร์และเทคโนโลยีอุตสาหกรรม มหาวิทยาลัยศิลปากร

การนำเสนอผลงาน : วารสารนานาชาติ (ISI) ปี 2563

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
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
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
Udomkun, P., Tangsanthatkun, J., Innawong, B. (2020) Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique. Innovative Food Science and Emerging Technologies 59,102271 DOI: 10.1016/j.ifset.2019.102271
Pannida Khunnamwong, Noppon Lertwattanasakul, Sasitorn Jindamorakot, Nakarin Suwannarach, Kenji Matsui, Savitree Limtong. (2020). Evaluation of antagonistic activity and mechanisms of endophytic yeasts against pathogenic fungi causing economic crop diseases. Folia Microbiologica 65, 573–590. DOI: 10.1007/s12223-019-00764-6
Pawitchaya Podchong, Patraporn Inbumrung, and Sopark Sonwai (2020). The effect of hard lauric fats on the crystallization behavior of cocoa butter substitute. Journal of Oleo Science. 69(7): 659-670 DOI: 10.5650/jos.ess19226
Sutheeves, S., Chai-Uea, P. and Thirathumthavorn, D. 2020. Impact of hydrocolloids on the physico-chemical and sensory properties of gluten-free instant noodles from rice flour and mung bean starch. Italian Journal of Food Science 32(2): 438-449. DOI:10.14674/IJFS-1551
Krungkaew, S., Kingphadung, K., Kwonpongsagoon, S., Mahayothee, B. (2020) Costs and benefits of using parabolic greenhouse solar dryers for dried herb products in Thailand. International Journal of GEOMATE, 18,(67), 96-101. DOI: 10.21660/2020.67.5798
Satianpakiranakorn, P., Khunnamwong, P., Limtong, S. (2020) Yeast communities of secondary peat swamp forests in Thailand and their antagonistic activities against fungal pathogens cause of plant and postharvest fruit diseases. PLoS ONE, 15(3) 2020, Article number e0230269 DOI: 10.1371/journal.pone.0230269
Varunya Sakpuntoon, Jirameth Angchuan, Wanatchaporn Boontham, Pannida Khunnamwong, Chanita Boonmak and Nantana Srisuk. (2020). Grease Waste as a Reservoir of Lipase-Producing Yeast and Description of Limtongella siamensis gen. nov., sp. nov. Microorganisms 8(1): 27. DOI: 10.3390/microorganisms8010027

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

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

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

Udomkun, P., Tangsanthatkun, J., Innawong, B. (2020) Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique. Innovative Food Science and Emerging Technologies 59,102271

DOI: 10.1016/j.ifset.2019.102271

Pannida Khunnamwong, Noppon Lertwattanasakul, Sasitorn Jindamorakot, Nakarin Suwannarach, Kenji Matsui, Savitree Limtong. (2020). Evaluation of antagonistic activity and mechanisms of endophytic yeasts against pathogenic fungi causing economic crop diseases. Folia Microbiologica 65, 573–590.

DOI: 10.1007/s12223-019-00764-6

Pawitchaya Podchong, Patraporn Inbumrung, and Sopark Sonwai (2020). The effect of hard lauric fats on the crystallization behavior of cocoa butter substitute. Journal of Oleo Science. 69(7): 659-670

DOI: 10.5650/jos.ess19226

Sutheeves, S., Chai-Uea, P. and Thirathumthavorn, D. 2020. Impact of hydrocolloids on the physico-chemical and sensory properties of gluten-free instant noodles from rice flour and mung bean starch. Italian Journal of Food Science 32(2): 438-449.

DOI:10.14674/IJFS-1551

Krungkaew, S., Kingphadung, K., Kwonpongsagoon, S., Mahayothee, B. (2020) Costs and benefits of using parabolic greenhouse solar dryers for dried herb products in Thailand. International Journal of GEOMATE, 18,(67), 96-101.

DOI: 10.21660/2020.67.5798

Satianpakiranakorn, P., Khunnamwong, P., Limtong, S. (2020) Yeast communities of secondary peat swamp forests in Thailand and their antagonistic activities against fungal pathogens cause of plant and postharvest fruit diseases. PLoS ONE, 15(3) 2020, Article number e0230269

DOI: 10.1371/journal.pone.0230269

Varunya Sakpuntoon, Jirameth Angchuan, Wanatchaporn Boontham, Pannida Khunnamwong, Chanita Boonmak and Nantana Srisuk. (2020). Grease Waste as a Reservoir of Lipase-Producing Yeast and Description of Limtongella siamensis gen. nov., sp. nov. Microorganisms 8(1): 27.

DOI: 10.3390/microorganisms8010027

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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