Research and Publication
Pramote Khuwijitjaru, Shuji Adachi. (2023). Arginine-catalyzed isomerization of ribose to ribulose. Process Biochemistry 130, 434-439.
DOI: 10.1016/j.procbio.2023.05.003
Neeranuch Milasing, Thaniton Amornrattanachart, Pramote Khuwijitjaru, Shuji Adachi. Isomerization of lactose to lactulose in an aqueous solution containing arginine. International Food Research Journal (Accepted)
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
Lakthan T, Limpachayaporn P, Rayanil K-o, Charoenpanich P, Phuangbubpha P, Charoenpanich A. Lupenone-Rich Fraction Derived from Cissus quadrangularis L. Suppresses Lipid Accumulation in 3T3-L1 Adipocytes. Life. 2023; 13(8):1724.
Kongrueng, A., Thirathumthavorn, D., Udomrati, S., Chai-Uea, P. and Wattanapairoj, C. 2023. DSC studies of the effect of sodium carbonate, polyols, and emulsifiers on thermal properties of gluten-free noodle dough. Journal of Sustainability Science and Management. 18(9): 111-122.DOI: 10.46754/jssm.2023.09.008
Parika Rungpichayapichet, Nimmitra Chaiyarattanachote, Pramote Khuwijitjaru, Kyuya Nakagawa, Marcus Nagle, Joachim Müller, Busarakorn Mahayothee. (2023). 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 17(2): 1501-1514.
Thussanee Plangklang, Pramote Khuwijitjaru, Khwanjai Klinchongkon, Shuji Adachi. (2023) Subcritical fluid process for producing mannooligosaccharide-rich carbohydrates from coconut meal and their in vitro fermentation. Food and Bioprocess Technology  16,  1048–1060.
DOI: 10.1007/s11947-022-02954-6
Surojanametakul, V., Satmalee, P., Thirathumthavorn, D. and Udomrati, S. 2023. Combined-acid hydrolysis and heat-moisture treatment of rice flour: physicochemical properties and resistant starch. Journal of Food Measurement and Characterization. 17 (2): 1862–1876.
DOI: 10.1007/s11694-022-01754-y
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
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