Pramote Khuwijitjaru
Pramote Khuwijitjaru
Associate Professor, Department of Food Technology, Silpakorn University, Thailand
ยืนยันอีเมลแล้วที่ su.ac.th - หน้าแรก
ชื่อ
อ้างโดย
อ้างโดย
ปี
Solubility of saturated fatty acids in water at elevated temperatures
P Khuwijitjaru, S Adachi, R Matsuno
Bioscience, biotechnology, and biochemistry 66 (8), 1723-1726, 2002
1192002
Robust NIRS models for non-destructive prediction of postharvest fruit ripeness and quality in mango
P Rungpichayapichet, B Mahayothee, M Nagle, P Khuwijitjaru, J Müller
Postharvest Biology and Technology 111, 31-40, 2016
862016
Kinetics on the hydrolysis of fatty acid esters in subcritical water
P Khuwijitjaru, T Fujii, S Adachi, Y Kimura, R Matsuno
Chemical Engineering Journal 99 (1), 1-4, 2004
782004
Carbohydrate content and composition of product from subcritical water treatment of coconut meal
P Khuwijitjaru, K Watsanit, S Adachi
Journal of Industrial and Engineering Chemistry 18 (1), 225-229, 2012
612012
Decomposition kinetics of monoacyl glycerol and fatty acid in subcritical water under temperature-programmed heating conditions
T Fujii, P Khuwijitjaru, Y Kimura, S Adachi
Food chemistry 94 (3), 341-347, 2006
562006
Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum)
K Pramote, S Nucha, S Suched, P Parinda, S Prasong, A Shuji
Journal of oleo science 61 (6), 349-355, 2012
532012
Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products
P Khuwijitjaru, J Plernjit, B Suaylam, S Samuhaseneetoo, ...
The Canadian Journal of Chemical Engineering 92 (5), 810-815, 2014
512014
Phenolic compounds, antioxidant activity, and medium chain fatty acids profiles of coconut water and meat at different maturity stages
B Mahayothee, I Koomyart, P Khuwijitjaru, P Siriwongwilaichat, M Nagle, ...
International Journal of Food Properties 19 (9), 2041-2051, 2016
482016
Non-destructive determination of β-carotene content in mango by near-infrared spectroscopy compared with colorimetric measurements
P Rungpichayapichet, B Mahayothee, P Khuwijitjaru, M Nagle, J Müller
Journal of Food Composition and Analysis 38, 32-41, 2015
432015
Production of oligosaccharides from coconut meal by subcritical water treatment
P Khuwijitjaru, A Pokpong, K Klinchongkon, S Adachi
International Journal of Food Science & Technology 49 (8), 1946-1952, 2014
412014
Prediction mapping of physicochemical properties in mango by hyperspectral imaging
P Rungpichayapichet, M Nagle, P Yuwanbun, P Khuwijitjaru, ...
Biosystems Engineering 159, 109-120, 2017
382017
Degradation of caffeic acid in subcritical water and online HPLC-DPPH assay of degradation products
P Khuwijitjaru, B Suaylam, S Adachi
Journal of agricultural and food chemistry 62 (8), 1945-1949, 2014
342014
Extraction of oligosaccharides from passion fruit peel by subcritical water treatment
K Klinchongkon, P Khuwijitjaru, J Wiboonsirikul, S Adachi
Journal of Food Process Engineering 40 (1), e12269, 2017
332017
Phenolic content and radical scavenging capacity of kaffir lime fruit peel extracts obtained by pressurized hot water extraction
P Khuwijitjaru, K Chalooddong, S Adachi
Food science and technology research 14 (1), 1-4, 2008
232008
Degradation kinetics of gamma-oryzanol in antioxidant-stripped rice bran oil during thermal oxidation
P Khuwijitjaru, T Yuenyong, R Pongsawatmanit, S Adachi
Journal of oleo science 58 (10), 491-497, 2009
212009
Foaming and emulsifying properties of rice bran extracts obtained by subcritical water treatment
P Khuwijitjaru, P Nualchan, S Adachi
Silpakorn University Science and Technology Journal 1 (1), 7-12, 2007
212007
Solubility of oleic and linoleic acids in subcritical water
P KHUWIJITJARU, Y KIMURA, R MATSUNO, S ADACHI
Food science and technology research 10 (3), 261-263, 2007
192007
Properties of extract from okara by its subcritical water treatment
J Wiboonsirikul, M Mori, P Khuwijitjaru, S Adachi
International Journal of Food Properties 16 (5), 974-982, 2013
172013
Effect of ethanol addition on subcritical water extraction of pectic polysaccharides from passion fruit peel
K Klinchongkon, N Chanthong, K Ruchain, P Khuwijitjaru, S Adachi
Journal of Food Processing and Preservation 41 (5), e13138, 2017
162017
Preparation of finely dispersed O/W emulsion from fatty acid solubilized in subcritical water
P Khuwijitjaru, Y Kimura, R Matsuno, S Adachi
Journal of colloid and interface science 278 (1), 192-197, 2004
162004
ระบบไม่สามารถดำเนินการได้ในขณะนี้ โปรดลองใหม่อีกครั้งในภายหลัง
บทความ 1–20