| 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 | 155 | 2002 |
| 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 | 133 | 2016 |
| 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 | 124 | 2016 |
| Prediction mapping of physicochemical properties in mango by hyperspectral imaging P Rungpichayapichet, M Nagle, P Yuwanbun, P Khuwijitjaru, ... Biosystems Engineering 159, 109-120, 2017 | 85 | 2017 |
| 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 | 83 | 2012 |
| 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 | 81 | 2004 |
| 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 | 78 | 2012 |
| 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 | 73 | 2014 |
| 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 | 60 | 2006 |
| Effect of drying temperature and drying method on drying rate and bioactive compounds in cassumunar ginger (Zingiber montanum) B Mahayothee, T Thamsala, P Khuwijitjaru, S Janjai Journal of Applied Research on Medicinal and Aromatic Plants 18, 100262, 2020 | 59 | 2020 |
| 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 | 55 | 2015 |
| 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 | 55 | 2014 |
| 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 | 52 | 2017 |
| Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red‐fleshed dragon fruit (Hylocereus polyrhizus) B Mahayothee, N Komonsing, P Khuwijitjaru, M Nagle, J Müller International Journal of Food Science & Technology 54 (2), 460-470, 2019 | 44 | 2019 |
| Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position S Chaiareekitwat, S Latif, B Mahayothee, P Khuwijitjaru, M Nagle, ... Food Chemistry 372, 131173, 2022 | 42 | 2022 |
| Properties of subcritical water-hydrolyzed passion fruit (Passiflora edulis) pectin K Klinchongkon, P Khuwijitjaru, S Adachi Food Hydrocolloids 74, 72-77, 2018 | 41 | 2018 |
| 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 | 41 | 2014 |
| 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 | 41 | 2009 |
| Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice N Komonsing, P Khuwijitjaru, M Nagle, J Müller, B Mahayothee Journal of Food Engineering 317, 110695, 2022 | 32 | 2022 |
| 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 | 32 | 2013 |
Busarakorn MahayotheeAssist. Prof. at Department of Food Technology, Silpakorn University, Thailandยืนยันอีเมลแล้วที่ su.ac.th
