ติดตาม
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
1492002
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
1162016
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
1122016
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
802004
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
792012
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
772012
Prediction mapping of physicochemical properties in mango by hyperspectral imaging
P Rungpichayapichet, M Nagle, P Yuwanbun, P Khuwijitjaru, ...
Biosystems Engineering 159, 109-120, 2017
762017
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
712014
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
592006
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
562020
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
542015
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
532014
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
502017
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
412014
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
402019
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
382009
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
372022
Properties of subcritical water-hydrolyzed passion fruit (Passiflora edulis) pectin
K Klinchongkon, P Khuwijitjaru, S Adachi
Food Hydrocolloids 74, 72-77, 2018
342018
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
312013
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
272007
ระบบไม่สามารถดำเนินการได้ในขณะนี้ โปรดลองใหม่อีกครั้งในภายหลัง
บทความ 1–20