All Stories

  1. Effects of freezing and thawing conditions in vacuum-assisted block freeze concentration process on antioxidant capacity of mixed fruit juice

    Article • January 2023, American Institute of Physics

    Pramote Khuwijitjaru

  2. Near infrared spectroscopy research performance in food science and technology

    Article • NIR news, March 2018, SAGE Publications

    Pramote Khuwijitjaru

  3. Kinetic analysis for the isomerization of cellobiose to cellobiulose in subcritical aqueous ethanol

    Article • Carbohydrate Research, October 2016, Elsevier

    Pramote Khuwijitjaru

  4. Using severity factor as a parameter to optimize krill treatment under subcritical water conditions

    Article • Bioscience Biotechnology and Biochemistry, July 2016, Taylor & Francis

    Pramote Khuwijitjaru

  5. Production of Lactulose from Lactose in Subcritical Aqueous Ethanol

    Article • Journal of Food Process Engineering, May 2016, Wiley

    Pramote Khuwijitjaru

  6. Robust NIRS models for non-destructive prediction of postharvest fruit ripeness and quality in mango

    Article • Postharvest Biology and Technology, January 2016, Elsevier

    Pramote Khuwijitjaru, Prof. Dr. Joachim Müller

  7. Antioxidative Properties of Stearoyl Ascorbate in a Food Matrix System

    Article • Journal of Oleo Science, January 2016, Japan Oil Chemists' Society

    Pramote Khuwijitjaru

  8. Preparation of Liquid and Solid Seasonings with Shrimp-like Flavor from Isada Krill under Subcritical Water Conditions by Steam Injection

    Article • Food Science and Technology Research, January 2016, Japanese Society for Food Science and Technology

    Pramote Khuwijitjaru

  9. Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavor

    Article • Food Technology and Biotechnology, January 2016, Food Technology and Biotechnology Journal

    Pramote Khuwijitjaru

  10. Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages

    Article • International Journal of Food Properties, October 2015, Taylor & Francis

    Pramote Khuwijitjaru, Prof. Dr. Joachim Müller

  11. Extraction of Oligosaccharides from Passion Fruit Peel by Subcritical Water Treatment

    Article • Journal of Food Process Engineering, August 2015, Wiley

    Pramote Khuwijitjaru

  12. Degradation of disaccharides containing two glucose units in subcritical water

    Article • Asia-Pacific Journal of Chemical Engineering, May 2015, Wiley

    Pramote Khuwijitjaru

  13. Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill

    Article • International Journal of Food Science & Technology, May 2015, Wiley

    Pramote Khuwijitjaru

  14. Non-destructive determination of β-carotene content in mango by near-infrared spectroscopy compared with colorimetric measurements

    Article • Journal of Food Composition and Analysis, March 2015, Elsevier

    Pramote Khuwijitjaru, Prof. Dr. Joachim Müller

  15. Subcritical Water Treatment for Producing Seasoning From Semidried Isada Krill

    Article • Journal of Food Process Engineering, September 2014, Wiley

    Pramote Khuwijitjaru

  16. Degradation of Caffeic Acid in Subcritical Water and Online HPLC-DPPH Assay of Degradation Products

    Article • Journal of Agricultural and Food Chemistry, February 2014, American Chemical Society (ACS)

    Pramote Khuwijitjaru

  17. Production of oligosaccharides from coconut meal by subcritical water treatment

    Article • International Journal of Food Science & Technology, February 2014, Wiley

    Pramote Khuwijitjaru

  18. Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products

    Article • The Canadian Journal of Chemical Engineering, August 2013, Wiley

    Pramote Khuwijitjaru

  19. Properties of Extract from Okara by Its Subcritical Water Treatment

    Article • International Journal of Food Properties, July 2013, Taylor & Francis

    Pramote Khuwijitjaru

  20. Antioxidant Characteristics of Extracts from Cereal Residues by Their Subcritical Water Treatment

    Article • Journal of Oleo Science, January 2012, Japan Oil Chemists' Society

    Pramote Khuwijitjaru

  21. Carbohydrate content and composition of product from subcritical water treatment of coconut meal

    Article • Journal of Industrial and Engineering Chemistry, January 2012, Elsevier

    Pramote Khuwijitjaru

  22. Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum)

    Article • Journal of Oleo Science, January 2012, Japan Oil Chemists' Society

    Pramote Khuwijitjaru

  23. Effects of ferric chloride on thermal degradation of γ-oryzanol and oxidation of rice bran oil

    Article • European Journal of Lipid Science and Technology, January 2011, Wiley

    Pramote Khuwijitjaru

  24. Emulsifying and Foaming Properties of Defatted Soy Meal Extracts Obtained by Subcritical Water Treatment

    Article • International Journal of Food Properties, January 2011, Taylor & Francis

    Pramote Khuwijitjaru

  25. Degradation Kinetics of Gamma-Oryzanol in Antioxidant-Stripped Rice Bran Oil during Thermal Oxidation

    Article • Journal of Oleo Science, January 2009, Japan Oil Chemists' Society

    Pramote Khuwijitjaru

  26. Phenolic Content and Radical Scavenging Capacity of Kaffir Lime Fruit Peel Extracts Obtained by Pressurized Hot Water Extraction

    Article • Food Science and Technology Research, January 2008, Japanese Society for Food Science and Technology

    Pramote Khuwijitjaru

  27. Decomposition kinetics of monoacyl glycerol and fatty acid in subcritical water under temperature-programmed heating conditions

    Article • Food Chemistry, February 2006, Elsevier

    Pramote Khuwijitjaru

  28. Preparation of finely dispersed O/W emulsion from fatty acid solubilized in subcritical water

    Article • Journal of Colloid and Interface Science, October 2004, Elsevier

    Pramote Khuwijitjaru

  29. Kinetics on the hydrolysis of fatty acid esters in subcritical water

    Article • Chemical Engineering Journal, May 2004, Elsevier

    Pramote Khuwijitjaru

  30. Solubility of Oleic and Linoleic Acids in Subcritical Water

    Article • Food Science and Technology Research, January 2004, Japanese Society for Food Science and Technology

    Pramote Khuwijitjaru

  31. Solubility of Saturated Fatty Acids in Water at Elevated Temperatures

    Article • Bioscience Biotechnology and Biochemistry, January 2002, Taylor & Francis

    Pramote Khuwijitjaru