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Pramote Khuwijitjaru

Observed names: Khuwijitjaru, Pramote, P. Khuwijitjaru, Pramote KHUWIJITJARU
ORCID: 0000-0002-9257-1075
Observed ORCID: 0000-0002-9257-1075
OpenAlex ID: A5010712028
Phenolic Compounds, Antioxidant Activity, and Medium Chain Fatty Acids Profiles of Coconut Water and Meat at Different Maturity Stages
2015 · Busarakorn Mahayothee, Intira Koomyart, et al. · International Journal of Food Properties · 145
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Solubility of Saturated Fatty Acids in Water at Elevated Temperatures
2002 · Pramote KHUWIJITJARU, Shuji ADACHI, et al. · Bioscience Biotechnology and Biochemistry · 139
Robust NIRS models for non-destructive prediction of postharvest fruit ripeness and quality in mango
2015 · Parika Rungpichayapichet, Busarakorn Mahayothee, et al. · Postharvest Biology and Technology · 132
Prediction mapping of physicochemical properties in mango by hyperspectral imaging
2017 · Parika Rungpichayapichet, Marcus Nagle, et al. · Biosystems Engineering · 87
Kinetics on the hydrolysis of fatty acid esters in subcritical water
2003 · Pramote Khuwijitjaru, Tomoyuki Fujii, et al. · Chemical Engineering Journal · 81
Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products
2013 · Pramote Khuwijitjaru, Jiraporn Plernjit, et al. · The Canadian Journal of Chemical Engineering · 80
Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position
2021 · Sawittree Chaiareekitwat, Sajid Latif, et al. · Food Chemistry · 78
Effect of drying temperature and drying method on drying rate and bioactive compounds in cassumunar ginger (Zingiber montanum)
2020 · Busarakorn Mahayothee, Thipharat Thamsala, et al. · Journal of Applied Research on Medicinal and Aromatic Plants · 75
Carbohydrate content and composition of product from subcritical water treatment of coconut meal
2011 · Pramote Khuwijitjaru, Kumutakan Watsanit, et al. · Journal of Industrial and Engineering Chemistry · 71
Non-destructive determination of β-carotene content in mango by near-infrared spectroscopy compared with colorimetric measurements
2014 · Parika Rungpichayapichet, Busarakorn Mahayothee, et al. · Journal of Food Composition and Analysis · 58
Extraction of Oligosaccharides from Passion Fruit Peel by Subcritical Water Treatment
2015 · Khwanjai Klinchongkon, Pramote Khuwijitjaru, et al. · Journal of Food Process Engineering · 56
Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice
2021 · Nilobon Komonsing, Pramote Khuwijitjaru, et al. · Journal of Food Engineering · 53
Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum)
2012 · Pramote Khuwijitjaru, Nucha Sayputikasikorn, et al. · Journal of Oleo Science · 51
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Decomposition kinetics of monoacyl glycerol and fatty acid in subcritical water under temperature-programmed heating conditions
2005 · Tomoyuki Fujii, Pramote Khuwijitjaru, et al. · Food Chemistry · 50
Production of oligosaccharides from coconut meal by subcritical water treatment
2014 · Pramote Khuwijitjaru, Areewan Pokpong, et al. · International Journal of Food Science & Technology · 45
Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red‐fleshed dragon fruit ( Hylocereus polyrhizus )
2018 · Busarakorn Mahayothee, Nilobon Komonsing, et al. · International Journal of Food Science & Technology · 43
Isomerization of galactose to tagatose using arginine as a green catalyst
2022 · Neeranuch Milasing, Pramote Khuwijitjaru, et al. · Food Chemistry · 40
Properties of subcritical water-hydrolyzed passion fruit ( Passiflora edulis ) pectin
2017 · Khwanjai Klinchongkon, Pramote Khuwijitjaru, et al. · Food Hydrocolloids · 40
Degradation of Caffeic Acid in Subcritical Water and Online HPLC-DPPH Assay of Degradation Products
2014 · Pramote Khuwijitjaru, Boonyanuch Suaylam, et al. · Journal of Agricultural and Food Chemistry · 40
Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind ( Tamarindus indica ) seed extracted using subcritical water
2019 · Nipat Limsangouan, Neeranuch Milasing, et al. · Journal of Food Processing and Preservation · 36
Effect of Ethanol Addition on Subcritical Water Extraction of Pectic Polysaccharides from Passion Fruit Peel
2016 · Khwanjai Klinchongkon, Nathapon Chanthong, et al. · Journal of Food Processing and Preservation · 32
Properties of Extract from Okara by Its Subcritical Water Treatment
2013 · Jintana Wiboonsirikul, Masayuki Mori, et al. · International Journal of Food Properties · 32
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Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin
2019 · Khwanjai Klinchongkon, Pramote Khuwijitjaru, et al. · Food Hydrocolloids · 31
Astaxanthin stability and color change of krill during subcritical water treatment
2017 · Intira Koomyart, Hironori Nagamizu, et al. · Journal of Food Science and Technology · 30
Drying Behavior and Curcuminoids Changes in Turmeric Slices during Drying under Simulated Solar Radiation as Influenced by Different Transparent Cover Materials
2022 · Nilobon Komonsing, Sebastian Reyer, et al. · Foods · 29
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Works count: 105
Citation count: 2,174
H-index: 26
I10-index: 50
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