On publication

หมวดหมู่: Accomplished research

2021

  • Development of the partial least-squares model to determine the soluble solids content of sugarcane billets on an elevator conveyor 

 

2020

  • Two Different Portables Visible-Near Infrared and Shortwave Infrared Region for On-Tree Measurement of Soluble Solid Content of Marian Plum Fruit 
  • Measurement of cross link densities of prevulcanized natural rubber latex and latex products using low-cost near infrared spectrometer 
  • Evaluation of physiological properties and texture trait of durian pulp using pulp and intact fruit spectra by near infrared spectroscopic technique 
  • Application of a Vis-NIR Spectroscopic Technique to Measure the Total Soluble Solids Content of Intact Mangoes in Motion on a Belt Conveyor 
  • The influence of processing parameters of parboiled rice on its physiochemical and texture properties. Journal of Texture Studies 
  • Texture evaluation of cooked parboiled rice using nondestructive milled whole grain near infrared spectroscopy 
  • Rapid elemental composition measurement of commercial pellets using line-scan hyperspectral imaging analysis 

 

2019

  • On-line measurement of activation energy of ground bamboo using near infrared spectroscopy 
  • In-line near infrared spectroscopy for the prediction of moisture content in the tapioca starch drying process 
  • Informative selection of spectra obtained from an online sugar content prediction system by using statistical index 
  • Shortwave Near-Infrared Spectroscopy for Rapid Detection of Aflatoxin B1 Contamination in Polished Rice 
  • Potential of near infrared spectroscopy as a rapid method to detect aflatoxins in brown rice 
  • Evaluation of acetic acid and ethanol concentration in a rice vinegar internal venturi injector bioreactor using Fourier transform near infrared spectroscopy 
  • Feasibility on using NIR spectroscopy for the measurement of the textural parameters in mango 
  • Precision test for scanning of soil in durian orchard using near-infrared spectroscopy 
  • Evaluation of pH of curry soup containing coconut milk by near infrared spectroscopy 
  • Near infrared scanning precision analysis for intact durian fruits (cv. Chanee, Kanyao and Monthong) 
  • Precision test for the spectral characteristic of FT-NIR for the measurement of water content of wheat straw 
  • Improvement of proximate data and calorific value assessment of bamboo through near infrared wood chips acquisition 
  • On-line measurement of activation energy of ground bamboo using near infrared spectroscopy 

 

2018

  • A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing 
  • Rapid evaluation of the texture properties of melon (Cucumis melo L. Var. reticulata cv. Green net) using near infrared spectroscopy 
  • Evaluation of salt content of curry soup containing coconut milk by near infrared spectroscopy 
  • Near infrared spectroscopy as an alternative method for rapid evaluation of toluene swell of natural rubber latex and its products 
  • Rapid evaluation of fat content in curry soup containing coconut milk by using near infrared spectroscopy 
  • Rapid evaluation of moisture content in bamboo chips using diode array near infrared spectroscopy 
  • Precision test for spectral characteristic of NIR spectroscopy and bomb calorimeter for measuring higher heating value of Leucaena Leucocephala 
  • An online visible and near-infrared spectroscopic technique for the real-time evaluation of the soluble solids content of sugarcane billets on an elevator conveyor 
  • NIR Spectroscopy for Quality Evaluation of Fruits and Vegetables 

 

2017

  • Evaluation of prevulcanisate relaxed modulus of prevulcanised natural rubber latex using Fourier transform near infrared spectroscopy  
  • Evaluation of the higher heating value, volatile matter, fixed carbon and ash content of ground bamboo using near infrared spectroscopy 
  • Evaluation of soluble solids of curry soup containing coconut milk by near infrared spectroscopy 
  • Evaluation of pyrolysis characteristics of milled bamboo using near-infrared spectroscopy 
  • Qualitative and quantitative analysis of ochratoxin A contamination in green coffee beans using Fourier transform near infrared spectroscopy 
  • Evaluation of lower heating value and elemental composition of bamboo using near infrared spectroscopy 
  • Graphene oxide-loaded shortening as an environmentally friendly heat transfer fluid with high thermal conductivity 
  • Non-linear viscoelastic behavior of cooked white, brown, and germinated brown Thai jasmine rice by large deformation relaxation test 

 

2016

  • Rapid non-destructive evaluation of moisture content and higher heating value of Leucaena leucocephala pellets using near infrared spectroscopy 
  • Rapid evaluation of the salt content of canned sardines in brine using near-infrared diffuse reflectance spectroscopy 
  • Evaluation of total solids of curry soup containing coconut milk by near infrared spectroscopy 

 

2015

  • Sensory quality evaluation of rice using visible and shortwave near-infrared spectroscopy  
  • Evaluation of the moisture content of tapioca starch using near-infrared spectroscopy 
  • Evaluation of the moisture content of Jatropha curcas kernels and the heating value of the oil-extracted residue using near-infrared spectroscopy

 

2014

  • Eating quality of cooked rice determination using Fourier transform near infrared spectroscopy 
  • Evaluation of the thermal properties of Jatropha curcas L. kernels using near-infrared spectroscopy 
  • Study on evaluation of gamma oryzanol of germinated brown rice by near infrared spectroscopy 
  • Evaluation of the salt content of canned sardines in tomato ketchup by diffuse reflection near infrared spectroscopy 
  • Determination of the gamma-aminobutyric acid content of germinated brown rice by near infrared spectroscopy 
  • Feasibility of evaluation of salt content in canned sardine in oil by near infrared spectroscopy 
  • Feasibility study on estimation of rice weevil quantity in rice stock using near-infrared spectroscopy technique 

 

2013

  • Application of near infrared spectroscopy to detect aflatoxigenic fungal contamination in rice 
  • High accuracy rapid prediction and feasibility of on-site nondestructive estimation of Para rubber quality by spectroscopic methods 
  • Shortwave near infrared spectroscopy for determination of dry rubber content and total solids content of Para rubber (Hevea brasiliensis) latex 
  • Feasibility study on the evaluation of the dry rubber content of field and concentrated latex of Para rubber by diffuse reflectance near infrared spectroscopy 

 

2012

  • Thermal properties of Jatropha curcas L. kernels 
  • Evaluation of the physicochemical and textural properties of pomelo fruit following storage 
  • Nondestructive estimation of maturity and textural properties on tomato ‘Momotaro’ by near infrared spectroscopy 
  • Evaluation of tomato textural mechanical properties 
  • Evaluation of apparent viscosity of para rubber latex by diffuse reflection near-infrared spectroscopy 
  • Physicochemical and textural properties of pomelo (Citrus maxima Merr. cv. Kao Nam Pueng) fruit at preharvest, postharvest and during the commercial harvest period 
  • Mass-volume-area properties of frozen skipjack tuna 

 

2011

  • Classification of longan fruit bruising using visible spectroscopy 
  • Instrumental textural properties of mango (cv Nam Doc Mai) at commercial harvesting time 

 

2009

  • Study on non-destructive evaluation methods for defect pods for green soybean processing by near-infrared spectroscopy 
  • Physical properties of Jatropha curcas L. kernels after heat treatments 

 

2008

  • A preliminary study on classification of mango maturity by compression test 

 

2007

  • Physical and mechanical properties of Jatropha curcas L. fruits, nuts and kernels 
  • Physical properties of green soybean: Criteria for sorting 
  • Evaluation of pectin constituents of Japanese pear by near infrared spectroscopy 

 

2001

  • A simplified method for the determination of total oxalate-soluble pectin content in Japanese pear 
  • ent in Japanese pear 

 

   

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