On publication

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 

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 