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 Araya Ahromrit

Araya Ahromrit

ภาควิชาเทคโนโลยีอาหาร,
Faculty of Technology,
Khon Kaen University
8678401300: H-INDEX 5

Documents

TCI อ้างอิงจาก http://www.tci-thaijo.org/

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SCOPUS

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PUBMED

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ISI

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TCI

Title Author Year SCOPUS PUBMED ISI TCI
1. High pressure induced water uptake characteristics of Thai glutinous rice Ahromrit, A. 2006
2. Process Control In Food Processing Ahromrit, A. 2006
3. Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice Ahromrit, A. 2007
4. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro Araya Ahromrit
Prabhat K. Nema
2010
5. Process Control in Food Processing Ahromrit, A. 2011
6. ผลของสารเติมแต่งบางชนิดต่อคุณภาพเจลจากเนื้อปลานิลสดและแช่แข็งที่ผ่านการทอดและการแช่แข็ง-ทำละลาย นุชรินทร์ กาฬเนตร
อารยา อารมณ์ฤทธิ์
2011
7. Effects of bicarbonate, Xanthan gum, and preparation methods on biochemical, physicochemical, and gel properties of nile tilapia (Oreochomis niloticus Linn) mince Geerada Kaewjumpol
Supawan Thawornchinsombut
Araya Ahromrit
Thanakorn Rojanakorn
2013
8. Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012) Konwatchara, T.
Ahromrit, A.
2014
9. GABA content and antioxidant activity of Thai waxy corn seeds germinated by hypoxia method Ahromrit, A. 2014
10. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying Teruel, M.D.R.
Ahromrit, A.
2015
Count 9 2 5 1

Title Authors Year Publication name Cited count
< 2015 2016 2017 2018 2019 2020 Total
1. High pressure induced water uptake characteristics of Thai glutinous rice Ahromrit, A. 2006 Journal of Food Engineering
3 (72), pp. 225-233
2. Process Control In Food Processing Ahromrit, A. 2006 Food Processing Handbook
(), pp. 373-384
3. Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice Ahromrit, A. 2007 Journal of Food Engineering
3 (79), pp. 834-841
4. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro Ahromrit, A. 2010 Journal of Food Science and Technology
6 (47), pp. 632-637
5. Process Control in Food Processing Ahromrit, A. 2011 Food Processing Handbook: 2nd Edition
(1), pp. 559-570
6. Effects of bicarbonate, Xanthan gum, and preparation methods on biochemical, physicochemical, and gel properties of nile tilapia (Oreochomis niloticus Linn) mince Kaewjumpol, G.
Thawornchinsombut, S.
Ahromrit, A.
Rojanakorn, T.
2013 Journal of Aquatic Food Product Technology
3 (22), pp. 241-257
7. Effect of cooking on functional properties of germinated black glutinous rice (KKU-ULR012) Konwatchara, T.
Ahromrit, A.
2014 Songklanakarin Journal of Science and Technology
3 (36), pp. 283-290
8. GABA content and antioxidant activity of Thai waxy corn seeds germinated by hypoxia method Ahromrit, A. 2014 Songklanakarin Journal of Science and Technology
3 (36), pp. 309-316
9. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying Teruel, M.D.R.
Ahromrit, A.
2015 Journal of Food Science
2 (80), pp. E349-E358

Title Authors Year Journal title
1. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro. Ahromrit, A
Nema, PK
2010 Journal of food science and technology
6 (47), pp. 632-7
2. A comparative study of the characteristics of French fries produced by deep fat frying and air frying. Teruel, Mdel R
Gordon, M
Linares, MB
Garrido, MD
Ahromrit, A
Niranjan, K
2015 Journal of food science
2 (80), pp. E349-58

Title Authors Year Journal title Cited count
< 2015 2016 2017 2018 2019 2020 Total
1. High pressure induced water uptake characteristics of Thai glutinous rice A Ahromrit
DA Ledward
K Niranjan
2006 JOURNAL OF FOOD ENGINEERING
3.0 (72.0), pp. 225.0-233.0
30 0 0 0 0 0 30
2. Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice A. Ahromrit
D. A. Ledward
K. Niranjan
2007 JOURNAL OF FOOD ENGINEERING
3.0 (79.0), pp. 834.0-841.0
18 0 0 0 0 0 18
3. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro Araya Ahromrit
Prabhat K. Nema
2010 JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
6.0 (47.0), pp. 632.0-637.0
22 0 0 0 0 0 22
4. Effects of Bicarbonate, Xanthan Gum, and Preparation Methods on Biochemical, Physicochemical, and Gel Properties of Nile Tilapia (Oreochomis niloticus Linn) Mince Geerada Kaewjumpol
Supawan Thawornchinsombut
Araya Ahromrit
Thanakorn Rojanakorn
2013 JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
3.0 (22.0), pp. 241.0-257.0
5 0 0 0 0 0 5
5. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying Maria del Rocio Teruel
Michael Gordon
Maria Belen Linares
Maria Dolores Garrido
Araya Ahromrit
Keshavan Niranjan
2015 JOURNAL OF FOOD SCIENCE
2.0 (80.0), pp. E349-E358
36 0 0 0 0 0 36

Title Authors Year Journal title
1. ผลของสารเติมแต่งบางชนิดต่อคุณภาพเจลจากเนื้อปลานิลสดและแช่แข็งที่ผ่านการทอดและการแช่แข็ง-ทำละลาย นุชรินทร์ กาฬเนตร
อารยา อารมณ์ฤทธิ์
2011 KKU RESEARCH JOURNAL (GRADUATE STUDIES)
(11 No 2), pp. 1-12

Title Authors NRIIS type Year NRIIS Scholarship

0.03875589370727539