Prof.Dr. SAKAMON DEVAHASTIN

Work Affiliations

Strategic Research Themes

Publications

  

  

  

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• ● Laser-Induced Microporous Modified Atmosphere Packaging and Chitosan Carbon-Dot Coating as a Novel Combined Preservation Method for Fresh-Cut Cucumber; Fan K., Zhang M., Guo C., et al.; 2021; Journal article
• ● Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content; He C., Zhang M., Devahastin S.; 2021; Journal article
• ● Profiles of volatile compounds and sensory characteristics of Robusta coffee beans roasted by hot air and superheated steam; Chindapan N., Puangngoen C., Devahastin S.; 2021; Journal article
• ● Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study; Wattanapan P., Saengnil T., Niamnuy C., et al.; 2021; Journal article
• ● UV-C irradiation-triggered nutritional change of 4D printed ergosterol-incorporated purple sweet potato pastes: Conversion of ergosterol into vitamin D2; Chen J., Zhang M., Devahastin S.; 2021; Journal article
• ● Advances in impinging stream processing of agricultural and biological products; Prachayawarakorn S., Devahastin S., Soponronnarit S.; 2019; Journal article
• ● Changes in enzyme activities and amino acids and their relations with phenolic compounds contents in okra treated by LED lights of different colors; Wilawan N., Ngamwonglumlert L., Devahastin S., et al.; 2019; Journal article
• ● Different drying methods effect on quality attributes of restructured rose powder-yam snack chips: Drying of restructured rose powder-yam chips; Hnin K.K., Zhang M., Wang B., et al.; 2019; Conference proceedings article
• ● Different drying methods effect on quality attributes of restructured rose powder-yam snack chips; Hnin, KK; Zhang, M; Wang, et al.; 2019; Journal article
• ● Effect of Combined Ultrasonication and Modified Atmosphere Packaging on Storage Quality of Pakchoi (Brassica chinensis L.); Zhang X.-T., Zhang M., Devahastin S., et al.; 2019; Conference proceedings article
• ● Effects of heating method and temperature in combination with hypoxic treatment on gamma-aminobutyric acid, phenolics content and antioxidant activity of germinated rice; Techo, J; Soponronnarit, S; Devahastin, et al.; 2019; Journal article
• ● Effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on quality characteristics of fresh-cut potatoes; Shen X., Zhang M., Devahastin S., et al.; 2019; Journal article
• ● Enhanced production of sulforaphane by exogenous glucoraphanin hydrolysis catalyzed by myrosinase extracted from Chinese flowering cabbage (Brassica rapa var. parachinensis); Sangkret S., Pongmalai P., Devahastin S., et al.; 2019; Journal article
• ● Impacts of spray drying conditions on stability of isoflavones in microencapsulated soybean extract; Niamnuy C., Poomkokrak J., Dittanet P., et al.; 2019; Journal article
• ● Improvement of mechanical and heat-sealing properties of edible chitosan films via addition of gelatin and CO 2 treatment of film-forming solutions; Prateepchanachai S., Thakhiew W., Devahastin S., et al.; 2019; Journal article
• ● Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption; Hnin K.K., Zhang M., Devahastin S., et al.; 2019; Journal article
• ● Influences of four pretreatments on anthocyanins content, color and flavor characteristics of hot-air dried rose flower; Barani Y.H., Zhang M., Wang B., et al.; 2019; Journal article
• ● New developments on ultrasound-assisted processing and flavor detection of spices: A review; Teng X., Zhang M., Devahastin S.; 2019; Journal article
• ● Opinions on Energy Policy to Mitigate Greenhouse Gases Emission and Pollution; Prida Wibulswas;Sawasd Tantaratana;Somchart Soponronnarit;Somchart Soponronnarit;Supachart Chungpaibulpatana;Amnuay Thongsathitya;Sakamon Devahastin;Sakamon Devahastin; 2019; Journal article
• ● Progresses on processing methods of umami substances: A review; Zhao Y., Zhang M., Devahastin S., et al.; 2019; Journal article

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