Nutta Laohakunjit

Academic Position : Associate Professor

Tel. : (+66)2-470-7752

Email :

Research Interests


Ph.D. (Postharvest and Food Process Engineering), Asian Institute of Technology

Recent Publications

  1. Kerdchoechuen, O. ; Laohakunjit, N. ; Kaprasob, R. ; Sarkar, D. ; Khanongnuch, C. ; Shetty, K., A 2019 “Beneficial lactic acid bacteria based bioprocessing of cashew apple juice for targeting antioxidant nutraceutical inhibitors as relevant antidotes to type 2 diabetes” PROCESS BIOCHEMISTRY Volume: 82 , Pages: 40-50
  2. Kerdchoechuen, O. ; Laohakunjit, N. ; Uthairatanakij, A. ; Niponsak, A. ; Wongsawadee, P., A 2019 “Novel ripeness label based on starch/chitosan incorporated with pH dye for indicating eating quality of fresh–cut durian” Food Control Volume 107 , Article number 106785
  3. Sonklin, C; Laohakunjit, N; Kerdchoechuen, O. 2018 “Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates” PEERJ Volume: 6     Article Number: e5337
  4. Kaprasob, R ; Kerdchoechuen, O ; Laohakunjit, N ; Somboonpanyakul, P 2018 “B vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum” PROCESS BIOCHEMISTRY Volume: 70   Pages: 9-19
  5. Selamassakul, O ; Laohakunjit, N ; Kerdchoechuen, O ; Yang, LP ; Maier, CS 2018 “Isolation and characterisation of antioxidative peptides from bromelain-hydrolysed brown rice protein by proteomic technique” PROCESS BIOCHEMISTRY   Volume: 70   Pages: 179-187
  6. Sonklin, C ; Laohakunjit, N ; Kerdchoechuen, O ; Ratanakhanokchai, K. 2018 “ Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain”  JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Volume: 55  Pages: 265-277
  7. Thumthanaruk, BRodsuwan, U ; Chancharern, P ; Kerdchoechuen, O ; Laohakunjit, N ; Chism, GW “PHYSICO-CHEMICAL PROPERTIES OF EXTRUDED COPOLYMER FILM” JOURNAL OF FOOD PROCESSING AND PRESERVATION Volume: 41 Article Number: UNSP e12808
  9. Kaprasob, R.Kerdchoechuen, O.Laohakunjit, N.Sarkar, D.Shetty, K. 2017 “Fermentation-based biotransformation of biaoctive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteriaProcess Biochemistry
  10. Sae-Lee, N., Kerdchoechuen,O.* , Laohakunjit, N., Thumthanaruk, B., Sarkar D., and Shetty, K., 2017 “Improvement of Phenolic Antioxidant-linked Cancer Cell Cytotoxicity of Grape Cell Culture Elicited by Chitosan and Chemical Treatments” HORTSCIENCE 52(11):1–8. doi:10.21273/HORTSCI12248-17 pp. 1577-1584 I
  11. Sonklin, C.Laohakunjit, N.Kerdchoechuen, O.Ratanakhanokchai, K. 2017 “Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelainJournal of Food Science and Technology 1-13 NA
  12. Imjongjairak, SRatanakhanokchai, KLaohakunjit, N ;Tachaapaikoon, C  ; Pason, P ; Waeonukul, R 2016 “Biochemical characteristics and antioxidant activity of crude and purified sulfated polysaccharides from Gracilaria fisheri”  BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY   Volume: 80   Issue: 3   Pages: 524-532
  13. Kleekayai, TPinitklang, SLaohakunjit, N  ; Suntornsuk, W 2016 “Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE   Volume: 53 Issue: 3 Pages: 1399-1410
  14. Selamassakul, OLaohakunjit, NKerdchoechuen, O ;Ratanakhanokchai, K 2016 “A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases”  FOOD & FUNCTION   Volume: 7 Issue: 6 Pages: 2635-2644
  15. Rodsuwan, U.,Thumthanaruk, B.,Kerdchoechuen, O.,Laohakunjit, N. 2016 “Functional properties of type A gelatin from jellyfish (Lobonema smithii)International Food Research Journal 23 (2), pp. 507-514
  16. Hiran, P., Kerdchoechuen, O., Laohakunjit, N. 2016 “Combined effects of fermentation and germination on nutritional compositions, functional properties and volatiles of maize seeds” Journal of Cereal Science71, pp. 207-216
  17. Peasura, N.Laohakunjit, N.Kerdchoechuen, O.,Vongsawasdi, P.Chao, L.K. 2016 “Assessment of biochemical and immunomodulatory activity of sulphated polysaccharides from Ulva intestinalisInternational Journal of Biological Macromolecules91, pp. 269-277
  18. Kaisangsri, NKowalski, RJWijesekara, IKerdchoechuen, O  ; Laohakunjit, N ; Ganjyal, GM 2016 “Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates”  LWT-FOOD SCIENCE AND TECHNOLOGY   Volume: 68  Pages: 391-399
  19. Laohakunjit, N.Kerdchoechuen, O.Kaprasob, R.Matta, F.B. 2016 “Volatile Flavor, Antioxidant Activity and Physicochemical Properties of Enzymatic Defatted Sesame HydrolysateJournal of Food Processing and Preservation
  20. Niponsak, A.Laohakunjit, N.Kerdchoechuen, O.Wongsawadee, P. 2016 “Development of smart colourimetric starch–based indicator for liberated volatiles during durian ripenessFood Research International 89, pp. 365-372
  21. Thumthanaruk, B.Rodsuwan, U.Chancharern, P., Kerdchoechuen, O.Laohakunjit, N.Chism, G.W. 2016 “Physico-Chemical Properties of Extruded Copolymer FilmJournal of Food Processing and Preservation
  22. Chancharern, P.,Laohakunjit, N.,Kerdchoechuen, O.,Thumthanaruk, B. 2016 “Extraction of type A and type B gelatin from jellyfish (Lobonema smithii)International Food Research Journal 23 (1), pp. 419-424