CURRICULUM VITAE NAME: QUALIFICATION - agro.cmu.ac.th

Curriculum Vitae of Prof. Dr Pairote Wiriyacharee , Faculty of Agro-Industry, Chiang Mai University 1

CURRICULUM VITAE

NAME: Dr. Pairote Wiriyacharee QUALIFICATION: B.Sc. (Food Science and Technology) Hons. Chiang Mai University, THAILAND. (1980) M.Sc. (Food Science and Technology) Kasetsart University, THAILAND. (1982) Ph.D. (Product Development) Massey University, NEW ZEALAND. (1990) TITLE: Professor

ADDRESS: Division of Product Development Technology, Agro-Industry Faculty, Chiang Mai University. 155, Mu 2, Mae Hae District, Amphur Muang,

Chiang Mai, 50100, THAILAND. Telephone: 66-53-948230

Fax: 66-53- 948230 E-mail: [email protected] [email protected] RESEARCHER CODE: 38-40-0697 ID Number: 3609900009923 ACADEMIC EXPERIENCE: 1. Lecturer C 4 in the year of 1983. 2. Assistance Professor C 7 in the year of 1993. 3. Associated Professor C8 in the year of 1996. 4. Associated Professor C9 in the year of 2001. 5. Professor C10 in the year of 2012 6. Lecture in the Department of Food Science and Technology, Faculty of Agriculture. Chiang Mai

University. In area of Food Technology and Beverage, Food Irradiation Technology, Fermentation Science and Technology, (1983-1995)

mailto:[email protected]

mailto:[email protected]


7. Lecture in the Department of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University. In area of Product Development Technology, Experimental Design in Agro-Industry, Planning and Analysis of Sensory Evaluation. (1995 -)

8. Special Lecture in the Department of Microbiology, Faculty of Science, Chiang Mai University. In area of microbial technology and related food microbiology. (1995- )

9. Special Lecture in Department of Agro-Industry, Faculty of Agriculture, natural resource and Environment, Naresuan University. In area of food product development. (1995-2004)

10. Special Lecture in Department of Food Science and Technology, Faculty of Science, Payap University. Chiang Mai (1995 -).

11. Special Lecture in Department of Food Science and Technology, Faculty of Agro-Industry, Mae Fan Lunag University. Chiang Rai (1995-2004).

12. Research committee, Royal Project Foundation, THAILAND. (1996-2013) 13. Member of University Academic Committee, Chiang Mai University, THAILAND. (2003-2004) 14. Coordinator of Investigations of Alteration in the Allergenicity of Fruits and Vegetables during

Technological Processing (Basic project: Lychee and Mango) AiF Project Linkage of Hohenheim University (2000-2001)

15. Coordinator of Subproject of E2 in Project of Sustainable Land Use and Rural Development in Mountainous Regions of South East Asia. Linkage of Chiang Mai University, Thailand and Hohenheim University, Germany. (2001)

16. Working group for Publishing Chiang Mai University Journal for 2004 and 2005 (2004-2005) 17. Committee for Consideration the Academic Staffs of Universities eg. Kasetsart University, Mae Fan

Lunag University, Payap University Rajamangala University of Technology (2005 - ) 18. Committee of research evaluation for research organizations eg. Science and Technology Institutes,

National Research Council, Royal Project Foundation etc. (1996-) 19. Research consultant for Royal Project Foundation (1982-) 20. Consultant of knowledge and technology application to practice for many projects eg. Project of

Technology transfer, Chiang Mai University, Talent Mobility Project, Academic service projects etc. (1982-)

21. Principal leader of special projects idea brainstorming for Agro-Industry Faculty, Science and Technology Institutes, Chiang Mai University (1996-)

22. Research Committee, Royal Project Foundation (2019-)


EXECUTIVE EXPERIENCE: 1. Head of Traditional Foods Research and Development Unit, Institute for Science and Technology

Research and Development. Chiang Mai University, Chiang Mai, THAILAND. (1993-) 2. Head of Product Development Technology Department, Agro-Industry Faculty, Chiang Mai

University, THAILAND. (1993-1995) 3. Associate Dean for Research and Student Affairs, Agro-Industry Faculty, Chiang Mai University,

Chiang Mai, THAILAND. (1993- 1996) 4. Head of Fruit and Vegetable Processing Project, Republic of China Assistance for Royal Project

Research and Development Program, Royal Project Foundation. (1996-2000) 5. Coordinator in Natural Healthy Food Product Project, Royal Project Foundation, THAILAND. (1998-

2002) 6. Head of Product Development Technology Department, Agro-Industry Faculty, Chiang Mai

University, THAILAND. (2000-2001) 7. Consultant of Lanna Agro-Industry Co., Ltd. (1990-2008), Vanassanan Chiang Mai Co., Ltd. (1997-),

Nham Biotech Co., Ltd. (1997-), Sahamit Pokaphan Co., Ltd. (1999- ) and S&M Meat Industry Co., Ltd. (1999-2005)

8. Dean of Agro-Industry Faculty, Chiang Mai University, THAILAND. (2001-2004) 9. Member of UNISERVE Committee, Chiang Mai University, THAILAND. (2001-2004) 10. Member of Science and Technology Institute Committee, Chiang Mai University, THAILAND. (2001-

2005) 11. Coordinator in Processing and Product Development Project, Royal Project Foundation, THAILAND.

(2003-2018) 12. Acting Director Biogas Technology Institute, Chiang Mai University, (2003-2004) 13. Member of Chiang Mai University Council, Chiang Mai University, THAILAND. (2004) 14. Vice President of Planning and Development, Chiang Mai University. THAILAND (2004-2008) 15. Working Group for Establishing the Project of Executive Office and Chiang Mai University’s Financial

Management (2004-2008) 16. Executive Committee for Chiang Mai University Funding (2004-2008) 17. Executive Committee for Land and Building of Chiang Mai University (2004-2006) 18. Welfare Committee of Chiang Mai University (2004-2018) 19. Committee for Fiscal Evaluation of Chiang Mai University (2004-2012) 20. Committee for Screening the Academic and Retried Staffs of Chiang Mai University (2004-) 21. Committee for Screening the personal characteristics for the Most Admirable Order of the

Direkgunabhorn (2003-2018) 22. Committee for Screening the Staffs of Chiang Mai University (2005-2018)


23. Operative Committee for Establishment Chiang Mai University to World Class University (2005-2012) 24. Planning Committee for Establishment the Development Direction in Chiang Mai Province (2005-

2012) 25. Chairman for Beneficial Committee in the Chiang Mai Graduation Ceremony. ( 2005-2012 ) 26. Working Group for Study and Analysis the Workload of Chiang Mai University Employees (2005-

2018) 27. Working Group for Establishment the Academic Center of Chiang Mai University (Hiripounchai

Campus) (2005-2012) 28. Working Group for Management the Intellectual Properties of Chiang Mai University (2005-2011) 29. Chairman for Sufficiency Economy Board Committee, Chiang Mai University. (2007-2008) 30. Education, Welfare and Promotion Committee, Chiang Mai Union, Chiang Mai University. (2007-

2011) 31. Vice President of Planning Financial and Property Management, Chiang Mai University. THAILAND

(2008-2012) 32. Chairman Working Group for Screening the Budget of Chiang Mai University. (2008-2011) 33. Chairman for Agro-industry Faculty Board Committee, Chiang Mai University. (2008-2018) 34. Chairman for Veterinary Medicine Faculty Board Committee, Chiang Mai University. (2008-2018) 35. Chairman for Postharvest Technology Institute Board Committee, Chiang Mai University. (2008-

2016) 36. Member of Business Administration Faculty Board Committee, Chiang Mai University. (2008-2012) 37. Special Consultant from academic side of highland research and development institute (public

organization) (2009-2010) 38. Member and Secretary of Chiang Mai University Development Foundation, Chiang Mai University.

(2009-2013) 39. Vice President of Administration and Human Resource Management, Chiang Mai University.

THAILAND (2013-2016) 40. Member of Chiang Mai University Council, Chiang Mai University, THAILAND. (20013-2016) 41. Vice Chairman of Chiang Mai University Development Foundation, Chiang Mai University. (2014-

2016) 42. Chairman for Information Technology Service Center Board Committee, Chiang Mai University.

(2014-2018) 43. Acting Vice President of Administration and Human Resource Management, Chiang Mai University.

THAILAND (2016-2018) 44. Appeal and Complaint Committee, Chiang Mai University (2019-) 45. Working Group on Special Affairs Group of Royal Project, Royal Project Foundation (2019-)


46. Subcommittee on Special Affairs (Processing and Product Development), Royal Project Foundation (2019-)

RESEARACH EXPERIENCE: 1. Co- Investigator; Development of processed traditional food products and fermented food products

from pork for export. National Council Committee. (1984) 2. Co- Investigator; Study and Analysis of Status and Potential in Yeast Autolysate Production from

Agro-Industrial Waste and Research and Development Need in Thailand. (1985) 3. Co- Investigator; Nham Production Using Starter Cultures. National Council Committee. (1987) 4. Principal Investigator: Improvement Nham Quality by Use of Mixed Bacterial Starter Cultures,

Institute for Science and Technology Research and Development, Chiang Mai University, THAILAND. (1992-1993)

5. Principal Investigator; The Development of Nham Formulation and Controlled Process Made with Mixed Bacterial Starter Cultures, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Bangkok, THAILAND. (1993-1995)

6. Principal Investigator; The Development of Formulation and Process Development of Fabricated Sausage, Institute for Science and Technology Research and Development, Chiang Mai University, THAILAND. (1995-1996)

7. Co-Investigator; Vegetarian-Nham Development Project, Institute for Science and Technology Research and Development, Chiang Mai University, THAILAND. (1996-1997)

8. Principal Investigator; Low Sugar IM-Fruit Products and Low Salt IM-Vegetable products Development: Prospects to IM-Fruit and Vegetable Bar Development, Royal Project Foundation, THAILAND. (1996-1999)

9. Principal Investigator; Process Development and Storage Life of Intermediate Moisture Persimmon, Royal Project Foundation, THAILAND. (1996-1997)

10. Principal Investigator; Development of Processed Herbal Tea, Royal Project Foundation, THAILAND. (1997-1998)

11. Principal Investigator: Development of Ready to Drink Lemon Herbal Tea, Royal Project Foundation, THAILAND. (1996-1997)

12. Principal Investigator; Development of Mixed Fruit and Vegetable Juice, Royal Project Foundation, THAILAND. (1997-1998)

13. Principal Investigator; Development of Mixed Fruit and Vegetable Jam, Chiang Mai University, THAILAND. (1997-1999)

14. Principal Investigator; Development of Modified Persimmon Jam, Royal Project Foundation, THAILAND. (1997-1998)


15. Principal Investigator; The Development of Frozen Egg Soup Institute for Science and Technology Research and Development, Chiang Mai University, THAILAND. (1997-1998)

16. Principal Investigator; The Development of Fermented Coconut Milk, Institute for Science and Technology Research and Development, Chiang Mai University, THAILAND. (1997-1998)

17. Principal Investigator; Development of Fusion Tea from Gynostemma pentaphyllum, Royal Project Foundation, THAILAND. (1998)

18. Principal Investigator; Development of Fruit and Vegetable Juice by Membrane Technology, Royal Project Foundation, THAILAND. (2000-2001)

19. Principal Investigator; Development of Hard Candy from Herbs, Royal Project Foundation, THAILAND. (2000-2001)

20. Principal Investigator: Development of Dried Kraw Mango Process by use of Vacuum drier and Tunnel Solar Drier, Chiang Mai University. THAILAND. (2001-2002)

21. Principal Investigator; Development of Herbal Mango Nectar, Chiang Mai University. THAILAND. (2002-2003)

22. Principal Investigator: Development of Reduced Fat Fish Sausages with Fiber and Herbs Added, Royal Project Foundation, THAILAND. (2001-2002)

23. Principal Investigator; Development of Herbal Sheet Product, Royal Project Foundation, THAILAND. (2001-2002)

24. Principal Investigator; The Development of Sai Krok Prew Using Mixed Bacterial Starter Cultures, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Bangkok, THAILAND. (2001-2002)

25. Principal Investigator: IM-Persimmon (Nusin variety) Production by Use of Anti-browning Solution System, Royal Project Foundation, THAILAND. (2002-2003)

26. Principal Investigator; Development of Herbal Chicken Curing Powder, Royal Project Foundation, THAILAND. (2002-2003)

27. Principal Investigator; Development of Drinking Yoghurt from Corn Milk with Herbs, Royal Project Foundation, THAILAND. (2002-2003)

28. Principal Investigator; Development of Fermented Noodle Using Starter Cultures, National Science and Technology Development Agency, Bangkok, THAILAND. (2002-2004)

29. Principal Investigator; Fruit and vegetable processing under supporting by Republic of China, Royal Project Foundation, THAILAND. (1995-2004)

30. Principal Investigator; Study of Herbal Natural Antioxidant from Royal Project Foundation, Royal Project Foundation, THAILAND. (2004-2005)


31. Principal Investigator: Mum Development by Use of Mixed Starter Cultures. National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Bangkok, THAILAND. (2004-2006)

32. Principal Investigator; Development of Sweet Corn Beverage Powder. Royal Project Foundation, THAILAND. (2004-2005)

33. Principal Investigator; Economic Development of Highland Medicinal Plants: Health Food Development from Highland Herbal Plants, Fermented Gynostemma pentaphyllum, Royal Project Foundation, THAILAND. (2004-2006)

34. Principal Investigator; Development of Fermented Fishes by Pure Culture Technique: Concept from Pla-Som and Pla-Pang-dang, Chiang Mai University. THAILAND. (2004-2005)

35. Principal Investigator; The Production of Intermediate Moisture Longan by Using Antibrowning Agent and Osmotic Substance System Replacing Sulfur dioxide, Chiang Mai University. THAILAND. (2004)

36. Principal Investigator: The Production of Intermediate Moisture Longan by Using Vacuum and Tray Drier Combined with Antibrowning Agent and Osmotic Substance System, Chiang Mai University. THAILAND. (2004)

37. Principal Investigator; Development of Intermediate Moisture Longan Bar for Transfer Technology, Chiang Mai University. THAILAND. (2004)

38. Principal Investigator; Nutritional Value Improvement of Parboiled Glutinous Rice and Application in Food Industries, National Council Institute, Bangkok, THAILAND. (2006-2007,2008)

39. Principal Investigator; Flavor Encapsulation of Rosemary Oil by Spray Dry Technology and Application for Shelf life Extension of Muesli Bar, Royal Project Foundation, THAILAND. (2006-2007)

40. Principal Investigator; The Formulation Development of Powdered Gynostemma pentaphyllum by Spray Dry Technology, Royal Project Foundation, THAILAND. (2006-2007)

41. Principal Investigator; The Development of Japanese Apricot Products, Royal Project Foundation, THAILAND. (2006)

42. Principal Investigator; The Development of Health Food (Beverage; Nam rok mon) from Highland Herbs, Royal Project Foundation, THAILAND. (2006)

43. Principal Investigator: High Nutritional Beverage Development from Rice by use of Biotechnology, Chiang Mai University. THAILAND. (2006-2007)

44. Principal Investigator; Intermediated Longan Development for Technology Transfer, Chiang Mai University. THAILAND. (2006)

45. Principal Investigator: Process Improvement of Thai-starch based Snack, Royal Project Foundation, THAILAND. (2007-2008)

46. Principal Investigator: Development of crispy fruit and vegetable snacks fortified with calcium and antioxidant from rosemary. Royal Project Foundation, THAILAND. (2008)


47. Principal Investigator; Utilization of Royal Project Foundation’s fruit and cereal for quality improvement of Thai muesli bar style. Royal Project Foundation, THAILAND. (2008)

48. Principal Investigator; Application of vacuum impregnation technology for IM-plum processing. Royal Project Foundation, THAILAND. (2008)

49. Consultant Project: Fuel reduction for boiler by use of solar energy. Royal Project Foundation, THAILAND. (2008)

50. Principal Investigator; Cyclodextrin production from starches and application for flavor encapsulation. Institute for Science and Technology Research and Development. Chiang Mai University. THAILAND. (2008)

51. Principal Investigator and Co-researcher; Development of Fermented Palmyra Flour by Pure Culture Technique and Application for Bakery Product. Institute for Science and Technology Research and Development. Chiang Mai University. THAILAND. (2008-2011)

52. Principal Investigator; Development of artichoke drinking powder. Royal Project Foundation, THAILAND. (2009-2010)

53. Principal Investigator: Process Improvement of Thai-starch based Snack by using microwave techniques. Royal Project Foundation, THAILAND. (2009-2101)

54. Consultant Project; Roasting process development of Arabica coffee bean. Royal Project Foundation, THAILAND. (2009-2010)

55. Principal Investigator; Production of Cyclodextrin from Commercial Flours and Its Application for Flavor Encapsulation. Institute for Science and Technology Research and Development. Chiang Mai University. THAILAND. (2008)

56. Co-researcher; Innovation of Healthy Food Processing from Germinated Rice (Sub Research under Research program: The Changes of Gamma Amino Butyric Acid, Phytic Acid and Free Mineral Content during Germination Processes and The Development of Health Food Products from Germinated Rice), Office of National Research Council of Thailand, Bangkok, THAILAND. (2008)

57. Co-researcher: Development of Nutritive Values of Local Northern Thai Food Based on Sufficiency Economy, Chiang Mai University. (2008)

58. Co-researcher; Development of honey candy, research and development project joint with governmental and private sector for commercial scale, 2008)

59. Principal Investigator; Production of Cyclodextrin from Commercial Flours and Study on Its Prebiotic Properties. Institute for Science and Technology Research and Development. Chiang Mai University. THAILAND. (2009)

60. Co-researcher: Effects of terminating cooling units during daily peak period on product quality stored in cool storage. The Electricity Generating Authority of Thailand (EGAT), THAILAND. (2009)


61. Co-researcher: Creation of Manufacturing and Pilot Plant Model for Biobean Production Based on Sufficiency Economy, Chiang Mai University (2009)

62. Principal Investigator; Nutritive Enrichment of Parboiled Rice and Its Application in Food, National Council Institute, Bangkok, THAILAND. (2009-2010)

63. Co-researcher; research project: Transferring Technology of Local Northern Thai Food Production Based on Sufficiency Economy: Deep Fried Pork Skin and Deep-Fried Imitated Pork Skin (2010)

64. Co-researcher: Iodine Fortification in Ordinary Rice During Cooking to Prevent Iodine Deficiency Among Preschool Children in Child Day-Care Centers in Chiang Mai Province (2010)

65. Principal Investigator; New Concept for Drying Technology Using Infrared Techniques. (2010-2011) 66. Principal Investigator; Cynalin Commercial Production from Artichoke and its Application. (2010-

2011) 67. Principal Investigator; Isoflavones (Daidzein and Genistein) Production from Biobean, Phase 1-2.

(2010-2011) 68. Principal Investigator: Application Technology for Develop Texture of Processed Longan by Non-

Used Sulfur Dioxide for Commercial Scale, Cluster: Value Added of Economic Plant and Livestock Production and Processing in North Thailand. (2011-2013)

69. Principal Investigator; Seasoning Powder and Cube Product Development from Hohtee (Asplenium Unilaterale LamK.) (2011)

70. Co-researcher: Creation of Community Model and Community Economic Learning Center of Biobean Products Based on Sufficiency Economy for Upgrade Local Northern Thai Food Products, Chiang Mai University. (2011)

71. Consultant Project: Simulation Models of Production Management for the Processing and Product Development; Royal Project Foundation. (2011-2012)

72. Principal Investigator; Application of mix starter culture technology for GABA production from remainder of vegetable: Concept of healthy modified kimchi product development (2012-2013)

73. Project Consultant; Development of Kraw Kram for elder (2012-2013) 74. Principal Investigator: Application spray retort technology for ready to eat sweet corn production for

long shelf-life (2012-2013) 75. Principal Investigator; Healthy food product development from agricultural product and material

remainder from trimming (2012) 76. Principal Investigator; Isoflavones Aglycone Production from Bio bean, Phase 3: Fermenter design

for Isoflavones Production Using Starter Cultures. (2013) 77. Principal Investigator; Puffing Development of Pumpkin Starch Base Snack by Baking Method.

(2013-2014) 78. Principal Investigator; Healthy food product development from Hemp. (2013)


79. Principal Investigator; Development of Probiotic Beverage from Mixed Powder Fruit Juice (Cape Goose Berry, Raspberry and Mulberry) by Pure Starter Culture Application. (2014-2015)

80. Principal Investigator; Isoflavones Aglycone Production from Bio bean, Phase 4: Extraction System Design and Isoflavones Purification. (2014)

81. Principal Investigator; The Process Improvement of Parboiled Rice and Application of Vacuum Impregnation Technology for High Nutritive Enrichment of Parboiled Rice, National Council Institute, Bangkok, THAILAND. (2013-2014)

82. Co-researcher; Gamma amino butyric acid production using starter culture technology for food application. Phase 1: gamma amino butyric acid production from natural raw material. (2015)

83. Principal Investigator; Development of Healthy Mixed Vegetable Chip from Remainder of Vegetable Production (2015-2016)

84. Principal Investigator; Arabica coffee flavor and taste development from remainder of coffee production. Phase 1 (2016)

85. Co-researcher: Systematic development of gamma amino butyric acid production using starter culture technology for scale up production. (2016-2018)


87. Principal Investigator; Development of nutritive intermediated moisture tomato using vacuum impregnation technology (2016)

88. Principal Investigator; Development of supplement food from soy germ using enzyme technology (2016)

89. Project Consultant; Algae cultivation from fruit and vegetable industrial waste for ethanol production under zero waste management (2016-2017)

90. Project Consultant: Development of lanna parboiled rice fortified with important nutrient for elder using impregnation technology; under innovative research plan for elder lanna rice product in northern Thailand (2016-2018)

91. Principal Investigator; Development of chili sauce from royal project sweet chili: sweet sauce, hot sauce and imitated Nam Prig Khum sauce (2017-2018)


93. Principal Investigator; Research and development of safety citrus fruit production, subproject: study on commercial processed lemon (2019)

94. Project Consultant; Snake product development from fermented cereal of RPF using starter cultures (2019-2020)

95. Project Consultant; Protein hydrolysate beverage development from cereal of RPF (2019-2020)


96. Project Consultant; Snake product development from Shiitake with Chinese violet extract (2019) 97. Project Consultant; Innovation of conjugated rice and mulberry for bioactive activities property (2019) 98. Research director of value added and utilization of integrated black longan under zero waste

management concept (2019-2020) 99. Principal Investigator under innovation on smart intensive aquaculture system, fish quality

improvement and functional food product development from economic fish: Development of fish quality and fish scraps utilization form functional food product (2019)

100. Co-researcher under development of fish quality and fish scraps utilization form functional food product: Development of functional oligopeptides product from fish scraps (2019)

101. Principal Investigator: value added and nutritional values of RPF arabica coffee for health (2519-2021)

102. Co-researcher under the tea development project from coffee pulp, Royal project foundation (2019)

103. Co-researcher under the RPF tea development (Thai tea style) from black tea, Royal project foundation (2019)

104. Co-researcher under the coffee product development of Royal coffee blend, coffee cereal bar, and nutritional supplement coffee powder with cereal, Royal project foundation (2019-2020)

105. Project Consultant; Development of quinoa product: quinoa yoghurt supplement with isoflavone aglycone and quinoa spread (2019)

106. Co-researcher under the project of rice bran sauce (2519) 107. Co-researcher under the project of craft beer (2519)

LIST OF PUBLICATIONS AND INTERNATIONAL PRESENTATIONS: 1. Wiriyacharee, P. and Vibulsresth, P. (1983) Shelf life extension of dried sepat siam and dried

common anchovy by irradiation. P.133-145, In Proceedings of 21st Conference on Agro-Industry. Kasetsart University. (in Thai).

2. Wiriyacharee, P. and Kaoropthum, J. (1984) Effect of catalysts and boric acid concentration to protein analysis. J. of Agriculture, 1(1):72-84. (in Thai).

3. Rujanakraikarn, L., H-Kittikun, A. and Wiriyacharee, P. (1984) Development of Traditional Food Processing and Fermented Pork Meat Products for Export. Report for National Research Council, Bangkok, Thailand. 45 pages. (in Thai).

4. H-Kittikun, A. and Wiriyacharee, P. (1985) Potential and Status of Yeast Autolysate Production from Agricultural Waste in Thailand. Department of Food Science and Technology, Faculty of Agriculture, Chiang Mai University, Thailand. 30 pages (in Thai).


5. Wiriyacharee, P. (1986) Developing minicolumn method for aflatoxin analysis. J. of Agriculture, 2(1): 92-106. (in Thai).

6. Wiriyacharee, P. (1986) Survey of Aflatoxin Control in Groundnuts. Department of Food Science and Technology, Faculty of Agriculture, Chiang Mai University, Thailand. 21 pages.

7. Rujanakraikarn, L., H-Kittikun, A. and Wiriyacharee, P. (1987) Study on Nham Production by Use of Bacterial Starter Cultures. Report for National Research Council, Bangkok, Thailand. 35 pages. (in Thai).

8. Rujanakraikarn, L., H-Kittikun, A. and Wiriyacharee, P. (1988) Effect of pure starter cultures on quality of fermented pork (Nham) production in the summertime. J. of Agriculture, 4(3):183-196. (in Thai).

9. H-Kittikun, A., Wiriyacharee, P. and Rujanakralkarn, L. (1988) Nham (Thai fermented pork)

making with starter cultures, P. 427-429, In Proceedings 24th International Congress of Meat Science and Technology Brisbane, Australia.

10. Rujanakraikarn, L., H-Kittikun, A. and Wiriyacharee, P. (1989) Use of chemicals and packaging materials to prolong the shelf-life of fried pork sausage (Sai-Oua). J. of Agriculture, 5(3):210-220. (in Thai)

11. Wiriyacharee, P., Brooks, J.D., Earle, M.D. and Page, G. (1990) The improvement of a traditional Thai fermented sausage by use of mixed starter cultures. In Fermentation Technologies: Industrial Applications Conference: Massey University, Palmerston North, New Zealand.

12. Wiriyacharee, P., Earle, M.D., Brooks, J.D., Page, G. and Rujanakraikarn, L. (1990) Identifying of the important factors affecting the characteristics of Nham. J. of Food, 21(1): 48-58.

13. Wiriyacharee, P. (1991) Development of food protein analysis. J. of Agriculture, 7(3):289-297. (in Thai).

14. Wiriyacharee, P. (1991) Traditional fermented products by use of bacterial starter cultures. J. of Agro-Industry, 2(1):36-40. (in Thai).

15. Wiriyacharee, P., Na-Lampang, N. and Rujanakraikarn, L. (1991) Concept for new improvement on Agro-Industry teaching in University: Trend on staffs’ development. In Agro-Industry Staffs Needs and Development in Future Conference. National Agricultural Center. Kasetsart University, Nakhronphatom, Thailand. March,14-15, 1991. (in Thai).

16. Wiriyacharee, P. (1992) Suitable variety of persimmon for intermediate moisture persimmon production. J. of Agriculture, 8(1):12-22. (in Thai).

17. Wiriyacharee, P. and Somsaguan, C. (1992) Ratio of juice and strain of yeast for strawberry wine production. J. of Agriculture. 8(1):23-32. (in Thai).

18. Wiriyacharee,P. (1992) Using Mixed Starter Cultures for Thai Nham. Applications of Biotechnology to Traditional Fermented Foods, National academy Press. Washington, D.C.


19. Wiriyacharee, P. (1992) Remainder and waste products in fruit and vegetable industry. In Fruit and Vegetable Industry Conference. Chiang Rai, Thailand. May 7-8, 1992. (in Thai).

20. Wiriyacharee, P., Rujanakraikarn, L., Wattanatchariya, W. and Boonthanom, S. (1993) Kinetics of lactic acid bacteria for Nham production. J. of Agriculture, 9(3):230-247. (in Thai).

21. Wiriyacharee, P., Rujanakraikarn, L.,Wattanatchariya, W. and Boonthanom, S. (1993) Kinetics of nitrate reducing bacteria for Nham production. J. of Agriculture, 9(3):254-268. (in Thai).

22. Wiriyacharee, P., Rujanakraikarn, L. and Kuntiya, A. (1993) Nham production development using mixed bacterial starter cultures. 1. Suitable source of carbohydrate for Nham production. J. of Agriculture, 9(1):51-60. (in Thai).

23. Wiriyacharee, P., Rujanakraikarn, L. and Kunchavaree, P. (1993) Nham production development using mixed bacterial starter cultures. 2. Effect of cooked rice and sticky rice on lactic acid production. J. of Agriculture, 9(1):61-74. (in Thai).

24. Wiriyacharee, P., Rujanakraikarn, L. and Kuntiya, A. (1993) Nham production development using mixed bacterial starter cultures. 3. Suitable spices formulation for Nham production. J. of Agriculture, 9(2):84-96. (in Thai).

25. Wiriyacharee, P., Rujanakraikarn, L. and Ratanavichai, P. (1993) Nham production development using mixed bacterial starter cultures. 4. Effect of main spices on lactic acid production. J. of Agriculture, 9(2):97-117. (in Thai).

26. Wiriyacharee, P., Rujanakraikarn, L. and Sumang O. (1995) Nham production development using mixed bacterial starter cultures. 5. Effect of sodium nitrate and sodium nitrite on Nham production, J. of Agriculture, 11(1):55 - 68. (in Thai).

27. Wiriyacharee, P., Rujanakraikarn, L. and Anutratakun S. (1995) Nham production development using mixed bacterial starter cultures. 6. Effect of sodium nitrate and sodium nitrite and Micrococcus varians on colour development of Nham, J. of Agriculture, 11(1):69 - 81. (in Thai).

28. Wiriyacharee, P., Rujanakraikarn, L., Wattanatchariya, W., Phongsirikul, I. and Boonthanom, S. (1995) Nham production development using mixed bacterial starter cultures. 7. Red Pink colour development in production, J. of Agriculture, 11(1) 82-101. (in Thai).

29. Wiriyacharee, P., Rujanakraikarn, L., Wattanatchariya, W. and Kuntiya, A. (1994) Improvement of Nham Quality. Institute of Science Technology Research and Development, Chiang Mai University. (in Thai).

30. Wiriyacharee, P., Rujanakraikarn, L., Pongsirikul, I., Wattanatchariya, W. and Boonthanom, S. (1994) Suitable type of sugar for Nham production using mixed bacterial starter cultures. J. of Agriculture, 10(1):92-102. (in Thai).

31. Wiriyacharee, P., Rujanakraikarn, L., Wattanatchariya, W., Boonthanom, S. and Phongsirikul, I. (1995) Nham production development using mixed bacterial starter cultures. 8. Effect of


phosphates on the growth of bacterial starter cultures used in Nham production. J. of Agriculture, 11(1) 147 - 165. (in Thai).

32. Wiriyacharee, P., Rujanakraikarn, L., Wattanatchariya, W., Boonthanom, S. and Phongsirikul, I. (1995) Nham production development using mixed bacterial starter cultures. 9. Effect of phosphates on Nham production. J. of Agriculture, 11(1) 166 - 185. (in Thai).

33. Wiriyacharee, P., Rujanakraikarn, L., Wattanatchariya, W., Phongsirikul, I., Boonthanom, S., Surawang, S. and Klinhom, J. (1995) Nham production development using mixed bacterial starter cultures. 10. Effect of sodium erythorbate and ascorbic acid on Nham production. National Center for Genetic Engineering and Biotechnology, (in Thai).

34. Wiriyacharee, P., Rujanakraikarn, L., Wattanatchariya, W., Phongsirikul, I., Boonthanom, S., Surawang, S. and Klinhom, J. (1995) Nham production development using mixed bacterial starter cultures. 11. Effect of fresh and frozen lean pork meat on the quality of Nham product. National Center for Genetic Engineering and Biotechnology, (in Thai).

35. Wiriyacharee, P., Rujanakraikarn, L., Wattanatchariya, W., Phongsirikul, I., Boonthanom, S., Surawang, S. and Klinhom, J. (1995) Nham production development using mixed bacterial starter cultures. 12. Effect of temperature on Nham fermentation. National Center for Genetic Engineering and Biotechnology, (in Thai).

36. Wiriyacharee, P., Rujanakraikarn, L., Wattanatchariya, W., Phongsirikul, I., Boonthanom, S., Surawang, S. and Klinhom, J. (1995) Nham product development using mixed bacterial starter cultures. 13. Effect of casing diameter on Nham fermentation. National Center for Genetic Engineering and Biotechnology, (in Thai).

37. Boonthanom, S., Wiriyacharee, P. and Chinprahast, N. (1995) Types and quantity of chemical acidulants affecting on starter cultures for Nham production. J. of Agriculture, 10(3):267-280. (in Thai).

38. Boonthanom, S., Wiriyacharee, P. and Chinprahast, N. (1995) Utilization of chemical acidulant and mixed starter cultures in Nham. J. of Agriculture, 10(3):281-295. (in Thai).

39. Boonthanom, S., Wiriyacharee, P. and Chinprahast, N. (1995) Effect of sodium nitrate and sodium nitrite on Nham quality produced with glucono-delta-lactone and mixed starter cultures. J. of Agriculture, 10(3):296-312. (in Thai).

40. Wiriyacharee, P., Rujanakraikarn, L., Phongsirikul, I., Boonthanom, S., Surawang, S. and Klinhom, J. (1995) Nham production development using mixed bacterial starter cultures.14. Packaging design and shelf-life of product. National Center for Genetic Engineering and Biotechnology, (in Thai).

41. Wiriyacharee, P., Rujanakraikarn, L., Choosangchan, S., Phongsirikul, I., Surawang, S. and Klinhom, J. (1996) Nham Production development using mixed bacterial starter culture 15.


Consumer test of developed Nham. National Center for Genetic Engineering and Biotechnology, (in Thai).

42. Wiriyacharee, P., Rujanakraikarn, L., Vibulsresth, P., H-Kittikun, A., Sithipote, S. and Chusangjan, S. (1996) The Development of Nham Formulation and Controlled Process Made with Mixed Starter Cultures. Final Report to National Center for Genetic Engineering and Biotechnology, (in Thai).

43. Wiriyacharee, P. (1996) Frozen Food Market in Japan., In: Increase Strawberry Yield for Food Industry. Faculty of Engineering; Chiang Mai University. (in Thai).

44. Wiriyacharee, P., Srisakul, T. and Sriwattana, S. (1996) Optimal drying time for intermediate moisture persimmon production. J. of Agriculture. 12(2):175-186. (in Thai).

45. Wiriyacharee, P., Srisakul, T. and Sriwattana, S. (1996) Using Sulfur dioxide for intermediate moisture persimmon production. J. of Agriculture. 12(2):187-202. (in Thai).

46. Wiriyacharee, P. (1997) An importance of sensory evaluation on product development. Paper for seminar and practice on Techniques used on sensory evaluation in product development system. Holiday garden hotel, Chiang Mai. (in Thai).

47. Wiriyacharee,P., Phongsirikul, I. and Wattanatchariya, W.(1997) The Development of Formulation and Process Development of Fabricated Sausage. Final report for Institute for Science and Technology Research and Development, Chiang Mai University. (in Thai).

48. Wiriyacharee, P. (1997) Development of Ready to Drink Lemon Herbal Tea. Final report for Faculty of Agro-Industry, Chiang Mai University. (in Thai).

49. Wiriyacharee, P. (1997) Use of starter cultures in fish product. Paper for seminar and practice on New Direction of Fish Sausage Product. Faculty of Agro-Industry, Chiang Mai University. (in Thai).

50. Wiriyacharee, P., Sriwattana, S. and Srisakul, T. (1997) Process Development and Storage of Intermediate Moisture Persimmon (Diospyros kaki, Linn., Variety Ang Sai and Niu Scin). Final report for Royal Project Foundation. (in Thai).

51. Wiriyacharee,P., Rujanakraikarn, L. and Surawang, S. (1998) Vegetarian Nham Development. Final report for Institute for Science and Technology Research and Development, Chiang Mai University. (in Thai).

52. Wiriyacharee,P., Saksirivutto, T., Chaowittayangkul, N. Srikaew, K. and Thaparat, K. (1998) The Development of Fermented Coconut milk. Final report for Faculty of Agro-Industry and Institute for Science and Technology Research and Development, Chiang Mai University. (in Thai).

53. Wiriyacharee, P. (1999) Food Additives: Assuring Food Safety. Product Development Technology Department, Faculty of Agro-Industry, Chiang Mai University. (in Thai).

54. Wiriyacharee, P., Surawang, S. and Klinhom, J. (1999) Process and Formulation Development of Infusion Herbal Tea from Lemon Thyme, Lemon Balm and Chamomile. Final report for Royal Project Foundation. (in Thai).


55. Wiriyacharee, P., and Yampae, J. (1999) Development of Instant Egg Soup by Freeze-dry Process (Phase I). Final report for Institute for Science and Technology Research and Development, Chiang Mai University. (in Thai).

56. Wiriyacharee, P., Jantama, K. and Pasripon, T. (1999) Development of Fruit and Vegetable Jam (Phase I). Final Report for Chiang Mai University. (in Thai).

57. Buhler, M., Pott, I., Wiriyacharee, P. and Muhlbauer, W. (1999) Determination of Drying Behaviour and the Influence of Pre-treatments on the Quality of Dried Lychee Fruits and Mangoes. Report to Institute for Agricultural Engineering in the Tropics and Subtropics and Product Development Technology Department, Faculty of Agro-Industry, Chiang Mai University Linkage.

58. Baumann, R.., Pott, I., Wiriyacharee, P. and Muhlbauer, W. (1999) Determination of Influence of the Solar Drying Method on the Quality and Storability of Dried Lychee Fruits and Mangoes in Northern Thailand. Report to Institute for Agricultural Engineering in the Tropics and Subtropics and Product Development Technology Department, Faculty of Agro-Industry, Chiang Mai University Linkage.

59. Pott, I., Buhler, M., Muhlbauer, W. and Wiriyacharee, P. (2000) Drying lychee fruits (Litchi chinensis Sonn) for Preserving Quality and Vitamin C. International Agricultural Research: A Contribution to Crisis Orevention. University of Hohenheim, Page 200.

60. Wiriyacharee, P., Jaisanti, P., Klinhom, J. and Kharnpun, N. (2000) Development of Modified Persimmon- Jam. Final report for Royal Project Foundation. (in Thai).

61. Wiriyacharee, P., Burikrow, T. and Bounsawat, K. (2000) The Preliminary Study on Production of Jiaogulan Tea and Mixed Jiaogulan Tea, Gynostemma pentaphyllum. Final report for Royal Project Foundation. (in Thai).

62. Wiriyacharee, P. and Yampae, J. (2000) Development of Instant Egg Soup by Freeze-dry Process (Phase II). Final report for Institute for Science and Technology Research and Development, Chiang Mai University. (in Thai).

63. Wiriyacharee, P. and Teeyaprechaya, P. (2000) Development of Formulation and Process of Fruit and Vegetable with Herbs Juice. Final report for Royal Project Foundation. (in Thai).

64. Wiriyacharee, P. , Jantama, K. and Pasripon, T. (2000) Development of Fruit and Vegetable Jam (Phase II). Final Report for Chiang Mai University. (in Thai).

65. Wiriyacharee, P., Rujanakraikarn, L. and Pongpisuttinan, R. (2000) Service Consultant of Noodle Improvement. Industry and Technology Development Section, National Science and Technology Development Agency, Bangkok.

66. Wiriyacharee, P. and Konsue, N.(2000) Development of Semi - Dried Salted Japanese Apricot. Final report for Royal Project Foundation. (in Thai).


67. Three-Prom, J., Watanesk, S., Kijjanapanich, P., Watanesk, R. and Wiriyacharee, P. (2000) A study of nitrate to nitrite conversion by Micrococcus varians via ion interaction chromatography. Royal Golden Jubilee Seminar Series II: Analytical Chemistry and Chemistry in the North, Chiang Mai.

68. Three-Prom, J., Watanesk, S., Watanesk, R., Wiriyacharee, P. and Kijjanapanich, P. (2000) A Study Of Nitrite Conversion by Micrococcus varians via Ion Interaction Chromatography. The 7th Asian Food Conference 2000, Manila, Philippines. Page 144.

69. Sirisakulwat, S., Hormdok, R., Rujanakraikarn, L. and Wiriyacharee, P. (2001) Investigations of Alteration in the Allergenicity of Fruits and Vegetables during Technological Processing (Basic project: Lychee) Report to AiF Project, Linkage of Hohenheim University and Chiang Mai University. 155 pages.

70. Hormdok, R., Sirisakulwat, S., Rujanakraikarn, L. and Wiriyacharee, P. (2001) Investigations of Alteration in the Allergenicity of Fruits and Vegetables during Technological Processing (Basic project: Mango) Report to AiF Project, Linkage of Hohenheim University and Chiang Mai University. 64 pages.

71. Wiriyacharee, P., Jantama, K. and Pasripon, T. (2001) Development of Fruit and Vegetable Jam (Phase III). Final Report for Chiang Mai University. (in Thai).

72. Wiriyacharee,P. , Sriwattana, S., Jaisanti, P. and Krinhom, J. (2001) Development of Low Sugar Intermediate Moisture Fruit and Low Salt Intermediate Moisture Vegetable: Prospective to IM Fruit and Vegetable Bar Development. Final report for Royal Project Foundation. (in Thai).

73. Wiriyacharee, P., Rujanakraikarn, L. and Tanadrapa, R. (2001) The Development of herbal candy. Symposium of Royal Project Foundation. Chiang Mai, Thailand. 100-112.

74. Wiriyacharee, P., Rujanakraikarn, L. and Treyaprechaya, P. (2001) The Development of Fruit and vegetable juice processing by use of membrane technology. Symposium of Royal Project Foundation. Chiang Mai, Thailand. 113-123.

75. Wiriyacharee, P., Rujanakraikarn, L. and Konsue, N. (2001) Process Development of Dried Mango (Cv. Kaew) Using Solar Tunnel Dryer and Vacuum Dryer (Phase 1). Final report for Chiang Mai University. 162 pages (in Thai).

76. Pott, I., Konrad, S., Muhlbauer, W., Wiriyacharee, P. and Scherer, R. (2002) The suitability of Thai mango varieties for solar drying. Internationales Symposium Sustaining Food Security and Managing Natural Resources in Southeast Asia: Challenges for the 21 Century, Chiang Mai, Thailand.

77. Three-Prom, J., Watanesk, S., Watanesk, R., Kijjanapanich, P., Wiriyacharee, P. and Deming, R.L. (2002) Simultaneous determination of nitrite and nitrate ions in culture media by ion interaction chromatography. J. Analytical Sciences, 18:947-950.


78. Three-Prom, J., Watanesk, S., Watanesk, R., Kijjanapanich, P. and Wiriyacharee, P. (2002) MIcrobial Conversion of Nitrate and Nitrite by Ion Interaction Chromatography. PERCH Conf. I, Chonburi, Thailand.

79. Three-Prom, J., Watanesk, S., Watanesk, R., Kijjanapanich, P., Wiriyacharee, P. and Deming, R.L. (2002) Column Performance of Three Column Types on Anion Separation by Ion Interaction Chromatography. 28th Congress Sci. Tech. Thailand.

80. Hormdork, R. and Wiriyacharee, P. (2002) Physical and Chemical Characteristics of Mango (Mangifera indica, L cv. Kaew and Choke anan) Suitable for Preparing Herbal Mango Nectar. The 4th Agro-Industrial Conference. 105-106.

81. Konsue, N. and Wiriyacharee, P. (2002) Study on shelf-life stability of dried mango (Mangifera indica L.cv. Kaew) . The 4th Agro-Industrial Conference. 159-160.

82. Puttasophit, S. and Wiriyacharee, P. (2002) Development of Reduced-Fat Fish Emulsion Mixed with Fiber and Herbs. Symposium of Royal Project Foundation. Chiang Mai, Thailand. 180-191.

83. Promraksa, P., Puttasophit, S. and Wiriyacharee, P. (2002) Development of Herbal Sheet. Symposium of Royal Project Foundation. Chiang Mai, Thailand. 192-201.

84. Wiriyacharee, P., Rujanakraikarn, L. and Konsue , N. (2002). Process Development of Dried Mango (Cv. Kaew) Using Solar Tunnel Dryer and Vacuum Dryer (Phase 2) . Final report for Chiang Mai University. 185 pages (in Thai).

85. Wiriyacharee, P., Rujanakraikarn, L. and Hormdork, R. (2002) Herbal Mango Nectar Development (Phase 1). Final report for Chiang Mai University. 95 pages (in Thai).

86. Wiriyacharee, P., Rujanakraikarn, L. and Hormdork, R. (2003) Herbal Mango Nectar Development (Phase 2). Final report for Chiang Mai University. 143 pages (in Thai).

87. Wiriyacharee, P., Rujanakraikarn, L. , Patomrungsiyangkul, P. and Promraksa, P. (2003) Sai Krok Prew Product Development Using Starter Culture Technology. Final Report to National Center for Genetic Engineering and Biotechnology, 249 pages (in Thai).

88. Wiriyacharee, P., Rujanakraikarn, L. and Pongpisuttinan, R. (2003) The Formulation Development of Fermented Khanomjean (First Phase). Industry and Technology Development Section, National Science and Technology Development Agency, Bangkok. 105 pages.

89. Sriyort, S., Wiriyacharee, P. and Tachapan, R. (2003) Development of Herbal Seasoning Mix for Chicken (Phase I). Symposium of Royal Project Foundation. Chiang Mai, Thailand. 241-253.

90. Prasertcheva, J. and Wiriyacharee, P. 2003. Development of Corn Milk Drinking Yoghurt Mixed with Herbs (Phase I). Symposium of Royal Project Foundation. Chiang Mai, Thailand. 254-263.

91. Kernpet, G. and Wiriyacharee, P. 2003. The Production of Intermediate Moisture Persimmon Variety NUI SCIN by Using Antibrowning Agent System (Phase I). Symposium of Royal Project Foundation. Chiang Mai, Thailand. 264-275.


92. Phromraksa, P., Wiriyacharee, P., Rujanakraikarn, L. and Pathomrungsiyungkul, P. (2003) Identification of main factors affecting quality of Thai fermented pork sausage (Sai Krok Prew). Chiang Mai University Journal 2(2):89-96.

93. Wiriyacharee, P., Rujanakraikarn, L. Tachapan, C. and Pongpisuttinan, R. (2004) The Formulation Development of Fermented Khanomjean ( Second Phase). Industry and Technology Development Section, National Science and Technology Development Agency, Bangkok. 91 pages.

94. Phromraksa, P., Wiriyacharee, P., Rujanakraikarn, L. and Pathomrungsiyungkul, P. (2004) Optimizing formulation and fermentation time of Thai fermented pork sausage (Sai Krok Prew) using starter cultures. Chiang Mai University Journal 3(2):133-146.

95. Tachapan, R., Boontakum, S. and Wiriyacharee, P. (2004) Development of Healthy Food from High Land Herb (Phase I). Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 469-478.

96. Tanasumbun, P., Wiriyacharee, P., Tachapan, C and Tachapan, R. (2004) Study of Extracted Antioxidant from Rosmary Sage and Thyme (Phase I). Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 479-488.

97. Sriyort, S., Wiriyacharee, P. and Tachapan, R. (2004) Development of Herbal Seasoning Mix for Chicken (Phase II). Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 489-504.

98. Tachapan, R. and Wiriyacharee, P. (2004) Development of Sweet Corn Beverage Powder (Phase I). Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 585.

99. Prasertcheva, J. and Wiriyacharee, P. (2004) Development of Corn Milk Drinking Yoghurt Mixed with Herbs (Phase II). Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 586-587.

100. Kernpet, G. and Wiriyacharee, P. (2004) The Production of Intermediate Moisture Persimmon Variety NUI SCIN by Using Antibrowning Agent System (Phase II ). Symposium of Royal Project Foundation. Chiang Mai, Thailand. p588-589.

101. Pott, I., Kanrad, S., Scherer, R., Wiriyacharee, P. and Muhlbauer, W. (2005) Quality of five Thai mango cultivars (Mangifera indica L.) using a solar drying system. Chiang Mai University Journal 3(3):189-198.

102. Phromraksa, P., Wiriyacharee, P., Rujanakraikarn, L. and Pathomrungsiyungkul, P. (2005) Using potassium sorbate and vacuum packaging to extend shelf life of thai fermented pork sausage (Sai Krok Prew). Chiang Mai University Journal 4(1):27-38.

103. Wiriyacharee, P., Rujanakraikarn, L. Tachapan, C. and Pongpisuttinan, R. (2005) The Formulation Development of Fermented Khanomjean (Third Phase). Industry and Technology Development Section, National Science and Technology Development Agency, Bangkok. 132 pages.


104. Tachapan, R., Boontakum, S. and Wiriyacharee,P. (2005) Development of Sweet Corn Beverage Powder (Phase II). Symposium of Royal Project Foundation. Chiang Mai, Thailand p 243-252.

105. Tachapan, R., Boontakum, S. and Wiriyacharee, P. (2005) Development of Herbal Soft Candy. Symposium of Royal Project Foundation. Chiang Mai,Thailand p 453-454 .

106. Tanasumbun, P., Wiriyacharee, P., Tachapan, C. and Tachapan, R. (2005) The Application of Extracted Antioxidant from Rosmary in Chinese-style Sausages. Symposium of Royal Project Foundation. Chiang Mai, Thailand p455.

107. Wiriyacharee, P. (2005) Overviews Research of Faculty of Agro-Industry Chiang Mai University. Proceedings of the 1st Academic Days: Chiang Mai University ‘s Research Path. p. 96-98.

108. Wiriyacharee, P.,Wattanaschareya, V., Jongkrawwattana, S., Tachapan, C., Pungrunpu, S. and Tachapan, R. (2006) Increasing Nutritive Value of Parboiled Glutinous Rice (Coating technique) and its Application in Food Industry. Final report for National Council Committee. 422 pages.

109. Wiriyacharee, P., Wattanatchariya, W., Jongkaewwattana, S., Tachapun, C., Pruenglampoo, S. and Tachapun, R. (2006) Increasing Nutritive Value of Parboiled Glutinous Rice (Coating technique) and its Application in Food Industry. Office of the National Research Council of Thailand. 14(14): 83-87.

110. Wiriyacharee,P., Techapun, C.,Wattanutchariya, W., Pruenglampoo,S., Jongkaewwattana, S. and Techapun, R. (2006) Increasing nutritive value of rice and its application in food industry. Proceeding of the 2nd Academic Days; CMU Research Projects Pursuant to the Goal of his Majesty the King’s Lifetime of Works Dedicated to Improving the Lives of the People of Thailand. Poge 394.

111. Wiriyacharee,P. Tanasombun, P. and Poolsuk, P. (2006) Optimization of antibrowning and osmotic solution in intermediate moisture longan processing. Proceeding of the 2nd Academic Days; CMU Research Projects Pursuant to the Goal of his Majesty the King’s Lifetime of Works Dedicated to Improving the Lives of the People of Thailand. Poge 348.

112. Wiriyacharee, P., Techapun, C., Naruenartwongsakul, S., Sriwattana,S., Surawang, S., Rachtannapun.,P.,Hanmoungjai, P. and Wattanatjariya, W. (2006) Development of rice products to increase the exporting values and minimize the import. Proceeding of the 2nd Academic Days; CMU Research Projects Pursuant to the Goal of his Majesty the King’s Lifetime of Works Dedicated to Improving the Lives of the People of Thailand. Poge 349-350.

113. Wiriyacharee,P., Techapun, C., Kuntiya, A., Phongphisuttinant, R., Jaison, P., Punraksa, J. and Srikok, S. (2006) Development of fermented fishes by pure culture technique: concept from pla-som and pla-pang-dang. Proceeding of the 2nd Academic Days; CMU Research Projects Pursuant to the Goal of his Majesty the King’s Lifetime of Works Dedicated to Improving the Lives of the People of Thailand. Poge 379.


114. Wiriyacharee,P., Techapun, C.,Wattanutchariya, W., Pruenglampoo,S., Jongkaewwattana, S. and Techapun, R. (2006) Increasing nutritive value of rice and its application in food industry. Proceeding of the 2nd Academic Days; CMU Research Projects Pursuant to the Goal of his Majesty the King’s Lifetime of Works Dedicated to Improving the Lives of the People of Thailand. Poge 394.

115. Wiriyacharee, P., Tachapan, C., Hangmungjai, P. and Tanasumbun, P. (2006) Intermediate Moisture Longan Production by Use of Anti-browning and Osmotic Agents for Replacing Sulfur Dioxide. Final report for Faculty of Agro-Industry. Chiang Mai University. 135 pages.

116. Wiriyacharee, P., Tachapan, R. and Punsuk, P. (2006) Intermediate Moisture Longan Production by Use of Tray and Vacuum Dryer with Anti-browning and Osmotic Agents. Final report for Chiang Mai University. 114 pages.

117. Wiriyacharee, P., Tachapan, C. and Tachapan, R. (2006) Development of Intermediate Moisture Longan Bar for Technology Transfer. Final report for Chiang Mai University. 155 pages.

118. Wiriyacharee, P., Tachapan, R. and Jamuanvai, N. (2006) Development of Intermediate Moisture Longan for Technology Transfer. Final report for Chiang Mai University. 137 pages.

119. Wiriyacharee, P., Tachapan, R. and Horakul, N. (2006) The Development of Apricot Jelly and Apricot Powder. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 240-251.

120. Wiriyacharee, P., Tachapan, R. and Menark, P. (2006) Encapsulation of Rosemary Flavor Oil by Spray Drying and Its Application. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 446-447.

121. Wiriyacharee, P., Tachapan, R. and Menark, P. (2006) Process Development of Powder Jiaogulan by Spray Drying. Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 448-449.

122. Wiriyacharee, P., Tachapan, R. and Boontakum, S. (2006) Development of Mulburry Juice Mixed with Vegetable and Herbal Juice. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 450-451.

123. Wiriyacharee, P., Tachapan, R., Patomrungsiyangkul, P., Jaisanti, P., Krinhom, J. and Sudjaritruk, A. (2007) Mum Product Development Using Starter Culture Technology. Final Report to National Center for Genetic Engineering and Biotechnology, 311 pages (in Thai).

124. Wiriyacharee, P., Tachapan, R., Kuntiya, A., Pongpisuttinan, R. and Srikok, S. (2007) Fermented fish product development: Concept to Pla Som and Pla Pang Dang. Final report for Faculty of Agro-Industry. Chiang Mai University. 204 pages.

125. Wiriyacharee, P., Tachapan, C., Pungrunpu, S., Wattanaschareya, V., Jongkrawwattana, S. and Pongpisuttinan, R. (2007) Increasing Nutritive Value of Parboiled Glutinous Rice. J. of The National Research Council of Thailand. 39(2): 65-75.


126. Wiriyacharee, P.,Wattanaschareya, V., Jongkrawwattana, S., Tachapan, C., Pungrunpu, S. and Tachapan, R. (2007) Nutritive Enrichment of Parboiled Rice ( Vacuum Impregnation Technology) and its Application in Food Industry (Phase 2). Final report for National Council Committee. 135 pages.

127. Wiriyacharee, P., Tachapan, C., Pathomrungsiyounggul, P., Jaisan, P., Klinhom, J. and Sucharitruk, A. (2007) Effect of relative humidity and packaging on shelf-life of mum produced by starter culture technology. Proceedings of the 3rd Academic Days: Chiang Mai University. p. 334.

128. Wiriyacharee, P., Tachapan, C., Kanthiya,A., Phongphisutthinant, R. Jaisan, P., Senapa, J. and Srikok, S. (2007) Study on the shelf-life of fermented fish using pure culture techniques. Proceedings of the 3rd Academic Days: Chiang Mai University. p. 335.

129. Wiriyacharee, P., Auprasial, K. and Punsuk, P. (2007) Development of processing of powder Jiaogulan by spray drying. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 233-241.

130. Wiriyacharee, P., Auprasial, K. and Jamuanvai, N. (2007) Encapsulation of rosemary flavor oil by spray drying and its application. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 242-252.

131. Wiriyacharee, P., Panyakrab, P., and Auprasial, K. (2008) Development of Starch-based Snack Processing of Royal Project Foundation. Final report for Royal Project Foundation. 52 pages.

132. Wiriyacharee, P., Jamuanvai, N. and Boontakum, S. (2008) Development of Artichoke Drinking Powder. Final report for Institute of Highland Research and Development.133 pages.

133. Wiriyacharee, P., Jamuanvai, N., Boontakum, S. and Sanyartsamout, V. (2008) Development of fruit and vegetable crispy products fortified with calcium and antioxidant from rosemary. Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 243-254.

134. Wiriyacharee, P., Jamuanvai, N., Boontakum, S. and Jalernsap, K. (2008) Utilization of cereals and fruits from royal project foundation for improvement of Thai muesli bar. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 255-263.

135. Aritikomwisit, S., Wiriyacharee, P., Panyakrab, P., Jamuanvai, N. and Pomroungwan, S. (2008) Reduction of fuel in boiler by solar energy. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 264-273.

136. Aritikomwisit, S., Wiriyacharee, P., Panyakrab, P., Auprasial, K., Jamuanvai, N. and Dawtong, N. (2008) Development of starch-based snack processing of the royal project foundation. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 396-397.

137. Wiriyacharee, P., Jamuanvai, N., Boontakum, S., Sanyartsamout, V. and Jalernsap, K. (2008) Application of vacuum impregnation technology for prune production. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 398.


138. Kitpot,T. and Wiriyacharee, P. (2008) Optimization of parboiling process on glutinous rice (Oryza glutinosa Lour.) fortified with iron, calcium and iodine using response surface methodology. Proceedings 10 years Mae Fah Luang Symposium, Mae Fah Luang University, Chiang Rai.pp 68-76.

139. Pruenglampoo, S., Leelapat, P., Phongphisutthinant, R., Jit-Aree, W., Jainan, A. and Wiriyacharee, P. (2008) Nutritive values of fermented soyabeans from 8 provinces in upper north of Thailand. Proceedings of the 4th Academic Days: Chiang Mai University. p. 295.

140. Wiriyacharee, P. Tachapan, C., Phongphisutthinant, R., Senapa, J. and Chanrat, K. (2008) Culture isolation from fermented palmyra flour and application in Kha-Nom-Tan product. Proceedings of the 4th Academic Days: Chiang Mai University. p. 404.

141. Wiriyacharee, P. Tachapan, C., Phongphisutthinant, R. and Putthasohit, S. (2008) Effect of protein in flour and flour type on production of cyclodextrin. Proceedings of the 4th Academic Days: Chiang Mai University. p. 422.

142. Wiriyacharee,P., Techapan, C.,Phongphisutthinant, R. and Budhasopitt, S. (2009) Production of Cyclodextrin from Commercial Flours and Its Application for Flavor Encapsulation (1st phase), Research project report. Science and Technology Research Institute, Chiang Mai University, Chiang Mai, Thailand. 62 p.

143. Pruenglampoo S., Wiriyacharee P., Leelapat,P.,Sukkorn,K., Phongphisutthinant,R.,Jainan, A. and Kanjanakeereetumrong, P. (2008) Development of Nutritive Values of Local Northern Thai Food Based on Sufficiency Economy, Research project report. Research Institute for Health Sciences, Chiang Mai University, Thailand. 190 p.

144. Pruenglampoo,S., Sirisanthana, T., Wiriyacharee, P., Leelapat,P., Phongphisutthinant, R., Jit-Aree, W., Kanjanakeereetumrong, P., Jainan, A., Kamrin, T., Pariwatsakulchai, N., Sakdawongsaree, P., Na Chiangmai, M., Chanrut, K., Piboonchaisit, L., Atikomwisit,S. Jameunwai, N., Sukkorn,K., Seetalanuchit, M., Janta, I., Kantawang, W., Srisawan, W., Thongsil, N., Pho-aum, S., Supachantarasuk, P., Sawadsawai, P., Wichasrinimit, S., Suwannalert, P., Sitthipinyo, P., Tasaniyathada, W., Sodcheun, N., Jadee, M. and Lohitkan, K. (2008) From Thua-nao to Biobean. 1st printed. Chiang Mai University, Suan Dusit Rajabhat University Lampang and Royal Project. Sakon printing. Chiang Mai, Thailand. 55 p.

145. Wiriyacharee, P., Pruenglampoo,S., Wattanutchariya, W., Laosiritaworn, W., Ramingwong, S., Leelapat, P., Phongphisutthinant, R., Chansiti, K., Jameunwai, N., Techapan, C., Jongkaewwattana, S. and Piboonchaisit, L. (2009) Nutritive Enrichment of Parboiled Rice and Its Application in Food Industry, Research project report. Office of National Research Council of Thailand. Bangkok, Thailand. 509 p.


146. Wiriyacharee, P., Pruenglampoo, S.,Wattanaschareya, V., Tachapan, C., Jongkrawwattana, S., Leelapat, P., Phongphisutthinant, R., Raolsiritavol, W., Ramingwong, S., Chansiri, K. and Piboolchaisit, R. (2009) Development of Natural Solution System for Parboiled Rice Production Using Vacuum Impregnation Technology : Concept for Application in Snack Products. Nutritive Enrichment of Parboiled Rice and its Application in Food Industry. Final report for National Council Committee. 300 pages.

147. Tankakitti, C., Wiriyacharee, P., Chaichana, C., Sriphapakran, P. and Jamuanvai, N. (2009) Effect of Terminating Cooling Units During Daily Peak Period on Product Quality Stored in Cool Storage. Final report for Institute of Energy Research and Development, Chiang Mai University. 242 pages.

148. Kanjanakeereetumrong, P. and Wiriyacharee, P. (2009) Effect of starter cultures and fermentation time on daidzein and genistein content in fermented soybean. Naresuan Agriculture Journal. 12:305-309.

149. Pruenglampoo, S., Sukkorn, K. Leelapat, P., Phongphisutthinant, R., Jainan, A. and Wiriyacharee, P. (2009) Development of bio bean products for commercial purpose. Proceedings of the 5th Academic Days: Chiang Mai University. p. 219.

150. Pruenglampoo,S., Leelapat,P., Jainan,A. Chailangka,A Wiriyacharee,P., Kanjanakeereetumrong, P., Phongphisutthinant,R., Sukkorn,K., Jameunwai, N., Wattanutchariya,W., Netpanya, C. and Jamigranont, P. (2009) Creation of Manufacturing and Pilot Plant Model for Biobean Production Based on Sufficiency Economy, Research project report. Research Institute for Health Sciences, Chiang Mai University, Thailand. 128 p.

151. Pruenglampoo, S., Leelapat, P., Jainan, A., Chailangka, A., Wiriyacharee, P., Kanjanakeereetumrong, P., Phongphisutthinant, R. Sukkorn, K. and Jameunwai, N. (2009) Pilot Plant Manual of Biobean Product. Research Institute for Health Sciences, Chiang Mai University, Thailand. 47 p.

152. Phongphisutthinant, R., Wiriyacharee, P., Techapun, C., Senapa, J. and Junrat, K. (2009) The optimization of starter culture and fermentation time for Kha-Nom-Tan production. Proceedings of the 5th Academic Days: Chiang Mai University. p. 340.

153. Wiriyacharee, P., Techapan, C., Phongphisutthinant,R., Senapa, J. and Chanrut, K. (2009) Development of Fermented Palmyra Flour by Pure Culture Technique and Application for Bakery Product (1st phase), Research project report. Science and Technology Research Institute, Chiang Mai University, Chiang Mai, Thailand. 83 p.

154. Wiriyacharee,P., Techapan,C., Phongphisutthinant, R. and Budhasopitt, S. (2009) Production of Cyclodextrin from Commercial Flours and Its Application for Flavor Encapsulation (1st phase), Research project report. Science and Technology Research Institute, Chiang Mai University, Chiang Mai, Thailand. 62 p.


155. Wiriyacharee, P., Techapun, C., Phongphisutthinant, R. and Putthasophit, S. (2009) In vitro

fermentation of -cyclodrextrin and -cyclodrextrin by the human gut microflora. Proceedings of the 5th Academic Days: Chiang Mai University. p. 341.

156. Jaturasitha, S, Wiriyacharee, P., Rerkasem, B. and Apichatpongchai, R. (2009) Value added of economic plant and livestock production and processing for environmental friend. Proceedings of the 5th Academic Days: Chiang Mai University. p. 406.

157. Wiriyacharee, P., Nilsamranchit, S., Jierwiriyapant, P., Kongpitak, P., Intipunya, P., Naruenartwongsakul, S., Sopadang, A., Puenglampoo, S., Pankasemsuk, T. and Insomphun, S. (2009) The value added of longan production and longan processing in northern Thailand. Proceedings of the 5th Academic Days: Chiang Mai University. p. 407.

158. Srijetsadarak, W., Tangwongchai, R., Oumaree, K., Chattong, U., Phongphisutthinant, R. and Wiriyacharee, P. (2009) The Changes of Gamma Amino Butyric Acid, Phytic Acid and Mineral Content during Germination Processes and The Development of Health Food Products from Germinated Rice, Research project report. Office of National Research Council of Thailand. Bangkok, Thailand. 410 p.

159. Wiriyacharee, P. (2009) 4 decade of royal project processing and product development. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 473-474.

160. Jamuanvai, N., Wiriyacharee, P., Suwanvisolkit, P., Chompan, C. and Dawtong, N. (2009) Roasting process development of arabica coffee bean for royal project foundation. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 475-481.

161. Jamuanvai, N., Wiriyacharee, P., Boontakum, S. and Pomroungwan, S. (2009) Formulation and process development of starch-based snack using microwave technique. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 482-486.

162. Jamuanvai, N., Wiriyacharee, P., Boontakum, S. Sanyartsamout, V. and Jalernsap, K. (2009) Application of vacuum impregnation processing for prune production. Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 487-491.

163. Wiriyacharee, P., Jamuanvai, N., Boontakum, S. and Sanyatsmoot, V. (2009) Development of fruit and vegetable crispy products fortified with calcium and antioxidant. Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 492-497.

164. Atikomwisit, S., Wiriyacharee, P., Jamuanvai, N., Boontakum, S. and Jalernsap, K. (2009) Utilization of cereals and fruits from royal project foundation for improvement of Thai muesli bar. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 498-503.

165. Wiriyacharee,P., Techapan,C., Phongphisutthinant, R. and Stephenson, S. (2010) Production of Cyclodextrin from Commercial Flours and Study on Its Prebiotic Properties, Research project


report. Science and Technology Research Institute, Chiang Mai University, Chiang Mai, Thailand. 86 p.

166. Phongphisutthinant,R., Wiriyacharee, P., Techapan, C., Senapa, J. and Chanrut, K. (2010) Development of Fermented Toddy Palm Flour by Pure Culture Technique and Application for Bakery Product: 2nd phase, Research project report. Science and Technology Research Institute, Chiang Mai University, Chiang Mai, Thailand. 111 p.

167. Phongphisutthinant, R., Chattong, B. and Wiriyacharee, P. 2010. Development of Honey Candy, Research project report. Thailand's Office of the Higher Education. Bangkok. Thailand. 120 p.

168. Wiriyacharee, P., Pruenglampoo, S., Leelapat, P., Techapan, C., Jongkaewwattana, S., Piboonchaisit, L. and Phongphisutthinant, R. (2010) Development of natural solution system for nutritive enriched parboiled rice production by vacuum impregnation technology.The 1st National Rice Research Conference “Moving Rice Research Towards Innovation”. 15-17 December 2010. Kasetsart Golden Jubilee Administrative and Information Center, Kasetsart University (Bangken). Bangkok, Thiland. p. 27.

169. Oumaree, K., Chattong, U., Wiriyacharee, P. and Phongphisutthinant, R. (2010) Development of health food products from germinated red Jasmine rice and germinated purple glutinous rice. The 1st National Rice Research Conference “Moving Rice Research towards Innovation”. 15-17 December 2010. Kasetsart Golden Jubilee Administrative and Information Center, Kasetsart University (Bangken). Bangkok, Thiland. p. 21.

170. Pruenglampoo,S., Leelapat,P., Kingkaew, J., Wiengla, A., Wiriyacharee,P., Phongphisutthinant, R.,Kitcharoenrungroj, W., Wannawek, J., Chaisoonthorn, T. and Suwannachot, P. (2010) Iodine Fortification in Ordinary Rice During Cooking to Prevent Iodine Deficiency Among Preschool Children in Child Day-Care Centers in Chiang Mai Province, Research project report. Research Institute for Health Sciences, Chiang Mai University, Thailand. 127 p.

171. Sanyatsmoot, V., Ladkruea, N., Boontakum, S. and Wiriyacharee, P. (2010) Formulation and Process Development of Starch-Based Snack Using Microwave Technique. Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 311-318.

172. Promlaongwon, S., Wiriyacharee, P., Ladkruea, N., Panjakab, P. and Atikomwisit, S. (2010) A New Trend for Drying Technology Using Infrared Technique. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 319-325.

173. Chokumnuyporn, N., Ladkruea, N., Boontakum, S. and Wiriyacharee, P. (2010) Commercial Production of Cynarin from Artichock and its Application. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 326-334.


174. Daothong, N., Wiriyacharee,P. Suwanwisolkit, P., Chumpun, C. and Ladkruea, N. (2010) Roasting Process Development of Arabica Coffee Bean for Royal Project Foundation. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 335-342.

175. Pruenglampoo, S., Leelapat, P.,Pinnasu, S., Wiriyacharee P., Phongphisutthinant, R.,Chanrut, K. and Homhuan, K. (2010) Transferring Technology of Local Northern Thai Food Production Based on Sufficiency Economy: Deep Fried Pork Skin and Deep Fried Imitated Pork Skin, Project report. Research Institute for Health Sciences, Chiang Mai University, Thailand. 246 p.

176. Chokumporn, N. and Wiriyacharee, P. (2010) Optimization Condition for Cynarin Extraction from Artichoke. Proceeding the 2nd CMU Graduate Research Conference. November 26, 2010. Page 211-217.

177. Veraparn, V. and Wiriyacharee, P. (2010) Study on Chitosan Extraction from Fish Scale of Tilapia (Tilapia Nilotica). Proceeding the 2nd CMU Graduate Research Conference. November 26, 2010. Page 389-396.

178. Wiriyacharee, P., Pruenglampoo, S., Phongphisutthinant, R., Leelapat, P. and Kanjanakeereetumrong, P. (2011) Isoflavones (Daidzein and Genistein) Production from Biobean, 1st phase, Research project report. Science and Technology Research Institute, Chiang Mai University, Chiang Mai, Thailand. 121 p.

179. Wiriyacharee, P., Pruenglampoo, S., Wattanutchariya, W., Laosiritaworn, W., Ramingwong, S., Sermboonsrang, R., Leelapat, P., Santasup, C., Sringarm, K.,Phongphisutthinant, R., Ladkruea, N., Chanrut, K., Chaipoot, S. and Pongtam, O. (2011) Nutritive Enrichment of Parboiled Rice and Its Application in Food Industry, Research project report. Office of National Research Council of Thailand. Bangkok, Thailand. 407 p.

180. Pruenglampoo, S.,Leelapat, P.,Pinnasu, S.,Pongtam, O.,Phongphisutthinant, R.,Wiriyacharee, P., Kanjanakeereetumrong, P., Chanrut, K., Chaipoot, S., Homhuan, K., Kaewdee, R., Sukkorn, K., Patrat, N., Ranabut, S., Janta, I., Rojjanasak, S., Yaisomlee, T., Srisawan, W., Supachantarasuk, P., Reungyodsakorn, P. and Jameunwai, N. (2011) Creation of Community Model and Community Economic Learning Center of Biobean Products Based on Sufficiency Economy for Upgrade Local Northern Thai Food Products, Project report. Research Institute for Health Sciences, Chiang Mai University, Thailand. 128 p.

181. Promlaongwon,S., Wiriyacharee, P.,Ladkruea, N. and Atikomwisit, S. (2011) A New Trend for Drying Technology Using Infrared Technique. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 229-238.

182. Daothong, N., Wiriyacharee, P., Ladkruea, N., Boontakum, S. and Chokumporn, N. (2011) Commercial Production of Cynarin from Artichoke and its Application. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 239-250.


183. Atikomwisit, S., Wiriyacharee, P., Wattanapinyo, P.,Ladkruea, N.,Puangsorn, P., Kuntadee, V. and Sanyatsmoot, V. (2011) Simulation Models of Production Management for the Processing and Product Development. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 251-257.

184. Wiriyacharee, P., Pruenglampoo,S.,Phongphisutthinant, R., Leelapat, P. and Chaipoot, S. (2012)

Isoflavones (Daidzein and Genistein) Production from Biobean, 2nd phase, Research project report. Science and Technology Research Institue, Chiang Mai University, Chiang Mai, Thailand. 69 p.

185. Phongphisutthinant, R., Wiriyacharee, P., Pruenglampoo, S., Leelapat, P. and Lumyoung,S. (2012) Optimization of Fermentation Conditions for Soy Isoflavone Aglycones Production by Bacillus coagulans PR03. Chiang Mai University Research Abstracts 2012. Page 119.

186. Phongphisutthinant, R., Wiriyacharee, P., Techapan, C., Senapa, J. and Chanrut, K. (2012) Development of Fermented Toddy Palm Flour by Pure Culture Technique and Application for Instant Cake Powder, 3rd phase, Research project report. Science and Technology Research Institue, Chiang Mai University, Chiang Mai, Thailand. 150 p.

187. Wiriyacharee, P., Intamon, S., Piyajun, S. and Promlaongwon, S. (2012) Application Spray Retort Technology for Ready to Eat Sweet Corn Production for Long Shelf-Life. Symposium of Royal Project Foundation. Chiang Mai, Thailand. p 155-164.

188. Wiriyacharee,P.,Intamon, S.,Piyajun, S. and Sanyatsmoot, V. (2012) Aplication of Mixed Starter Culture Technology for GABA Production from Remainder of Vegetable : Concept of Healthy Modified Kimchi Product Development. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 165-173.

189. Wiriyacharee, P., Intamon, S. and Piyajun, S. (2012) Healthy Food Product Development from Agricultural Materials and Remainder Raw Materials. Academic Seminar of Highland Research and Development Institute. 117-121.

190. Wiriyacharee, P., Intamon, S., Piyajun, S. and Rojanakeereesanti, A. (2013) Aplication of Spray Retort Technology for Ready to Eat Sweet Corn Product for Long Shelf-life. Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 175-183.

191. Wiriyacharee, P., Intamon, S., Piyajun, S. and Sanyatsmoot, V. (2013) Application of Mixed Starter Culture Technology for GABA Production from Remainder of Vegetable: Concept of Healthy Modified Kimchi Product Development.Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 184-192.

192. Intamon, S., Wiriyacharee, P., Piyajun, S. and Panpasom, R. (2013) Puffing Development of Pumpkin Starch Base Snack by Baking Method (Phase 1). Symposium of Royal Project Foundation. Chiang Mai,Thailand. p 193-200.


193. Wiriyacharee, P. (2013) The Research and Development on Food Processing in Royal Project Foundation. 40th Anniversary of the Technical Cooperation Between Royal Project Foundation and Taiwan, Chiang Mai, Thailand. p.63-68.

194. Wiriyacharee, P., Pruenglampoo, S., Phongphisutthinant, R., Leelapat, P. and Chaipoot, S.(2013) Isoflavones (Aglycones) Production from Biobean, 3rd phase, Fermenter Design for Isoflavones Production Using Starter Cultures. Research project report. Science and Technology Research Institue, Chiang Mai University, Chiang Mai, Thailand. 71 p.

195. Kaewdee, R., Wiriyacharee,P., Pruenglampoo, S., Leelapat, P. and Phongphisuttinant, R. (2013) Effect of Osmotic Solution on the Quality of Softly Frozen Longan Product. Graduate Research Connference, 14th, 22 February 2013, Khon Koen University, Khon Koen, p 350-358.

196. Homhuan, K., Wiriyacharee,P., Pruenglampoo, S., Leelapat, P. and Phongphisuttinant, R. (2013) The Development of Solution System in a Vacuum Impregnation Process for Improve Texture of Dried Longan. Graduate Research Connference, 14th, 22 February 2013, Khon Koen University, Khon Koen, p 359-367.

197. Wiriyacharee, P., Intamon, S. and Piyajun, S. (2013) Healthy Food Product Development from Hemp Seed. Academic Seminar of Highland Research and Development Institute. p. 63-67.

198. Intamon, S., Wiriyacharee, P., Novichai,J., Mano, A. and Panpasom, R. (2014) Puffing Development of Pumpkin Starch Base Snack by Baking Method (Phase 2). Symposium of Royal Project Foundation and Highland Research and Development Institute (Public Organization). Chiang Mai,Thailand. p. 197-205

199. Wiriyacharee, P., Intamon, S., Novichai, J., Srivichai, S. and Phongphisuttinant R. (2014) Development of Probiotic Beverage Powder from Juice (Raspberry Cape-gooseberry and Mulberry) Fermented with Application of Starter Culture (Phase 1). Royal Project Foundation Report. Chiang Mai,Thailand. 132 pages.

200. Pruenglampoo, S., Leelapat, P., Phongphisuttinant R., Wangla, A., Mangkalapruk, A. R., Wisarukratana, S and Wiriyacharee, P. 2014. Iodine fortified rice during cooking and iodine nutritive condition of pre-educated in child development center, kromkouy, Chiang mai province. Poster presented in natural nutritive academic conference. Bangkok.

201. Wiriyacharee, P., Phongphisutthinant, R., Srikram, K., Leelapat, P., Intamon, S., Sanyatsmoot, V. and Pavasuit, C. 2015. Parboiled rice process development and application of vacuum impregnation technology for high nutritive parboiled rice. Research project report. Office of National Research Council of Thailand. Bangkok, Thailand. 166 pages.

202. Wiriyacharee, P., Pruenglampoo, S., Phongphisutthinant, R., Leelapat, P., and Chaipoot, S. 2015. Isoflavones (Aglycones) Production from Biobean, 4th phase, Isoflavones extraction system design


and purification. Research project report. Science and Technology Research Institute, Chiang Mai University, Chiang Mai, Thailand. 104 pages.

203. Wiriyacharee, P., Novichai,J., Intamon, S., Srivichai, S. and Phongphisuttinant R. (2015) Development of Probiotic Beverage Powder from Juice (Raspberry Cape-gooseberry and Mulberry) Fermented with Application of Starter Culture (Phase 2). Royal Project Foundation Final Report. Chiang Mai, Thailand. 199 pages.

204. Wiriyacharee, P., Novichai,J., Phongphisuttinant R., Intamon, S., Mano, A. and Srivichai, S. (2015) Development of Probiotic Beverage Powder from Juice (Raspberry Cape-gooseberry and Mulberry) Fermented with Application of Starter Culture. Symposium of Royal Project Foundation and Highland Research and Development Institute (Public Organization). Chiang Mai, Thailand. p. 256-264.

205. Wiriyacharee, P., Novichai,J., Intamon, S., Punpasom, R. and Phongphisuttinant R. (2015) Development of Healthy Mixed Vegetable Chip from Remainder of Vegetable Production (phase 1) Royal Project Foundation Report. Chiang Mai, Thailand. 146 pages.

206. Kungsuwan, K. and Wiriyacharee, P. 2015. Response surface modeling of process parameters for aqueous extraction of pectin and chlorogenic acids from coffee pulp. Phayao research conference proceedings. Phayao University, 716-726.

207. Phongphisutthinant, R., Wiriyacharee, P., Preunglampoo, S., Leelapat, P., Kanjanakeereetumrong, P. and Lamyong, S. 2015. Selection of Bacillus spp. for Isoflavone Aglycones Enriched Thua-nao, A Traditional Thai Fermented Soybean. Journal of Pure and Applied Microbiology. 9 (Spl. Edn. 2): 59-68.

208. Wiriyacharee, P. 2016. Technological Cooperation between the Royal Project Foundation and Faculty of Agro-Industry, Chiang Mai University: Food Product and Process Development. International Conference on Food and Applied Bioscience, Chiang Mai. Thailand. 27-32.

209. Wiriyacharee, P., Sriwattana,S., Phongphisuttinant, R., Chaipoot, S. , Novichai, J. and Kungsuwan, K. 2016. Development of flavor in Arabica coffee from coffee by product 1st phase: Production of coffee bean using enzymatic technology. Final report, Science and Technology Institute, Chiang Mai University. 76 pages.

210. Wiriyacharee, P., Novichai,J., Intamon, S., Punpasom, R. and Phongphisuttinant R. 2016. Development of Healthy Mixed Vegetable Chip from Remainder of Vegetable Production (phase 2) Royal Project Foundation Final Report. Chiang Mai, Thailand. 242 pages.

211. Wiriyacharee, P., Atikomwisit, S., Novichai, J., Phongphisuttinant, R., Chaipoot, S., Mano, A. and Srivichai, S. 2016. Development of nutritive intermediate moisture tomato using vacuum impregnation (phase 1) Royal Project Foundation Report. Chiang Mai, Thailand. 116 pages.


212. Wiriyacharee, P., Novichai,J., Intamon, S., Punpasom, R. and Phongphisuttinant R. 2016. Development of Healthy Mixed Vegetable Chip from Remainder of Vegetable Production. Symposium of Royal Project Foundation and Highland Research and Development Institute (Public Organization). Chiang Mai, Thailand. p. 71-78.

213. Wiriyacharee, P., Sriwattana,S., Phongphisuttinant, R., Chaipoot, S. , Novichai, J. and Kungsuwan, K. 2017. Development of flavor in Arabica coffee from coffee by product 2nd phase: Production of coffee bean using starter culture technology. Final report, Science and Technology Institute, Chiang Mai University. 121 pages.

214. Roykonburee, J., Wanachantararak, P., Phongphisutthinant, R., Chaipoot, S. and Wiriyacharee, P. 2017. Effect of oil extraction method from spent coffee ground and inhibitory efficiency of Streptococcus mutans. The 1st National Graduate Research Conference and Creative Innovation Competition. Chiang Mai.

215. Wiriyacharee, P., Atikomwisit, S., Novichai, J., Phongphisuttinant, R., Chaipoot, S. , Mano, A., Srivichai, S. and Panpasom, R. 2017. Development of nutritive intermediate moisture tomato using vacuum impregnation. Royal Project Foundation Final Report. Chiang Mai, Thailand. 186 pages.

216. Wiriyacharee, P., Atikomwisit, S., Novichai, J., Phongphisuttinant, R., Chaipoot, S. , Mano, A., Srivichai, S. and Panpasom, R. 2017. Development of nutritive intermediate moisture tomato using vacuum impregnation. Symposium of Royal Project Foundation and Highland Research and Development Institute (Public Organization). Chiang Mai, Thailand. p. 56.

217. Wiriyacharee,P., Atikomwisit, S. , Novichai, J. , Phongphisuttinant, R. , Chaipoot, S. , Mano, A., and Chailart K. 2017. Development of chili sauce from royal sweet chili: sweet sauce, hot sauce and modified Nam Prek Num sauce. (1 st phase), Royal Project Foundation Report. Chiang Mai, Thailand. 121 pages.

218. Runglit, K., Kumopat, W., Wongvilai, V., Chaipoot, S., Kratsiriroj, T., Wiriyacharee, P., Pakkyo, G. and Chaichana, C. 2017. Algae Cultivation from Fruit and Vegetable Industrial Wastewater for Ethanol Production under Zero Waste. Final Report. Science and Technology Institute, Chiang Mai University. 108 pages.

219. Wiriyacharee, P., Sriwattana, S., Phongphisutthinant, R., Preunglampoo, S., Aujijeen, S., Sirivohal, T., Chaipoot, S. and Sanyatsmoot, V. 2018. Development of Supplement Foods from Soy Germ by Enzyme Technology. Final report. Agricultural Research and Development Institute (Public Organization). 92 pages.

220. Phongphisutthinant, R., Wiriyacharee, P., Chaipoot, S., Srigham, K., Kumopat, W., and Preunglampoo, S. 2018. Process Development of Gamma Amino Butyric Acid Using Starter Culture Technology for Scale up Model. Final Report. Science and Technology Institute, Chiang Mai University. 82 pages.


221. Wiriyacharee, P., Atikomwisit, S. , Novichai, J. , Phongphisuttinant, R. , Chaipoot, S. , Mano, A., and Chailart K. 2018. Development of chili sauce from royal sweet chili: sweet sauce, hot sauce and modified Nam Prek Num sauce. (2 nd. phase), Royal Project Foundation Report. Chiang Mai, Thailand. 235 pages.

222. Wiriyacharee, P., Sriwattana,S., Phongphisuttinant, R., Chaipoot, S., Novichai, J., Somjai, C. and Kungsuwan, K. 2018. Development of flavor in Arabica coffee from coffee by product 3rd phase: Production of coffee bean using starter culture technology. Final report, Science and Technology Institute, Chiang Mai University. 118 pages.

223. Wiriyacharee, P., Pintukad, N., Chaiwan, P., Phongphisuttinant, R., Kosumphan, C., Pintukad, N. and Chaipoot, S. 2018. Subproject 3: study on factors affecting the growth and qualities of arabica in RPF area and highland area. Final report for Royal Project Foundation and Highland Research and Development Institute (Public Organization). Chiang Mai, Thailand. 221 pages.

224. Wiriyacharee, P., Phongphisuttinant, R., Chaipoot, S., Chaiwan, P. Kosumphan, C. and Pintukad, N. 2018. Arabica Coffee Production from Royal Project Foundation and Highland Research and Development Area. Symposium of Royal Project Foundation and Highland Research and Development Institute (Public Organization). Chiang Mai, Thailand. p. 14-15.

225. Wiriyacharee, P., Novichai, J., Atikomwisit, S., Mano, A., Kantakard, K., Wongshing, N., Chaipoot, S. and Phongphisuttinant, R. 2018. Development of chili sauce from royal sweet chili: sweet sauce, hot sauce and modified Nam Prek Num sauce. Symposium of Royal Project Foundation and Highland Research and Development Institute (Public Organization). Chiang Mai, Thailand. p.41.

226. Torpol, K., Wiriyacharee, P., Sriwattana, S., Sungsuwan, J. and Prinyawiwatkul, W. 2018. Antimicrobial activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapor phases. International Journal of Food Science and Technology. 53: 2119-2128.

227. Torpol, K., Sriwattana, S., Sungsuwan, J., Wiriyacharee, P. and Prinyawiwatkul, W. 2019. Optimizing chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor. International Journal of Food Science and Technology. 54: 2064-2074.

228. Chaipoot, S., Phongphisutthinant, R., Sriwattana, S., Ounjaijean, S., and Wiriyacharee, P. 2019. Preparation of isoflavone glucosides from soy germ and β-glucosidase from Bacillus coagulans PR03 for isoflavone aglycones production. Chiang Mai University Journal of Natural Sciences, 18 (4): 479-497.


229. Wiriyacharee, P., Phongphisuttinant, R., Chaipoot, S., Novichai, J., Wongshing, N., Mano, A. and Kantakard, K. 2019. Subproject 4: study on commercial lemon processing, research and development of citrus fruit safety, increasing yields and quality of highland produces. Final report for Highland Research and Development Institute (Public Organization). Chiang Mai, Thailand. 103 pages.

230. Atikomwisit, S., Novichai, J., Wongshing, N., Mano, A., Kantakard, K., Phongphisuttinant, R., Chaipoot, S. and Wiriyacharee, P. 2019. Snake product development from shiitake and Chinese violet extract. Final report for Royal Project Foundation. 118 pages.

231. Novichai, J., Mano, A., Wongshing, N., Phongphisuttinant, R., Chaipoot, S., Kantakard, K. and Wiriyacharee, P. 2019. Development of protein hydrolysate beverage from Royal Project cereal. Final report for Royal Project Foundation. 84 pages.

232. Novichai, J., Mano, A., Wongshing, N., Phongphisuttinant, R., Chaipoot, S. and Wiriyacharee, P. 2019. Snake product development from Royal Project fermented cereal using starter culture technology. Final report for Royal Project Foundation. 133 pages.

233. Sutjaritrak, A., Wiriyacharee, P., Pathomrungsiyounggul, P., Techapun, C., and Jaisun, P. 2020. Application of a Plackett-Burman Design for Screening Raw Materials Mainly Affecting the Properties of Mum (Thai Fermented Sausage) . Chiang Mai University Journal of Natural Sciences, 19 (1) :122-138.

PATENTS / PETTY PATENTS: 1. Process development of Nham production using starter culture technology (NHAM BIOTECH),

patent number 17474 Thailand. 2. Formulation and process development of artichoke powder beverage with herbal mix, petty patent

number 9840 Thailand. 3. Parboiled rice production using vacuum impregnation technology: dried parboiled sticky rice and

plain rice fortified with minerals and amino acid, on process patent number 0801000806; 20 February 2008 Thailand.

4. Isoflavone aglycone production from soybean germ using enzyme technology, on process petty patent number 1903001249; 17 May 2019 Thailand.

LIST OF TEXTBOOKS 1. Wiriyacharee, P., and H-Kittikun, 1984, 1986, 1991,1992. Industrial Fermentation Manual

Laboratory. Food Science and Technology Department, Agriculture Faculty, Chiang Mai University, 116 pages. (in Thai).


2. Wiriyacharee, P. 1991,1992. Fermentation Science and Technology. Food Science and Technology Department, Agriculture Faculty, Chiang Mai University, 466 pages. (in Thai).

3. Wiriyacharee, P. 1992, 1996. Sensory Planning and Analysis. Product Development Technology Department, Agro-Industry Faculty, Chiang Mai University, 275 pages. (in Thai).

4. Wiriyacharee, P. 1992, 1996. Beverages Industry Manual Laboratory. Product Development Technology Department, Agro-Industry Faculty, Chiang Mai University, 197 pages. (in Thai).

5. Wiriyacharee, P. 1992, 1996. Beverages. Product Development Technology Department, Agro-Industry Faculty, Chiang Mai University, 350 pages. (in Thai).

6. Wiriyacharee,P. 1996. Intermediate Moisture Foods. Product Development Technology Department, Agro-Industry Faculty, Chiang Mai University, 216 pages. (in Thai).

7. Wiriyacharee, P., Rujanakraikarn, L and Raveeyan, P. 2001. Fish and Fish Product Technology. Agro-Industry Faculty, Chiang Mai University, 100 pages. (in Thai).

8. Wiriyacharee, P. 2001. Response Surface Design. Agro-Industry Faculty, Chiang Mai University, 138 pages. (in Thai).

9. Wiriyacharee, P. 2002. Principle of Microbiological Analysis. Product Development Technology Department, Agro-Industry Faculty, Chiang Mai University, 210 pages. (in Thai).

10. Rattanapanon, N. and Wiriyacharee, P. 2004. Agro-industrial Technology. Agro-Industry Faculty, Chiang Mai University, 218 pages. (in Thai).

11. Wiriyacharee, P. 2004, 2012. Experimental Design. Product Development Technology Department, Agro-Industry Faculty, Chiang Mai University, 437 pages. (in Thai).

12. Wiriyacharee, P. 2004, 2012. Advanced Experimental Design. Product Development Technology Department, Agro-Industry Faculty, Chiang Mai University, 471 pages. (in Thai).

13. Wiriyacharee, P. 2012. Product and Process Development Techniques: Computer Aid Design. Product Development Technology Division, Agro-Industry Faculty, Chiang Mai University, 270 pages. (in Thai).

14. Wiriyacharee, P. 2012. Starter Culture Technology in Meat Industry. Product Development Technology Division, Agro-Industry Faculty, Chiang Mai University, 313 pages. (in Thai).

15. Wiriyacharee, P. 2015. Starter Culture Technology in Meat Industry. Audience store Publisher. Bangkok, Second Edition. 464 pages. (in Thai).

16. Wiriyacharee, P. 2002, 2018. Sensory Evaluation. Agro-Industry Faculty, Chiang Mai University, Chiang Mai University Press. 542 pages. (in Thai).

17. Wiriyacharee, P. 2002, 2006, 2013, 2019. Principle of Product Development Technology: Product Innovation. Agro-Industry Faculty, Chiang Mai University, Chiang Mai University Press. 590 pages. (in Thai).


18. Wiriyacharee, P. 2020. Food Innovation Design. Agro-Industry Faculty, Chiang Mai University, Chiang Mai University Press. pages. (in Thai).

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