Contacts
- Email: soraya.ke@kmitl.ac.th
- Office : AI-403
Research interests
Drying of foods; Fisheries; Pigmented rice processing; Meat and poultry processing; Physical property; Structural property; Thermal processing of foods and biomaterials; Correlation determination of food properties using mathematical modeling
Selected Publications
- 1) Maiyah, N., Kerdpiboon, S., Kerr, W.L., Klaypradit, W., Smithisukul, C., Supapvanish, S. 2026. Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee ground. Food Chemistry X. (Revised 14 January 2026), corresponding author
- 2) Maiyah, N., Kerdpiboon, S., Suparpvanich, S., Kerr, W.L., Sriprom, P., Chotigavin, N., Klaypradit, W., Puttongsiri, T. 2025. Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles. Journal of Food Research and Agriculture. 20: 101789. corresponding author https://doi.org/10.1016/j.jafr.2025.101789.
- 3) Maiyah, N., Auenchitr, Y., Supapvanich, S., Sirijariyawat, A., Ingkasupart, P., Chotigavin, N., Kerdpiboon, S. 2025. Physical and functional properties of spent coffee ground after various drying techniques. Key Engineering Materials. 1017: 89-95. corresponding author
- 4) Meeparn, P., Aenglong, C., Ratanasumawong, S., Klaypradit, W., Kerdpiboon, S. 2025. Effect of fortified calcium compounds from oyster shell on the quality of tapioca pearls. Food Chemistry. 463 (2): 141252. https://doi.org/10.1016/j.foodchem.2024.141252.
- 5) Sriprom, P., Assawasaengrat, P., Kraijan, P., Laonork, S., Rodmee, A., Manamoongmongkol, K., Permana, L., Phumjan, L., Kerdpiboon, S. Puttongsiri, T. 2024. Activated carbon derived from Mahachanok mango seeds as a potential material to delay the ripening of mangoes. Journal of Agriculture and Food Research. 18: 101432. https://doi.org/10.1016/j.jafr.2024.101432.
- 6) Salsibila, S., Kerdpiboon, S., Kerr, W.L., Puttongsiri, T. 2024. Drying effects on physicochemical and functional properties of cuttlefish (Sepia officinalis) ink powder. Journal of Agriculture and Food Research. 17: 101250. corresponding author https://doi.org/10.1016/j.jafr.2024.101250.
- 7) Chotigavin, N., Kerr, W.K., Klaypradit, W., Kerdpiboon, S., 2023. Novel sous-vide pressure technique affecting properties of local beef muscle. LWT.175: 114439. https://doi.org/10.1016/j.lwt.2023.114439. corresponding author
- 8) Aenglong, C., Wang, YM, Limpawattana, M., Sukketsiri, W., Tang, QJ, Klaypradit, W., Kerdpiboon, S. 2022. Synthesis of soluble calcium compound from skipjack tuna bones using edible weak acids. LWT-Food Science and Technology. 162: 113460. https://doi.org/10.1016/j.lwt.2022.113460.
- 9) Chotigavin, N., Kerr, W.L., Klaypradit, W., Kerdpiboon, S. 2022. Sous-vide meat properties as a function of physical and surface changes during processing. Asia-Pacific Journal of Science and Technology. 2021. 27(5): APST-27-05-15. doi: https://doi.org/10.14456/apst.2022.80 corresponding author
- 10) Supaphon, P., Kerdpiboon, S., Venien, A., Loison, O., Sicard, J., Rouel, J., Astruc, T. 2021. Structural changes in local Thai beef during sous-vide cooking. Meat Science. 21:108442. https://doi.org/10.1016/j.meatsci.2021.108442.
- 11) Supaphon, P., Astruc, T. and Kerdpiboon, S. 2020. Physical characteristics and surface-physical properties relationship of Thai local beef. Agriculture and Natural Resources. 54(1): 25-32. corresponding author
- 12) Teerarak, M., Kerdpiboon, S. and Krusong, W. 2020. Comparison of vapor-phase acetic acid and vinegar effectiveness in maintaining quality of sweet basil (Ocimum basilicum Linn). Acta Scientiarum Polonorum Hortorum Cultus. 19(2): 57-66.
- 13) Uthai, N., Thamakorn, P., Kerdpiboon, S., Nokkoul, R. 2019. Process optimization, antioxidant activity and sensory characteristics of green tea made from young fragrant rice leaves cultivar Damgatondam. African Journal of Food, Agriculture, Nutrition and Development. 19(4): 14950-14970.
- 14) Kerdpiboon, S., Suraphantapisit, N., Pongpaew, P. and Srikalong, P. 2019. Properties changes of chicken breast during sous-vide cooking and acceptance for elderly. Food and Applied Bioscience to Innovation and Technology. 18(2): 156-166. corresponding author
- 15) Krusong, W; Kerdpiboon, S., Pornpukdeewatana, S, Jindaprasert, A. 2017. Luffa sponge offsets the negative effects of aeration on bacterial cellulose production. Journal of Applied Microbiology. 121(6): 1665-1672.
- 16) Pornpukdeewattana, S., Kerdpiboon, S., Jindaprasert, A. Pandee, P. Teerarak, M. and Krusong, S. 2017. Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains. Food Control. 71: 88-93.
- 17) Kerdpiboon, S. and Puttongsiri, T. 2013. Characteristics of Hang rice and its cooking. KKU Research Journal. 20(1): 26-33. corresponding author
- 18) Krusong, W., Kerdpiboon, S., Jindaprasert, A., Yaiyen, S., Pornpukdeewatana, S., Tantratian, S. 2015. Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar. Journal of Applied Microbiology. 119 (5), pp. 1291-1300.
- 19) Krusong, W., Pornpukdeewatana, S., Kerdpiboon, S. and Tantratian, S. 2014. Prediction of influence of stepwise increment of initial acetic concentration in charging medium on acetification rate of semi-continuous process by artificial neural network. LWT Food Science and Technology 56(2): 383-389.
- 20) Niamnuy, C, Kerdpiboon, S, Devahastin, S. 2012. Artificial neural network modeling of physicochemical changes of shrimp during boiling. LWT- Food Science and Technology. 45: 110-116.
- 21) Klaypradit, W., Kerdpiboon, S., Singh, R.K. 2011. Application of artificial neural networks to predict the oxidation of menhaden fish oil obtained from Fourier transform infrared spectroscopy method. Food and Bioprocess Technology, 4:475-480.
Awards
- The 18th Science & Technology Research Grant. Thailand Toray Science Foundation.
Research Profile