21/08/2026
ð Journal Showcase!!
âĻ Great work by our researchers from the Applied Chemistry Program, Department of Chemistry, RMUTT!
Congratulations to our PhD student, Nuanlaor Yamao, first author, together with Farut Supanantin, co-author, and her PI, Assoc. Prof. Dr. Chatchai Ponchio, along with their co-researchers, on their latest publication:
ð âPhotoelectrocatalytic processing for fresh-cut produce preservation: Enzymatic browning control and microbial inactivationâ
ðPublished in Progress in Innovative Food Science & Emerging Technologies Impact Factor: 6.9 (CiteScore: 12.0)
ðŽ This study developed a WO3/BiVO4 photoelectrocatalytic system for fresh-cut produce preservation, effectively controlling both enzymatic browning and microbial contamination.
ð The treatment extended the shelf life of fresh-cut apple, eggplant, and santol to 14, 3, and 5 days at 10 °C, respectively, while reducing microbial counts to