Current Research Topics

• Emerging Non-Thermal Food Processing
• Active Packaging
• Sustainable Food Preservation

Publications (First or corresponding author only)

              Punthi, F., Mulyani, R., Chang, C. K., Adi, P., Gavahian, M., Yudhistira, B., … & Hsieh, C. W. (2025). Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization. Innovative Food Science & Emerging Technologies, 103, 104046.

              Punthi, F., Yudhistira, B., Gavahian, M., Chang, C. K., Husnayain, N., Hou, C. Y., … & Hsieh, C. W. (2023). Optimization of plasma activated water extraction of Pleurotus ostreatus polysaccharides on its physiochemical and biological activity using response surface methodology. Foods, 12(23), 4347.

              Punthi, F., Yudhistira, B., Gavahian, M., Chang, C. K., Cheng, K. C., Hou, C. Y., & Hsieh, C. W. (2022). Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation. Comprehensive Reviews in Food Science and Food Safety, 21(6), 5109-5130.

              Punthi, F., & Jomduang, S. (2021). Effect of processing steps on bioactive compounds and antioxidant activities of high anthocyanin mulberry fruit powder. CMUJ. Nat. Sci, 20(2), e2021043.