Browsing by Author Sujinda Sriwattana

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Showing results 1 to 20 of 20
Issue DateTitleAuthor(s)
1-Jul-2016Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings TestKennet Mariano Carabante; Jose Ramon Alonso-Marenco; Napapan Chokumnoyporn; Sujinda Sriwattana; Witoon Prinyawiwatkul
1-Sep-2018Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phasesKittikoon Torpol; Pairote Wiriyacharee; Sujinda Sriwattana; Jurmkwan Sangsuwan; Witoon Prinyawiwatkul
1-Jan-2015Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken EggsWisdom Wardy; Amporn Sae-Eaw; Sujinda Sriwattana; Hong Kyoon No; Witoon Prinyawiwatkul
1-Jan-2019Comparing Friedman versus Mack–Skillings data analyses on duplicated rank data: a case of visual color intensityKennet M. Carabante; Napapan Chokumnoyporn; Sujinda Sriwattana; Jose Alonso; Witoon Prinyawiwatkul
1-Jan-2014Comparison of ultrasonic extraction with conventional extraction methods of phenolic compounds in longan (Euphoria longana Lamk.) seedYanisa Chindaluang; Sujinda Sriwattana
1-Sep-2011Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storageDamir Dennis Torrico; Hong Kyoon No; Sujinda Sriwattana; Dennis Ingram; Witoon Prinyawiwatkul
1-Jan-2019Evaluation of quality parameters and shelf life of Thai pork scratching “Kaeb Moo”Thanapon Kitpot; Sujinda Sriwattana; Sergio Angeli; Prodpran Thakeow
3-Jul-2019Impacts of Hydrocolloids on Physical, Microbiological and Sensorial Qualities of Swai-Fish-Based Emulsions Subjected to High Pressure ProcessingJiranat Techarang; Arunee Apichartsrangkoon; Pattavara Pathomrungsiyoungkul; Sujinda Sriwattana; Yuthana Phimolsiripol; Boonrak Phanchaisri; Katekan Dajanta
1-Feb-2017Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their ProductsWisdom Wardy; Pitchayapat Chonpracha; Napapan Chokumnoyporn; Sujinda Sriwattana; Witoon Prinyawiwatkul; Wannita Jirangrat
1-Jan-2015Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold StudyDamir Dennis Torrico; Amporn Sae-Eaw; Sujinda Sriwattana; Charles Boeneke; Witoon Prinyawiwatkul
1-Jan-2019Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitorKittikoon Torpol; Sujinda Sriwattana; Jurmkwan Sangsuwan; Pairote Wiriyacharee; Witoon Prinyawiwatkul
1-Jan-2016Physico-chemical properties of salt-fermented commercial fish sauces in ThailandByoung Mok Kim; Sujinda Sriwattana; In Hak Jeong
1-Oct-2019Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milkJintanaporn Sangkam; Arunee Apichartsrangkoon; Sasitorn Baipong; Sujinda Sriwattana; Autchara Tiampakdee; Panlop Sintuya
1-Jun-2018A salt on the sensesSineenath Sukkwai; Kongkarn Kijroongrojana; Napapan Chokumnoyporn; Sujinda Sriwattana; Damir D. Torrico; Kairy D. Pujols; Witoon Prinyawiwatkul
1-Apr-2016Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odourNapapan Chokumnoyporn; Sujinda Sriwattana; Witoon Prinyawiwatkul
1-Aug-2009Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy proteinKaren Garcia; Sujinda Sriwattana; Hong Kyoon No; Jose Andres Herrera Corredor; Witoon Prinyawiwatkul
1-Jan-2015Soy sauce odour induces and enhances saltiness perceptionNapapan Chokumnoyporn; Sujinda Sriwattana; Yuthana Phimolsiripol; Damir Dennis Torrico; Witoon Prinyawiwatkul
1-Apr-2014The split plot with repeated randomised complete block design can reduce psychological biases in consumer acceptance testingWannita Jirangrat; Jing Wang; Sujinda Sriwattana; Hong Kyoon No; Witoon Prinyawiwatkul
1-Jan-2016Strategies for reducing sodium in instant rice porridge and its influence on sensory acceptabilitySujinda Sriwattana; Israpong Pongsirikul; Thanyaporn Siriwoharn; Napapan Chokumnoyporn
3-Jul-2017Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatmentsJiranat Techarang; Arunee Apichartsrangkoon; Boonrak Phanchaisri; Pattavara Pathomrungsiyoungkul; Sujinda Sriwattana