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Browsing by Author Sujinda Sriwattana

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Issue Date	Title	Author(s)
1-Aug-2009	Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein	Karen Garcia; Sujinda Sriwattana; Hong Kyoon No; Jose Andres Herrera Corredor; Witoon Prinyawiwatkul
1-Jan-2015	Soy sauce odour induces and enhances saltiness perception	Napapan Chokumnoyporn; Sujinda Sriwattana; Yuthana Phimolsiripol; Damir Dennis Torrico; Witoon Prinyawiwatkul
1-Apr-2014	The split plot with repeated randomised complete block design can reduce psychological biases in consumer acceptance testing	Wannita Jirangrat; Jing Wang; Sujinda Sriwattana; Hong Kyoon No; Witoon Prinyawiwatkul
1-Jan-2016	Strategies for reducing sodium in instant rice porridge and its influence on sensory acceptability	Sujinda Sriwattana; Israpong Pongsirikul; Thanyaporn Siriwoharn; Napapan Chokumnoyporn
3-Jul-2017	Structural modification of swai-fish (Pangasius hypophthalmus)-based emulsions containing non-meat protein additives by ultra-high pressure and thermal treatments	Jiranat Techarang; Arunee Apichartsrangkoon; Boonrak Phanchaisri; Pattavara Pathomrungsiyoungkul; Sujinda Sriwattana
1-Jan-2019	Texture and colour characteristics, and optimisation of sodium chloride, potassium chloride and glycine of reduced-sodium frankfurter	Chartchai Wilailux; Sujinda Sriwattana; Napapan Chokumnoyporn; Witoon Prinyawiwatkul
1-Jan-2020	Ultrasonic-assisted chitin nanoparticle and its application as saltiness enhancer	Prachern Somsak; Sujinda Sriwattana; Witoon Prinyawiwatkul
1-Jan-2019	Understanding Thai consumer attitudes and expectations of ginseng food products	Peerarat Doungtip; Sujinda Sriwattana; Kyung T. Kim

Showing results 21 to 28 of 28 < previous