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Browsing by Author Sujinda Sriwattana
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Showing results 11 to 28 of 28
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Issue Date
Title
Author(s)
3-Jul-2019
Impacts of Hydrocolloids on Physical, Microbiological and Sensorial Qualities of Swai-Fish-Based Emulsions Subjected to High Pressure Processing
Jiranat Techarang
;
Arunee Apichartsrangkoon
;
Pattavara Pathomrungsiyoungkul
;
Sujinda Sriwattana
;
Yuthana Phimolsiripol
;
Boonrak Phanchaisri
;
Katekan Dajanta
1-Feb-2017
Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products
Wisdom Wardy
;
Pitchayapat Chonpracha
;
Napapan Chokumnoyporn
;
Sujinda Sriwattana
;
Witoon Prinyawiwatkul
;
Wannita Jirangrat
1-Jan-2015
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
Damir Dennis Torrico
;
Amporn Sae-Eaw
;
Sujinda Sriwattana
;
Charles Boeneke
;
Witoon Prinyawiwatkul
1-Jan-2019
Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor
Kittikoon Torpol
;
Sujinda Sriwattana
;
Jurmkwan Sangsuwan
;
Pairote Wiriyacharee
;
Witoon Prinyawiwatkul
1-Jan-2016
Physico-chemical properties of salt-fermented commercial fish sauces in Thailand
Byoung Mok Kim
;
Sujinda Sriwattana
;
In Hak Jeong
1-Oct-2019
Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk
Jintanaporn Sangkam
;
Arunee Apichartsrangkoon
;
Sasitorn Baipong
;
Sujinda Sriwattana
;
Autchara Tiampakdee
;
Panlop Sintuya
1-Jan-2019
Preparation of Isoflavone glucosides from Soy germ and β-Glucosidase from Bacillus coagulans PR03 for Isoflavone aglycones Production
Supakit Chaipoot
;
Rewat Phongphisutthinant
;
Sujinda Sriwattana
;
Sakaewan Ounjaijean
;
Pairote Wiriyacharee
1-Sep-2021
Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production
Sujinda Sriwattana
;
Napapan Chokumnoyporn
;
Witoon Prinyawiwatkul
1-Jun-2018
A salt on the senses
Sineenath Sukkwai
;
Kongkarn Kijroongrojana
;
Napapan Chokumnoyporn
;
Sujinda Sriwattana
;
Damir D. Torrico
;
Kairy D. Pujols
;
Witoon Prinyawiwatkul
1-Apr-2016
Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
Napapan Chokumnoyporn
;
Sujinda Sriwattana
;
Witoon Prinyawiwatkul
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