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Browsing by Author Sujinda Sriwattana

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Showing results 13 to 28 of 28 < previous 
Issue DateTitleAuthor(s)
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-Jan-2019Preparation of Isoflavone glucosides from Soy germ and β-Glucosidase from Bacillus coagulans PR03 for Isoflavone aglycones ProductionSupakit Chaipoot; Rewat Phongphisutthinant; Sujinda Sriwattana; Sakaewan Ounjaijean; Pairote Wiriyacharee
1-Sep-2021Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up productionSujinda Sriwattana; Napapan Chokumnoyporn; Witoon Prinyawiwatkul
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
1-Jan-2019Texture and colour characteristics, and optimisation of sodium chloride, potassium chloride and glycine of reduced-sodium frankfurterChartchai Wilailux; Sujinda Sriwattana; Napapan Chokumnoyporn; Witoon Prinyawiwatkul
1-Jan-2020Ultrasonic-assisted chitin nanoparticle and its application as saltiness enhancerPrachern Somsak; Sujinda Sriwattana; Witoon Prinyawiwatkul
1-Jan-2019Understanding Thai consumer attitudes and expectations of ginseng food productsPeerarat Doungtip; Sujinda Sriwattana; Kyung T. Kim
Showing results 13 to 28 of 28 < previous