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Issue DateTitleAuthor(s)
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-2015Soy sauce odour induces and enhances saltiness perceptionNapapan Chokumnoyporn; Sujinda Sriwattana; Yuthana Phimolsiripol; Damir Dennis Torrico; 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-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-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-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-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-2020Ultrasonic-assisted chitin nanoparticle and its application as saltiness enhancerPrachern Somsak; Sujinda Sriwattana; Witoon Prinyawiwatkul
1-Jan-2022Efficacy of chitosan-pectin beads encapsulated with combined garlic and holy basil essential oils on shelf life extension of ready to eat foodSujinda Sriwattana; Kittikoon Torpol; Witoon Prinyawiwatkul; Jurmkwan Sangsuwan
1-Jul-2021Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysateKanrawee Hunsakul; Thunnop Laokuldilok; Witoon Prinyawiwatkul; Niramon Utama-ang