| # | Document title | Authors | Year | Source | Cited by |
| 1 | Consumer acceptance for green tea by consumers in the United States, Korea and Thailand | Lee J., Chambers E., Chambers D.H., Chun S.S., Oupadissakoon C., Johnson D.E. | 2010 | Journal of Sensory Studies
25(SUPPL. 1),pp. 109-132 | 47 |
| 2 | Sensory lexicon for mango as affected by cultivars and stages of ripeness | Suwonsichon S., Chambers Iv E., Kongpensook V., Oupadissakoon C. | 2012 | Journal of Sensory Studies
27(3),pp. 148-160 | 37 |
| 3 | Determination of the sensory characteristics of rose apples cultivated in Thailand | Vara-Ubol S., Chambers IV E., Kongpensook V., Oupadissakoon C., Yenket R., Retiveau A. | 2006 | Journal of Food Science
71(7) | 23 |
| 4 | Modeling of Roasted Peanut Flavor for Some Virginia‐Type Peanuts from Amino Acid and Sugar Contents | OUPADISSAKOON C., OUPADISSAKOON C., YOUNG C., YOUNG C. | 1984 | Journal of Food Science
49(1),pp. 52-58 | 17 |
| 5 | Development of a Chocolate Flavored Peanut Beverage | CHOMPREEDA P., HARUTHAITHANASAN V., OUPADISSAKOON C., SUKNAK K. | 1989 | Journal of Food Science
54(5),pp. 1359-1360 | 14 |
| 6 | Sensory properties and consumer acceptance of sweet tamarind varieties grown in Thailand | Oupadissakoon C., Chambers IV E., Kongpensook V., Suwonsichon S., Yenket R., Retiveau A. | 2010 | Journal of the Science of Food and Agriculture
90(6),pp. 1081-1088 | 11 |