| # | Document title | Authors | Year | Source | Cited by |
| 1 | Sensory characteristics of chemical compounds potentially associated with beany aroma in foods | Vara-Ubol S., Chambers IV E., Chambers D. | 2004 | Journal of Sensory Studies,
19(1), pp. 15-26 | 113 |
| 2 | The importance of sensory lexicons for research and development of food products | Suwonsichon S. | 2019 | Foods,
8(1), 27 | 74 |
| 3 | 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 | 48 |
| 4 | Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars | Ledeker C., Suwonsichon S., Chambers D., Adhikari K. | 2014 | LWT - Food Science and Technology,
56(1), pp. 138-144 | 41 |
| 5 | Effect of carrier type and concentration on the properties, anthocyanins and antioxidant activity of freeze-dried mao [Antidesma bunius (L.) Spreng] powders | Suravanichnirachorn W., Haruthaithanasan V., Suwonsichon S., Sukatta U., Maneeboon T., Chantrapornchai W. | 2018 | Agriculture and Natural Resources,
52(4), pp. 354-360 | 36 |
| 6 | Effects of drum drying on physical and antioxidant properties of riceberry flour | Wiriyawattana P., Suwonsichon S., Suwonsichon T. | 2018 | Agriculture and Natural Resources,
52(5), pp. 445-450 | 36 |
| 7 | Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce | Pujchakarn T., Suwonsichon S., Suwonsichon T. | 2016 | Journal of Sensory Studies,
31(6), pp. 443-452 | 31 |
| 8 | Sensory Lexicon of Pomelo Fruit over Various Cultivars and Fresh-Cut Storage | Rosales C., Suwonsichon S. | 2015 | Journal of Sensory Studies,
30(1), pp. 21-32 | 27 |
| 9 | Effects of aging on taste thresholds: A case of Asian people | Wiriyawattana P., Suwonsichon S., Suwonsichon T. | 2018 | Journal of Sensory Studies,
33(4), e12436 | 27 |
| 10 | Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee | Pinsuwan A., Suwonsichon S., Chompreeda P., Prinyawiwatkul W. | 2022 | Foods,
11(2), 180 | 26 |
| 11 | 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) | 26 |
| 12 | Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States | Koppel K., Koppel K., Koppel K., Chambers E., Vázquez-Araújo L., Vázquez-Araújo L., Timberg L., Timberg L., Carbonell-Barrachina A., Suwonsichon S. | 2014 | Food Quality and Preference,
31(1), pp. 116-123 | 25 |
| 13 | Eggs and poultry purchase, storage, and preparation practices of consumers in selected Asian countries | Koppel K., Suwonsichon S., Chitra U., Lee J., Chambers E. | 2014 | Foods,
3(1), pp. 110-127 | 24 |
| 14 | Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent | Noidad S., Limsupavanich R., Suwonsichon S., Chaosap C. | 2019 | Asian-Australasian Journal of Animal Sciences,
32(12), pp. 1923-1932 | 18 |
| 15 | Determination of Intrinsic Appearance Properties that Drive Dry Dog Food Acceptance by Pet Owners in Thailand | Koppel K., Suwonsichon S., Chambers D., Chambers E. | 2018 | Journal of Food Products Marketing,
24(7), pp. 830-845 | 17 |
| 16 | Effect of α-Tocopherol, β-carotene, and sodium tripolyphosphate on lipid oxidation of refrigerated, cooked ground turkey and ground pork | Vara-Ubol S., Bowers J. | 2001 | Journal of Food Science,
66(5), pp. 662-667 | 16 |
| 17 | Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders | Ngoenchai P., Alonso J., Suwonsichon T., Suwonsichon S., Prinyawiwatkul W. | 2019 | Journal of Food Science,
84(10), pp. 3018-3026 | 13 |
| 18 | Sensory Flavor Profile of Split Gill Mushroom (Schizophyllum commune) Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup | Laplamool T., Suwonsichon S., Sittiketgorn S., Soontrunnarudrungsri A. | 2023 | Foods,
12(20), 3745 | 13 |
| 19 | 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 | 12 |
| 20 | Application of Kawabata evaluation system for the tactile properties of woven silk fabrics in textile industry | Phoophat P., Kumphai P., Suwonsichon S., Boonyarit J., Plangmon C., Chollakup R. | 2020 | IOP Conference Series: Materials Science and Engineering,
773(1), 012035 | 11 |
| 21 | Effect of crystal promoters on viscosity and melting characteristics of compound chocolate | Rosales C., Klinkesorn U., Suwonsichon S. | 2017 | International Journal of Food Properties,
20(1), pp. 119-132 | 11 |
| 22 | Inhibition of oxidative flavor changes in meat by α-tocopherol in combination with sodium tripolyphosphate | Vara-Ubol S., Bowers J. | 2002 | Journal of Food Science,
67(4), pp. 1300-1307 | 10 |
| 23 | Effects of oral rinsing on the perception of residual cooling and burn in highly mentholated toothpaste | Suwonsichon S., Chambers IV E., Chambers D., Milliken G. | 2009 | Journal of Sensory Studies,
24(2), pp. 290-300 | 10 |
| 24 | Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread | Adzqia F., Suwonsichon S., Thongngam M. | 2023 | Foods,
12(22), 4113 | 10 |
| 25 | Influence of crystal promoters on sensory characteristics of heat-resistant compound chocolate | Rosales C., Suwonsichon S., Klinkesorn U. | 2018 | International Journal of Food Science and Technology,
53(6), pp. 1459-1467 | 8 |
| 26 | Ability of crystal promoters to delay fat bloom development in heat-resistant compound chocolate with or without the presence of crystal inhibitor | Rosales C., Suwonsichon S., Klinkesorn U. | 2017 | International Journal of Food Science and Technology,
52(11), pp. 2343-2351 | 5 |
| 27 | Stability of mao (Antidesma bunius (L.) Spreng) powder in different food process models | Suravanichnirachorn W., Haruthaithanasan V., Suwonsichon S., Sukatta U., Chantrapornchai W. | 2018 | International Food Research Journal,
25(6), pp. 2666-2673 | 5 |
| 28 | Seasoned sprat products acceptance in estonia and in Thailand | Timberg L., Timberg L., Koppel K., Kuldjärv R., Kuldjärv R., Chambers E., Soontrunnarudrungsri A., Suwonsichon S., Paalme T., Paalme T. | 2014 | Journal of Aquatic Food Product Technology,
23(6), pp. 552-566 | 4 |