| # | Document title | Authors | Year | Source | Cited by |
| 1 | Relationships between descriptive sensory attributes and physicochemical analysis of broiler and Taiwan native chicken breast meat | Chumngoen W., Tan F. | 2015 | Asian-Australasian Journal of Animal Sciences
28(7),pp. 1028-1037 | 29 |
| 2 | Influences of end-point heating temperature on the quality attributes of chicken meat | Chumngoen W., Chen C., Chen H., Tan F. | 2016 | British Poultry Science
57(6),pp. 740-750 | 10 |
| 3 | Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat | Chumngoen W., Chumngoen W., Chen C., Tan F. | 2018 | Animal Science Journal
89(1),pp. 193-201 | 8 |
| 4 | Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions | Chumngoen W., Chen H., Tan F. | 2016 | Animal Science Journal
87(12),pp. 1536-1544 | 3 |
| 5 | Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage) | Hongthong N., Chumngoen W., Chumngoen W., Tan F.J. | 2020 | Animal Science Journal
91(1) | 2 |
| 6 | Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness | Tan F.J., Li D.C., Kaewkot C., Wu H.D.I., Świąder K., Yu H.C., Chen C.F., Chumngoen W. | 2021 | British Poultry Science
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