| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effects of Horn Mali brown rice flour extract on Aspergillus niger growth | Junlakun P., Haruthaithanasan V., Chompreeda P., Chantarapanont W. | 2010 | Kasetsart Journal - Natural Science
44(1),pp. 100-106 | 1 |
| 2 | Isoflavone content in soy germ flours prepared from two drying methods | Tipkanon S., Chompreeda P., Chompreeda P., Haruthaithanasan V., Prinyawiwatkul W., No H., Xu Z. | 2011 | International Journal of Food Science and Technology
46(11),pp. 2240-2247 | 4 |
| 3 | Comparison in Use of the 9-Point Hedonic Scale between Americans, Chinese, Koreans, and Thai | Yeh L.L., Kim K.O., Chompreeda P., Rimkeeree H., Yau N.J.N., Lundahl D.S. | 1998 | Food Quality and Preference
9(6),pp. 413-419 | 103 |
| 4 | Prediction of pasting and thermal properties of mixed Hom-Mali and glutinous rice flours using near infrared spectroscopy | Chueamchaitrakun P., Chompreeda P., Haruthaithanasan V., Suwonsichon T., Kasemsamran S. | 2011 | Kasetsart Journal - Natural Science
45(3),pp. 481-489 | 4 |
| 5 | Effect of cooking conditions on black bean flour properties and its utilization in donut cake | Vongsumran K., Ratphitagsanti W., Chompreeda P., Haruthaitanasan V. | 2014 | Kasetsart Journal - Natural Science
48(6),pp. 970-979 | 1 |
| 6 | Effect of root ages on the quality of low cyanide cassava flour from Kasetsart 50 | Chotineeranat S., Chotineeranat S., Suwansichon T., Chompreeda P., Piyachomkwan K., Vichukit V., Sriroth K., Haruthaithanasan V. | 2006 | Kasetsart Journal - Natural Science
40(3),pp. 694-701 | 8 |
| 7 | Optimization of pectinase enzyme liquefaction of banana 'Gros Michel' for banana syrup production | Tadakittisarn S., Haruthaithanasan V., Chompreeda P., Suwonsichon T. | 2007 | Kasetsart Journal - Natural Science
41(4),pp. 740-750 | 12 |
| 8 | Study of physico-chemical properties of horn mali brown rice flour extract powder and optimum concentration in aspergillus niger culture media | Junlakun P., Haruthaithanasan V., Chompreeda P., Chantarapanont W. | 2010 | Kasetsart Journal - Natural Science
44(2),pp. 262-270 | 0 |
| 9 | Assessment of synergistic effects on antimicrobial activity in vapour- and liquidphase of cinnamon and oregano essential oils against Staphylococcus aureus | Doi N., Sae-Eaw A., Suppakul P., Suppakul P., Chompreeda P. | 2019 | International Food Research Journal
26(2),pp. 459-467 | 1 |
| 10 | Quality Evaluation of Peanut‐Supplemented Chinese Type Noodles | CHOMPREEDA P., CHOMPREEDA P., RESURRECCION A.V.A., RESURRECCION A.V.A., HUNG Y.C., HUNG Y.C., BEUCHAT L.R., BEUCHAT L.R. | 1987 | Journal of Food Science
52(6),pp. 1740-1741 | 15 |
| 11 | Optimization of supplementary protein milk tablet formulation for rural school children under Her Royal Highness Princess Maha Chakri Sirindhorn's Project | Natvaratat M., Chompreeda P., Haruthaithanasan V., Rimkeeree H. | 2007 | Kasetsart Journal - Natural Science
41(4),pp. 733-739 | 2 |
| 12 | Consumer acceptance and purchase decisions of butter cake from jasmine rice flour | Sae-Eaw A., Chompreeda P., Suwonsichon T., Haruthaithanasan V., Prinyawiwatkul W. | 2007 | Kasetsart Journal - Social Sciences
28(3),pp. 377-384 | 1 |
| 13 | Effects of Heat and Fermentation on the Extractability of Minerals from Soybean Meal and Corn Meal Blends | CHOMPREEDA P.T., FIELDS M.L. | 1984 | Journal of Food Science
49(2),pp. 566-568 | 55 |
| 14 | Modelling the effect of peanut and cowpea flour supplementation on quality of Chinese‐type noodles | CHOMPREEDA P., RESURRECCION A.V.A., HUNG Y.‐., BEUCHAT L.R. | 1988 | International Journal of Food Science & Technology
23(6),pp. 555-563 | 8 |
| 15 | 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 | 15 |
| 16 | Consumption behavior, need and factors influencing buying decision on soy and soy germ products of menopausal women in Thailand | Tipkanon W., Chompreeda P., Chompreeda P., Haruthaithanasan V., Suwonsichon T. | 2011 | Kasetsart Journal - Social Sciences
32(3),pp. 493-502 | 1 |
| 17 | Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours | Chueamchaitrakun P., Chompreeda P., Haruthaithanasan V., Suwonsichon T., Kasemsamran S., Prinyawiwatkul W. | 2011 | International Journal of Food Science and Technology
46(11),pp. 2358-2365 | 14 |
| 18 | Acceptance and purchase intent of US consumers for nonwheat rice butter cakes | Sae-Eaw A., Chompreeda P., Prinyawiwatkul W., Haruthaithanasan V., Suwonsichon T., Saidu J., Xu Z. | 2007 | Journal of Food Science
72(2) | 41 |
| 19 | American consumer acceptance of satay sauce as affected by different peanut grinding methods, the multi-step and one-step processes, and processing times | Sihsobhon C., Chompreeda P., Haruthaithanasant V., Suwonsichon T., Resurrreccion A. | 2008 | Kasetsart Journal - Natural Science
42(1),pp. 117-128 | 1 |
| 20 | Preference mapping of Thai consumers for commercial green tea with roasted brown rice | Vittayaporn V., Chompreeda P., Chompreeda P., Haruthaithanasan V., Rimkeeree H. | 2010 | Kasetsart Journal - Natural Science
44(4),pp. 652-663 | 1 |
| 21 | Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions | Matan N., Rimkeeree H., Mawson A., Chompreeda P., Haruthaithanasan V., Parker M. | 2006 | International Journal of Food Microbiology
107(2),pp. 180-185 | 267 |
| 22 | Effective education for product development - building New Product Development courses | Haruthaithanasan V., Chompreeda P., Rimkeeree H., Suwonsichon T. | 2007 | Case Studies in Food Product Development
,pp. 381-399 | 0 |
| 23 | Optimizing time and temperature of enzymatic conversion of isoflavone glucosides to aglycones in soy germ flour | Tipkanon S., Chompreeda P., Chompreeda P., Haruthaithanasan V., Suwonsichon T., Prinyawiwatkul W., Xu Z. | 2010 | Journal of Agricultural and Food Chemistry
58(21),pp. 11340-11345 | 12 |
| 24 | Novel modelling approaches to characterize and quantify carryover effects on sensory acceptability | Torrico D., Torrico D., Jirangrat W., Wang J., Chompreeda P., Sriwattana S., Prinyawiwatkul W. | 2018 | Foods
7(11) | 9 |
| 25 | 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) | 1 |
| 26 | Physical properties of butter cake made from mixed hom-mali and glutinous rice flours | Chueamchaitrakun P., Chompreeda P., Haruthaithanasan V., Suwonsichon T. | 2011 | Kasetsart Journal - Natural Science
45(2),pp. 295-304 | 4 |
| 27 | Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and Cornmeal | CHOMPREEDA P.T., FIELDS M.L. | 1984 | Journal of Food Science
49(2),pp. 563-565 | 25 |
| 28 | Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study | Prinyawiwatkul W., Chompreeda P. | 2007 | Accelerating New Food Product Design and Development
,pp. 271-295 | 10 |
| 29 | Influence of education/profession of mexican consumers on acceptance and purchase intent of corn tortilla | Corredor J., Prinyawiwatkul W., No H., Chompreeda P., Garcia K., Saidu J., Khachatryan A. | 2010 | Journal of Sensory Studies
25(1),pp. 108-126 | 15 |
| 30 | Identification of major saponins from Jiaogulan extract (Gynostemma pentaphyllum) | Utama-ang N., Chompreeda P., Haruthaithanasan V., Lerdvuthisopon N., Suwonsichon T., Wood K., Watkins B.A. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 59-66 | 0 |
| 31 | Screening lactic acid bacteria for improving the kanom-jeen process | Oupathumpanont O., Chantarapanont W., Suwonsichon T., Haruthaithanasan V., Chompreeda P. | 2009 | Kasetsart Journal - Natural Science
43(3),pp. 557-565 | 4 |
| 32 | Development of instant nutritious beverage from germinated jasmine brown rice for elderly consumers | Sutinium D., Haruthaithasan V., Chompreeda P. | 2008 | Kasetsart Journal - Natural Science
42(1),pp. 88-98 | 3 |
| 33 | Development of instant beverage from predigested broken jasmine brown rice and job's tears for diabetic patients | Yuthavisuthi P., Chompreeda P., Pirak T. | 2012 | Kasetsart Journal - Natural Science
46(5),pp. 795-803 | 1 |