| # | Document title | Authors | Year | Source | Cited by |
| 1 | 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 | 15 |
| 2 | 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 | 6 |
| 3 | Pasting properties by near-infrared reflectance analysis of whole grain paddy rice samples | Siriphollakul P., Siriphollakul P., Kanlayanarat S., Rittiron R., Wanitchang J., Suwonsichon T., Boonyaritthongchai P., Nakano K. | 2015 | Journal of Innovative Optical Health Sciences
8(6) | 9 |
| 4 | Ethnic food awareness and perceptions of consumers in Thailand and the United States | Bell B., Adhikari K., IV E., Cherdchu P., Suwonsichon T. | 2011 | Nutrition and Food Science
41(4),pp. 268-277 | 11 |
| 5 | Determination of water activity, total soluble solids and moisture, sucrose, glucose and fructose contents in osmotically dehydrated papaya using near-infrared spectroscopy | Rongtong B., Suwonsichon T., Ritthiruangdej P., Kasemsumran S. | 2018 | Agriculture and Natural Resources
52(6),pp. 557-564 | 12 |
| 6 | 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 |
| 7 | 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 |
| 8 | Sensory properties of Thai fish sauces and their categorization | Ritthiruangdej P., Suwonsichon T. | 2006 | Kasetsart Journal - Natural Science
40(SUPPL.),pp. 181-191 | 3 |
| 9 | Effect of xanthan gum on the quality of syrup thickened by modified starch during heating and storage | Pongsawatmanit R., Yakard N., Suwonsichon T. | 2011 | Kasetsart Journal - Natural Science
45(1),pp. 128-135 | 5 |
| 10 | Determination of total nitrogen content, pH, density, refractive index, and brix in Thai fish sauces and their classification by near-infrared spectroscopy with searching combination moving window partial least squares | Ritthiruangdej P., Ritthiruangdej P., Kasemsumran S., Suwonsichon T., Haruthaithanasan V., Thanapase W., Ozaki Y. | 2005 | Analyst
130(10),pp. 1439-1445 | 10 |
| 11 | Imperfect squeezing flow viscosimetry for commercial refried beans | Suwonsichon T., Peleg M. | 1999 | Food Science and Technology International
5(2),pp. 159-166 | 14 |
| 12 | Estimation of the mechanical properties of individual brittle particles from their bulk compressibility | Suwonsichon T., Normand M., Peleg M. | 1997 | Journal of Texture Studies
28(6),pp. 673-686 | 13 |
| 13 | Relationships between NIR spectra and sensory attributes of Thai commercial fish sauces | Ritthiruangdej P., Suwonsichon T., Suwonsichon T. | 2007 | Analytical Sciences
23(7),pp. 809-814 | 9 |
| 14 | Categorization of coconut milk products by their sensory characteristics | Wattanapahu S., Suwonsichon T., Jirapakkul W., Kasermsumran S. | 2012 | Kasetsart Journal - Natural Science
46(6),pp. 944-954 | 8 |
| 15 | Temperature compensation for determination of moisture and reducing sugar of longan honey by near infrared spectroscopy | Thamasopinkul C., Ritthiruangdej P., Kasemsumran S., Suwonsichon T., Haruthaithanasan V., Ozaki Y. | 2017 | Journal of Near Infrared Spectroscopy
25(1),pp. 36-44 | 17 |
| 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 | Rheological characterisation of almost intact and stirred yogurt by imperfect squeezing flow viscometry | Suwonsichon T., Peleg M. | 1999 | Journal of the Science of Food and Agriculture
79(6),pp. 911-921 | 42 |
| 18 | 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 |
| 19 | Rheological characterization of ricotta cheeses by imperfect squeezing flow viscometry | Suwonsichon T., Peleg M. | 1999 | Journal of Texture Studies
30(1),pp. 89-103 | 10 |
| 20 | Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose | Pongsawatmanit R., Temsiripong T., Suwonsichon T. | 2007 | Food Research International
40(2),pp. 239-248 | 70 |
| 21 | Installation design of on-line near infrared spectroscopy for the production of compound fertilizer | Ruangratanakorn J., Suwonsichon T., Kasemsumran S., Thanapase W. | 2020 | Vibrational Spectroscopy
106 | 5 |
| 22 | Instrumental and sensory detection of simultaneous brittleness loss and moisture toughening in three puffed cereals | Suwonsichon T., Peleg M. | 1998 | Journal of Texture Studies
29(3),pp. 255-274 | 52 |
| 23 | Volatile flavor compounds and flavor profiles of thai soy sauce | Lertsiri S., Wanakhachornkrai P., Assavanig A., Chaiseri S., Suwonsichon T. | 2010 | ACS Symposium Series
1059,pp. 375-387 | 5 |
| 24 | Sensory lexicon development using trained panelists in Thailand and the U.S.A.: Soy sauce | Cherdchu P., Chambers E., Suwonsichon T. | 2013 | Journal of Sensory Studies
28(3),pp. 248-255 | 48 |
| 25 | 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 |
| 26 | Rheological properties of wheat flour-based batter containing tapioca starch | Ketjarut S., Suwonsichon T., Pongsawatmanit R. | 2010 | Kasetsart Journal - Natural Science
44(1),pp. 116-122 | 9 |
| 27 | 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 | 22 |
| 28 | 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 |
| 29 | Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France | Son J.S., Do V.B., Kim K.O., Cho M.S., Suwonsichon T., Valentin D. | 2013 | Food Quality and Preference
29(1),pp. 65-75 | 16 |
| 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 | Understanding the effect of culture on food representations using word associations: The case of "rice" and "good rice" | Son J.S., Do V.B., Kim K.O., Cho M.S., Suwonsichon T., Valentin D. | 2014 | Food Quality and Preference
31(1),pp. 38-48 | 42 |
| 32 | 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 |
| 33 | Effects of aging on taste thresholds: A case of Asian people | Wiriyawattana P., Suwonsichon S., Suwonsichon T. | 2018 | Journal of Sensory Studies
33(4) | 11 |
| 34 | Determination of sulfur dioxide content in osmotically dehydrated papaya and its classification by near infrared spectroscopy | Rongtong B., Suwonsichon T., Ritthiruangdej P., Kasemsumran S. | 2018 | Journal of Near Infrared Spectroscopy
26(6),pp. 359-368 | 5 |
| 35 | Antimicrobial kinetic activities of lignin from sugarcane bagasse for textile product | Sunthornvarabhas J., Liengprayoon S., Suwonsichon T. | 2017 | Industrial Crops and Products
109,pp. 857-861 | 22 |
| 36 | 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 |
| 37 | Squeezing flow of semi liquid foods between parallel Teflon coated plates | Corradini M., Stern V., Suwonsichon T., Peleg M. | 2000 | Rheologica Acta
39(5),pp. 452-460 | 25 |
| 38 | Tara tannin as active ingredient in electrospun fibrous delivery system | Sunthornvarabhas J., Liengprayoon S., Aouf C., Rungjang W., Sangseethong K., Lecomte J., Suwonsichon T., Boonreungrod C., Dubreucq E., Fulcrand H. | 2016 | Journal of Applied Polymer Science
133(27) | 1 |
| 39 | Effect of maltodextrin on glass transition temperature and water activity of production banana flake | Sonthipermpoon W., Suwonsichon T., Wittaya-Areekul S., Wuttijumnong P. | 2006 | Kasetsart Journal - Natural Science
40(3),pp. 708-715 | 12 |
| 40 | Utilization of Lignin Extracts from Sugarcane Bagasse as Bio-based Antimicrobial Fabrics | Sunthornvarabhas J., Liengprayoon S., Lerksamran T., Buratcharin C., Suwonsichon T., Vanichsriratana W., Sriroth K. | 2019 | Sugar Tech
21(2),pp. 355-363 | 9 |
| 41 | Imperfect squeezing flow viscometry of mustards with suspended particulates | Suwonsichon T., Peleg M. | 1999 | Journal of Food Engineering
39(2),pp. 217-226 | 17 |
| 42 | 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 |
| 43 | 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 |
| 44 | 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 |