| # | Document title | Authors | Year | Source | Cited by |
| 1 | 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 | 86 |
| 2 | 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 | 63 |
| 3 | 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 | 60 |
| 4 | 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 | 55 |
| 5 | 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) | 45 |
| 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 | 32 |
| 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 | 29 |
| 8 | 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 | 27 |
| 9 | 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 | 27 |
| 10 | 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 | 27 |
| 11 | 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 | 24 |
| 12 | 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 | 24 |
| 13 | 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 | 20 |
| 14 | 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 | 19 |
| 15 | 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 | 17 |
| 16 | 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), 1550035 | 16 |
| 17 | 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, 103008 | 15 |
| 18 | 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 | 15 |
| 19 | 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 | 14 |
| 20 | 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 |
| 21 | 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 | 12 |
| 22 | 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 |
| 23 | 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 | 11 |
| 24 | 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 | 11 |
| 25 | 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 | 10 |
| 26 | 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 | 7 |
| 27 | Sensory properties of Thai fish sauces and their categorization | Ritthiruangdej P., Suwonsichon T. | 2006 | Kasetsart Journal - Natural Science,
40(SUPPL.), pp. 181-191 | 7 |
| 28 | 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 | 7 |
| 29 | 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 | 6 |
| 30 | 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 | 5 |
| 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 | 5 |
| 32 | 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), 43646 | 2 |
| 33 | 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 | 2 |
| 34 | 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 |
| 35 | 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 |
| 36 | An initiation of national institute for precision agriculture research network: A case of Thailand research fund and thailand science research and innovation | Jintrawet A., Jintrawet A., Khopaibool P., Suwonsichon T. | 2022 | Remote Sensing of Agriculture and Land Cover/Land Use Changes in South and Southeast Asian Countries,
pp. 151-160 | 0 |
| 37 | 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 |
| 38 | 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 |