| # | Document title | Authors | Year | Source | Cited by |
| 1 | The 9-point hedonic scale and hedonic ranking in food science: Some reappraisals and alternatives | Wichchukit S., Wichchukit S., O'Mahony M. | 2015 | Journal of the Science of Food and Agriculture,
95(11), pp. 2167-2178 | 267 |
| 2 | Whey protein/alginate beads as carriers of a bioactive component | Wichchukit S., Wichchukit S., Oztop M., McCarthy M., McCarthy K. | 2013 | Food Hydrocolloids,
33(1), pp. 66-73 | 110 |
| 3 | Flow behavior of milk chocolate melt and the application to coating flow | Wichchukit S., McCarthy M.J., McCarthy K.L. | 2005 | Journal of Food Science,
70(3) | 28 |
| 4 | A Transfer of Technology from Engineering: Use of ROC Curves from Signal Detection Theory to Investigate Information Processing in the Brain during Sensory Difference Testing | Wichchukit S., O'Mahony M. | 2010 | Journal of Food Science,
75(9) | 23 |
| 5 | The 9-point hedonic and unstructured line hedonic scales: An alternative analysis with more relevant effect sizes for preference | Wichchukit S., O'Mahony M., O'Mahony M. | 2022 | Food Quality and Preference,
99, 104575 | 22 |
| 6 | Paired preference tests: 'Liking', 'Buying' and 'Take Away' preferences | Wichchukit S., O'Mahony M. | 2010 | Food Quality and Preference,
21(8), pp. 925-929 | 20 |
| 7 | Contact heat transfer coefficient during double-sided cooking of hamburger patties | Wichchukit S., Zorrilla S., Singh R. | 2001 | Journal of Food Processing and Preservation,
25(3), pp. 207-221 | 18 |
| 8 | 'Liking', 'Buying', 'Choosing' and 'Take Away' preference tests for varying degrees of hedonic disparity | Wichchukit S., O'Mahony M. | 2011 | Food Quality and Preference,
22(1), pp. 60-65 | 17 |
| 9 | Data from 'words only' and 'numbers only' 9-point hedonic scales are not interchangeable for serial monadic as well as rank-rating protocols: Aspects of memory and culture | Feng Y., Gutiérrez-Salomón A., Angulo O., O'Mahony M., Wichchukit S., Wichchukit S. | 2015 | Food Quality and Preference,
41, pp. 12-19 | 17 |
| 10 | Various paired preference tests: Experimenter effect on "take home" choice | Weiss B., O'mahony M., Wichchukit S. | 2010 | Journal of Sensory Studies,
25(5), pp. 778-790 | 16 |
| 11 | The evolution of paired preference tests from forced choice to the use of ‘No Preference’ options, from preference frequencies to d′ values, from placebo pairs to signal detection | O'Mahony M., Wichchukit S. | 2017 | Trends in Food Science and Technology,
66, pp. 146-152 | 16 |
| 12 | "Liking" and "Take Away" Preferences for Mexican Consumers: Cross-Cultural Comparison with Thais for Psychological Style | Calderón E., Angulo O., O'Mahony M., Wichchukit S. | 2015 | Journal of Sensory Studies,
30(1), pp. 77-84 | 10 |
| 13 | Paired Preference Tests: A signal detection based analysis with separate d′ values for segmentation | Zhang X., Halim J., Wichchukit S., Wichchukit S., O'Mahony M., Hautus M. | 2016 | Journal of Sensory Studies,
31(6), pp. 481-491 | 7 |
| 14 | Unstructured numerical intensity scales: Models, protocols and errors | Wichchukit S., LaFond S., O'Mahony M., O'Mahony M. | 2021 | Food Research International,
141, 110027 | 4 |
| 15 | Physico-chemical and rheological properties of plain yogurt made from goat's milk during refrigerated storage | Suraweera D., Wichchukit S. | 2020 | E3S Web of Conferences,
187, 04012 | 3 |
| 16 | Physico-chemical properties of Guava fruits from organic and conventional cultivation systems | Srinil K., Sugsamran A., Sorntammalee S., Wichchukit S. | 2020 | E3S Web of Conferences,
187, 04017 | 2 |
| 17 | Transport phenomena during double-sided cooking of meat patties | Zorrilla S., Wichchukit S., Singh R. | 2016 | Transport Phenomena in Food Processing,
pp. 295-308 | 2 |
| 18 | Classification of papaya crispiness based on mechanical properties | Terdwongworakul A., Burns P., Burns P., Wichchukit S., Wichchukit S., Thaipong K., Thaipong K., Nacharoen S., Nacharoen S. | 2016 | Agricultural Engineering International: CIGR Journal,
18(1), pp. 294-300 | 2 |
| 19 | Application of low methoxyl pectin powder derived from palmyra palm pulp wash water to enhance toddy palm cake quality | Wichchukit S., Fuengfoo M., Thongkaew C., Chantaratepthimakul S., Roichimplee C., Choomchuboon S., Kanjanapongkul K. | 2023 | Agriculture and Natural Resources,
57(6), pp. 1015-1024 | 1 |
| 20 | Quality Characteristics of Goat Milk Yogurt Jelly Drink | Sittisang I., Wichchukit S., Nakthong S. | 2026 | Asian Journal of Dairy and Food Research,
45(2), pp. 208-214 | 0 |
| 21 | Extensional flow characteristics of milk and soy set yogurts with polysaccharide additives | Wichchukit S., Jarimopas B. | 2011 | Kasetsart Journal - Natural Science,
45(2), pp. 346-352 | 0 |