| # | Document title | Authors | Year | Source | Cited by |
| 1 | Comparative investigation of combined metabolomics-flavoromics during the ripening of mango (Mangifera indica l.) cv. ‘Nam Dok Mai Si Thong’ and ‘Nam Dok Mai No. 4’ | Aung Y.L., Lorjaroenphon Y., Rumpagaporn P., Sae-Tan S., Jom K.N. | 2021 | Plants
10(10) | 0 |
| 2 | Metabolite–flavor profile, phenolic content, and antioxidant activity changes in sacha inchi (Plukenetia volubilis l.) seeds during germination | Keawkim K., Keawkim K., Lorjaroenphon Y., Vangnai K., Jom K.N. | 2021 | Foods
10(10) | 0 |
| 3 | Effects of germinating temperature and time on metabolite profiles of sunflower (Helianthus annuus L.) seed | Guo S., Guo S., Klinkesorn U., Lorjaroenphon Y., Ge Y., Na Jom K. | 2021 | Food Science and Nutrition
| 0 |
| 4 | Effect of l-glutamine addition on aroma of coconut sugar | Mesiri S., Lorjaroenphon Y. | 2019 | Italian Journal of Food Science
31(5),pp. 15-21 | 0 |
| 5 | Quantification of odorants in animal feeds at commercial swine and poultry operations | Yang X., Lorjaroenphon Y., Li H., Cadwallader K.R., Wang X., Zhang Y. | 2018 | Transactions of the ASABE
61(2),pp. 693-698 | 0 |
| 6 | Shelf-life of 2-acetylpyrazine- and vanillin-releasing films prepared by vacuum impregnation | Charoenput C., Boonsupthip W., Lorjaroenphon Y. | 2018 | Italian Journal of Food Science
30(5),pp. 137-141 | 0 |
| 7 | Flavor chemistry of lemon-lime carbonated beverages | Hausch B., Lorjaroenphon Y., Cadwallader K. | 2015 | Journal of Agricultural and Food Chemistry
63(1),pp. 112-119 | 31 |
| 8 | Identification of adulteration in uncooked Jasmine rice by a portable low-cost artificial olfactory system | Timsorn K., Lorjaroenphon Y., Wongchoosuk C. | 2017 | Measurement: Journal of the International Measurement Confederation
108,pp. 67-76 | 31 |
| 9 | Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: Effect of drying method | Sukkhown P., Jangchud K., Lorjaroenphon Y., Pirak T. | 2018 | Food Hydrocolloids
76,pp. 103-112 | 16 |
| 10 | Identification of predominant odorants in Thai desserts flavored by smoking with "Tian Op", a traditional Thai scented candle | Watcharananun W., Cadwallader K., Huangrak K., Kim H., Lorjaroenphon Y. | 2009 | Journal of Agricultural and Food Chemistry
57(3),pp. 996-1005 | 16 |
| 11 | Changes in the Profile of Volatiles of Canned Coconut Milk during Storage | Tinchan P., Lorjaroenphon Y., Cadwallader K., Chaiseri S. | 2015 | Journal of Food Science
80(1),pp. C49-C54 | 13 |
| 12 | Characterization of typical potent odorants in cola-flavored carbonated beverages by aroma extract dilution analysis | Lorjaroenphon Y., Cadwallader K. | 2015 | Journal of Agricultural and Food Chemistry
63(3),pp. 769-775 | 12 |
| 13 | Identification of character-impact odorants in a cola-flavored carbonated beverage by quantitative analysis and omission studies of aroma reconstitution models | Lorjaroenphon Y., Cadwallader K. | 2015 | Journal of Agricultural and Food Chemistry
63(3),pp. 776-786 | 10 |
| 14 | Analysis of particle-borne odorants emitted from concentrated animal feeding operations | Yang X., Lorjaroenphon Y., Cadwallader K., Wang X., Zhang Y., Lee J. | 2014 | Science of the Total Environment
490,pp. 322-333 | 10 |
| 15 | Integrative metabolomics-flavoromics to monitor dynamic changes of ‘Nam Dok Mai’ mango (Mangifera indica Linn) wine during fermentation and storage | Wattanakul N., Morakul S., Lorjaroenphon Y., Na Jom K. | 2020 | Food Bioscience
35 | 10 |
| 16 | Aroma compound profile of mature coconut water from tall variety through thermal treatment | Nasution Z., Jirapakkul W., Lorjaroenphon Y. | 2019 | Journal of Food Measurement and Characterization
13(1),pp. 277-286 | 6 |
| 17 | Differentiation of four varieties of germinating Thai colored indica rice (Oryza sativa L.) by metabolite profiling | Jom K., Lorjaroenphon Y., Udompijitkul P. | 2016 | Food Science and Technology Research
22(1),pp. 65-73 | 3 |
| 18 | Metabolic profiles analysis and DPPH radical-scavenging assay of ‘Nam Dok Mai’ mango wine during fermentation | Wattanakul N., Morakul S., Lorjaroenphon Y., Na Jom K. | 2019 | Asia-Pacific Journal of Science and Technology
24(4) | 1 |
| 19 | Potential of szechuan pepper as a saltiness enhancer | Le Bao T., Chaiseri S., Lorjaroenphon Y. | 2018 | International Journal of Food Properties
21(1),pp. 533-545 | 1 |
| 20 | The superiority of ultrapasteurization over conventional heat treatments regarding Riceberry beverage aroma | Kullananant N., Chaiseri S., Lorjaroenphon Y. | 2020 | Journal of Food Science
85(6),pp. 1764-1771 | 1 |
| 21 | Application of moringa seed as sweetness-inducing substance | Methakullawat C., Lorjaroenphon Y. | 2019 | Italian Journal of Food Science
31(5),pp. 1-7 | 1 |
| 22 | Sterilization of coconut milk in flexible packages via ohmic-assisted thermal sterilizer | Tiravibulsin C., Lorjaroenphon Y., Udompijitkul P., Kamonpatana P. | 2021 | LWT
147 | 1 |