[ Journal | Conference and Symposium | สิทธิบัตร/ข้อมูลลิขสิทธิ์ | รางวัล ]

  1. Orawan Oupathumpanont, Walairut Chantarapanont, Thongchai Suwonsichon, Vichai Haruthaithanasan  and Penkwan Chompreeda. 2009. Screening Lactic Acid Bacteria for Improving the Kanom-jeen Process Kasetsart J.  (Nat. Sci.) 43: 557-565
  2. Chompunut Sihsobhon, Penkwan Chompreeda, Vichai Haruthaithanasant, Thongchai Suwonsichon and Anna Resurrreccion. 2008. American Consumer Acceptance of Satay Sauce as Affected by Different Peanut Grinding Methods, the Multi-step and One-step Processes, and Processing Times. KASETSART JOURNAL: NATURAL SCIENCE, 42(1):117-128
  3. Sae-Eaw, A., Chompreeda, P., Prinyawiwatkul, W., Haruthaithanasan, V., Suwonsichon,T., Saidu, J.E. and Xu, Z. 2007. Acceptance and purchase intent of US consumers for nonwheat rice butter cakes. J. of Food  Science, 72(2) : p 92-9.
  4. Amporn Sae-Eaw, Penkwan Chompreeda, Thongchai Suwonsichon, Vichai Haruthaithanasan and Witoon Prinyawiwatku.l 2007. Consumer Acceptance and Purchase Decisions of Butter Cake from Jasmine Rice Flour. KASETSART JOURNAL: SOCIAL SCIENCES:28(3):377-384.
  5. Sukuntaros Tadakittisarn, Vichai Haruthaithanasan, Penkwan Chompreeda and Thongchai Suwonsichon. 2007. Optimization of Pectinase Enzyme Liquefaction of Banana ‘Gros Michel’ for Banana Syrup Production.KASETSART JOURNAL: NATURAL SCIENCE, 41(4):740-750.
  6. Wilai Sonthipermpoon, Thongchai Suwonsichon, Sakchai Wittaya-areekul and Phaisan Wuttijumnong. 2006. Effect of Maltodextrin on Glass Transition Temperature and Water Activity of Production Banana Flake. KASETSART JOURNAL: NATURAL SCIENCE, 40(3): 708-715.
  7. Sunee Chotineeranat, Thongchai Suwonsichon, Penkwan Chompreeda, Kuakoon Piyachomkwan, Vichan Vichukit, Klanarong Sriroth and Vichai Haruthaithanasan.2006 Effect of Root Ages on the Quality of Low Cyanide Cassava Flour from Kasetsart 50.KASETSART JOURNAL: NATURAL SCIENCE, 40(3):694-701.
  8. Niramon Utama-ang, Penkwan Chompreeda, Vichai Haruthaithanasan, Nusiri Lerdvuthisopon, Thongchai Suwonsichon, Karl Wood and Bruce A. Watkins. 2006. Identification of Major Saponins from Jiaogulan Extract (Gynostemma pentaphyllum).KASETSART JOURNAL: NATURAL SCIENCE, 40(6): 59-66.
  9. Pitiporn Ritthiruangdej, Thongchai Suwonsichon, Yukihiro Ozaki, Vichai Haruthaithanasan and Warunee Thanapase. 2006.Classification of Thai Commercial Fish Sauces by Near-Infrared Spectroscopy with Chemometrics. KASETSART JOURNAL: NATURAL SCIENCE, 40(5) (Supplement): 189-196.
  10. Pitiporn Ritthiruangdej and Thongchai Suwonsichon.2006. Sensory Properties of Thai Fish Sauces and Their Categorization.KASETSART JOURNAL: NATURAL SCIENCE, 40(6): 181-191
  11. Pitiporn Ritthiruangdej, Sumaporn Kasemsumran, Thongchai Suwonsichon, Vichai Haruthaithanasan, Warunee Thanapase and Yukihiro Ozaki. 2005. Determination of total nitrogen content, pH, density, refractive index, and brix in Thai fish sauces and their classification by near0infrared spectroscopy with searching combination moving window partial least squares. Analyst 130: 1439-1445.
  12. Suwonsichon, T. 2002. Textural Assessment of Thai Rice Noodles. X International Starch Convention, Cracow, Poland.
  13. Lalana Chewangkul, Onanong Naivikul, Wunwiboon Garnjanagoonchorn, Christopher G. Oates, Klanarong Siroth and Thongchai Suwonsichon . 2001. Microstructural Changes in Instant Noodles During Production via Triple Staining and Confocal Laser Scanning Microscopy and Scanning Electron Microscopy.KASETSART JOURNAL: NATURAL SCIENCE45(3) : 311-317
  14. Corradini, M.G., Stern, V., Suwonsichon, T. and Peleg, M. 2000. Squeezing flow of semi liquid foods between parallel Teflon(R) coated plates. Rheol. Acta
  15. Suwonsichon, T. and Peleg, M. 1999. Rhelogical Characterization of ricotta cheeses by imperfect squeezing flow viscometry. J. texture Studies 30:89-103.
  16. Suwonsichon, T. and Peleg, M. 1999. Rhelogical Characterization of almost intact and stirred yogurt by imperfect squeezing flow viscometry. J. Sci. Food Agri. 79 : 911-912.
  17. Suwonsichon, T. and Peleg, M. 1999. Imperfect squeezing flow viscometry for mustards with suspended particulate. J. Food Eng. 39 : 217-226.
  18. Suwonsichon, T. and Peleg, M. 1999. Imperfect squeezing flow viscometry for commercial refried beans. Food Sci. Technol. Intnl. 5(2) : 159-166.
  19. Suwonsichon, T. and Peleg, M. 1998. Instrumental and sensory detection of simultaneous brittleness loss and moisture toughening in three puffed cereals. J.Texture Studies. 29 : 255-274.
  20. Suwonsichon, T., Normand, M.D. and Peleg, M.1997. Estimation of the mechanical properties of individual brittle particles from their bulk compressibility. J. Texture Studies. 28 : 673-686.
  21. Haruthaithanasan, V., Chompreeda, P., Suwonsichon, T. and Boon-Long, N. 1994. Development of butter flour and preegelatinized tapioca starch. Thai J. Agri Sci. 27 : 35-44.

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