| SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS1 S VARA‐UBOL, E Chambers, DH Chambers Journal of Sensory Studies 19 (1), 15-26, 2004 | 114 | 2004 |
| The importance of sensory lexicons for research and development of food products S Suwonsichon Foods 8 (1), 27, 2019 | 56 | 2019 |
| Sensory lexicon for mango as affected by cultivars and stages of ripeness S Suwonsichon, E Chambers Iv, V Kongpensook, C Oupadissakoon Journal of Sensory Studies 27 (3), 148-160, 2012 | 50 | 2012 |
| Effect of carrier type and concentration on the properties, anthocyanins and antioxidant activity of freeze-dried mao [Antidesma bunius (L.) Spreng] powders W Suravanichnirachorn, V Haruthaithanasan, S Suwonsichon, U Sukatta, ... Agriculture and Natural Resources 52 (4), 354-360, 2018 | 47 | 2018 |
| Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars CN Ledeker, S Suwonsichon, DH Chambers, K Adhikari LWT-Food Science and Technology 56 (1), 138-144, 2014 | 47 | 2014 |
| Eggs and poultry purchase, storage, and preparation practices of consumers in selected Asian countries K Koppel, S Suwonsichon, U Chitra, J Lee, E Chambers IV Foods 3 (1), 110-127, 2014 | 39 | 2014 |
| Determination of the sensory characteristics of rose apples cultivated in Thailand S Vara‐ubol, E Chambers IV, V Kongpensook, C Oupadissakoon, ... Journal of food science 71 (7), S547-S552, 2006 | 36 | 2006 |
| Effects of drum drying on physical and antioxidant properties of riceberry flour P Wiriyawattana, S Suwonsichon, T Suwonsichon Agriculture and Natural Resources 52 (5), 445-450, 2018 | 32 | 2018 |
| Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce T Pujchakarn, S Suwonsichon, T Suwonsichon Journal of Sensory Studies 31 (6), 443-452, 2016 | 29 | 2016 |
| Effect of α‐tocopherol, β‐carotene, and sodium tripolyphosphate on lipid oxidation of refrigerated, cooked ground turkey and ground pork S Vara‐Ubol, JA Bowers Journal of food science 66 (5), 662-667, 2001 | 29 | 2001 |
| Sensory lexicon of pomelo fruit over various cultivars and fresh‐cut storage CK Rosales, S Suwonsichon Journal of Sensory Studies 30 (1), 21-32, 2015 | 26 | 2015 |
| Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States K Koppel, E Chambers IV, L Vázquez-Araújo, L Timberg, ... Food quality and preference 31, 116-123, 2014 | 25 | 2014 |
| Effects of aging on taste thresholds: A case of Asian people P Wiriyawattana, S Suwonsichon, T Suwonsichon Journal of Sensory Studies 33 (4), e12436, 2018 | 24 | 2018 |
| Sensory properties and consumer acceptance of sweet tamarind varieties grown in Thailand C Oupadissakoon, E Chambers IV, V Kongpensook, S Suwonsichon, ... Journal of the Science of Food and Agriculture 90 (6), 1081-1088, 2010 | 19 | 2010 |
| Effect of crystal promoters on viscosity and melting characteristics of compound chocolate CK Rosales, U Klinkesorn, S Suwonsichon International Journal of Food Properties 20 (1), 119-132, 2017 | 18 | 2017 |
| Sensory drivers of consumer acceptance, purchase intent and emotions toward brewed black coffee A Pinsuwan, S Suwonsichon, P Chompreeda, W Prinyawiwatkul Foods 11 (2), 180, 2022 | 17 | 2022 |
| Determination of intrinsic appearance properties that drive dry dog food acceptance by pet owners in Thailand K Koppel, S Suwonsichon, D Chambers, E Chambers IV Journal of food products marketing 24 (7), 830-845, 2018 | 16 | 2018 |
| Effects of visual cues on consumer expectation, emotion and wellness responses, and purchase intent of red chili powders P Ngoenchai, JR Alonso, T Suwonsichon, S Suwonsichon, ... Journal of food science 84 (10), 3018-3026, 2019 | 14 | 2019 |
| Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent S Noidad, R Limsupavanich, S Suwonsichon, C Chaosap Asian-Australasian journal of animal sciences 32 (12), 1923, 2019 | 13 | 2019 |
| Effects of oral rinsing on the perception of residual cooling and burn in highly mentholated toothpaste S Suwonsichon, E CHAMBERS IV, DH Chambers, GA Milliken Journal of sensory studies 24 (2), 290-300, 2009 | 13 | 2009 |
Edgar Chambers IVKansas State UnversityZweryfikowany adres z ksu.edu
