Sujinda Sriwattana
Chiang Mai, 50100, Thailand
Last Updated: 09/26/2026
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Found 10 publications
Saltiness and Bitterness Perception of KCl-Based Mixed Salts (KCl/NaCl/L-Arginine) Evaluated by the R-Index and Partial Projective Mapping Methods.
Journal: Foods (Basel, Switzerland)
Published: March 04, 2026
Shelf Life Prediction of Longan with Intermediate Moisture Using Osmotic Dehydration, Combined with Different Packaging and Storage Temperatures.
Journal: Foods (Basel, Switzerland)
Published: October 16, 2025
Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies.
Journal: Foods (Basel, Switzerland)
Published: September 16, 2024
Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production.
Journal: Journal of food science
Published: March 24, 2021
Comparing Friedman versus Mack-Skillings data analyses on duplicated rank data: a case of visual color intensity.
Journal: Journal of the science of food and agriculture
Published: November 08, 2018
Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability.
Journal: Foods (Basel, Switzerland)
Published: October 12, 2018
Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products.
Journal: Journal of food science
Published: July 01, 2016
Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test.
Journal: Journal of food science
Published: March 14, 2016
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study.
Journal: Journal of food science
Published: January 23, 2015
Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs.
Journal: Journal of food science
Published: November 26, 2014
Showing 1-10 of 10
Last Updated: 09/26/2026