The Importance of Sensory Lexicons for Research and Development of Food Products

por Suwonsichon, Suntaree
Publicado 2019

Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread

por Adzqia, Fahrunnisa, Suwonsichon, Suntaree, Thongngam, Masubon
Publicado 2023

Sensory Flavor Profile of Split Gill Mushroom (Schizophyllum commune) Extract and Its Enhancement Effect on Taste Perception in Salt Solution and Seasoned Clear Soup

por Laplamool, Tanwarat, Suwonsichon, Suntaree, Sittiketgorn, Sarisuk, Soontrunnarudrungsri, Aussama
Publicado 2023

Effect of visual marbling levels in pork loins on meat quality and Thai consumer acceptance and purchase intent

por Noidad, Sawankamol, Limsupavanich, Rutcharin, Suwonsichon, Suntaree, Chaosap, Chanporn
Publicado 2019

Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee

por Pinsuwan, Ammaraporn, Suwonsichon, Suntaree, Chompreeda, Penkwan, Prinyawiwatkul, Witoon
Publicado 2022

Eggs and Poultry Purchase, Storage, and Preparation Practices of Consumers in Selected Asian Countries

por Koppel, Kadri, Suwonsichon, Suntaree, Chitra, Uma, Lee, Jeehyun, Chambers, Edgar
Publicado 2014