| Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose R Pongsawatmanit, T Temsiripong, T Suwonsichon Food research international 40 (2), 239-248, 2007 | 125 | 2007 |
| Understanding the effect of culture on food representations using word associations: The case of “rice” and “good rice” JS Son, VB Do, KO Kim, MS Cho, T Suwonsichon, D Valentin Food quality and Preference 31, 38-48, 2014 | 78 | 2014 |
| Sensory lexicon development using trained panelists in Thailand and the USA: Soy sauce P Cherdchu, E Chambers IV, T Suwonsichon Journal of Sensory Studies 28 (3), 248-255, 2013 | 75 | 2013 |
| Antimicrobial kinetic activities of lignin from sugarcane bagasse for textile product J Sunthornvarabhas, S Liengprayoon, T Suwonsichon Industrial Crops and Products 109, 857-861, 2017 | 66 | 2017 |
| INSTRUMENTAL AND SENSORY DETECTION OF SIMULTANEOUS BRITTLENESS LOSS AND MOISTURE TOUGHENING IN THREE PUFFED CEREALS 1 T SUWONSICHON, M PELEG Journal of Texture Studies 29 (3), 255-274, 1998 | 63 | 1998 |
| Acceptance and purchase intent of US consumers for nonwheat rice butter cakes A Sae‐Eaw, P Chompreeda, W Prinyawiwatkul, V Haruthaithanasan, ... Journal of Food Science 72 (2), S92-S97, 2007 | 62 | 2007 |
| Rheological characterisation of almost intact and stirred yogurt by imperfect squeezing flow viscometry T Suwonsichon, M Peleg Journal of the Science of Food and Agriculture 79 (6), 911-921, 1999 | 54 | 1999 |
| Ethnic food awareness and perceptions of consumers in Thailand and the United States B Bell, K Adhikari, E Chambers IV, P Cherdchu, T Suwonsichon Nutrition & Food Science 41 (4), 268-277, 2011 | 39 | 2011 |
| Optimization of pectinase enzyme liquefaction of banana ‘Gros Michel’for banana syrup production S Tadakittisarn, V Haruthaithanasan, P Chompreeda, T Suwonsichon Agriculture and Natural Resources 41 (4), 740-750, 2007 | 35 | 2007 |
| 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 | 34 | 2018 |
| Squeezing flow of semi liquid foods between parallel Teflon coated plates MG Corradini, V Stern, T Suwonsichon, M Peleg Rheologica Acta 39, 452-460, 2000 | 33 | 2000 |
| Determination of water activity, total soluble solids and moisture, sucrose, glucose and fructose contents in osmotically dehydrated papaya using near-infrared spectroscopy B Rongtong, T Suwonsichon, P Ritthiruangdej, S Kasemsumran Agriculture and Natural Resources 52 (6), 557-564, 2018 | 31 | 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 |
| Utilization of lignin extracts from sugarcane bagasse as bio-based antimicrobial fabrics J Sunthornvarabhas, S Liengprayoon, T Lerksamran, C Buratcharin, ... Sugar Tech 21, 355-363, 2019 | 28 | 2019 |
| Consumers’ attitude towards rice cooking processes in Korea, Japan, Thailand and France JS Son, VB Do, KO Kim, MS Cho, T Suwonsichon, D Valentin Food quality and Preference 29 (1), 65-75, 2013 | 28 | 2013 |
| Categorization of coconut milk products by their sensory characteristics S Wattanapahu, T Suwonsichon, W Jirapakkul, S Kasermsumran Kasetsart J.(Nat. Sci.) 46, 944-954, 2012 | 25 | 2012 |
| Effect of root ages on the quality of low cyanide cassava flour from Kasetsart 50 S Chotineeranat, T Suwansichon, P Chompreeda, K Piyachomkwan, ... Agriculture and Natural Resources 40 (3), 694-701, 2006 | 25 | 2006 |
| 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 descriptive and texture profile analyses of butter cakes made from composite rice flours P Chueamchaitrakun, P Chompreeda, V Haruthaithanasan, ... International journal of food science & technology 46 (11), 2358-2365, 2011 | 24 | 2011 |
| Imperfect squeezing flow viscometry of mustards with suspended particulates T Suwonsichon, M Peleg Journal of Food Engineering 39 (2), 217-226, 1999 | 24 | 1999 |
