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 วิลัศนา โพธิ์ศรี

วิลัศนา โพธิ์ศรี

ภาควิชาเทคโนโลยีอาหาร,
คณะเทคโนโลยี,
มหาวิทยาลัยขอนแก่น
15751417200: H-INDEX 6

บทความ

TCI อ้างอิงจาก http://www.tci-thaijo.org/

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SCOPUS

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PUBMED

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ISI

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TCI

Title Author Year SCOPUS PUBMED ISI TCI
1. Consumer attitudes towards and willingness to pay for pesticide residue limit compliant "safe" vegetables in northeast Thailand Posri, W.
Chadbunchachai, S.
2006
2. The influence of testing context on tea bag product acceptance in central location tests Wilatsana Posri
Hal Macfie
2008
3. Juiciness improvement of frozen battered shrimp burger using modified tapioca starch, sodium alginate, and iota-carrageenan Juemanee, P.
Kijroongrojana, K.
Usawakesmanee, W.
Posri, W.
2009
4. การเปลี่ยนแปลงทางกายภาพ ทางเคมี และทางประสาทสัมผัสในใบคะน้าอินทรีย์และคะน้าทั่วไประหว่างการเก็บรักษา ธีระเดช ศรีวงศ์
มุทิตา มีนุ่น
วิลัศนา โพธิ์ศรี
2009
5. A Case Study of a Contract Farming Chain Involving Supermarkets and Smallholders in Thailand Posri, W. 2010
6. Effects of banana drinks taken for fatigue reduction Khajarern, K.
Posri, W.
2010
7. Influence of antioxidant information on consumer preference for a Thai chilli paste product Wilatsana Posri
Mutita Meenune
Nitchara Toontom
2010
8. Quality profile of palm sugar concentrate produced in Songkhla Province, Thailand Phaichamnan, M.
Posri, W.
Meenune, M.
2010
9. Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chilli Toontom, N.
Meenune, M.
Posri, W.
2012
10. Categorization of Thai Fish Sauce Based on Aroma Characteristics Jetsada Wichaphon
Wilatsana Posri
Apinya Assavanig
Chaufah Thongthai
Sittiwat Lertsiri
2013
11. Effect of drying methods on Thai dried chilli's hotness and pungent odour characteristics and consumer liking Toontom, N.
Posri, W.
Meenune, M.
2016
12. Feeding microalgae at a high level to finishing heifers increases the long-chain n-3 fatty acid composition of beef with only small effects on the sensory quality Posri, W. 2018
13. Perceived sensory quality of unpolished pigmented and milled white rice Kijroongrojana, K.
Meenune, M.
Posri, W.
2018
14. Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows. Posri, W. 2019
Count 13 1 4 1

Title Authors Year Publication name Cited count
< 2015 2016 2017 2018 2019 2020 รวม
1. Consumer attitudes towards and willingness to pay for pesticide residue limit compliant "safe" vegetables in northeast Thailand Posri, W.
Chadbunchachai, S.
2006 Journal of International Food and Agribusiness Marketing
1 (19), pp. 81-101
2. The influence of testing context on tea bag product acceptance in central location tests Posri, W.
Macfie, H.J.H.
2008 Journal of Sensory Studies
6 (23), pp. 835-851
3. Juiciness improvement of frozen battered shrimp burger using modified tapioca starch, sodium alginate, and iota-carrageenan Juemanee, P.
Kijroongrojana, K.
Usawakesmanee, W.
Posri, W.
2009 Songklanakarin Journal of Science and Technology
5 (31), pp. 491-500
4. A case study of a contract farming chain involving supermarkets and smallholders in Thailand Posri, W. 2010 Canadian Journal of Development Studies
1-2 (31), pp. 137-153
5. Effects of banana drinks taken for fatigue reduction Khajarern, K.
Posri, W.
2010 International Food Research Journal
1 (17), pp. 181-192
6. Influence of antioxidant information on consumer preference for a Thai chilli paste product Toontom, N.
Meenune, M.
Posri, W.
2010 British Food Journal
11 (112), pp. 1252-1265
7. Quality profile of palm sugar concentrate produced in Songkhla Province, Thailand Phaichamnan, M.
Posri, W.
Meenune, M.
2010 International Food Research Journal
2 (17), pp. 425-432
8. Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chilli Toontom, N.
Meenune, M.
Posri, W.
2012 International Food Research Journal
3 (19), pp. 1023-1031
9. Categorization of Thai Fish Sauce Based on Aroma Characteristics Posri, W. 2013 Journal of Food Quality
2 (36), pp. 91-97
10. Effect of drying methods on Thai dried chilli's hotness and pungent odour characteristics and consumer liking Toontom, N.
Posri, W.
Meenune, M.
2016 International Food Research Journal
1 (23), pp. 289-299
11. Feeding microalgae at a high level to finishing heifers increases the long-chain n-3 fatty acid composition of beef with only small effects on the sensory quality Posri, W. 2018 International Journal of Food Science and Technology
6 (53), pp. 1405-1413
12. Perceived sensory quality of unpolished pigmented and milled white rice Kijroongrojana, K.
Meenune, M.
Posri, W.
2018 British Food Journal
5 (120), pp. 1073-1088
13. Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows Posri, W. 2019 Journal of Dairy Science
12 (102), pp. 10934-10946

Title Authors Year Journal title
1. Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows. Till, BE
Huntington, JA
Posri, W
Early, R
Taylor-Pickard, J
Sinclair, LA
2019 Journal of dairy science
12 (102), pp. 10934-10946

Title Authors Year Journal title Cited count
< 2015 2016 2017 2018 2019 2020 รวม
1. THE INFLUENCE OF TESTING CONTEXT ON TEA BAG PRODUCT ACCEPTANCE IN CENTRAL LOCATION TESTS Wilatsana Posri
Hal Macfie
2008 JOURNAL OF SENSORY STUDIES
6.0 (23.0), pp. 835.0-851.0
10 0 0 0 0 0 10
2. A Case Study of a Contract Farming Chain Involving Supermarkets and Smallholders in Thailand Bhavani Shankar
Wilatsana Posri
Teeradej Srivong
2010 CANADIAN JOURNAL OF DEVELOPMENT STUDIES-REVUE CANADIENNE D ETUDES DU DEVELOPPEMENT
1-2 (31.0), pp. 137.0-153.0
2 0 0 0 0 0 2
3. Influence of antioxidant information on consumer preference for a Thai chilli paste product Wilatsana Posri
Mutita Meenune
Nitchara Toontom
2010 BRITISH FOOD JOURNAL
10-11 (112.0), pp. 1252.0-1265.0
4 0 0 0 0 0 4
4. Categorization of Thai Fish Sauce Based on Aroma Characteristics Jetsada Wichaphon
Wilatsana Posri
Apinya Assavanig
Chaufah Thongthai
Sittiwat Lertsiri
2013 JOURNAL OF FOOD QUALITY
2.0 (36.0), pp. 91.0-97.0
2 0 0 0 0 0 2

Title Authors Year Journal title
1. การเปลี่ยนแปลงทางกายภาพ ทางเคมี และทางประสาทสัมผัสในใบคะน้าอินทรีย์และคะน้าทั่วไประหว่างการเก็บรักษา ธีระเดช ศรีวงศ์
มุทิตา มีนุ่น
วิลัศนา โพธิ์ศรี
2009 KKU RESEARCH JOURNAL (GRADUATE STUDIES)
(9 No 2), pp. 30-45

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