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 Peerapong Wongthahan

Peerapong Wongthahan

Biodiversity and Environmental Management Division,
International College,
Khon Kaen University
56646573400: H-INDEX 5

Documents

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

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TCI

Title Author Year SCOPUS PUBMED ISI TCI
1. Quality Improvement of Reduced-Salt, Phosphate-Free Fish Patties from Processed By-Products of Nile Tilapia Using Textural Additives and Bioactive Rice Bran Compounds Peerapong Wongthahan
Supawan Thawornchinsombut
2015
2. Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces Peerapong Wongthahan
Amporn Sae-Eaw
Witoon Prinyawiwatkul
2020
3. How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis Chavis Ketkaew
Peerapong Wongthahan
Amporn Sae-Eaw
2021
4. Industry 4.0 for Thai SMEs: Implementing Open Innovation as Innovation Capability Management Naruetharadhol, P.
,
Wongthahan, P.
Ketkaew, C.
2022
Count 3 0 3 0

Title Authors Year Publication name Cited count
< 2017 2018 2019 2020 2021 2022 Total
1. Quality Improvement of Reduced-Salt, Phosphate-Free Fish Patties from Processed By-Products of Nile Tilapia Using Textural Additives and Bioactive Rice Bran Compounds Wongthahan, P.
Thawornchinsombut, S.
2015 Journal of Texture Studies
4 (46), pp. 240-253
2. How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis Ketkaew, C.
Wongthahan, P.
Sae-Eaw, A.
2021 British Food Journal
6 (123), pp. 2152-2169
3. Industry 4.0 for Thai SMEs: Implementing Open Innovation as Innovation Capability Management Naruetharadhol, P.
,
Wongthahan, P.
Ketkaew, C.
2022 International Journal of Technology
1 (13), pp. 48-57

Title Authors Year Journal title

Title Authors Year Journal title Cited count
< 2017 2018 2019 2020 2021 2022 Total
1. QUALITY IMPROVEMENT OF REDUCED-SALT, PHOSPHATE-FREE FISH PATTIES FROM PROCESSED BY-PRODUCTS OF NILE TILAPIA USING TEXTURAL ADDITIVES AND BIOACTIVE RICE BRAN COMPOUNDS Peerapong Wongthahan
Supawan Thawornchinsombut
2015 JOURNAL OF TEXTURE STUDIES
4.0 (46.0), pp. 240.0-253.0
12 0 0 0 0 0 12
2. Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces Peerapong Wongthahan
Amporn Sae-Eaw
Witoon Prinyawiwatkul
2020 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
7.0 (55.0), pp. 2841.0-2850.0
3 0 0 0 0 0 3
3. How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis Chavis Ketkaew
Peerapong Wongthahan
Amporn Sae-Eaw
2021 BRITISH FOOD JOURNAL
6.0 (123.0), pp. 2152.0-2169.0
1 0 0 0 0 0 1

Title Authors Year Journal title

Title Authors NRIIS type Year NRIIS Scholarship

0.016541004180908203