| 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. | Descriptive sensory characteristics of cooked mixed rice prepared by a different method using rate-all-that-apply and quantitative descriptive analysis | Mao, S. Sae-Eaw, A. Wongthahan, P. Prinyawiwatkul, W. |
2020 | ||||
| 3. | Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces | Wongthahan, P. Sae-Eaw, A. Prinyawiwatkul, W. |
2020 | ||||
| 4. | 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 | ||||
| 5. | Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption | Maw, W.W. Sae-Eaw, A. Wongthahan, P. Prinyawiwatkul, W. |
2022 | ||||
| 6. | Consumers’ Intention to Purchase Functional Non-Dairy Milk and Gender-Based Market Segmentation | Wongthahan, P. Naruetharadhol, P. Wongsaichia, S. Ketkaew, C. |
2022 | ||||
| 7. | Ideating A Sustainable Swine Feed Prototype: A Qualitative Approach in Farmers’ Pain Point Identification and Product Development | , Naruetharadhol, P. Wongthahan, P. Ketkaew, C. |
2022 | ||||
| 8. | Industry 4.0 for Thai SMEs: Implementing Open Innovation as Innovation Capability Management | Naruetharadhol, P. , Wongthahan, P. Ketkaew, C. |
2022 | ||||
| 9. | Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder | Wannasupchue, W. Wongthahan, P. |
2024 | ||||
| 10. | Evaluating the Evolution and Impact of Film Talent Support Programs in Chinese Film Policy (2000-2022) | Liu, Z. Indraragumhaeng, L. Wongthahan, P. |
2024 | ||||
| 11. | Factors affecting customer attitudes towards alternative cricket protein and the concept of novel products in China and Thailand | Wongthahan, P. Chandeewanta, S. Phromthep, K. Hengboriboon, L. |
2024 | ||||
| 12. | Structural equation model of sensory preferences, acceptance, and purchase intentions of a novel food product and their relationship to emotional responses: the case of an instant congee product mixed with cricket protein powder | Wongthahan, P. Sae-Eaw, A. Wongsriworapon, A. Ngoenchai, P. Chandeewanta, S. Hengboriboon, L. |
2025 | Count | 12 | 0 | 3 | 0 |
| Title | Authors | Year | Publication name | Cited count | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| < 2020 | 2021 | 2022 | 2023 | 2024 | 2025 | 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. | Descriptive sensory characteristics of cooked mixed rice prepared by a different method using rate-all-that-apply and quantitative descriptive analysis | Mao, S. Sae-Eaw, A. Wongthahan, P. Prinyawiwatkul, W. |
2020 |
Asia-Pacific Journal of Science and Technology 1 (25), pp. 1-14 |
||||||||
| 3. | Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces | Wongthahan, P. Sae-Eaw, A. Prinyawiwatkul, W. |
2020 |
International Journal of Food Science and Technology 7 (55), pp. 2841-2850 |
||||||||
| 4. | 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 |
||||||||
| 5. | Consumers' emotional responses evoked by fermented rice noodles containing crickets and/or mango peel: impact of product information and prior insect consumption | Maw, W.W. Sae-Eaw, A. Wongthahan, P. Prinyawiwatkul, W. |
2022 |
International Journal of Food Science and Technology 9 (57), pp. 6226-6236 |
||||||||
| 6. | Consumers’ Intention to Purchase Functional Non-Dairy Milk and Gender-Based Market Segmentation | Wongthahan, P. Naruetharadhol, P. Wongsaichia, S. Ketkaew, C. |
2022 |
Sustainability (Switzerland) 19 (14), pp. |
||||||||
| 7. | Ideating A Sustainable Swine Feed Prototype: A Qualitative Approach in Farmers’ Pain Point Identification and Product Development | , Naruetharadhol, P. Wongthahan, P. Ketkaew, C. |
2022 |
Sustainability (Switzerland) 7 (14), pp. |
||||||||
| 8. | 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 |
||||||||
| 9. | Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder | Wannasupchue, W. Wongthahan, P. |
2024 |
International Food Research Journal 2 (31), pp. 368-377 |
||||||||
| 10. | Evaluating the Evolution and Impact of Film Talent Support Programs in Chinese Film Policy (2000-2022) | Liu, Z. Indraragumhaeng, L. Wongthahan, P. |
2024 |
Journal of Ecohumanism 7 (3), pp. 1179-1194 |
||||||||
| 11. | Factors affecting customer attitudes towards alternative cricket protein and the concept of novel products in China and Thailand | Wongthahan, P. Chandeewanta, S. Phromthep, K. Hengboriboon, L. |
2024 |
CYTA - Journal of Food 1 (22), pp. |
||||||||
| 12. | Structural equation model of sensory preferences, acceptance, and purchase intentions of a novel food product and their relationship to emotional responses: the case of an instant congee product mixed with cricket protein powder | Wongthahan, P. Sae-Eaw, A. Wongsriworapon, A. Ngoenchai, P. Chandeewanta, S. Hengboriboon, L. |
2025 |
Cogent Business and Management 1 (12), pp. |
||||||||
| Title | Authors | Year | Journal title |
|---|
| Title | Authors | Year | Journal title | Cited count | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| < 2020 | 2021 | 2022 | 2023 | 2024 | 2025 | 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 |
|---|