| 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 |
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