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Items: 1 to 50 of 65

1.

Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders.

Ngoenchai P, Alonso JR, Suwonsichon T, Suwonsichon S, Prinyawiwatkul W.

J Food Sci. 2019 Oct;84(10):3018-3026. doi: 10.1111/1750-3841.14808. Epub 2019 Sep 23.

PMID:
31546288
2.

Comparing Friedman versus Mack-Skillings data analyses on duplicated rank data: a case of visual color intensity.

Carabante KM, Chokumnoyporn N, Sriwattana S, Alonso J, Prinyawiwatkul W.

J Sci Food Agric. 2019 Oct;99(13):5696-5701. doi: 10.1002/jsfa.9832. Epub 2019 Jul 11.

PMID:
31150106
3.

Insulin: a review of analytical methods.

Shen Y, Prinyawiwatkul W, Xu Z.

Analyst. 2019 Jul 21;144(14):4139-4148. doi: 10.1039/c9an00112c. Epub 2019 May 30.

PMID:
31143899
4.

Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder.

Sukkhown P, Pirak T, Chonpracha P, Ardoin R, Prinyawiwatkul W.

J Food Sci. 2019 Jun;84(6):1570-1576. doi: 10.1111/1750-3841.14638. Epub 2019 May 23.

PMID:
31120576
5.

Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability.

Torrico DD, Jirangrat W, Wang J, Chompreeda P, Sriwattana S, Prinyawiwatkul W.

Foods. 2018 Nov 8;7(11). pii: E186. doi: 10.3390/foods7110186.

6.

Consumer Acceptance, Emotional Response, and Purchase Intent of Rib-Eye Steaks from Grass-Fed Steers, and Effects of Health Benefit Information on Consumer Perception.

Carabante KM, Ardoin R, Scaglia G, Malekian F, Khachaturyan M, Janes ME, Prinyawiwatkul W.

J Food Sci. 2018 Oct;83(10):2560-2570. doi: 10.1111/1750-3841.14324. Epub 2018 Sep 5.

PMID:
30184253
7.

Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests.

Carabante KM, Prinyawiwatkul W.

J Food Sci. 2018 Jul;83(7):1933-1940. doi: 10.1111/1750-3841.14194. Epub 2018 Jun 15.

PMID:
29905931
8.

Comparison of performance and quantitative descriptive analysis sensory profiling and its relationship to consumer liking between the artisanal cheese producers panel and the descriptive trained panel.

Ramírez-Rivera EJ, Díaz-Rivera P, Guadalupe Ramón-Canul L, Juárez-Barrientos JM, Rodríguez-Miranda J, Herman-Lara E, Prinyawiwatkul W, Herrera-Corredor JA.

J Dairy Sci. 2018 Jul;101(7):5851-5864. doi: 10.3168/jds.2017-14213. Epub 2018 Apr 26.

9.

Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise-type Spreads Containing KCl.

Torrico DD, Prinyawiwatkul W.

J Food Sci. 2017 Aug;82(8):1924-1934. doi: 10.1111/1750-3841.13781. Epub 2017 Jun 20.

PMID:
28631806
10.

Short communication: Sensory analysis of a kefir product designed for active cancer survivors.

O'Brien K, Boeneke C, Prinyawiwatkul W, Lisano J, Shackelford D, Reeves K, Christensen M, Hayward R, Ordonez KC, Stewart LK.

J Dairy Sci. 2017 Jun;100(6):4349-4353. doi: 10.3168/jds.2016-12320. Epub 2017 Apr 21.

11.

Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products.

Wardy W, Chonpracha P, Chokumnoyporn N, Sriwattana S, Prinyawiwatkul W, Jirangrat W.

J Food Sci. 2017 Feb;82(2):500-508. doi: 10.1111/1750-3841.13610. Epub 2017 Jan 10.

PMID:
28071796
12.

Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir.

O'Brien KV, Aryana KJ, Prinyawiwatkul W, Ordonez KMC, Boeneke CA.

J Dairy Sci. 2016 Sep;99(9):7043-7048. doi: 10.3168/jds.2015-10284. Epub 2016 Jun 8.

13.

Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test.

Carabante KM, Alonso-Marenco JR, Chokumnoyporn N, Sriwattana S, Prinyawiwatkul W.

J Food Sci. 2016 Jul;81(7):S1791-9. doi: 10.1111/1750-3841.13349. Epub 2016 May 30.

PMID:
27240170
14.

Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineapple.

Du L, Sun G, Zhang X, Liu Y, Prinyawiwatkul W, Xu Z, Shen Y.

Food Sci Biotechnol. 2016 Apr 30;25(2):445-451. doi: 10.1007/s10068-016-0061-3. eCollection 2016.

15.

Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake.

Poonnakasem N, Pujols KD, Chaiwanichsiri S, Laohasongkram K, Prinyawiwatkul W.

J Food Sci. 2016 Jan;81(1):S165-73. doi: 10.1111/1750-3841.13186. Epub 2015 Dec 11.

PMID:
26661685
16.

Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.

Torrico DD, Wardy W, Pujols KD, Carabante KM, Jirangrat W, Scaglia G, Janes ME, Prinyawiwatkul W.

J Food Sci. 2015 Oct;80(10):S2287-95. doi: 10.1111/1750-3841.12999. Epub 2015 Sep 26.

PMID:
26408954
17.

The effects of postexercise consumption of a kefir beverage on performance and recovery during intensive endurance training.

O'Brien KV, Stewart LK, Forney LA, Aryana KJ, Prinyawiwatkul W, Boeneke CA.

J Dairy Sci. 2015 Nov;98(11):7446-9. doi: 10.3168/jds.2015-9392. Epub 2015 Aug 20.

18.

Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions.

Torrico DD, Prinyawiwatkul W.

J Food Sci. 2015 Aug;80(8):S1885-92. doi: 10.1111/1750-3841.12945. Epub 2015 Jul 21.

PMID:
26199098
19.

Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs.

Wardy W, Sae-Eaw A, Sriwattana S, No HK, Prinyawiwatkul W.

J Food Sci. 2015 Jul;80(7):S1574-82. doi: 10.1111/1750-3841.12930.

PMID:
26174189
20.

Pathogenic Enteric Viruses and Microbial Indicators during Secondary Treatment of Municipal Wastewater.

Montazeri N, Goettert D, Achberger EC, Johnson CN, Prinyawiwatkul W, Janes ME.

Appl Environ Microbiol. 2015 Sep;81(18):6436-45. doi: 10.1128/AEM.01218-15. Epub 2015 Jul 10.

21.

Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study.

Torrico DD, Sae-Eaw A, Sriwattana S, Boeneke C, Prinyawiwatkul W.

J Food Sci. 2015 Jun;80(6):S1404-11. doi: 10.1111/1750-3841.12901. Epub 2015 May 12.

PMID:
25968872
22.

Evaluation of loop-mediated isothermal amplification for the rapid, reliable, and robust detection of Salmonella in produce.

Yang Q, Wang F, Jones KL, Meng J, Prinyawiwatkul W, Ge B.

Food Microbiol. 2015 Apr;46:485-493. doi: 10.1016/j.fm.2014.09.011. Epub 2014 Sep 28.

PMID:
25475319
23.

Simultaneous determination of red and yellow artificial food colourants and carotenoid pigments in food products.

Shen Y, Zhang X, Prinyawiwatkul W, Xu Z.

Food Chem. 2014 Aug 15;157:553-8. doi: 10.1016/j.foodchem.2014.02.039. Epub 2014 Feb 26.

PMID:
24679817
24.

Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts.

Du L, Shen Y, Zhang X, Prinyawiwatkul W, Xu Z.

Food Chem. 2014 Jun 15;153:279-84. doi: 10.1016/j.foodchem.2013.12.072. Epub 2013 Dec 24.

PMID:
24491731
25.

Phytochemicals in sweet sorghum ( Dura ) and their antioxidant capabilities against lipid oxidation.

Shen Y, Zhang X, Prinyawiwatkul W, Xu Z.

J Agric Food Chem. 2013 Dec 26;61(51):12620-4. doi: 10.1021/jf4040157. Epub 2013 Dec 16.

PMID:
24295015
26.

Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita.

Maldonado R, Melendez B, Arispe I, Boeneke C, Torrico D, Prinyawiwatkul W.

J Dairy Sci. 2013;96(12):7414-26. doi: 10.3168/jds.2013-6887. Epub 2013 Oct 11.

27.

Robustness of Salmonella loop-mediated isothermal amplification assays for food applications.

Yang Q, Wang F, Prinyawiwatkul W, Ge B.

J Appl Microbiol. 2014 Jan;116(1):81-8. doi: 10.1111/jam.12340. Epub 2013 Oct 1.

28.

Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation.

Zhang X, Shen Y, Prinyawiwatkul W, King JM, Xu Z.

Food Chem. 2013 Nov 1;141(1):111-6. doi: 10.1016/j.foodchem.2013.03.034. Epub 2013 Mar 19.

PMID:
23768335
29.

Oil coating affects internal quality and sensory acceptance of selected attributes of raw eggs during storage.

Nongtaodum S, Jangchud A, Jangchud K, Dhamvithee P, No HK, Prinyawiwatkul W.

J Food Sci. 2013 Feb;78(2):S329-35. doi: 10.1111/1750-3841.12035. Epub 2013 Jan 18.

PMID:
23330646
30.

Evaluation of diffusion and dilution methods to determine the antimicrobial activity of water-soluble chitosan derivatives.

Jiang L, Wang F, Han F, Prinyawiwatkul W, No HK, Ge B.

J Appl Microbiol. 2013 Apr;114(4):956-63. doi: 10.1111/jam.12111. Epub 2013 Jan 14.

31.

Internal quality and shelf life of eggs coated with oils from different sources.

Ryu KN, No HK, Prinyawiwatkul W.

J Food Sci. 2011 Jun-Jul;76(5):S325-9. doi: 10.1111/j.1750-3841.2011.02177.x. Epub 2011 Apr 27.

PMID:
22417448
32.

Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage.

Torrico DD, No HK, Prinyawiwatkul W, Janes M, Corredor JA, Osorio LF.

J Food Sci. 2011 May;76(4):S262-8. doi: 10.1111/j.1750-3841.2011.02125.x. Epub 2011 Apr 7.

PMID:
22417371
33.

Rapid and specific detection of escherichia coli serogroups O26, O45, O103, O111, O121, O145, and O157 in ground beef, beef trim, and produce by loop-mediated isothermal amplification.

Wang F, Jiang L, Yang Q, Prinyawiwatkul W, Ge B.

Appl Environ Microbiol. 2012 Apr;78(8):2727-36. doi: 10.1128/AEM.07975-11. Epub 2012 Feb 10.

34.

Red and white wines inhibit cholesterol oxidation induced by free radicals.

Tian L, Wang H, Abdallah AM, Prinyawiwatkul W, Xu Z.

J Agric Food Chem. 2011 Jun 22;59(12):6453-8. doi: 10.1021/jf200544r. Epub 2011 May 18.

PMID:
21563753
35.

Optimizing time and temperature of enzymatic conversion of isoflavone glucosides to aglycones in soy germ flour.

Tipkanon S, Chompreeda P, Haruthaithanasan V, Suwonsichon T, Prinyawiwatkul W, Xu Z.

J Agric Food Chem. 2010 Nov 10;58(21):11340-5. doi: 10.1021/jf103090p. Epub 2010 Oct 13.

PMID:
20942463
36.

Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.

Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.

J Food Sci. 2010 Aug 1;75(6):S333-9. doi: 10.1111/j.1750-3841.2010.01684.x.

PMID:
20722957
37.

Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.

Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.

J Food Sci. 2010 Aug 1;75(6):S312-8. doi: 10.1111/j.1750-3841.2010.01712.x.

PMID:
20722954
38.

Selected quality and shelf life of eggs coated with mineral oil with different viscosities.

Waimaleongora-Ek P, Garcia KM, No HK, Prinyawiwatkul W, Ingram DR.

J Food Sci. 2009 Nov-Dec;74(9):S423-9. doi: 10.1111/j.1750-3841.2009.01341.x.

PMID:
20492132
39.

Germination conditions affect physicochemical properties of germinated brown rice flour.

Charoenthaikij P, Jangchud K, Jangchud A, Piyachomkwan K, Tungtrakul P, Prinyawiwatkul W.

J Food Sci. 2009 Nov-Dec;74(9):C658-65. doi: 10.1111/j.1750-3841.2009.01345.x.

PMID:
20492098
41.

Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein.

Garcia K, Sriwattana S, No HK, Corredor JA, Prinyawiwatkul W.

J Food Sci. 2009 Aug;74(6):S248-54. doi: 10.1111/j.1750-3841.2009.01203.x.

PMID:
19723230
42.

Stability of chitosan powder during long-term storage at room temperature.

No HK, Prinyawiwatkul W.

J Agric Food Chem. 2009 Sep 23;57(18):8434-8. doi: 10.1021/jf902012t.

PMID:
19719140
43.

Comparisons of chemical and physical properties of catfish oils prepared from different extracting processes.

Sathivel S, Yin H, Prinyawiwatkul W, King JM.

J Food Sci. 2009 Mar;74(2):E70-6. doi: 10.1111/j.1750-3841.2009.01050.x.

PMID:
19323744
44.

Sensory optimization of broken-rice based snacks fortified with protein and fiber.

Sriwattana S, Laokuldilok N, Prinyawiwatkul W.

J Food Sci. 2008 Aug;73(6):S333-8.

PMID:
19241579
45.

Selected quality characteristics of fresh-cut sweet potatoes coated with chitosan during 17-day refrigerated storage.

Waimaleongora-Ek P, Corredor AJ, No HK, Prinyawiwatkul W, King JM, Janes ME, Sathivel S.

J Food Sci. 2008 Oct;73(8):S418-23. doi: 10.1111/j.1750-3841.2008.00921.x.

PMID:
19019130
46.

Antibacterial activity of ozone-depolymerized crawfish chitosan.

Seo S, King JM, Prinyawiwatkul W, Janes M.

J Food Sci. 2008 Oct;73(8):M400-4. doi: 10.1111/j.1750-3841.2008.00922.x.

PMID:
19019121
47.

Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage.

da Silva LV, Prinyawiwatkul W, King JM, No HK, Bankston JD Jr, Ge B.

Food Microbiol. 2008 Dec;25(8):958-63. doi: 10.1016/j.fm.2008.07.001. Epub 2008 Jul 9.

PMID:
18954730
48.

Plasticizer types and coating methods affect quality and shelf life of eggs coated with chitosan.

Kim SH, No HK, Prinyawiwatkul W.

J Food Sci. 2008 Apr;73(3):S111-7. doi: 10.1111/j.1750-3841.2007.00650.x.

PMID:
18387123
49.

Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes.

Beverly RL, Janes ME, Prinyawiwatkul W, No HK.

Food Microbiol. 2008 May;25(3):534-7. doi: 10.1016/j.fm.2007.11.002. Epub 2007 Nov 17. Erratum in: Food Microbiol. 2008 Sep;25(6):837. Beverlya, Richelle L [corrected to Beverly, Richelle L]; Prinyawiwatkula, Witoon [corrected to Prinyawiwatkul, Witoon].

PMID:
18355679
50.

Chitosan treatments affect growth and selected quality of sunflower sprouts.

Cho MH, No HK, Prinyawiwatkul W.

J Food Sci. 2008 Jan;73(1):S70-7. doi: 10.1111/j.1750-3841.2007.00607.x.

PMID:
18211373

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