S
Suntaree Suwonsichon
Researcher at Kasetsart University
Publications - 22
Citations - 332
Suntaree Suwonsichon is an academic researcher from Kasetsart University. The author has contributed to research in topics: Product (category theory) & Drum drying. The author has an hindex of 11, co-authored 21 publications receiving 262 citations. Previous affiliations of Suntaree Suwonsichon include Thammasat University.
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Sensory lexicon for mango as affected by cultivars and stages of ripeness: sensory lexicon for mango
TL;DR: Information on how sensory characteristics, especially flavor and texture, differed among mango cultivars and how those characteristics changed during ripening of the fruit could be useful for mango producers in selecting highly desirable traits while slowly eliminating less desirable traits of certain cultivar.
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The Importance of Sensory Lexicons for Research and Development of Food Products.
TL;DR: Applications of sensory lexicons as an effective communication tool and a guidance tool for new product development processes, quality control, product improvement, measuring changes during product shelf life, and breeding new plant cultivars are discussed and demonstrated through research in the field.
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Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars
TL;DR: In this article, the effects of processing on the sensory properties of six Thai mango cultivars were studied, including Nam Dok Mai and Chok Anun, by pulverizing mango flesh, passing it through a china cap, and heating it to 85°C for 15 minutes.
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Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States
Kadri Koppel,Kadri Koppel,Edgar Chambers,Laura Vázquez-Araújo,Laura Vázquez-Araújo,Loreida Timberg,Ángel A. Carbonell-Barrachina,Suntaree Suwonsichon +7 more
TL;DR: The results suggested that although some samples varied in their liking across countries, larger differences in acceptance were found between consumer clusters across countries and suggested that individual consumer variation is greater than country specific variation.
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Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce
TL;DR: A developed lexicon from this study can be used to determine sensory quality of seasoning soy sauces accurately and precisely and facilitate communication regarding product quality among sensory scientists, product developers, marketing professionals and suppliers.