Hatyai University

About: Hatyai University is a education organization based out in Songkhla, Thailand. It is known for research contribution in the topics: Transformational leadership & Crystal structure. The organization has 20 authors who have published 25 publications receiving 475 citations.

Factors Affecting Business Success of Small & Medium Enterprises (SMEs) in Thailand

Abstract: This study attempted to identify factors that are affecting business success of small and medium enterprises (SMEs) in Thailand The intention of this study is to provide the understanding on how people should start their business by looking at all the factors affecting business success hence help to reduce the risk of failure and increase chances of success The study examined eight factors that influence the SMEs business success These factors are: SMEs characteristic, management and know-how, products and services, Customer and Market, the way of doing business and cooperation, resources and finance, Strategy, and external environment The theoretical framework has been drawn out and questionnaire was designed based on the factors chosen Eight hypotheses were developed to find out factors that are affecting Business Success of SMEs in Thailand The entire hypotheses were successfully tested with SPSS and five hypotheses were accepted The regression analysis result shown that the most significant factors affecting business success of SMEs in Thailand were SMEs characteristics, customer and market, the way of doing business, resources and finance, and external environment

Factors Affecting Job Performance: A Review of Literature

Abstract: The purpose of this study is to investigate existing literature and theory in order to initially construct a conceptual framework of SEM factors affecting job performance. The results of the study revealed that organizational justice, work engagement, and public service motivation (PSM) have direct effects toward job performance. Transformational leadership, however, has both direct and indirect effects toward job performance.

CEO transformational leadership and the new product development process

Abstract: Purpose – The purpose of this paper is to examine the linkages between CEO transformational leadership and the new product development (NPD) process through organizational learning and innovation culture. Design/methodology/approach – A large-scale survey by a sample of 269 manufacturing firms in Thailand was conducted. Structural equation modeling was used to test the proposed relationships. Findings – CEO transformational leadership was strongly and positively associated with organizational learning and innovation culture. Additionally, organizational learning and innovation culture were positively related to the NPD process. Practical implications – Managers should pay more attention to organizational learning since it has a strong impact on the NPD process. CEOs with an innovation-oriented attitude should develop their transformational leadership to support organizational learning and an innovation culture. Originality/value – The study extends the understanding of the connections between CEO transformational leadership and the NPD process. The results highlight the mediating roles of organizational learning and innovation culture on the relationship between CEO transformational leadership and the NPD process.

Vacuum frying of fish tofu and effect on oil quality usage life

Abstract: Atmospheric frying (165 °C) and vacuum frying (120 °C at 21 kPa) conditions for the processing of fish tofu made from surimi were compared. The application of vacuum frying showed that it could be used to reduce the final oil content of the fish tofu. A high atmospheric frying temperature caused a high rate of increase of temperature toward the center of fried fish tofu and caused microstructure destruction. It could be a concern that changes to the moisture content was obstructed after 60 s. On the other hand, surface collapsing caused an increase of oil uptake because of adsorption into the damaged areas. The result could be due to a change in the structure that affected the oil adsorption of the fish tofu being fried. High temperature and oxidation caused dark coloration and affected the chemical properties of the frying oil. The b*, and ΔE values increased and a yellowing of the oil was observed as the number of frying batches increased. The PV and TBA indicated a high deterioration in the atmospheric frying oil quality. In contrast, the vacuum frying condition helped preserve the frying oil quality, while the light color of the product was maintained. The results supported the use of the vacuum frying process as a method for frying high quality fish tofu and conserving the quality of oil in the fish tofu. Practical applications The objective of this study was to evaluate the influence of vacuum frying on oil degradation when frying fish tofu made from surimi, or fish meats pastes. There are extensive reports on the benefits due to the vacuum frying process but until now it has not been reported how the vacuum frying process influences oil degradation of value-added surimi. Thailand is one of the largest producers of surimi and fish tofu is one of the most popular export products. The process of frying under vacuum may be an alternative to replace the atmospheric frying of fish tofu and may result in long lifetime of frying oil. This study is a development together with entrepreneur to evaluate the benefits arising from the use of the vacuum frying process for the instant food from surimi. The result of the present study shows that a reduction in color and changes in oil quality factors were observed for the vacuum frying using the raw materials directly from the industry. The results of this study are beneficial for development into a test in large scale in the future. The quality of fish tofu improved using the new frying technique under vacuum and vacuum frying is an alternative frying method for conserving the quality of cooking oil.

Application of Residual Dipolar Couplings and Selective Quantitative NOE to Establish the Structures of Tetranortriterpenoids from Xylocarpus rumphii.

Abstract: Nine triterpenoid derivatives were isolated from the heartwood of Xylocarpus rumphii and were identified as xylorumphiins E (1), C (2), L (3), and M–R (4–9). Compounds 4–9 have a hemiacetal group in the triterpenoid side chain, making them impossible to purify. Purification was achieved after acetylation and subsequent separation of the epimeric mixtures of acetates; however differentiaition of the R and S epimers was not possible using standard NMR techniques. In one case, the relative configuration of a remotely located stereocenter with respect to the stereocenters in the main skeleton was unambiguously determined using residual dipolar couplings. Dipolar couplings were collected from the sample oriented in compressed poly(methyl methacrylate) gels swollen in CDCl3. In another case, the relative configuration was determined using 1D selective quantitative NOE experiments. Xylorumphiin K (10), xyloccensin E, taraxer-14-en-3β-ol, (22S)-hydroxytirucalla-7,24-diene-3,23-dione, and 25-hydroxy-(20S,24S)-epox...