University of the Thai Chamber of Commerce

About: University of the Thai Chamber of Commerce is a education organization based out in Bangkok, Thailand. It is known for research contribution in the topics: Corporate social responsibility & General equilibrium theory. The organization has 223 authors who have published 422 publications receiving 5380 citations.

Provenance in Web Feed Mash-Up Systems

Abstract: The recent emergence of web 2.0 technologies and rich internet applications is driving the development of a new class of applications that combines data from diverse sources which we refer to as "mash-ups." One of the most popular mash-ups comes in the form of web feed mash-ups relying on syndication technologies such as RSS and Atom. This kind of mash-ups aggregates web feeds derived from multiple news websites or blogs and then timely presents them in a single interface. In such systems, it is difficult to know exactly how feed results in data mash-ups are generated. In particular, it is difficult for users to make determinations about whether information is trusted. Therefore, it is necessary that web feed mash-ups have to support a mechanism that is capable of recording and querying provenance information-the information about the process that led to result data. In this paper, the author proposes a provenance tracking solution that enables provenance functionality to be facilitated in web feed mash-ups. He demonstrates how the provenance of feed mash-up results to be determined by means of a provenance query algorithm. To tackle the storage problem resulting from the persistence of intermediate web feeds, a novel storage optimization method is introduced. Finally, the author evaluates his provenance solution in terms of storage consumption for provenance collection, demonstrating significant reductions in storage size and achieving reasonable storage overheads.

On Selecting Collaborative Modeling Tools

Abstract: A distributed software development team generally requires collaborative modeling tools to support its modeling activities. We investigated and found an increasing number of tools that support advanced collaborative modeling. We study the current state of modeling tools and identify functionalities which make collaboration in distributed software development teams efficient. In this article, we report our initial findings and discuss a strategy to select collaborative software modeling tools for distributed software teams.

Optimization of ingredients for the manufacture of sugar-free konjac jelly drinks by response surface methodology.

Abstract: A central composite rotatable design was applied to evaluate the effect of erythritol- sucralose and citric acid on sensory evaluation of sugar-free konjac jelly drinks. The results showed that sensory scores for color, taste, texture and overall liking ranged from 5.54 to 6.35, 5.54 to 6.82, 5.32 to 6.89 and 5.62 to 6.86, respectively. Response surface analysis revealed that quadratic models for taste, texture and overall liking satisfactorily described sensory acceptance of the products with coefficients of determination or R 2 -values of 0.9178, 0.9298 and 0.9370, respectively. The contour plots showed that all sensory attributes were strongly influenced by erythritol-sucralose. Numerical optimization determined the optimum condition for production of sugar-free konjac jelly drinks based on maximum sensory attributes was achieved at 4% erythritol-sucralose and 0.25% citric acid.

Comparing Country-of-origin Image (COI) between Trust Dimension and Purchase Intention in Dental Tourism

Abstract: The development of a country makes a difference in people’s perception of country-of-origin image (COI). As a result, consumers make different evaluations on services from different countries. For developing countries, it is more difficult to promote the dental tourism industry than developed countries. This experimental study demonstrates the comparison of COI between trust dimension and purchase intension in dental tourism. 65 participants were randomized and separated into three groups: Singapore, Thailand and India. Independent samples t-tests were performed in order to gain more understanding in the trust dimension and customers’ purchase intension. The findings indicate that human factor has the highest impaction on respondents’ trust in the quality of services in a country followed by process, facilities, and brand of organization. For developing countries with a low COI, if we create a strategy to increase trust in professional service quality by giving service providers’ information such as human factor, processes, facilities, branding of organization, we can increase customers’ purchase intention in dental tourism industry.