A. Sae‐Eaw

发表

Application of mild-subcritical alkaline water extraction: optimum condition for phenolic antioxidant extracted from cold-pressed defatted KDML 105 rice bran and its phenolic profile

S. Thawornchinsombut, J. Sripui, W. Punnongwa, 2022, Food Research.

Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers

D. Giacalone, C. Ketkaew, P. Naruetharadhol, 2022, Foods.

Development of prediction models for pH and total acidity of plaa-som using reflectance near infrared spectroscopy

S. Yunchalard, A. Sae‐Eaw, J. Ratha, 2018 .

Production factors affecting antioxidant peptides from tilapia processing byproducts

Somporn Katekaew, S. Thawornchinsombut, A. Sae‐Eaw, 2019, Food Science and Technology.

KRACHAI DAM (KAEMPFERIA PARVIFLORA) DRINKS: PHYSICOCHEMICAL PROPERTIES, CONSUMER ACCEPTANCE, PURCHASE INTENT, AND EMOTIONAL AND WELLNESS RESPONSES

P. Hanmontree, A. Sae-Eaw, A. Sae‐Eaw, 2020 .

Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces

W. Prinyawiwatkul, A. Sae‐Eaw, Peerapong Wongthahan, 2020 .

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

W. Prinyawiwatkul, D. Torrico, S. Sriwattana, 2015, Journal of food science.

Mamao Pomace Extract Alleviates Hypertension and Oxidative Stress in Nitric Oxide Deficient Rats

U. Kukongviriyapan, V. Kukongviriyapan, P. Pannangpetch, 2015, Nutrients.

Consumer Acceptance and Purchase Decisions of Butter Cake from Jasmine Rice Flour

T. Suwonsichon, P. Chompreeda, V. Haruthaithanasan, 2007 .

Marketing Strategies and Acceptance of Edible Insects Among Thai and Chinese Young Adult Consumers

C. Ketkaew, C. Phonthanukitithaworn, Weining Wang, 2021, Journal of International Food & Agribusiness Marketing.

How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis

C. Ketkaew, A. Sae‐Eaw, Peerapong Wongthahan, 2021 .

Consumers’ emotional responses evoked by fermented rice noodles containing cricket and/or mango peel: Impact of product information and prior insect consumption

W. Prinyawiwatkul, W. Maw, A. Sae‐Eaw, 2022, International Journal of Food Science & Technology.

Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.

T. Suwonsichon, J. Saidu, W. Prinyawiwatkul, 2007, Journal of food science.

Emotion and Wellness Profiles of Herbal Drinks Measured Using Different Questionnaire Designs

W. Prinyawiwatkul, P. Hanmontree, A. Sae‐Eaw, 2022, Foods.

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

W. Prinyawiwatkul, S. Sriwattana, Wisdom Wardy, 2015, Journal of food science.