Witoon Prinyawiwatkul - Publications

Affiliations: 
Louisiana State University, Baton Rouge, LA, United States 
Area:
Food Science and Technology Agriculture, Chemical Engineering, Fisheries and Aquaculture Agriculture

155 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Ngoenchai P, Alonso JR, Suwonsichon T, Suwonsichon S, Prinyawiwatkul W. Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders. Journal of Food Science. PMID 31546288 DOI: 10.1111/1750-3841.14808  0.44
2019 Shen Y, Prinyawiwatkul W, Xu Z. Insulin: a review of analytical methods. The Analyst. PMID 31143899 DOI: 10.1039/c9an00112c  0.6
2018 Torrico DD, Jirangrat W, Wang J, Chompreeda P, Sriwattana S, Prinyawiwatkul W. Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability. Foods (Basel, Switzerland). 7. PMID 30413059 DOI: 10.3390/foods7110186  0.44
2018 Carabante KM, Ardoin R, Scaglia G, Malekian F, Khachaturyan M, Janes ME, Prinyawiwatkul W. Consumer Acceptance, Emotional Response, and Purchase Intent of Rib-Eye Steaks from Grass-Fed Steers, and Effects of Health Benefit Information on Consumer Perception. Journal of Food Science. PMID 30184253 DOI: 10.1111/1750-3841.14324  0.52
2018 Shen Y, Sun H, Zeng H, Prinyawiwatkul W, Xu W, Xu Z. Increases of Phenolics, Fatty Acids, Phytosterols, and Anticancer Activity of Sweet Potato after Fermented by Lactobacillus acidophilus. Journal of Agricultural and Food Chemistry. PMID 29502404 DOI: 10.1021/acs.jafc.7b05414  0.6
2016 Du L, Sun G, Zhang X, Liu Y, Prinyawiwatkul W, Xu Z, Shen Y. Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineapple. Food Science and Biotechnology. 25: 445-451. PMID 30263289 DOI: 10.1007/s10068-016-0061-3  0.6
2016 Carabante KM, Alonso-Marenco JR, Chokumnoyporn N, Sriwattana S, Prinyawiwatkul W. Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test. Journal of Food Science. PMID 27240170 DOI: 10.1111/1750-3841.13349  1
2016 Poonnakasem N, Pujols KD, Chaiwanichsiri S, Laohasongkram K, Prinyawiwatkul W. Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge Cake. Journal of Food Science. 81: S165-73. PMID 26661685 DOI: 10.1111/1750-3841.13186  1
2016 O'Brien KV, Aryana KJ, Prinyawiwatkul W, Ordonez KMC, Boeneke CA. Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir Journal of Dairy Science. 99: 7043-7048. DOI: 10.3168/jds.2015-10284  1
2016 Gutierrez ME, Janes ME, Torrico DD, Carabante KM, Prinyawiwatkul W. Assessment of the ability of five culture media for the detection of Escherichia coli O157 International Journal of Food Science and Technology. 51: 1910-1915. DOI: 10.1111/ijfs.13164  1
2016 Lee DH, Park HM, No HK, Prinyawiwatkul W, Hong JH. Physicochemical properties and storage stability of spray-dried soya bean sprout extract International Journal of Food Science and Technology. 51: 1869-1876. DOI: 10.1111/ijfs.13160  1
2016 Shen Y, Du L, Zeng H, Zhang X, Prinyawiwatkul W, Alonso-Marenco JR, Xu Z. Butterfly pea (Clitoria ternatea) seed and petal extracts decreased HEp-2 carcinoma cell viability International Journal of Food Science and Technology. 51: 1860-1868. DOI: 10.1111/ijfs.13158  1
2016 Chareonthaikij P, Uan-On T, Prinyawiwatkul W. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread International Journal of Food Science and Technology. DOI: 10.1111/ijfs.13072  1
2016 Chokumnoyporn N, Sriwattana S, Prinyawiwatkul W. Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour International Journal of Food Science and Technology. DOI: 10.1111/ijfs.13048  1
2016 Du L, Sun G, Zhang X, Liu Y, Prinyawiwatkul W, Xu Z, Shen Y. Comparisons and correlations of phenolic profiles and anti-oxidant activities of seventeen varieties of pineapple Food Science and Biotechnology. 25: 445-451. DOI: 10.1007/s10068-016-0061-3  1
2016 McGuerty AB, Cater M, Prinyawiwatkul W, Tuuri G. Adolescent healthful foods inventory: Development of an instrument to assess adolescents' willingness to consume healthful foods Journal of Extension. 54.  1
2015 Torrico DD, Wardy W, Pujols KD, Carabante KM, Jirangrat W, Scaglia G, Janes ME, Prinyawiwatkul W. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks. Journal of Food Science. 80: S2287-95. PMID 26408954 DOI: 10.1111/1750-3841.12999  1
2015 O'Brien KV, Stewart LK, Forney LA, Aryana KJ, Prinyawiwatkul W, Boeneke CA. The effects of postexercise consumption of a kefir beverage on performance and recovery during intensive endurance training. Journal of Dairy Science. 98: 7446-9. PMID 26298752 DOI: 10.3168/jds.2015-9392  1
2015 Torrico DD, Prinyawiwatkul W. Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water Emulsions. Journal of Food Science. 80: S1885-92. PMID 26199098 DOI: 10.1111/1750-3841.12945  1
2015 Wardy W, Sae-Eaw A, Sriwattana S, No HK, Prinyawiwatkul W. Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs. Journal of Food Science. 80: S1574-82. PMID 26174189 DOI: 10.1111/1750-3841.12930  1
2015 Montazeri N, Goettert D, Achberger EC, Johnson CN, Prinyawiwatkul W, Janes ME. Pathogenic enteric viruses and microbial indicators during secondary treatment of municipal wastewater. Applied and Environmental Microbiology. PMID 26162869 DOI: 10.1128/AEM.01218-15  1
2015 Torrico DD, Sae-Eaw A, Sriwattana S, Boeneke C, Prinyawiwatkul W. Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study. Journal of Food Science. 80: S1404-11. PMID 25968872 DOI: 10.1111/1750-3841.12901  1
2015 Torrico DD, Carabante KM, Pujols KD, Chareonthaikij P, Prinyawiwatkul W. Oil and tastant concentrations affect saltiness and bitterness perception of oil-in-water emulsions International Journal of Food Science and Technology. 50: 2562-2571. DOI: 10.1111/ijfs.12924  1
2015 Chokumnoyporn N, Sriwattana S, Phimolsiripol Y, Torrico DD, Prinyawiwatkul W. Soy sauce odour induces and enhances saltiness perception International Journal of Food Science and Technology. 50: 2215-2221. DOI: 10.1111/ijfs.12885  1
2015 Shen Y, Prinyawiwatkul W, Lotrakul P, Xu Z. Comparison of phenolic profiles and antioxidant potentials of the leaves and seeds of Thai holy and sweet basils International Journal of Food Science and Technology. 50: 1651-1657. DOI: 10.1111/ijfs.12817  1
2015 Chaiya B, Pongsawatmanit R, Prinyawiwatkul W. Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum International Journal of Food Science and Technology. 50: 532-540. DOI: 10.1111/ijfs.12706  1
2015 Chalermchaiwat P, Jangchud K, Jangchud A, Charunuch C, Prinyawiwatkul W. Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process Lwt - Food Science and Technology. 64: 490-496. DOI: 10.1016/j.lwt.2015.04.066  1
2015 Yang Q, Wang F, Jones KL, Meng J, Prinyawiwatkul W, Ge B. Evaluation of loop-mediated isothermal amplification for the rapid, reliable, and robust detection of Salmonella in produce Food Microbiology. 46: 485-493. DOI: 10.1016/j.fm.2014.09.011  1
2014 Shen Y, Zhang X, Prinyawiwatkul W, Xu Z. Simultaneous determination of red and yellow artificial food colourants and carotenoid pigments in food products. Food Chemistry. 157: 553-8. PMID 24679817 DOI: 10.1016/j.foodchem.2014.02.039  1
2014 Du L, Shen Y, Zhang X, Prinyawiwatkul W, Xu Z. Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts. Food Chemistry. 153: 279-84. PMID 24491731 DOI: 10.1016/j.foodchem.2013.12.072  1
2014 Yang Q, Wang F, Prinyawiwatkul W, Ge B. Robustness of Salmonella loop-mediated isothermal amplification assays for food applications Journal of Applied Microbiology. 116: 81-88. PMID 24016159 DOI: 10.1111/jam.12340  1
2014 Wardy W, Mena B, Nongtaodum S, No HK, Prinyawiwatkul W. Exploring the Drivers of Purchase Intent and Consumer Satisfaction of Chicken Eggs Using Principal Component Analysis and the Kano Model Journal of Sensory Studies. 29: 463-473. DOI: 10.1111/joss.12127  1
2014 Torrico DD, Jirangrat W, Scaglia G, Malekian F, Janes ME, Mcmillin KW, Prinyawiwatkul W. Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib-eye steaks from forage-finished steers International Journal of Food Science and Technology. 49: 1788-1798. DOI: 10.1111/ijfs.12552  1
2014 Soison B, Jangchud K, Jangchud A, Harnsilawat T, Piyachomkwan K, Charunuch C, Prinyawiwatkul W. Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments International Journal of Food Science and Technology. 49: 2067-2075. DOI: 10.1111/ijfs.12515  1
2014 Pujols KD, Osorio L, Carrillo EP, Wardy W, Torrico DD, No HK, Corredor JAH, Prinyawiwatkul W. Comparing effects of α- vs. β-chitosan coating and emulsion coatings on egg quality during room temperature storage International Journal of Food Science and Technology. 49: 1383-1390. DOI: 10.1111/ijfs.12468  1
2014 Jirangrat W, Wang J, Sriwattana S, No HK, Prinyawiwatkul W. The split plot with repeated randomised complete block design can reduce psychological biases in consumer acceptance testing International Journal of Food Science and Technology. 49: 1106-1111. DOI: 10.1111/ijfs.12406  1
2014 Jiang Y, King JM, Prinyawiwatkul W. A review of measurement and relationships between food, eating behavior and emotion Trends in Food Science and Technology. 36: 15-28. DOI: 10.1016/j.tifs.2013.12.005  1
2014 Torrico DD, Wardy W, Carabante KM, Pujols KD, Xu Z, No HK, Prinyawiwatkul W. Quality of eggs coated with oil-chitosan emulsion: Combined effects of emulsifier types, initial albumen quality, and storage Lwt - Food Science and Technology. 57: 35-41. DOI: 10.1016/j.lwt.2013.12.035  1
2014 Wardy W, Pujols Martínez KD, Xu Z, No HK, Prinyawiwatkul W. Viscosity changes of chitosan solution affect physico-functional properties and consumer perception of coated eggs during storage Lwt - Food Science and Technology. 55: 67-73. DOI: 10.1016/j.lwt.2013.07.013  1
2013 Shen Y, Zhang X, Prinyawiwatkul W, Xu Z. Phytochemicals in sweet sorghum ( Dura ) and their antioxidant capabilities against lipid oxidation. Journal of Agricultural and Food Chemistry. 61: 12620-4. PMID 24295015 DOI: 10.1021/jf4040157  1
2013 Maldonado R, Melendez B, Arispe I, Boeneke C, Torrico D, Prinyawiwatkul W. Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita. Journal of Dairy Science. 96: 7414-26. PMID 24119818 DOI: 10.3168/jds.2013-6887  1
2013 Zhang X, Shen Y, Prinyawiwatkul W, King JM, Xu Z. Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation. Food Chemistry. 141: 111-6. PMID 23768335 DOI: 10.1016/j.foodchem.2013.03.034  1
2013 Nongtaodum S, Jangchud A, Jangchud K, Dhamvithee P, No HK, Prinyawiwatkul W. Oil coating affects internal quality and sensory acceptance of selected attributes of raw eggs during storage. Journal of Food Science. 78: S329-35. PMID 23330646 DOI: 10.1111/1750-3841.12035  1
2013 Jiang L, Wang F, Han F, Prinyawiwatkul W, No HK, Ge B. Evaluation of diffusion and dilution methods to determine the antimicrobial activity of water-soluble chitosan derivatives Journal of Applied Microbiology. 114: 956-963. PMID 23279192 DOI: 10.1111/jam.12111  1
2013 Garcia K, Ennis JM, Prinyawiwatkul W. Reconsidering the Specified Tetrad Test Journal of Sensory Studies. 28: 445-449. DOI: 10.1111/joss.12060  1
2013 Byun SM, No HK, Hong JH, Lee SI, Prinyawiwatkul W. Comparison of physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells International Journal of Food Science and Technology. 48: 136-142. DOI: 10.1111/j.1365-2621.2012.03169.x  1
2013 Jangchud K, Jangchud A, Prinyawiwatkul W. Soft starchy candy as a food model to study the relationship between sensory and selected physicochemical properties International Journal of Food Science and Technology. 48: 2078-2085. DOI: 10.1111/ijfs.12189  1
2013 Youn DK, No HK, Prinyawiwatkul W. Preparation and characterisation of selected physicochemical and functional properties of β-chitosans from squid pen International Journal of Food Science and Technology. 48: 1661-1669. DOI: 10.1111/ijfs.12136  1
2013 Wardy W, Torrico DD, Herrera Corredor JA, No HK, Zhang X, Xu Z, Prinyawiwatkul W. Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C International Journal of Food Science and Technology. 48: 1148-1156. DOI: 10.1111/ijfs.12068  1
2013 No HK, Youn DK, Byun SM, Prinyawiwatkul W. Physicochemical and functional properties of chitosans affected by storage periods of crab leg shell International Journal of Food Science and Technology. 48: 1028-1034. DOI: 10.1111/ijfs.12057  1
2013 Youn DK, No HK, Prinyawiwatkul W. Preparation and characteristics of squid pen β-chitin prepared under optimal deproteinisation and demineralisation condition International Journal of Food Science and Technology. 48: 571-577. DOI: 10.1111/ijfs.12001  1
2013 Finley JW, Sandlin C, Holliday DL, Keenan MJ, Prinyawiwatkul W, Zheng J. Legumes reduced intestinal fat deposition in the Caenorhabditis elegans model system Journal of Functional Foods. 5: 1487-1493. DOI: 10.1016/j.jff.2013.03.007  1
2012 Wang F, Jiang L, Yang Q, Prinyawiwatkul W, Ge B. 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. Applied and Environmental Microbiology. 78: 2727-36. PMID 22327594 DOI: 10.1128/AEM.07975-11  1
2012 Zhang X, Shen Y, Prinyawiwatkul W, Xu Z. Volatile Compounds in Fresh-Cut Pineapple Heated at Different Temperatures Journal of Food Processing and Preservation. 36: 567-573. DOI: 10.1111/jfpp.12009  1
2012 Garcia K, Ennis JM, Prinyawiwatkul W. A large-scale experimental comparison of the tetrad and triangle tests in children Journal of Sensory Studies. 27: 217-222. DOI: 10.1111/j.1745-459X.2012.00385.x  1
2012 Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK. Composite wheat-germinated brown rice flours: Selected physicochemical properties and bread application International Journal of Food Science and Technology. 47: 75-82. DOI: 10.1111/j.1365-2621.2011.02809.x  1
2011 Ryu KN, No HK, Prinyawiwatkul W. Internal quality and shelf life of eggs coated with oils from different sources. Journal of Food Science. 76: S325-9. PMID 22417448 DOI: 10.1111/j.1750-3841.2011.02177.x  1
2011 Torrico DD, No HK, Prinyawiwatkul W, Janes M, Corredor JA, Osorio LF. Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage. Journal of Food Science. 76: S262-8. PMID 22417371 DOI: 10.1111/j.1750-3841.2011.02125.x  1
2011 Tian L, Wang H, Abdallah AM, Prinyawiwatkul W, Xu Z. Red and white wines inhibit cholesterol oxidation induced by free radicals. Journal of Agricultural and Food Chemistry. 59: 6453-8. PMID 21563753 DOI: 10.1021/jf200544r  1
2011 Chueamchaitrakun P, Chompreeda P, Haruthaithanasan V, Suwonsichon T, Kasemsamran S, Prinyawiwatkul W. Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours International Journal of Food Science and Technology. 46: 2358-2365. DOI: 10.1111/j.1365-2621.2011.02757.x  1
2011 Tipkanon S, Chompreeda P, Haruthaithanasan V, Prinyawiwatkul W, No HK, Xu Z. Isoflavone content in soy germ flours prepared from two drying methods International Journal of Food Science and Technology. 46: 2240-2247. DOI: 10.1111/j.1365-2621.2011.02742.x  1
2011 Torrico DD, No HK, Sriwattana S, Ingram D, Prinyawiwatkul W. Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage International Journal of Food Science and Technology. 46: 1783-1792. DOI: 10.1111/j.1365-2621.2011.02665.x  1
2011 Phimpharian C, Jangchud A, Jangchud K, Therdthai N, Prinyawiwatkul W, No HK. Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations International Journal of Food Science and Technology. 46: 972-981. DOI: 10.1111/j.1365-2621.2011.02579.x  1
2011 Wardy W, Torrico DD, Jirangrat W, No HK, Saalia FK, Prinyawiwatkul W. Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage Lwt - Food Science and Technology. 44: 2349-2355. DOI: 10.1016/j.lwt.2011.07.009  1
2010 Tipkanon S, Chompreeda P, Haruthaithanasan V, Suwonsichon T, Prinyawiwatkul W, Xu Z. Optimizing time and temperature of enzymatic conversion of isoflavone glucosides to aglycones in soy germ flour. Journal of Agricultural and Food Chemistry. 58: 11340-5. PMID 20942463 DOI: 10.1021/jf103090p  1
2010 Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time. Journal of Food Science. 75: S333-9. PMID 20722957 DOI: 10.1111/j.1750-3841.2010.01684.x  1
2010 Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations. Journal of Food Science. 75: S312-8. PMID 20722954 DOI: 10.1111/j.1750-3841.2010.01712.x  1
2010 Corredor Jah, Prinyawiwatkul W, No Hk, Chompreeda P, Garcia K, Saidu JEP, Khachatryan A. Influence of education/profession of mexican consumers on acceptance and purchase intent of corn tortilla Journal of Sensory Studies. 25: 108-126. DOI: 10.1111/j.1745-459X.2009.00252.x  1
2010 Walker J, Boeneke CA, Sriwattana S, Herrera-Corredor JA, Prinyawiwatkul W. Consumer acceptance and purchase intent of a novel low-fat sugar-free sherbet containing soy protein Journal of Food Quality. 33: 27-41. DOI: 10.1111/j.1745-4557.2010.00300.x  1
2010 Wardy W, Torrico DD, No HK, Prinyawiwatkul W, Saalia FK. Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage International Journal of Food Science and Technology. 45: 2659-2668. DOI: 10.1111/j.1365-2621.2010.02447.x  1
2010 Torrico DD, Jirangrat W, No HK, Prinyawiwatkul W, Ge B, Ingram D. A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage International Journal of Food Science and Technology. 45: 2241-2249. DOI: 10.1111/j.1365-2621.2010.02396.x  1
2010 Jung EJ, Youn DK, Lee SH, No HK, Ha JG, Prinyawiwatkul W. Antibacterial activity of chitosans with different degrees of deacetylation and viscosities International Journal of Food Science and Technology. 45: 676-682. DOI: 10.1111/j.1365-2621.2010.02186.x  1
2010 Jirangrat W, Torrico DD, No J, No HK, Prinyawiwatkul W. Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage International Journal of Food Science and Technology. 45: 490-495. DOI: 10.1111/j.1365-2621.2009.02150.x  1
2009 Waimaleongora-Ek P, Garcia KM, No HK, Prinyawiwatkul W, Ingram DR. Selected quality and shelf life of eggs coated with mineral oil with different viscosities. Journal of Food Science. 74: S423-9. PMID 20492132 DOI: 10.1111/j.1750-3841.2009.01341.x  1
2009 Charoenthaikij P, Jangchud K, Jangchud A, Piyachomkwan K, Tungtrakul P, Prinyawiwatkul W. Germination conditions affect physicochemical properties of germinated brown rice flour. Journal of Food Science. 74: C658-65. PMID 20492098 DOI: 10.1111/j.1750-3841.2009.01345.x  1
2009 Pu S, Beaulieu JC, Prinyawiwatkul W, Ge B. Effects of plant maturity and growth media bacterial inoculum level on the surface contamination and internalization of Escherichia coli O157:H7 in growing spinach leaves. Journal of Food Protection. 72: 2313-20. PMID 19903394  1
2009 Garcia K, Sriwattana S, No HK, Corredor JA, Prinyawiwatkul W. Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein. Journal of Food Science. 74: S248-54. PMID 19723230 DOI: 10.1111/j.1750-3841.2009.01203.x  1
2009 No HK, Prinyawiwatkul W. Stability of chitosan powder during long-term storage at room temperature. Journal of Agricultural and Food Chemistry. 57: 8434-8. PMID 19719140 DOI: 10.1021/jf902012t  1
2009 Sathivel S, Yin H, Prinyawiwatkul W, King JM. Comparisons of chemical and physical properties of catfish oils prepared from different extracting processes. Journal of Food Science. 74: E70-6. PMID 19323744 DOI: 10.1111/j.1750-3841.2009.01050.x  1
2009 Kim SH, Youn DK, No HK, Choi SW, Prinyawiwatkul W. Effects of chitosan coating and storage position on quality and shelf life of eggs International Journal of Food Science and Technology. 44: 1351-1359. DOI: 10.1111/j.1365-2621.2009.01964.x  1
2009 Youn DK, No HK, Prinyawiwatkul W. Physicochemical and functional properties of chitosans affected by sun drying time during decoloration Lwt - Food Science and Technology. 42: 1553-1556. DOI: 10.1016/j.lwt.2009.05.004  1
2009 Youn DK, No HK, Prinyawiwatkul W. Physicochemical and functional properties of chitosans prepared from shells of crabs harvested in three different years Carbohydrate Polymers. 78: 41-45. DOI: 10.1016/j.carbpol.2009.03.038  1
2008 Sriwattana S, Laokuldilok N, Prinyawiwatkul W. Sensory optimization of broken-rice based snacks fortified with protein and fiber Journal of Food Science. 73. PMID 19241579 DOI: 10.1111/j.1750-3841.2008.00853.x  1
2008 Waimaleongora-Ek P, Corredor AJ, No HK, Prinyawiwatkul W, King JM, Janes ME, Sathivel S. Selected quality characteristics of fresh-cut sweet potatoes coated with chitosan during 17-day refrigerated storage. Journal of Food Science. 73: S418-23. PMID 19019130 DOI: 10.1111/j.1750-3841.2008.00921.x  1
2008 Seo S, King JM, Prinyawiwatkul W, Janes M. Antibacterial activity of ozone-depolymerized crawfish chitosan. Journal of Food Science. 73: M400-4. PMID 19019121 DOI: 10.1111/j.1750-3841.2008.00922.x  1
2008 da Silva LV, Prinyawiwatkul W, King JM, No HK, Bankston JD, Ge B. Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage. Food Microbiology. 25: 958-63. PMID 18954730 DOI: 10.1016/j.fm.2008.07.001  1
2008 Kim SH, No HK, Prinyawiwatkul W. Plasticizer types and coating methods affect quality and shelf life of eggs coated with chitosan Journal of Food Science. 73. PMID 18387123 DOI: 10.1111/j.1750-3841.2007.00650.x  1
2008 Beverly RL, Janes ME, Prinyawiwatkul W, No HK. Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes. Food Microbiology. 25: 534-7. PMID 18355679 DOI: 10.1016/j.fm.2007.11.002  0.56
2008 Cho MH, No HK, Prinyawiwatkul W. Chitosan treatments affect growth and selected quality of sunflower sprouts Journal of Food Science. 73. PMID 18211373 DOI: 10.1111/j.1750-3841.2007.00607.x  1
2008 Yue X, Xu Z, Prinyawiwatkul W, Losso JN, King JM, Godber JS. Comparison of soybean oils, gum, and defatted soy flour extract in stabilizing menhaden oil during heating. Journal of Food Science. 73: C19-23. PMID 18211344 DOI: 10.1111/j.1750-3841.2008.00586.x  1
2008 Sathivel S, Huang J, Prinyawiwatkul W. Thermal properties and applications of the Arrhenius equation for evaluating viscosity and oxidation rates of unrefined pollock oil Journal of Food Engineering. 84: 187-193. DOI: 10.1016/j.jfoodeng.2007.04.027  1
2008 Youn DK, No HK, Kim DS, Prinyawiwatkul W. Decoloration of chitosan by UV irradiation Carbohydrate Polymers. 73: 384-389. DOI: 10.1016/j.carbpol.2007.12.003  1
2008 Sathivel S, Prinyawiwatkul W, Negulescu II, King JM. Determination of melting points, specific heat capacity and enthalpy of catfish visceral oil during the purification process Jaocs, Journal of the American Oil Chemists' Society. 85: 291-296. DOI: 10.1007/s11746-007-1191-9  1
2007 Herrera-Corredor JA, Saidu JE, Khachatryan A, Prinyawiwatkul W, Carballo-Carballo A, Zepeda-Bautista R. Identifying drivers for consumer acceptance and purchase intent of corn tortilla. Journal of Food Science. 72: S727-31. PMID 18034760 DOI: 10.1111/j.1750-3841.2007.00564.x  1
2007 Seo S, King JM, Prinyawiwatkul W. Simultaneous depolymerization and decolorization of chitosan by ozone treatment. Journal of Food Science. 72: C522-6. PMID 18034714 DOI: 10.1111/j.1750-3841.2007.00563.x  1
2007 Bhale SD, Xu Z, Prinyawiwatkul W, King JM, Godber JS. Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in menhaden oil. Journal of Food Science. 72: C504-8. PMID 18034711 DOI: 10.1111/j.1750-3841.2007.00569.x  1
2007 Kim SH, No HK, Prinyawiwatkul W. Effect of molecular weight, type of chitosan, and chitosan solution pH on the shelf-life and quality of coated eggs. Journal of Food Science. 72: S044-8. PMID 17995896 DOI: 10.1111/j.1750-3841.2006.00233.x  1
2007 Sun T, Xu Z, Wu CT, Janes M, Prinyawiwatkul W, No HK. Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.) Journal of Food Science. 72. PMID 17995862 DOI: 10.1111/j.1750-3841.2006.00245.x  1
2007 Sae-Eaw A, Chompreeda P, Prinyawiwatkul W, Haruthaithanasan V, Suwonsichon T, Saidu JE, Xu Z. Acceptance and purchase intent of US consumers for nonwheat rice butter cakes. Journal of Food Science. 72: S92-7. PMID 17995861 DOI: 10.1111/j.1750-3841.2006.00256.x  1
2007 No HK, Meyers SP, Prinyawiwatkul W, Xu Z. Applications of chitosan for improvement of quality and shelf life of foods: A review Journal of Food Science. 72. PMID 17995743 DOI: 10.1111/j.1750-3841.2007.00383.x  1
2007 Han F, Walker RD, Janes ME, Prinyawiwatkul W, Ge B. Antimicrobial susceptibilities of Vibrio parahaemolyticus and Vibrio vulnificus isolates from Louisiana Gulf and retail raw oysters. Applied and Environmental Microbiology. 73: 7096-8. PMID 17827331 DOI: 10.1128/AEM.01116-07  1
2007 Lee MY, No HK, Kim SD, Prinyawiwatkul W. Quality of chungkukjangs prepared with various Bacillus strains International Journal of Food Science and Technology. 42: 587-592. DOI: 10.1111/j.1365-2621.2006.01279.x  1
2007 Oufnac DS, Xu Z, Sun T, Sabliov C, Prinyawiwatkul W, Godber JS. Extraction of antioxidants from wheat bran using conventional solvent and microwave-assisted methods Cereal Chemistry. 84: 125-129. DOI: 10.1094/CCHEM-84-2-0125  1
2007 Sathivel S, Liu Q, Huang J, Prinyawiwatkul W. The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage Journal of Food Engineering. 83: 366-373. DOI: 10.1016/j.jfoodeng.2007.03.009  1
2007 Youn DK, No HK, Prinyawiwatkul W. Physical characteristics of decolorized chitosan as affected by sun drying during chitosan preparation Carbohydrate Polymers. 69: 707-712. DOI: 10.1016/j.carbpol.2007.02.007  1
2007 Beckley JH, Foley MM, Topp EJ, Huang JC, Prinyawiwatkul W. Accelerating and Optimizing New Food Product Design and Development-Status and State of the Industry: Do You Rent or Buy? Accelerating New Food Product Design and Development. 351-360. DOI: 10.1002/9780470277621.ch18  1
2007 Prinyawiwatkul W, Chompreeda P. Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study Accelerating New Food Product Design and Development. 271-295. DOI: 10.1002/9780470277621.ch16  1
2007 Beckley JH, Foley MM, Topp EJ, Huang JC, Prinyawiwatkul W. Introduction Accelerating New Food Product Design and Development. 1-4. DOI: 10.1002/9780470277621.ch1  1
2007 Beckley JH, Foley MM, Topp EJ, Huang JC, Prinyawiwatkul W. Accelerating New Food Product Design and Development Accelerating New Food Product Design and Development. 1-377. DOI: 10.1002/9780470277621  1
2007 Sae-Eaw A, Chompreeda P, Suwonsichon T, Haruthaithanasan V, Prinyawiwatkul W. Consumer acceptance and purchase decisions of butter cake from jasmine rice flour Kasetsart Journal - Social Sciences. 28: 377-384.  1
2006 Schupp A, Gillespie J, O'Neil CE, Prinyawiwatkul W. Media news reporting and perceptions of beef safety Journal of Food Products Marketing. 12: 89-98. DOI: 10.1300/J038v12n02_06  1
2006 Mayeaux M, Xu Z, King JM, Prinyawiwatkul W. Effects of cooking conditions on the lycopene content in tomatoes Journal of Food Science. 71. DOI: 10.1111/j.1750-3841.2006.00163.x  1
2006 Yue X, Xu Z, Prinyawiwatkul W, King JM. Improving extraction of lutein from egg yolk using an ultrasound-assisted solvent method Journal of Food Science. 71. DOI: 10.1111/j.1750-3841.2006.00027.x  1
2006 Kim SH, No HK, Kim SD, Prinyawiwatkul W. Effect of plasticizer concentration and solvent types on shelf-life of eggs coated with chitosan Journal of Food Science. 71. DOI: 10.1111/j.1750-3841.2006.00008.x  1
2006 No HK, Kim SH, Lee SH, Park NY, Prinyawiwatkul W. Stability and antibacterial activity of chitosan solutions affected by storage temperature and time Carbohydrate Polymers. 65: 174-178. DOI: 10.1016/j.carbpol.2005.12.036  1
2006 Sun T, Xu Z, Prinyawiwatkul W. FA composition of the oil extracted from farmed Atlantic salmon (Salmo salar L.) viscera Jaocs, Journal of the American Oil Chemists' Society. 83: 615-619. DOI: 10.1007/s11746-006-1247-2  1
2006 Hong KN, Soon DK, Prinyawiwatkul W, Meyers SP. Growth of soybean sprouts affected by chitosans prepared under various deproteinization and demineralization times Journal of the Science of Food and Agriculture. 86: 1365-1370. DOI: 10.1002/jsfa.2523  1
2006 Sathivel S, Bechtel PJ, Prinyawiwatkul W. Physicochemical and rheological properties of salmon protein powders International Journal of Food Engineering. 2.  1
2006 Sun T, Xu Z, Godber JS, Prinyawiwatkul W. Capabilities of oat extracts in inhibiting cholesterol and long chain fatty acid oxidation during heating Cereal Chemistry. 83: 451-454.  1
2006 Nadarajah K, Prinyawiwatkul W, Hong KN, Sathivel S, Xu Z. Sorption behavior of crawfish chitosan films as affected by chitosan extraction processes and solvent types Journal of Food Science. 71.  1
2005 Makienko I, Schupp A, Prinyawiwatkul W, O'Neil CE, Pavon N. Consumers evaluate frozen and grilled ground beef and turkey product Journal of Food Products Marketing. 11: 23-33. DOI: 10.1300/J038v11n01_02  1
2005 Sathivel S, Bechtel PJ, Babbitt J, Prinyawiwatkul W, Negulescu II. Functional, thermal, and rheological properties of alaska white fish meal made from processing byproducts Journal of Aquatic Food Product Technology. 14: 5-22. DOI: 10.1300/J030v14n04_02  1
2005 Xu Z, Zhang T, Prinyawiwatkul W, Samuel Godber J. Capabilities of different cooking oils in prevention of cholesterol oxidation during heating Jaocs, Journal of the American Oil Chemists' Society. 82: 243-248. DOI: 10.1007/s11746-005-1062-9  1
2005 No HK, Prinyawiwatkul W, Meyers SP. Comparison of shelf life of eggs coated with chitosans prepared under various deproteinization and demineralization times Journal of Food Science. 70.  1
2005 Sathivel S, Smiley S, Prinyawiwatkul W, Bechtel PJ. Functional and nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates Journal of Food Science. 70: C401-C406.  1
2005 Sathivel S, Bechtel PJ, Babbitt JK, Prinyawiwatkul W, Patterson M. Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise Journal of Food Science. 70.  1
2004 Sathivel S, Bechtel PJ, Babbitt J, Prinyawiwatkul W, Negulescu II, Reppond KD. Properties of protein powders from arrowtooth flounder (Atheresthes stomias) and herring (Clupea harengus) byproducts. Journal of Agricultural and Food Chemistry. 52: 5040-6. PMID 15291472 DOI: 10.1021/jf0351422  1
2004 Sathivel S, Prinyawiwatkul W. Adsorption of FFA in crude catfish oil onto chitosan, activated carbon, and activated earth: A kinetics study Jaocs, Journal of the American Oil Chemists' Society. 81: 493-496.  1
2003 Phillips RD, McWatters KH, Chinnan MS, Hung YC, Beuchat LR, Sefa-Dedeh S, Sakyi-Dawson E, Ngoddy P, Nnanyelugo D, Enwere J, Komey NS, Liu K, Mensa-Wilmot Y, Nnanna IA, Okeke C, ... Prinyawiwatkul W, et al. Utilization of cowpeas for human food Field Crops Research. 82: 193-213. DOI: 10.1016/S0378-4290(03)00038-8  1
2003 Sathivel S, Prinyawiwatkul W, Negulescu II, King JM, Basnayake BFA. Thermal Degradation of FA and Catfish and Menhaden Oils at Different Refining Steps Jaocs, Journal of the American Oil Chemists' Society. 80: 1131-1134.  1
2003 Bhale S, No HK, Prinyawiwatkul W, Farr AJ, Nadarajah K, Meyers SP. Chitosan coating improves shelf life of eggs Journal of Food Science. 68: 2378-2383.  1
2003 Sathivel S, Bechtel PJ, Babbitt J, Smiley S, Crapo C, Reppond KD, Prinyawiwatkul W. Biochemical and functional properties of herring (Clupea harengus) byproduct hydrolysates Journal of Food Science. 68: 2196-2200.  1
2003 Sathivel S, Prinyawiwatkul W, Negulescu II, King JM, Basnayake BFA. Effects of purification process on rheological properties of catfish oil Jaocs, Journal of the American Oil Chemists' Society. 80: 829-832.  1
2003 Sathivel S, Prinyawiwatkul W, King JM, Grimm CC, Lloyd S. Oil production from catfish viscera Jaocs, Journal of the American Oil Chemists' Society. 80: 377-382.  1
2003 Sathivel S, Prinyawiwatkul W, King JM, Grimm CC, Lloyd S. Microwave-assisted catfish liver oil extraction and FA analysis Jaocs, Journal of the American Oil Chemists' Society. 80: 15-20.  1
2002 Schupp A, Gillespie J, Prinyawiwatkul W, O'Neil CE. Consumer Perceptions of a Potential Fresh Ground Beef and Poultry Product Journal of Food Products Marketing. 8: 49-62. DOI: 10.1300/J038v08n01_04  1
2002 Sathivel S, Prinyawiwatkul W, Grimm CC, King JM, Lloyd S. FA composition of crude oil recovered from catfish viscera Jaocs, Journal of the American Oil Chemists' Society. 79: 989-992.  1
2002 Forrester PN, Prinyawiwatkul W, Godber JS, Plhak LC. Treatment of catfish fillets with citric acid causes reduction of 2-methylisoborneol, but not musty flavor Journal of Food Science. 67: 2615-2618.  1
2001 Kim JS, Godber JS, King JM, Prinyawiwatkul W. Inhibition of cholesterol autoxidation by the nonsaponifiable fraction in rice bran in an aqueous model system Jaocs, Journal of the American Oil Chemists' Society. 78: 685-689.  1
2000 Ramezanzadeh FM, Rao RM, Prinyawiwatkul W, Marshall WE, Windhauser M. Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran Journal of Agricultural and Food Chemistry. 48: 464-467. PMID 10691657 DOI: 10.1021/jf9909609  1
1999 Ahmedna M, Prinyawiwatkul W, Rao RM. Solubilized wheat protein isolate: Functional properties and potential food applications Journal of Agricultural and Food Chemistry. 47: 1340-1345. PMID 10563977 DOI: 10.1021/jf981098s  1
1999 Ramezanzadeh FM, Rao RM, Windhauser M, Prinyawiwatkul W, Tulley R, Marshall WE. Prevention of hydrolytic rancidity in rice bran during storage Journal of Agricultural and Food Chemistry. 47: 3050-3052. PMID 10552606 DOI: 10.1021/jf981335r  1
1999 Ramezanzadeh FM, Rao RM, Windhauser M, Prinyawiwatkul W, Marshall WE. Prevention of oxidative rancidity in rice bran during storage Journal of Agricultural and Food Chemistry. 47: 2997-3000. PMID 10552599 DOI: 10.1021/jf981168v  1
1997 Prinyawiwatkul W, McWatters KH, Beuchat LR, Phillips RD. Functional characteristics of cowpea (Vigna unguiculata) flour and starch as affected by soaking, boiling, and fungal fermentation before milling Food Chemistry. 58: 361-372. DOI: 10.1016/S0308-8146(96)00259-2  1
1997 Prinyawiwatkul W, McWatters KH, Beuchat LR, Phillips RD. Optimizing acceptability of chicken nuggets containing fermented cowpea and peanut flours Journal of Food Science. 62: 889-893+905.  1
1997 Prinyawiwatkul W, McWatters KH, Beuchat LR, Phillips RD. Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours Journal of Agricultural and Food Chemistry. 45: 1891-1899.  1
1997 Prinyawiwatkul W, Beuchat LR, McWatters KH, Phillips RD. Functional Properties of Cowpea (Vigna unguiculata) Flour As Affected by Soaking, Boiling, and Fungal Fermentation Journal of Agricultural and Food Chemistry. 45: 480-486.  1
1996 Prinyawiwatkul W, McWatters KH, Beuchat LR, Phillips RD. Cowpea Flour: A Potential Ingredient in Food Products Critical Reviews in Food Science and Nutrition. 36: 413-436. PMID 8725672  1
1996 Prinyawiwatkul W, Beuchat LR, McWatters KH, Phillips RD. Changes in fatty acid, simple sugar, and oligosaccharide content of cowpea (Vigna unguiculata) flour as a result of soaking, boiling, and fermentation with Rhizopus microsporus var. oligosporus Food Chemistry. 57: 405-413. DOI: 10.1016/0308-8146(95)00242-1  1
1996 Prinyawiwatkul W, Eitenmiller RR, Beuchat LR, McWatters KH, Phillips RD. Cowpea flour vitamins and trypsin inhibitor affected by treatment and fermentation with Rhizopus microsporus Journal of Food Science. 61: 1039-1042.  1
1996 Prinyawiwatkul W, Beuchat LR, McWatters KH, Phillips RD. Fermented cowpea flour: Production and characterization of selected physico-chemical properties Journal of Food Processing and Preservation. 20: 265-284.  1
1995 PRINYAWIWATKUL W, BEUCHAT LR, PHILLIPS RD, RESURRECCION AVA. Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product International Journal of Food Science &Amp; Technology. 30: 37-44. DOI: 10.1111/j.1365-2621.1995.tb01943.x  1
1994 Prinyawiwatkul W, McWatters KH, Beuchat LR, Phillips RD. Physical properties of cowpea paste and akara as affected by supplementation with peanut flour Journal of Agricultural and Food Chemistry. 42: 1750-1756.  1
1993 PRINYAWIWATKUL W, BEUCHAT LR, McWATTERS KH. Functional Property Changes in Partially Defatted Peanut Flour Caused by Fungal Fermentation and Heat Treatment Journal of Food Science. 58: 1318-1323. DOI: 10.1111/j.1365-2621.1993.tb06174.x  1
1993 Prinyawiwatkul W, Beuchat LR, Resurreccion AVA. Optimization of Sensory Qualities of an Extruded Snack Based on Cornstarch and Peanut Flour Lwt - Food Science and Technology. 26: 393-399. DOI: 10.1006/fstl.1993.1078  1
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