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Witoon Prinyawiwatkul - Publications

Affiliations: 
Louisiana State University, Baton Rouge, LA, United States 
Area:
Food Science and Technology Agriculture, Chemical Engineering, Fisheries and Aquaculture Agriculture
Website:
https://www.lsuagcenter.com/profiles/wprinyawiwatkul
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Year Citation  Score
2020 Paz GM, King JM, Prinyawiwatkul W, Tyus CMO, Aleman RJS. High-protein rice flour in the development of gluten-free muffins. Journal of Food Science. PMID 32343400 DOI: 10.1111/1750-3841.15140  0.361
2020 Li D, Karslı B, Rubio NK, Janes M, Luo Y, Prinyawiwatkul W, Xu W. Enhanced microbial safety of channel catfish (Ictalurus punctatus) fillet using recently invented medium molecular weight water-soluble chitosans coating. Letters in Applied Microbiology. PMID 32048328 DOI: 10.1111/Lam.13284  0.325
2020 Ardoin R, Prinyawiwatkul W. Product appropriateness, willingness to try and perceived risks of foods containing insect protein powder: A survey of U.S. consumers International Journal of Food Science & Technology. 55: 3215-3226. DOI: 10.1111/Ijfs.14612  0.322
2020 Paz GM, King JM, Prinyawiwatkul W. High Protein Rice Flour in the Development of Gluten-Free Bread Journal of Culinary Science & Technology. 1-16. DOI: 10.1080/15428052.2020.1768994  0.329
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  0.305
2019 Tepsongkroh B, Jangchud K, Jangchud A, Charunuch C, Prinyawiwatkul W. Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents Journal of Food Processing and Preservation. 43. DOI: 10.1111/Jfpp.14089  0.323
2019 Kharel K, Prinyawiwatkul W, Yemmireddy VK, Graham CJ, Adhikari A. Effect of hot water treatment of in‐shell pecans on physicochemical properties and consumer acceptability of roasted pecan kernels International Journal of Food Science & Technology. 54: 1884-1891. DOI: 10.1111/Ijfs.14096  0.307
2018 Poonnakasem N, Laohasongkram K, Chaiwanichsiri S, Prinyawiwatkul W. Changes in physicochemical properties and starch crystallinity of sponge cake containing HPMC and extra virgin coconut oil during room temperature storage Journal of Food Processing and Preservation. 42: e13600. DOI: 10.1111/Jfpp.13600  0.327
2017 Promsakha na Sakon Nakhon P, Jangchud K, Jangchud A, Prinyawiwatkul W. Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour International Journal of Food Science & Technology. 52: 2436-2444. DOI: 10.1111/Ijfs.13528  0.336
2017 Cerrato Rodriguez WA, Torrico DD, Osorio LF, Cardona J, Prinyawiwatkul W. Taste perception and purchase intent of oil-in-water spreads: effects of oil types and salt (NaCl or KCl) concentrations International Journal of Food Science & Technology. 52: 2138-2147. DOI: 10.1111/Ijfs.13492  0.347
2017 Li D, Jia S, Zhang L, Li Q, Pan J, Zhu B, Prinyawiwatkul W, Luo Y. Post-thawing quality changes of common carp ( Cyprinus carpio ) cubes treated by high voltage electrostatic field (HVEF) during chilled storage Innovative Food Science & Emerging Technologies. 42: 25-32. DOI: 10.1016/J.Ifset.2017.06.005  0.326
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  0.333
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  0.348
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  0.345
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  0.316
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  0.367
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  0.334
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  0.347
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  0.305
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  0.307
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  0.339
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  0.355
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  0.303
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  0.327
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  0.363
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  0.372
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  0.328
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  0.359
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  0.343
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  0.353
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  0.366
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  0.368
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  0.363
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  0.351
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  0.308
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  0.383
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  0.364
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  0.379
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  0.31
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  0.643
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  0.334
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  0.313
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  0.314
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  0.62
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  0.313
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  0.753
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  0.355
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  0.349
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  0.635
2008 Beverly RL, Janes ME, Prinyawiwatkul W, No HK. Erratum to “Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes” [Food Microbiol. 25 (2008) 534–537] Food Microbiology. 25: 837. DOI: 10.1016/J.Fm.2007.11.008  0.737
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  0.63
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  0.738
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  0.336
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  0.322
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  0.74
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  0.321
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  0.62
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  0.324
2006 Sathivel S, Bechtel PJ, Prinyawiwatkul W. Physicochemical and rheological properties of salmon protein powders International Journal of Food Engineering. 2. DOI: 10.2202/1556-3758.1066  0.602
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  0.318
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  0.302
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  0.347
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. DOI: 10.1111/J.1365-2621.2006.Tb08894.X  0.73
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  0.35
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  0.329
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  0.652
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. DOI: 10.1111/J.1365-2621.2005.Tb11459.X  0.325
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. DOI: 10.1111/J.1365-2621.2005.Tb11437.X  0.647
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. DOI: 10.1111/J.1365-2621.2005.Tb07091.X  0.643
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  0.338
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  0.631
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. DOI: 10.1007/S11746-004-0929-0  0.619
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. DOI: 10.1111/J.1365-2621.2003.Tb05776.X  0.645
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. DOI: 10.1111/J.1365-2621.2003.Tb05746.X  0.633
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  0.344
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. DOI: 10.1007/S11746-003-0831-9  0.637
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. DOI: 10.1007/S11746-003-0780-3  0.63
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. DOI: 10.1007/S11746-003-0707-Z  0.639
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. DOI: 10.1007/S11746-003-0643-Y  0.613
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. DOI: 10.1111/J.1365-2621.2002.Tb08787.X  0.303
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. DOI: 10.1007/S11746-002-0592-5  0.619
2001 Harrison R, Stringer T, Prinyawiwatkul W. Evaluating consumer preferences for aquacultural products: An application to the U.S. crawfish industry Aquaculture Economics & Management. 5: 337-349. DOI: 10.1080/13657300109380298  0.304
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  0.303
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  0.344
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  0.318
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  0.301
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. DOI: 10.1021/Jf9606520  0.344
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. DOI: 10.1021/Jf9603691  0.31
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  0.555
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. DOI: 10.1021/Jf00044A034  0.351
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