Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Pitchayapat Chonpracha"'
Publikováno v:
Foods, Vol 13, Iss 3, p 479 (2024)
As a source of protein and other nutrients for a growing population, edible insect production offers environmental and sustainability advantages over traditional meat production. Although around 2 billion people consume insects worldwide, Western con
Externí odkaz:
https://doaj.org/article/7c6f7fec059441f2ab9feae068b4fdfa
Autor:
Pitchayapat Chonpracha, Ryan Ardoin, Yupeng Gao, Pamarin Waimaleongora-ek, Georgianna Tuuri, Witoon Prinyawiwatkul
Publikováno v:
Foods, Vol 9, Iss 4, p 396 (2020)
With increasing demand for ready-to-eat (RTE) fresh vegetables, it is important to understand how visual information cues, both intrinsic and extrinsic, affect consumer perception of these products. This study developed an emotional and wellness lexi
Externí odkaz:
https://doaj.org/article/bd8c612a73a14d06a106cc3bee546219
Publikováno v:
Journal of Food Science. 88
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ae3064c3496564576e5ea32466ffb2d
https://doi.org/10.1111/1750-3841.16469
https://doi.org/10.1111/1750-3841.16469
Autor:
Witoon Prinyawiwatkul, Benjarat Tepsongkroh, Anuvat Jangchud, Ryan Ardoin, Pitchayapat Chonpracha, Kamolwan Jangchud
Publikováno v:
International Journal of Food Science & Technology. 55:46-54
Effects of mushroom type, seasoning and health benefit information (HBI) on consumers’ saltiness expectation, sensory liking, elicited emotions and purchase intent (PI) of extruded snacks were investigated. Five snacks were evaluated: straw mushroo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a18a014c6692094f4c5243ae9770044
https://doi.org/10.1111/ijfs.14220
https://doi.org/10.1111/ijfs.14220
Autor:
Pattraporn Sukkhown, Tantawan Pirak, Witoon Prinyawiwatkul, Pitchayapat Chonpracha, Ryan Ardoin
Publikováno v:
Journal of Food Science. 84:1570-1576
This study evaluated effects of green compared with brown coating colors and varying levels of hydrolyzed squid peptide powder (HSP) on seafood flavor perception, sensory liking, emotions, and purchase intent (PI) of coated peanuts. Dried squid head
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ddd92e84f7054b073f9d15c967f82d6
https://doi.org/10.1111/1750-3841.14638
https://doi.org/10.1111/1750-3841.14638
Autor:
Georgianna Tuuri, Witoon Prinyawiwatkul, Pamarin Waimaleongora‐ek, Yupeng Gao, Ryan Ardoin, Pitchayapat Chonpracha
Publikováno v:
Foods
Volume 9
Issue 4
Foods, Vol 9, Iss 396, p 396 (2020)
Volume 9
Issue 4
Foods, Vol 9, Iss 396, p 396 (2020)
With increasing demand for ready-to-eat (RTE) fresh vegetables, it is important to understand how visual information cues, both intrinsic and extrinsic, affect consumer perception of these products. This study developed an emotional and wellness lexi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdc3f1a876b10a459d0d74440bd8a808
Autor:
Jose Ramon Alonso, Witoon Prinyawiwatkul, Wisdom Wardy, Joan M. King, Amber Renee Jack, Pitchayapat Chonpracha
Publikováno v:
International Journal of Food Science & Technology. 53:262-269
Summary Availability of reduced sugar gluten-free (GF) muffins remains commercially limited. In this study, selected physical properties, consumer perception and effects of health benefit information (HBI) were investigated for three GF muffins made
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15c05b468ad1908a0317d32c78487f4f
https://doi.org/10.1111/ijfs.13582
https://doi.org/10.1111/ijfs.13582
Autor:
Pitchayapat Chonpracha, Witoon Prinyawiwatkul, Wannita Jirangrat, Wisdom Wardy, Sujinda Sriwattana, Napapan Chokumnoyporn
Publikováno v:
Journal of Food Science. 82:500-508
Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweetener
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e49ec4584c3eb4822e7bc317f65a0206
https://doi.org/10.1111/1750-3841.13610
https://doi.org/10.1111/1750-3841.13610
Publikováno v:
Journal of food scienceReferences. 84(12)
Visual cues have been reported to influence taste and flavor perceptions. The objectives of this study were to evaluate the impact of visual cues (color and viscosity) of syrups on expected sweetness and bitterness perception (Study I), and on sweetn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fa2d51153b94280e923689521770391
https://pubmed.ncbi.nlm.nih.gov/31763704
https://pubmed.ncbi.nlm.nih.gov/31763704
Autor:
Wisdom, Wardy, Pitchayapat, Chonpracha, Napapan, Chokumnoyporn, Sujinda, Sriwattana, Witoon, Prinyawiwatkul, Wannita, Jirangrat
Publikováno v:
Journal of food science. 82(2)
Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweetener
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::000de9ab925a777ad634fb5a317c07ae
https://pubmed.ncbi.nlm.nih.gov/28071796
https://pubmed.ncbi.nlm.nih.gov/28071796