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  1.  

    Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests

    Carabante, K. M. / Prinyawiwatkul, W. | British Library Online Contents | 2018
  2.  

    Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks

    Torrico, D. D. / Wardy, W. / Pujols, K. D. et al. | British Library Online Contents | 2015
  3.  

    Phenolic Profile and Antioxidant Activity of Extracts Prepared from Fermented Heat-Stabilized Defatted Rice Bran

    Webber, D. M. / Hettiarachchy, N. S. / Li, R. et al. | British Library Online Contents | 2014
  4.  

    Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products

    Wardy, W. / Chonpracha, P. / Chokumnoyporn, N. et al. | British Library Online Contents | 2017
  5.  

    Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test

    Carabante, K. M. / Alonso-Marenco, J. R. / Chokumnoyporn, N. et al. | British Library Online Contents | 2016
  6.  

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

    Torrico, D. D. / Sae-Eaw, A. / Sriwattana, S. et al. | British Library Online Contents | 2015
  7.  

    Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage

    Nongtaodum, S. / Jangchud, A. / Jangchud, K. et al. | British Library Online Contents | 2013
  8.  

    Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time

    Charoenthaikij, P. / Jangchud, K. / Jangchud, A. et al. | British Library Online Contents | 2010
  9.  

    Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources

    Ryu, K. N. / No, H. K. / Prinyawiwatkul, W. | British Library Online Contents | 2011
  10.  

    Mineral Oil-Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage

    Torrico, D. D. / No, H. K. / Prinyawiwatkul, W. et al. | British Library Online Contents | 2011
  11.  

    Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting Processes

    Sathivel, S. / Yin, H. / Prinyawiwatkul, W. et al. | British Library Online Contents | 2009
  12.  

    Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein

    Garcia, K. / Sriwattana, S. / No, H. K. et al. | British Library Online Contents | 2009

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