Ph.D. (Food Science), Kansas State University

วท.ม. (เทคโนโลยีทางอาหาร) จุฬาลงกรณ์มหาวิทยาลัย

วท.บ. (เทคโนโลยีทางอาหาร) จุฬาลงกรณ์มหาวิทยาลัย

Sensory evaluation as a guidance tool for new product development

Substitution of wheat flour in Bakery products

Inhibition of lipid oxidation in pre-cooked meat products

Effects of wheat flour substitution with sinil rice flour on physical, chemical and sensory characteristics of bread and butter cake

Sensory characteristics of fruits including roseapple, mango, and papaya

KUSCR : Kasetsart University Sensory Science and Consumer Research

PD-FIP : Product Development with Food Ingredients and Process

01054548 การประเมินคุณภาพทางประสาทสัมผัสสำหรับการพัฒนาผลิตภัณฑ์

Oupadissakoon C, Chambers EIV, Kongpensook V, Suwonsichon S, Yenket R, Retiveau A. 2010. Sensory properties and consumer acceptance of sweet tamarind varieties grown in Thailand. J. Sci. Food Agric 90(6): 1081-1088.

Suwonsichon S. 2010. Development of table syrup from super refined molasses. Thai Sci.Technol. J. 18(2): 42-55.

Suwonsichon S, Chambers EIV, Chambers DH, Milliken GA. 2009. Effects of oral rinsing on the perception of residual cooling and burn in highly mentholated toothpaste. J. Sensory Studies 24(2): 290-300.