Witoon Prinyawiwatkul (W Prinyawiwatkul)

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 31

Top Topics

Hyaluronic Acid

Borderline Personality Disorder

Health Information

Top Venues

Foods (Basel, Switzerland)

Journal of food science

Journal of sensory studies

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Silvia Murillo, Ryan Ardoin, Witoon Prinyawiwatkul
Factors Influencing Consumers' Willingness-to-Try Seafood Byproducts. Foods (Basel, Switzerland) 12 (6) (2023)
Silvia Murillo, Ryan Ardoin, Witoon Prinyawiwatkul
Consumers' Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish ( Ictalurus punctatus) Skin Chips. Foods (Basel, Switzerland) 12 (7) (2023)
Ana I Serrano Marana, Anita Morris, Witoon Prinyawiwatkul, Zhimin Xu, Joan M King
High-protein rice flour in the development of gluten-free pasta. Journal of food science (2023)
Witoon Prinyawiwatkul
Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption: Some New Perspectives. Foods (Basel, Switzerland) 12 (11) (2023)
Silvia Murillo, Ryan Ardoin, Witoon Prinyawiwatkul
Factors Influencing Consumers' Willingness-to-Try Seafood Byproducts. Foods (Basel, Switzerland) 12 (6) (2023)
Yupeng Gao, Pitchayapat Chonpracha, Bin Li, Witoon Prinyawiwatkul
Effects of other people's facial emotional expression on consumers' perceptions of chocolate chip cookies containing cricket protein. Journal of food science (2023)
Kungnang Bunsroem, Witoon Prinyawiwatkul, Siwatt Thaiudom
The Influence of Whey Protein Heating Parameters on Their Susceptibility to Digestive Enzymes and the Antidiabetic Activity of Hydrolysates. Foods (Basel, Switzerland) 11 (6) (2022)
Silvia Murillo, Ryan Ardoin, Evelyn Watts, Witoon Prinyawiwatkul
Effects of Catfish ( Ictalurus punctatus ) Bone Powder on Consumers' Liking, Emotions, and Purchase Intent of Fried Catfish Strips. Foods (Basel, Switzerland) 11 (4) (2022)
Pannapa Hanmontree, Witoon Prinyawiwatkul, Amporn Sae-Eaw
Emotion and Wellness Profiles of Herbal Drinks Measured Using Different Questionnaire Designs. Foods (Basel, Switzerland) 11 (3) (2022)
Cristhiam E Gurdian, Damir Dennis Torrico, Bin Li, Witoon Prinyawiwatkul
Effects of Tasting and Ingredient Information Statement on Acceptability, Elicited Emotions, and Willingness to Purchase: A Case of Pita Chips Containing Edible Cricket Protein. Foods (Basel, Switzerland) 11 (3) (2022)
Ammaraporn Pinsuwan, Suntaree Suwonsichon, Penkwan Chompreeda, Witoon Prinyawiwatkul
Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee. Foods (Basel, Switzerland) 11 (2) (2022)
Adán Cabal-Prieto, Lucía Sánchez-Arellano, José Andrés Herrera-Corredor, Jesús Rodríguez-Miranda, Witoon Prinyawiwatkul, Lorena Guadalupe Ramón-Canul, Toledano-Toledano Filiberto, Ingrid Mayanin Rodríguez-Buenfil, Manuel Octavio Ramírez-Sucre, Gregorio Hernández-Salinas, Emmanuel de Jesús Ramírez-Rivera
Effects of COVID-19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers. Journal of sensory studies (2022)
Adán Cabal-Prieto, Lucía Sánchez-Arellano, José Andrés Herrera-Corredor, Jesús Rodríguez-Miranda, Witoon Prinyawiwatkul, Lorena Guadalupe Ramón-Canul, Toledano-Toledano Filiberto, Ingrid Mayanin Rodríguez-Buenfil, Manuel Octavio Ramírez-Sucre, Gregorio Hernández-Salinas, Emmanuel de Jesús Ramírez-Rivera
Effects of COVID-19 on sensory and cognitive perception of mild and severe diagnosed and recovered patients versus healthy consumers. Journal of sensory studies (2022)
Dapeng Li, Witoon Prinyawiwatkul, Yuqing Tan, Yongkang Luo, Hui Hong
Asian carp: A threat to American lakes, a feast on Chinese tables. Comprehensive reviews in food science and food safety 20 (3) (2021)
Cristhiam E Gurdian, Damir Dennis Torrico, Bin Li, Georgianna Tuuri, Witoon Prinyawiwatkul
Effect of Disclosed Information on Product Liking, Emotional Profile, and Purchase Intent: A Case of Chocolate Brownies Containing Edible-Cricket Protein. Foods (Basel, Switzerland) 10 (8) (2021)
Baris Karsli, Emre Caglak, Witoon Prinyawiwatkul
Effects of high-molecular-weight chitosan coating prepared in different solvents on quality of catfish fillets during 6-month frozen storage. Journal of food science 86 (3) (2021)
Ziyang Chen, Cristhiam E Gurdian, Chetan Sharma, Witoon Prinyawiwatkul, Damir Dennis Torrico
Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins. Foods (Basel, Switzerland) 10 (11) (2021)
Cristhiam E Gurdian, Damir Dennis Torrico, Bin Li, Witoon Prinyawiwatkul
Effect of Serving Plate Types and Color Cues on Liking and Purchase Intent of Cheese-Flavored Tortilla Chips. Foods (Basel, Switzerland) 10 (4) (2021)
Sujinda Sriwattana, Napapan Chokumnoyporn, Witoon Prinyawiwatkul
Reduced-sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale-up production. Journal of food science 86 (9) (2021)
Cristhiam E Gurdian, Damir Dennis Torrico, Bin Li, Georgianna Tuuri, Witoon Prinyawiwatkul
Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein. Foods (Basel, Switzerland) 10 (7) (2021)
Ángeles M Báez-Aguilar, Gerónimo Arámbula-Villa, Witoon Prinyawiwatkul, Mirna López-Espíndola, Emmanuel de Jesús Ramírez-Rivera, Adriana Contreras-Oliva, José Andrés Herrera-Corredor
Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf-life of corn tortilla. Journal of the science of food and agriculture 102 (2) (2021)
D Li, B Karslı, N K Rubio, M Janes, Y Luo, Witoon Prinyawiwatkul, W Xu
Enhanced microbial safety of channel catfish (Ictalurus punctatus) fillet using recently invented medium molecular weight water-soluble chitosan coating. Letters in applied microbiology 70 (5) (2020)
Gabriella M Paz, Joan M King, Witoon Prinyawiwatkul, Chelsea M O Tyus, Ricardo J S Aleman
High-protein rice flour in the development of gluten-free muffins. Journal of food science 85 (5) (2020)
Ryan Ardoin, Ross Romero, Brian Marx, Witoon Prinyawiwatkul
Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers. Foods (Basel, Switzerland) 9 (10) (2020)
Pitchayapat Chonpracha, Ryan Ardoin, Yupeng Gao, Pamarin Waimaleongora-Ek, Georgianna Tuuri, Witoon Prinyawiwatkul
Effects of Intrinsic and Extrinsic Visual Cues on Consumer Emotion and Purchase Intent: A Case of Ready-to-Eat Salad. Foods (Basel, Switzerland) 9 (4) (2020)
Phurit Ngoenchai, Jose Ramon Alonso, Thongchai Suwonsichon, Suntaree Suwonsichon, Witoon Prinyawiwatkul
Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders. Journal of food science 84 (10) (2019)
Pitchayapat Chonpracha, Yupeng Gao, Georgianna Tuuri, Witoon Prinyawiwatkul
Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee. Journal of food science 84 (12) (2019)
Kennet M Carabante, Napapan Chokumnoyporn, Sujinda Sriwattana, Jose Alonso, Witoon Prinyawiwatkul
Comparing Friedman versus Mack-Skillings data analyses on duplicated rank data: a case of visual color intensity. Journal of the science of food and agriculture 99 (13) (2019)
Pattraporn Sukkhown, Tantawan Pirak, Pitchayapat Chonpracha, Ryan Ardoin, Witoon Prinyawiwatkul
Seafood Flavor Perception, Liking, Emotion, and Purchase Intent of Coated Peanuts as Affected by Coating Color and Hydrolyzed Squid Peptide Powder. Journal of food science 84 (6) (2019)
Kennet Mariano Carabante, Witoon Prinyawiwatkul
Serving Duplicates in a Single Session Can Selectively Improve Sensitivity of Duplicated Intensity Ranking Tests. Journal of food science 83 (7) (2018)
Kennet Mariano Carabante, Ryan Ardoin, Guillermo Scaglia, Fatemeh Malekian, Margarita Khachaturyan, Marlene E Janes, Witoon Prinyawiwatkul
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 83 (10) (2018)