1. Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs. Issue 7 (July 2015) Authors: Wardy, Wisdom; Sae‐Eaw, Amporn; Sriwattana, Sujinda; No, Hong Kyoon; Prinyawiwatkul, Witoon Journal: Journal of food science Issue: Volume 80:Issue 7(2015) Page Start: S1574 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparing effects of α‐ vs. β‐chitosan coating and emulsion coatings on egg quality during room temperature storage. (30th December 2013) Authors: Pujols, Kairy Dharali; Osorio, Luis; Carrillo, Elsy Paola; Wardy, Wisdom; Torrico, Damir Dennis; No, Hong Kyoon; Corredor, José Andrés Herrera; Prinyawiwatkul, Witoon Journal: International journal of food science & technology Issue: Volume 49:Number 5(2014:May) Page Start: 1383 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Comparison of physicochemical, binding, antioxidant and antibacterial properties of chitosans prepared from ground and entire crab leg shells. (11th September 2012) Authors: Byun, Sung Mi; No, Hong Kyoon; Hong, Joo‐Heon; Lee, Sang Il; Prinyawiwatkul, Witoon Journal: International journal of food science & technology Issue: Volume 48:Number 1(2013:Jan.) Page Start: 136 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Exploring the Drivers of Purchase Intent and Consumer Satisfaction of Chicken Eggs Using Principal Component Analysis and the Kano Model. Issue 6 (19th November 2014) Authors: Wardy, Wisdom; Mena, Behannis; Nongtaodum, Sinee; No, Hong Kyoon; Prinyawiwatkul, Witoon Journal: Journal of sensory studies Issue: Volume 29:Issue 6(2014) Page Start: 463 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage. Issue 2 (18th January 2013) Authors: Nongtaodum, Sinee; Jangchud, Anuvat; Jangchud, Kamolwan; Dhamvithee, Pisit; No, Hong Kyoon; Prinyawiwatkul, Witoon Journal: Journal of food science Issue: Volume 78:Issue 2(2013) Page Start: S329 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical and functional properties of chitosans affected by storage periods of crab leg shell. (29th January 2013) Authors: No, Hong Kyoon; Youn, Dal Kyoung; Byun, Sung Mi; Prinyawiwatkul, Witoon Journal: International journal of food science & technology Issue: Volume 48:Number 5(2013:May) Page Start: 1028 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physicochemical properties and storage stability of spray‐dried soya bean sprout extract. (24th June 2016) Authors: Lee, Dae‐Hoon; Park, Hye‐Mi; No, Hong Kyoon; Prinyawiwatkul, Witoon; Hong, Joo‐Heon Journal: International journal of food science & technology Issue: Volume 51:Number 8(2016) Page Start: 1869 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Preparation and characterisation of selected physicochemical and functional properties of β‐chitosans from squid pen. (25th April 2013) Authors: Youn, Dal Kyoung; No, Hong Kyoon; Prinyawiwatkul, Witoon Journal: International journal of food science & technology Issue: Volume 48:Number 8(2013:Aug.) Page Start: 1661 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Preparation and characteristics of squid pen β‐chitin prepared under optimal deproteinisation and demineralisation condition. (23rd November 2012) Authors: Youn, Dal Kyoung; No, Hong Kyoon; Prinyawiwatkul, Witoon Journal: International journal of food science & technology Issue: Volume 48:Number 3(2013:Mar.) Page Start: 571 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Soybean oil‐chitosan emulsion affects internal quality and shelf‐life of eggs stored at 25 and 4 °C. (29th January 2013) Authors: Wardy, Wisdom; Torrico, Damir D.; Herrera Corredor, José A.; No, Hong Kyoon; Zhang, Xiumei; Xu, Zhimin; Prinyawiwatkul, Witoon Journal: International journal of food science & technology Issue: Volume 48:Number 6(2013:Jun.) Page Start: 1148 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗