| Flavor‐enhancing properties of mushrooms in meat‐based dishes in which sodium has been reduced and meat has been partially substituted with mushrooms A Myrdal Miller, K Mills, T Wong, G Drescher, SM Lee, C Sirimuangmoon, ... Journal of Food Science 79 (9), S1795-S1804, 2014 | 109 | 2014 |
| Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced JX Guinard, AM Miller, K Mills, T Wong, SM Lee, C Sirimuangmoon, ... Appetite 105, 449-459, 2016 | 86 | 2016 |
| The effect of pasteurization and shelf life on the physicochemical, microbiological, antioxidant, and sensory properties of rose apple cider during cold storage C Techakanon, C Sirimuangmoon Beverages 6 (3), 43, 2020 | 27 | 2020 |
| A study of using mushrooms as a plant-based alternative for a popular meat-based dish C Sirimuangmoon, SM Lee, JX Guinard, AM Miller Asia-Pacific Journal of Science and Technology 21 (2), 156-167, 2016 | 8 | 2016 |
| Effect of harvesting season, maturity stage and storage temperature on internal browning and postharvest quality of ‘Phulae’pineapple S Sukporn, C Sirimuangmoon, S Kondo, S Setha Journal of Food Science and Agricultural Technology (JFAT) 5, 212-219, 2019 | 6 | 2019 |
| Comparison of sensory characteristics of mung bean sprouts and sunflower sprouts C Sirimuangmoon Food and Applied Bioscience Journal 6 (Special), 28-44, 2018 | 3 | 2018 |
| Japanese consumer acceptability of commercial rice from Japan and Thailand C Sirimuangmoon Food and Applied Bioscience Journal 4 (2), 84-96, 2016 | 3 | 2016 |
| Preference mapping of pineapples grown in Chiang Rai with different cultivars and cultivation methods for Thai consumers living in Chiang Rai C Sirimuangmoon Food and Applied Bioscience Journal 9 (3), 12-26, 2021 | 2 | 2021 |
| Effect of cultural factors on rice sensory perceptions, preferences, and consumption behaviors C Sirimuangmoon University of California, Davis, 2013 | 2 | 2013 |
| The effect of pasteurization and shelf life on the physicochemical, microbiological, antioxidant, and sensory properties of rose apple cider during cold storage C Sirimuangmoon | | 2020 |
| แผนภาพ ความชอบ ของ ถั่วงอก และ ทานตะวัน งอก สำหรับ ผู้ บริโภค ที่ อาศัย ใน จังหวัด เชียงราย (PREFERENCE MAPPING OF MUNG BEAN SPROUTS AND SUNFLOWER SPROUTS FOR CONSUMERS LIVING IN CHIANG RAI) C Sirimuangmoon Srinakharinwirot University (Journal of Science and Technology) 11 (21), 12-23, 2019 | | 2019 |
| Development of Soy Yogurt Drink Fortified with Quinoa and Psyllium Husk M Raksalam, W Srisopha, C Sirimuangmoon วารสาร วิชาการ พระจอมเกล้า พระนครเหนือ 28 (2), 413-425, 2018 | | 2018 |
| Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced C Sirimuangmoon | | 2016 |
| Bioactivity evaluation and freshness identification A Sripradit, C Sirimuangmoon, W Daengprok, C Radniyom, ... | | |
| Sensory characteristics and consumer acceptance of mechanically (canopy contact harvester)‐harvested California black olives: Report for 2010‐2011 SM Lee, C Sirimuangmoon, K Kitsawad, L Ferguson, JX Guinard | | |
