| Lipid and hardness characteristics of cocoa butters from different geographic regions S Chaiseri, PS Dimick Journal of the American Oil Chemists’ Society 66 (12), 1771-1776, 1989 | 165 | 1989 |
| Antioxidant activities and antioxidative components in extracts of Alpinia galanga (L.) Sw. N Mahae, S Chaiseri Agriculture and Natural Resources 43 (2), 358-369, 2009 | 100 | 2009 |
| Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch O Tapanapunnitikul, S Chaiseri, DG Peterson, DB Thompson Journal of agricultural and food chemistry 56 (1), 220-226, 2008 | 91 | 2008 |
| Dynamic crystallization of cocoa butter. I. Characterization of simple lipids in rapid‐and slow‐nucleating cocoa butters and their seed crystals S Chaiseri, PS Dimick Journal of the American Oil Chemists' Society 72 (12), 1491-1496, 1995 | 78 | 1995 |
| Identification of characteristic aroma components of Thai fried chili paste P Rotsatchakul, S Chaiseri, KR Cadwallader Journal of agricultural and food chemistry 56 (2), 528-536, 2008 | 64 | 2008 |
| Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth S Chaiseri, PS Dimick Journal of the American Oil Chemists’ Society 72, 1497-1504, 1995 | 56 | 1995 |
| Free amino acid and reducing sugar composition of pandan (Pandanus amaryllifolius) leaves V Cheetangdee, S Chaiseri Kasetsart Journal (Natural Science) 40 (Suppl), 67-74, 2006 | 51 | 2006 |
| Cocoa protein crosslinking using Maillard chemistry R Jumnongpon, S Chaiseri, P Hongsprabhas, JP Healy, SJ Meade, ... Food chemistry 134 (1), 375-380, 2012 | 47 | 2012 |
| Cocoa butter: its composition and properties S Chaiseri, PS Dimick The Manufacturing Confectioner 9, 115-122, 1987 | 43 | 1987 |
| Comparative study on aroma-active compounds in Thai, black and white glutinous rice varieties J Ajarayasiri, S Chaiseri Agriculture and Natural Resources 42 (4), 715-722, 2008 | 42 | 2008 |
| Changes in the profile of volatiles of canned coconut milk during storage P Tinchan, Y Lorjaroenphon, KR Cadwallader, S Chaiseri Journal of food science 80 (1), C49-C54, 2015 | 31 | 2015 |
| Changes in volatile compounds during fermentation of nham (Thai fermented sausage) P Rotsatchakul, W Visesanguan, T Smitinont, S Chaiseri International Food Research Journal 16 (3), 391-414, 2009 | 25 | 2009 |
| Physicochemical properties and flavor retention ability of alkaline calcium hydroxide-mungbean starch films W Chanjarujit, P Hongsprabhas, S Chaiseri Carbohydrate polymers 198, 473-480, 2018 | 24 | 2018 |
| Effect of drying temperature on key odourants in kaffir lime (Citrus hystrix D.C., Rutaceae) leaves W Jirapakkul, P Tinchan, S Chaiseri International journal of food science & technology 48 (1), 143-149, 2013 | 24 | 2013 |
| Extraction and some functional properties of protein extract from rice bran C Theerakulkait, S Chaiseri, S Mongkolkanchanasiri Kasetsart J.(Nat. Sci.) 40 (5), 209-214, 2006 | 24 | 2006 |
| Aroma compounds of flash-fried rice T Piyachaiseth, W Jirapakkul, S Chaiseri Agriculture and Natural Resources 45 (4), 717-729, 2011 | 16 | 2011 |
| Thermal characteristics and composition of fats from Theobroma species. S Chaiseri, DH Arruda, PS Dimick, GA Enríquez | 14 | 1989 |
| Characteristics of menthone encapsulated complex by mungbean, tapioca, and rice starches J Keatkrai, N Lumdubwong, S Chaiseri, W Jirapakkul International Journal of Food Properties 20 (4), 810-820, 2017 | 13 | 2017 |
| Volatile flavor compounds and flavor profiles of Thai soy sauce S Lertsiri, P Wanakhachornkrai, A Assavanig, S Chaiseri, T Suwonsichon Chemistry, texture, and flavor of soy, 375-387, 2010 | 10 | 2010 |
| Contribution of roasted grains and seeds in aroma of oleang (Thai coffee drink) J Puvipirom, S Chaiseri International Food Research Journal 19 (2), 583, 2012 | 9 | 2012 |
Juliet A. GerrardProfessor of Biochemistry, University of Auckland, New ZealandEmail yang diverifikasi di auckland.ac.nz
