Penkwan Chompreeda

911 total citations
30 papers, 702 citations indexed

About

Penkwan Chompreeda is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Penkwan Chompreeda has authored 30 papers receiving a total of 702 indexed citations (citations by other indexed papers that have themselves been cited), including 16 papers in Food Science, 14 papers in Nutrition and Dietetics and 13 papers in Plant Science. Recurrent topics in Penkwan Chompreeda's work include Food composition and properties (10 papers), Sensory Analysis and Statistical Methods (9 papers) and GABA and Rice Research (5 papers). Penkwan Chompreeda is often cited by papers focused on Food composition and properties (10 papers), Sensory Analysis and Statistical Methods (9 papers) and GABA and Rice Research (5 papers). Penkwan Chompreeda collaborates with scholars based in Thailand, United States and South Korea. Penkwan Chompreeda's co-authors include Vichai Haruthaithanasan, Hathairat Rimkeeree, A.J. Mawson, Narumol Matan, M. L. Fields, Witoon Prinyawiwatkul, Thongchai Suwonsichon, N.J.N. Yau, Zhimin Xu and Suntaree Suwonsichon and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, International Journal of Food Microbiology and Journal of Food Science.

In The Last Decade

Penkwan Chompreeda

30 papers receiving 641 citations

Peers

Penkwan Chompreeda

BIOMA

ASZ

Márcia Cristina Teixeira Ribeiro Vidigal Brazil

José Andrés Herrera‐Corredor Mexico

Hathairat Rimkeeree Thailand

Agata Mazzaglia Italy

Marina Leite Mitterer‐Daltoé Brazil

João de Deus Souza Carneiro Brazil

Nilda Doris Montes Villanueva Brazil

Dorota Konopacka Poland

Cecilia Castro-López Mexico

Emmanuel de Jesús Ramírez‐Rivera Mexico

Márcia Cristina Teixeira Ribeiro Vidigal Brazil

Penkwan Chompreeda

677 ×1.5

233 ×0.9

198 ×1.0

42 ×0.6

BIOMA

111 ×1.5

ASZ

Citations per year, relative to Penkwan Chompreeda Penkwan Chompreeda (= 1×) peers Márcia Cristina Teixeira Ribeiro Vidigal

Countries citing papers authored by Penkwan Chompreeda

Since Specialization

Citations

This map shows the geographic impact of Penkwan Chompreeda's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Penkwan Chompreeda with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Penkwan Chompreeda more than expected).

Fields of papers citing papers by Penkwan Chompreeda

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Penkwan Chompreeda. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Penkwan Chompreeda. The network helps show where Penkwan Chompreeda may publish in the future.

Co-authorship network of co-authors of Penkwan Chompreeda

This figure shows the co-authorship network connecting the top 25 collaborators of Penkwan Chompreeda. A scholar is included among the top collaborators of Penkwan Chompreeda based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Penkwan Chompreeda. Penkwan Chompreeda is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Chompreeda, Penkwan, et al.. (2025). Optimal synergistic formulation of essential oils: Antimicrobial and physical-mechanical properties of cinnamon-oregano oils-incorporated cassava starch films for fresh Vietnamese bread preservation. Journal of Agriculture and Food Research. 21. 101897–101897. 1 indexed citations

Suwonsichon, Suntaree, et al.. (2022). Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee. Foods. 11(2). 180–180. 24 indexed citations

Rakmai, Jaruporn, et al.. (2021). Development of gluten-free and low glycemic index rice pancake: Impact of dietary fiber and low-calorie sweeteners on texture profile, sensory properties, and glycemic index. Food Hydrocolloids for Health. 1. 100034–100034. 18 indexed citations

Suwonsichon, Suntaree, et al.. (2018). Development of Thai emotion lexicon for coffee drinking using word association and check-all-that-apply methods.. 4. 46–52. 1 indexed citations

Chompreeda, Penkwan, et al.. (2011). Prediction of Pasting and Thermal Properties of Mixed Hom-Mali and Glutinous Rice Flours Using Near Infrared Spectroscopy. 5 indexed citations

Chompreeda, Penkwan, et al.. (2011). Isoflavone content in soy germ flours prepared from two drying methods. International Journal of Food Science & Technology. 46(11). 2240–2247. 4 indexed citations

Chompreeda, Penkwan, et al.. (2010). Preference Mapping of Thai Consumers for Commercial Green Tea with Roasted Brown Rice. Witthayasan Kasetsat Witthayasat. 44(4). 652–663. 4 indexed citations

Chantarapanont, Walairut, et al.. (2009). Screening lactic acid bacteria for improving the Kanom-jeen process.. Witthayasan Kasetsat Witthayasat. 43(3). 557–565. 6 indexed citations

Suwonsichon, Thongchai, et al.. (2008). Effects of Lactobacillus plantarum P1 on the physico-chemical properties of rice flour.. 473–480. 2 indexed citations

10.

Suwonsichon, Thongchai & Penkwan Chompreeda. (2008). Optimization of formulation for pudding cake made from jasmine rice flour. 406–413. 1 indexed citations

11.

Chompreeda, Penkwan, et al.. (2007). Consumer acceptance and purchase decisions of butter cake from jasmine rice flour. Civil War Book Review. 1 indexed citations

12.

Chompreeda, Penkwan, et al.. (2007). Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes. Journal of Food Science. 72(2). S92–7. 44 indexed citations

13.

Chompreeda, Penkwan, et al.. (2007). Optimization of Supplementary Protein Milk Tablet Formulation for Rural School Children under Her Royal Highness Princess Maha Chakri Sirindhorn's Project. 3 indexed citations

14.

Matan, Narumol, et al.. (2005). Antimicrobial activity of cinnamon and clove oils under modified atmosphere conditions. International Journal of Food Microbiology. 107(2). 180–185. 298 indexed citations

15.

Chantrapornchai, Withida, et al.. (2005). Production of mungbean protein concentrates by tray drying for using as emulsifier.. 489–496. 1 indexed citations

16.

Chompreeda, Penkwan, et al.. (1997). Development of instant dry satay sauce from good quality undersized peanut. 1 indexed citations

17.

Chompreeda, Penkwan, et al.. (1989). Development of a Chocolate Flavored Peanut Beverage. Journal of Food Science. 54(5). 1359–1360. 13 indexed citations

18.

Chompreeda, Penkwan, Anna V. A. Resurreccion, Yen‐Con Hung, & Larry R. Beuchat. (1987). Quality Evaluation of Peanut‐Supplemented Chinese Type Noodles. Journal of Food Science. 52(6). 1740–1741. 17 indexed citations

19.

Chompreeda, Penkwan & M. L. Fields. (1984). Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and Cornmeal. Journal of Food Science. 49(2). 563–565. 20 indexed citations

20.

Chompreeda, Penkwan & M. L. Fields. (1984). Effects of Heat and Fermentation on the Extractability of Minerals from Soybean Meal and Corn Meal Blends. Journal of Food Science. 49(2). 566–568. 46 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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