Witoon Prinyawiwatkul

10.5k total citations · 1 hit paper
268 papers, 8.1k citations indexed

About

Witoon Prinyawiwatkul is a scholar working on Food Science, Nutrition and Dietetics and Animal Science and Zoology. According to data from OpenAlex, Witoon Prinyawiwatkul has authored 268 papers receiving a total of 8.1k indexed citations (citations by other indexed papers that have themselves been cited), including 157 papers in Food Science, 97 papers in Nutrition and Dietetics and 70 papers in Animal Science and Zoology. Recurrent topics in Witoon Prinyawiwatkul's work include Sensory Analysis and Statistical Methods (62 papers), Meat and Animal Product Quality (51 papers) and Nanocomposite Films for Food Packaging (50 papers). Witoon Prinyawiwatkul is often cited by papers focused on Sensory Analysis and Statistical Methods (62 papers), Meat and Animal Product Quality (51 papers) and Nanocomposite Films for Food Packaging (50 papers). Witoon Prinyawiwatkul collaborates with scholars based in United States, Thailand and South Korea. Witoon Prinyawiwatkul's co-authors include Zhimin Xu, H.K. No, Hong Kyoon No, Joan M. King, Subramaniam Sathivel, Samuel P. Meyers, Marlene Janes, Ryan Ardoin, Larry R. Beuchat and Ramu M. Rao and has published in prestigious journals such as Applied and Environmental Microbiology, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Witoon Prinyawiwatkul

265 papers receiving 7.7k citations

Hit Papers

Applications of Chitosan ... 2007 2026 2013 2019 2007 100 200 300 400 500
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review
    2007 573 citations Witoon Prinyawiwatkul, Zhimin Xu et al. Journal of Food Science profile →

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Witoon Prinyawiwatkul United States 48 3.6k 2.0k 1.8k 1.7k 1.6k 268 8.1k
Sajid Maqsood United Arab Emirates 52 4.0k 1.1× 1.2k 0.6× 1.6k 0.9× 1.2k 0.7× 1.1k 0.7× 239 8.3k
Jamilah Bakar Malaysia 46 2.7k 0.8× 902 0.5× 1.3k 0.7× 1.2k 0.7× 1.4k 0.9× 197 6.5k
Navam Hettiarachchy United States 49 4.2k 1.2× 1.8k 0.9× 1.0k 0.6× 2.1k 1.2× 1.4k 0.9× 160 8.0k
Salam A. Ibrahim United States 52 5.0k 1.4× 1.7k 0.8× 909 0.5× 2.4k 1.4× 1.0k 0.6× 275 10.8k
Seyed Hadi Razavi Iran 41 3.0k 0.8× 1.2k 0.6× 859 0.5× 1.1k 0.6× 1.9k 1.2× 154 6.5k
Siew Young Quek New Zealand 49 4.2k 1.2× 1.3k 0.7× 709 0.4× 1.6k 0.9× 995 0.6× 193 8.3k
Hedayat Hosseini Iran 48 3.4k 0.9× 770 0.4× 1.1k 0.6× 1.2k 0.7× 1.9k 1.2× 252 7.5k
Zhongxiang Fang Australia 56 6.2k 1.7× 2.0k 1.0× 1.5k 0.9× 2.6k 1.5× 1.7k 1.1× 266 11.8k
Marı́a Cristina Añón Argentina 54 5.5k 1.5× 3.0k 1.5× 1.8k 1.0× 1.8k 1.0× 928 0.6× 255 9.0k
Jorge A. Saraiva Portugal 51 4.9k 1.4× 1.3k 0.6× 1.8k 1.0× 2.6k 1.5× 817 0.5× 358 10.7k

Countries citing papers authored by Witoon Prinyawiwatkul

Since Specialization
Citations

This map shows the geographic impact of Witoon Prinyawiwatkul'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 Witoon Prinyawiwatkul with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Witoon Prinyawiwatkul more than expected).

Fields of papers citing papers by Witoon Prinyawiwatkul

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Witoon Prinyawiwatkul. 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 Witoon Prinyawiwatkul. The network helps show where Witoon Prinyawiwatkul may publish in the future.

Co-authorship network of co-authors of Witoon Prinyawiwatkul

This figure shows the co-authorship network connecting the top 25 collaborators of Witoon Prinyawiwatkul. A scholar is included among the top collaborators of Witoon Prinyawiwatkul 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 Witoon Prinyawiwatkul. Witoon Prinyawiwatkul is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Nguyen, Bach T., et al.. (2025). Antioxidant potential of peptide fractions from tuna dark muscle protein isolate: A green enzymatic approach. Green Processing and Synthesis. 14(1).
2.
Ramírez‐Rivera, Emmanuel de Jesús, et al.. (2025). A Review of Classical and Rising Approaches the Extraction and Utilization of Marine Collagen. BioTech. 14(2). 26–26. 3 indexed citations
3.
Arámbula‐Villa, Gerónimo, et al.. (2024). Physicochemical characteristics of air‐dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups. International Journal of Food Science & Technology. 59(3). 1502–1512.
4.
Jangchud, Kamolwan, et al.. (2024). Antioxidant activity, structural and physical properties of soy-based textured vegetable protein with added cannabis leaves as affected by extrusion process. International Journal of Food Science & Technology. 59(10). 7276–7287. 1 indexed citations
5.
Alemán, Ricardo S., et al.. (2024). Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt. Foods. 13(5). 808–808. 7 indexed citations
6.
Díaz‐José, Julio, et al.. (2023). Sensory, cognitive perception, and consumer liking of Mexican Persian lime ( Citrus latifolia Tanaka): an online survey with pictures comparing consumer types and sale contexts. International Journal of Food Science & Technology. 58(12). 6485–6495. 4 indexed citations
7.
Ramírez‐Rivera, Emmanuel de Jesús, et al.. (2023). Antidiabetic, antihypertensive and antioxidant activity of cookies formulated with ground Mangifera indica L. leaves. International Journal of Food Science & Technology. 58(8). 4437–4445. 4 indexed citations
8.
Gao, Yupeng, et al.. (2023). Effects of other people's facial emotional expression on consumers’ perceptions of chocolate chip cookies containing cricket protein. Journal of Food Science. 88(S1). 185–204. 4 indexed citations
9.
Prinyawiwatkul, Witoon, et al.. (2022). The impact of inulin addition and high‐pressure processing on physical characteristics of strawberry‐flavoured egg white pudding. International Journal of Food Science & Technology. 58(3). 1230–1240. 3 indexed citations
10.
Sriwattana, Sujinda, et al.. (2022). Efficacy of chitosan‐pectin beads encapsulated with combined garlic and holy basil essential oils on shelf life extension of ready to eat food. International Journal of Food Science & Technology. 58(2). 921–928. 3 indexed citations
11.
Jiang, Pengfei, Lili Zhao, Xiaomin Wang, et al.. (2021). Concentrating sulphur‐containing flavour from Toona sinensis shoots using corn oil with and without aqueous dispersion. International Journal of Food Science & Technology. 57(3). 1644–1653. 3 indexed citations
12.
Pirak, Tantawan, et al.. (2021). Novel peptides from dried squid head by‐products obtained from snack process. International Journal of Food Science & Technology. 56(11). 5506–5517. 8 indexed citations
13.
14.
Bình, Nguyễn Thị Thanh, Huynh Nguyen Duy Bao, Witoon Prinyawiwatkul, & Trang Sĩ Trung. (2021). Antioxidative and antimicrobial effects of low molecular weight shrimp chitosan and its derivatives on seasoned‐dried Pangasius fillets. International Journal of Food Science & Technology. 56(10). 5119–5129. 6 indexed citations
15.
Laokuldilok, Thunnop, et al.. (2021). Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate. International Journal of Food Science & Technology. 56(7). 3289–3298. 19 indexed citations
16.
On‐Nom, Nattira, et al.. (2021). Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species. International Journal of Food Science & Technology. 56(7). 3578–3587. 25 indexed citations
17.
Herrera‐Corredor, José Andrés, et al.. (2020). Mango ( Mangifera indica L.) leaf extracts as ingredient for the formulation of functional beverages with biological activity. International Journal of Food Science & Technology. 56(7). 3322–3332. 8 indexed citations
18.
Ramírez‐Rivera, Emmanuel de Jesús, et al.. (2020). Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper ( Capsicum chinense Jacq.). International Journal of Food Science & Technology. 56(2). 573–586. 14 indexed citations
19.
No, Hong Kyoon, et al.. (2007). Effect of Molecular Weight, Type of Chitosan, and Chitosan Solution pH on the Shelf‐Life and Quality of Coated Eggs. Journal of Food Science. 72(1). S044–8. 48 indexed citations
20.
Sathivel, Subramaniam, Peter J. Bechtel, & Witoon Prinyawiwatkul. (2006). Physicochemical and Rheological Properties of Salmon Protein Powders. International Journal of Food Engineering. 2(2). 11 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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