Pattarin P. Leksrisompong

Shepard, L., Miracle, R. E., Leksrisompong, P., & Drakel, M. A. (2013). Relating sensory and chemical properties of sour cream to consumer acceptance. JOURNAL OF DAIRY SCIENCE, 96(9), 5435–5454. https://doi.org/10.3168/jds.2012-6317

Leksrisompong, P., Gerard, P., Lopetcharat, K., & Drake, M. A. (2012). Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages. JOURNAL OF FOOD SCIENCE, 77(8), S282–S287. https://doi.org/10.1111/j.1750-3841.2012.02800.x

Leksrisompong, P. P., Lopetcharat, K., Guthrie, B., & Drake, M. A. (2012). DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES. JOURNAL OF SENSORY STUDIES, 27(4), 247–263. https://doi.org/10.1111/j.1745-459x.2012.00389.x

Leksrisompong, P. P., Whitson, M. E., Truong, V. D., & Drake, M. A. (2012). SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS. JOURNAL OF SENSORY STUDIES, 27(1), 59–69. https://doi.org/10.1111/j.1745-459x.2011.00367.x

Leksrisompong, P. P., Miracle, R. E., & Drake, M. A. (2010). Characterization of Flavor of Whey Protein Hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(10), 6318–6327. https://doi.org/10.1021/jf100009u

Leksrisompong, P., Barbano, D. M., Foegeding, A. E., Gerard, P., & Drake, M. (2010). THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, delta-DECALACTONE AND FURANEOL. JOURNAL OF SENSORY STUDIES, 25(3), 347–370. https://doi.org/10.1111/j.1745-459x.2009.00264.x