Sompoch Noichinda

Relationship between browning and related enzymes (PAL, PPO and POD) in rambutan fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See-Chompoo

P. Yingsanga, V. Srilaong, S. Kanlayanarat et al. · Postharvest Biology and Technology · 2008 · 157 citations

Biology, Biosynthesis, Engineering +9

Light during storage prevents loss of ascorbic acid, and increases glucose and fructose levels in Chinese kale (Brassica oleracea var. alboglabra)

Sompoch Noichinda, Kitti Bodhipadma, Chalida Mahamontri et al. · Postharvest Biology and Technology · 2007 · 116 citations

Food Chemistry, Biology, Ascorbic Acid +11

Quality and volatile attributes of attached and detached ‘Pluk Mai Lie’ papaya during fruit ripening

Puwanart Fuggate, C. Wongs‐Aree, Sompoch Noichinda et al. · Scientia Horticulturae · 2010 · 61 citations

Volatile Attributes, Fruit Science, Ripening +6

Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus)

Wattana Aschariyaphotha, C. Wongs‐Aree, Kitti Bodhipadma et al. · Journal of Food Quality · 2021 · 28 citations · Full text

Food Chemistry, Four Commercial Cultivars, Volatile Compounds +15

Assessment of volatile and non-volatile organic compounds in the liquid endosperm of young ‘Nam Hom’ coconut (<i>Cocos nucifera</i>L.) at two stages of maturity

C. Jirapong, C. Wongs‐Aree, Sompoch Noichinda et al. · The Journal of Horticultural Science and Biotechnology · 2015 · 19 citations