U. TANCHOTIKUL

Volatile Flavor Components in Crayfish Waste

U. TANCHOTIKUL, Thomas C.‐Y. Hsieh · Journal of Food Science · 1989 · 108 citations

Food Chemistry, Crayfish Waste, Volatile Flavor Components +15

An improved method for quantification of 2-acetyl-1-pyrroline, a "popcorn"-like aroma, in aromatic rice by high-resolution gas chromatography/mass spectrometry/selected ion monitoring

U. TANCHOTIKUL, Thomas C.‐Y. Hsieh · Journal of Agricultural and Food Chemistry · 1991 · 65 citations

Improved Method, Food Analysis, Altmetric Attention Score +20

Analysis of Volatile Flavor Components in Steamed Rangia Clam by Dynamic Headspace Sampling and Simultaneous Distillation and Extraction

U. TANCHOTIKUL, Thomas C.‐Y. Hsieh · Journal of Food Science · 1991 · 43 citations

Food Chemistry, Volatile Flavor Components, Flavoromics +11

Identification of Geosmin as the Major Muddy Off‐flavor of Louisiana Brackish Water Clam ( <i>Rangia cuneata</i> )

T. C.‐Y. HSIEH, U. TANCHOTIKUL, JOSÉ E. MATIELLA · Journal of Food Science · 1988 · 21 citations

Oxidative Stability and Textural Quality of Restructured Beef Roasts as Affected by End‐point Cooking Temperatures, Storage and the Incorporation of Surimi

U. TANCHOTIKUL, J. Samuel Godber, G. A. ARGANOSA et al. · Journal of Food Science · 1989 · 20 citations

Internal Temperatures, Food Analysis, Education +18