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Items: 15

1.

Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers.

Torrico DD, Han Y, Sharma C, Fuentes S, Gonzalez Viejo C, Dunshea FR.

Foods. 2020 Feb 14;9(2). pii: E191. doi: 10.3390/foods9020191.

2.

Consumer rejection threshold, acceptability rates, physico-chemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar.

Torrico DD, Tam J, Fuentes S, Gonzalez Viejo C, Dunshea FR.

J Sci Food Agric. 2020 Feb 14. doi: 10.1002/jsfa.10333. [Epub ahead of print]

PMID:
32056214
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5.

Chocolate Quality Assessment Based on Chemical Fingerprinting Using Near Infra-red and Machine Learning Modeling.

Gunaratne TM, Gonzalez Viejo C, Gunaratne NM, Torrico DD, Dunshea FR, Fuentes S.

Foods. 2019 Sep 20;8(10). pii: E426. doi: 10.3390/foods8100426.

6.

Spatial Variability of Aroma Profiles of Cocoa Trees Obtained through Computer Vision and Machine Learning Modelling: A Cover Photography and High Spatial Remote Sensing Application.

Fuentes S, Chacon G, Torrico DD, Zarate A, Gonzalez Viejo C.

Sensors (Basel). 2019 Jul 11;19(14). pii: E3054. doi: 10.3390/s19143054.

7.

D-Tagatose as a Sucrose Substitute and Its Effect on the Physico-Chemical Properties and Acceptability of Strawberry-Flavored Yogurt.

Torrico DD, Tam J, Fuentes S, Gonzalez Viejo C, Dunshea FR.

Foods. 2019 Jul 12;8(7). pii: E256. doi: 10.3390/foods8070256.

8.

Consumer Acceptability, Eye Fixation, and Physiological Responses: A Study of Novel and Familiar Chocolate Packaging Designs Using Eye-Tracking Devices.

Gunaratne NM, Fuentes S, Gunaratne TM, Torrico DD, Ashman H, Francis C, Gonzalez Viejo C, Dunshea FR.

Foods. 2019 Jul 12;8(7). pii: E253. doi: 10.3390/foods8070253.

9.

Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques.

Gunaratne TM, Fuentes S, Gunaratne NM, Torrico DD, Gonzalez Viejo C, Dunshea FR.

Foods. 2019 Jul 5;8(7). pii: E243. doi: 10.3390/foods8070243.

10.

Chemical characterization of aromas in beer and their effect on consumers liking.

Gonzalez Viejo C, Fuentes S, Torrico DD, Godbole A, Dunshea FR.

Food Chem. 2019 Sep 30;293:479-485. doi: 10.1016/j.foodchem.2019.04.114. Epub 2019 Apr 29.

PMID:
31151637
11.

Development of a Biosensory Computer Application to Assess Physiological and Emotional Responses from Sensory Panelists.

Fuentes S, Gonzalez Viejo C, Torrico DD, Dunshea FR.

Sensors (Basel). 2018 Sep 5;18(9). pii: E2958. doi: 10.3390/s18092958.

12.

Non-Contact Heart Rate and Blood Pressure Estimations from Video Analysis and Machine Learning Modelling Applied to Food Sensory Responses: A Case Study for Chocolate.

Gonzalez Viejo C, Fuentes S, Torrico DD, Dunshea FR.

Sensors (Basel). 2018 Jun 3;18(6). pii: E1802. doi: 10.3390/s18061802.

13.

Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers.

Gonzalez Viejo C, Fuentes S, Torrico DD, Howell K, Dunshea FR.

J Food Sci. 2018 May;83(5):1381-1388. doi: 10.1111/1750-3841.14114. Epub 2018 Mar 30.

PMID:
29603223
14.

Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers.

Gonzalez Viejo C, Fuentes S, Howell K, Torrico DD, Dunshea FR.

Physiol Behav. 2019 Mar 1;200:139-147. doi: 10.1016/j.physbeh.2018.02.051. Epub 2018 Mar 5.

PMID:
29501558
15.

Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage.

Torrico DD, No HK, Prinyawiwatkul W, Janes M, Corredor JA, Osorio LF.

J Food Sci. 2011 May;76(4):S262-8. doi: 10.1111/j.1750-3841.2011.02125.x. Epub 2011 Apr 7.

PMID:
22417371

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