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Damir Torrico
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Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumers
DD Torrico, S Fuentes, CG Viejo, H Ashman, FR Dunshea
Food research international 115, 439-450, 2019
1232019
Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers
CG Viejo, S Fuentes, K Howell, DD Torrico, FR Dunshea
Physiology & behavior 200, 139-147, 2019
992019
Novel techniques to understand consumer responses towards food products: A review with a focus on meat
DD Torrico, SC Hutchings, M Ha, EP Bittner, S Fuentes, RD Warner, ...
Meat science 144, 30-42, 2018
992018
Chemical characterization of aromas in beer and their effect on consumers liking
CG Viejo, S Fuentes, DD Torrico, A Godbole, FR Dunshea
Food chemistry 293, 479-485, 2019
932019
Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms
C Gonzalez Viejo, S Fuentes, D Torrico, K Howell, FR Dunshea
Journal of the Science of Food and Agriculture 98 (2), 618-627, 2018
922018
Emerging technologies based on artificial intelligence to assess the quality and consumer preference of beverages
C Gonzalez Viejo, DD Torrico, FR Dunshea, S Fuentes
Beverages 5 (4), 62, 2019
822019
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
C Gonzalez Viejo, S Fuentes, DD Torrico, FR Dunshea
Sensors 18 (6), 1802, 2018
782018
Development of artificial neural network models to assess beer acceptability based on sensory properties using a robotic pourer: A comparative model approach to achieve an …
C Gonzalez Viejo, DD Torrico, FR Dunshea, S Fuentes
Beverages 5 (2), 33, 2019
762019
Robotics and computer vision techniques combined with non-invasive consumer biometrics to assess quality traits from beer foamability using machine learning: A potential for …
CG Viejo, S Fuentes, K Howell, D Torrico, FR Dunshea
Food control 92, 72-79, 2018
762018
Edible coating affects physico‐functional properties and shelf life of chicken eggs during refrigerated and room temperature storage
W Wardy, DD Torrico, HK No, W Prinyawiwatkul, FK Saalia
International journal of food science & technology 45 (12), 2659-2668, 2010
732010
Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage
W Jirangrat, DD Torrico, J No, HK No, W Prinyawiwatkul
International Journal of food science & technology 45 (3), 490-495, 2010
702010
Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage
W Wardy, DD Torrico, W Jirangrat, HK No, FK Saalia, W Prinyawiwatkul
LWT-Food Science and Technology 44 (10), 2349-2355, 2011
662011
Effects of context and virtual reality environments on the wine tasting experience, acceptability, and emotional responses of consumers
DD Torrico, Y Han, C Sharma, S Fuentes, C Gonzalez Viejo, FR Dunshea
Foods 9 (2), 191, 2020
652020
Images and chocolate stimuli affect physiological and affective responses of consumers: A cross-cultural study
DD Torrico, S Fuentes, CG Viejo, H Ashman, NM Gunaratne, ...
Food Quality and Preference 65, 60-71, 2018
652018
Mineral oil–chitosan emulsion coatings affect quality and shelf‐life of coated eggs during refrigerated and room temperature storage
DD Torrico, HK No, W Prinyawiwatkul, M Janes, JAH Corredor, LF Osorio
Journal of Food Science 76 (4), S262-S268, 2011
652011
Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition …
CG Viejo, S Fuentes, GJ Li, R Collmann, B Condé, D Torrico
Food Research International 89, 504-513, 2016
572016
Development of a biosensory computer application to assess physiological and emotional responses from sensory panelists
S Fuentes, C Gonzalez Viejo, DD Torrico, FR Dunshea
Sensors 18 (9), 2958, 2018
552018
Effects of packaging design on sensory liking and willingness to purchase: A study using novel chocolate packaging
NM Gunaratne, S Fuentes, TM Gunaratne, DD Torrico, C Francis, ...
Heliyon 5 (6), 2019
542019
Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups
TM Gunaratne, CG Viejo, S Fuentes, DD Torrico, NM Gunaratne, ...
Food Research International 115, 526-534, 2019
512019
Bubbles, foam formation, stability and consumer perception of carbonated drinks: A review of current, new and emerging technologies for rapid assessment and control
C Gonzalez Viejo, DD Torrico, FR Dunshea, S Fuentes
Foods 8 (12), 596, 2019
482019
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