Research
Sensory Science
Sensory Perception
Food Science
Biometrics
Emotional Responses
Machine Learning Algorithms
Sensory Properties
Sensory Analysis
Consumer Acceptability
Social Media Research
Facial Expressions
Cross Cultural Study
Sensory Evaluation
Bioactive Constituents
Digital Technologies
Label Design
Sensory Methods
Eye Tracking
Virtual Reality Environments
Fast Screening
Image Analysis
Microbiome Analysis
Nutritional Potential
Purchasing Behaviors
Sensory Characteristics
Amino Acid
Brief Review
Comprehensive Study
Consumer Experience
Critical Review
Dairy Industry
Native Plants
New Methods
Systematic Literature Review
Chemical Fingerprinting
Physiological Responses
Shelf Life
Different Languages
Physical Properties
Computer Vision Algorithms
Computer Vision Techniques
Machine Learning Model, Machine Learning Models, Machine Learning Modeling
Activated Carbon
Alternative Proteins
Automated Assessment
Digital Integration
Low Cost
Product Design
Sensory Studies
Supply Chain Traceability
Immersive Environments
Management Data
Mixed Method Approach
Physicochemical Properties
Preliminary Study
Escherichia Coli
Open Hardware
Pattern Recognition
Healthier Choice
Hispanic Population, Hispanic Populations
Chemical Characteristics
Internal Quality
Artificial Intelligence
Emerging Technologies
Management Information
Packaging Design
Quality Assessment
Listeria Monocytogenes
Case Studies, Case Study
Chemical Composition
Food Products
Modeling Approach
Quality Traits
Video Analysis
Chemical Characterization
Infra Red
Nir Spectroscopy
Physico Chemical Properties
Product Familiarity
Rapid Assessment
Spatial Variability
Visual Stimuli
Sensory Quality
Chicken Eggs
List of Publications (131)
In 2024
131
Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste to value added SCOBY (symbiotic culture of bacteria and yeast) ice .... A Mehta, L Serventi, L Kumar, DD Torrico Journal of Sensory Studies 39 (2), e12901, 2024.
Found on Publication Page
130
Differences in organic Pinot Noir wine production systems correlated with microbiome analysis, sensory characteristics and volatile composition. A Ohwofasa, B Tian, D Torrico, M Dhami, C Winefield, SLW On Food Bioscience, 104562, 2024.
Found on Publication Page
In 2023
129
A critical review of social media research in sensory-consumer science. SC Hutchings, Y Dixit, M Al-Sarayreh, DD Torrico, CE Realini, SR Jaeger, ... Food Research International 165, 112494, 2023.
Found on Publication Page
128
Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study. A Mehta, L Kumar, L Serventi, P Schlich, DD Torrico Food Research International 171, 113058, 2023.
Found on Publication Page
127
Exploring the effects of packaging on consumer experience and purchase behaviour: insights from eye tracking and facial expressions on orange juice. A Mehta, L Serventi, L Kumar, DD Torrico International Journal of Food Science & Technology, 2023.
Found on Publication Page
126
The application of biometric approaches in agri-food marketing: A systematic literature review. L Cong, S Luan, E Young, M Mirosa, P Bremer, DD Torrico Foods 12 (16), 2982, 2023.
Found on Publication Page
125
In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein .... A Rachman, MA Brennan, J Morton, D Torrico, CS Brennan Food Science and Human Wellness 12 (2), 520-527, 2023.
Found on Publication Page
124
Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReaderTM and biometrics. B Mena, DD Torrico, S Hutchings, M Ha, H Ashman, RD Warner Meat Science 199, 109124, 2023.
Found on Publication Page
123
Novel Contactless Sensors for Food, Beverage and Packaging Evaluation. C Gonzalez Viejo, DD Torrico, S Fuentes Sensors 23 (19), 8082, 2023.
Found on Publication Page
122
The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream. A Mehta, L Serventi, L Kumar, DD Torrico Foods 12 (17), 3152, 2023.
Found on Publication Page
121
Social media research in sensory-consumer science: Opportunities for the dairy industry. S Hutchings, J Espinosa Ramos, Y Dixit, D Torrico, C Realini Cujo, ... AgResearch, 2023.
Found on Publication Page
120
Consumer Attitudes and Acceptability toward Edible New Zealand Native Plants. DD Torrico, X Nie, D Lukito, S Deb-Choudhury, SC Hutchings, CE Realini Sustainability 15 (15), 11592, 2023.
Found on Publication Page
118
New methods to assess sensory responses: A brief review of innovative techniques in sensory evaluation. DD Torrico, A Mehta, AB Borssato Current opinion in food science 49, 100978, 2023.
Found on Publication Page
In 2022
117
Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks .... HNN Dilrukshi, DD Torrico, MA Brennan, CS Brennan Food chemistry 389, 133107, 2022.
Found on Publication Page
116
Consumer characterization of wet-and dry-aged mutton flavor profile using check-all-that-apply. M Hastie, D Torrico, Z Li, M Ha, R Warner Foods 11 (20), 3167, 2022.
Found on Publication Page
115
Plant and dairy-based yogurts: a comparison of consumer sensory acceptability linked to textural analysis. MK Gupta, DD Torrico, L Ong, SL Gras, FR Dunshea, JJ Cottrell Foods 11 (3), 463, 2022.
Found on Publication Page
114
Effects of tasting and ingredient information statement on acceptability, elicited emotions, and willingness to purchase: A case of pita chips containing edible cricket protein. CE Gurdian, DD Torrico, B Li, W Prinyawiwatkul Foods 11 (3), 337, 2022.
Found on Publication Page
113
Influence of label design and country of origin information in wines on consumers' visual, sensory, and emotional responses. C Liu, C Sharma, Q Xu, C Gonzalez Viejo, S Fuentes, DD Torrico Sensors 22 (6), 2158, 2022.
Found on Publication Page
112
Nutritional, physicochemical, and textural properties of gluten free extruded snacks containing cowpea and whey protein concentrate. ND HewaNadungodage, DD Torrico, MA Brennan, CS Brennan International Journal of Food Science & Technology 57 (7), 3903-3913, 2022.
Found on Publication Page
111
Influence of expectations and emotions raised by packaging characteristics on orange juice acceptability and choice. A Mehta, L Serventi, L Kumar, CG Viejo, S Fuentes, DD Torrico Food Packaging and Shelf Life 33, 100926, 2022.
Found on Publication Page
110
High consumer acceptance of mutton and the influence of ageing method on eating quality. M Hastie, M Ha, RH Jacob, G Hepworth, DD Torrico, RD Warner Meat Science 189, 108813, 2022.
Found on Publication Page
109
Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton. M Hastie, DD Torrico, G Hepworth, R Jacob, M Ha, R Polkinghorne, ... Meat Science 192, 108890, 2022.
Found on Publication Page
108
Digital technologies to assess yoghurt quality traits and consumers acceptability. MK Gupta, CG Viejo, S Fuentes, DD Torrico, PC Saturno, SL Gras, ... Journal of the Science of Food and Agriculture 102 (13), 5642-5652, 2022.
Found on Publication Page
107
Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers. SC Hutchings, W Cha, FR Dunshea, C Sharma, DD Torrico Journal of Sensory Studies 37 (4), e12750, 2022.
Found on Publication Page
106
Health claim effects on consumer acceptability, emotional responses, and purchase intent of protein bars. M Thakur, C Sharma, A Mehta, DD Torrico Journal of Agriculture and Food Research 8, 100291, 2022.
Found on Publication Page
105
Sensory Methods for Shelf Life Assessment of Foods. C Sharma, DD Torrico, S Singh Shelf Life and Food Safety, 33-60, 2022.
Found on Publication Page
104
Exploring 3D printing. H Lee, J Hampton, I Pope, S Peddisetti, D Torrico, L Kaur, J Singh, ... Food New Zealand 22 (6), 36-38, 2022.
Found on Publication Page
In 2021
103
Exploring text mining for recent consumer and sensory studies about alternative proteins. Z Chen, C Gurdian, C Sharma, W Prinyawiwatkul, DD Torrico Foods 10 (11), 2537, 2021.
Found on Publication Page
102
Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging. D Torrico MDPI-Multidisciplinary Digital Publishing Institute, 2021.
Found on Publication Page
101
Effect of Serving Plate Types and Color Cues on Liking and Purchase Intent of Cheese-Flavored Tortilla Chips. Foods 2021, 10, 886. CE Gurdian, DD Torrico, B Li, W Prinyawiwatkul s Note: MDPI stays neutral with regard to jurisdictional claims in published ..., 2021.
Found on Publication Page
100
Self-reported emotions and facial expressions on consumer acceptability: A study using energy drinks. A Mehta, C Sharma, M Kanala, M Thakur, R Harrison, DD Torrico Foods 10 (2), 330, 2021.
Found on Publication Page
99
Animal welfare information affects consumers' hedonic and emotional responses towards milk. R Jiang, C Sharma, R Bryant, MS Mohan, O Al-Marashdeh, R Harrison, ... Food Research International 141, 110006, 2021.
Found on Publication Page
98
Virtual reality environments on the sensory acceptability and emotional responses of no-and full-sugar chocolate. DD Torrico, C Sharma, W Dong, S Fuentes, CG Viejo, FR Dunshea Lwt 137, 110383, 2021.
Found on Publication Page
97
Effect of informed conditions on sensory expectations and actual perceptions: A case of chocolate brownies containing edible-cricket protein. CE Gurdian, DD Torrico, B Li, G Tuuri, W Prinyawiwatkul Foods 10 (7), 1480, 2021.
Found on Publication Page
96
Review of the effects of grapevine smoke exposure and technologies to assess smoke contamination and taint in grapes and wine. V Summerson, C Gonzalez Viejo, A Pang, DD Torrico, S Fuentes Beverages 7 (1), 7, 2021.
Found on Publication Page
95
Differences in hedonic responses, facial expressions and self-reported emotions of consumers using commercial yogurts: A cross-cultural study. M Gupta, DD Torrico, G Hepworth, SL Gras, L Ong, JJ Cottrell, ... Foods 10 (6), 1237, 2021.
Found on Publication Page
94
Assessment of volatile aromatic compounds in smoke tainted Cabernet Sauvignon wines using a low-cost e-nose and machine learning modelling. V Summerson, C Gonzalez Viejo, A Pang, DD Torrico, S Fuentes Molecules 26 (16), 5108, 2021.
Found on Publication Page
93
Effect of disclosed information on product liking, emotional profile, and purchase intent: a case of chocolate brownies containing edible-cricket protein. CE Gurdian, DD Torrico, B Li, G Tuuri, W Prinyawiwatkul Foods 10 (8), 1769, 2021.
Found on Publication Page
92
Silicon supplementation improves the nutritional and sensory characteristics of lentil seeds obtained from drought stressed plants. S Biju, S Fuentes, C Gonzalez Viejo, DD Torrico, S Inayat, D Gupta Journal of the Science of Food and Agriculture 101 (4), 1454-1466, 2021.
Found on Publication Page
91
Application of augmented reality in the sensory evaluation of yogurts. Y Dong, C Sharma, A Mehta, DD Torrico Fermentation 7 (3), 147, 2021.
Found on Publication Page
90
Digital smoke taint detection in Pinot Grigio wines using an E-nose and machine learning algorithms following treatment with activated carbon and a cleaving enzyme. V Summerson, C Gonzalez Viejo, DD Torrico, A Pang, S Fuentes Fermentation 7 (3), 119, 2021.
Found on Publication Page
89
Digital integration and automated assessment of eye-tracking and emotional response data using the BioSensory App to maximize packaging label analysis. S Fuentes, C Gonzalez Viejo, DD Torrico, FR Dunshea Sensors 21 (22), 7641, 2021.
Found on Publication Page
88
Effect of carcase characteristics and sheep breeding values on the yield of dry-and wet-aged multipurpose merino cull ewe meat. M Hastie, R Jacob, M Ha, G Hepworth, D Torrico, H Ashman, R Warner Livestock Science 243, 104375, 2021.
Found on Publication Page
87
Effect of serving plate types and color cues on liking and purchase intent of cheese-flavored tortilla chips. CE Gurdian, DD Torrico, B Li, W Prinyawiwatkul Foods 10 (4), 886, 2021.
Found on Publication Page
86
Product design to enhance consumer liking of cull ewe meat. M Hastie, H Ashman, D Lyman, L Lockstone-Binney, R Jacob, M Ha, ... Foods 10 (1), 96, 2021.
Found on Publication Page
85
Novel techniques to measure the sensory, emotional, and physiological responses of consumers toward foods. DD Torrico Foods 10 (11), 2620, 2021.
Found on Publication Page
84
Indigenous meanings of provenance in the context of alternative food movements and supply-chain traceability: A review. C Sharma, DD Torrico, L Carpenter, R Harrison Social Sciences 10 (7), 255, 2021.
Found on Publication Page
83
Accounting for taste: Do non-cage eggs taste different? Discoveries from a blind-taste test. K Bicknell, X Lucock, B Greig, D Torrico .
Found on Publication Page
In 2020
82
Instrumental and sensory properties of cowpea and whey protein concentrate-fortified extruded rice snacks. ND HN, DD Torrico, MA Brennan, CS Brennan Proceedings 70 (1), 95, 2020.
Found on Publication Page
81
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.
Found on Publication Page
80
Virtual reality and immersive environments on sensory perception of chocolate products: A preliminary study. Y Kong, C Sharma, M Kanala, M Thakur, L Li, D Xu, R Harrison, ... Foods 9 (4), 515, 2020.
Found on Publication Page
79
Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf life of strawberry flavored yogurts with reductions of sugar. DD Torrico, J Tam, S Fuentes, C Gonzalez Viejo, FR Dunshea Journal of the Science of Food and Agriculture 100 (7), 3024-3035, 2020.
Found on Publication Page
78
Beer and consumer response using biometrics: Associations assessment of beer compounds and elicited emotions. C Gonzalez Viejo, R Villarreal-Lara, DD Torrico, YG Rodri guez-Velazco, ... Foods 9 (6), 821, 2020.
Found on Publication Page
77
A mixed method approach for the investigation of consumer responses to sheepmeat and beef. M Hastie, H Ashman, D Torrico, M Ha, R Warner Foods 9 (2), 126, 2020.
Found on Publication Page
76
Machine learning modeling of wine sensory profiles and color of vertical vintages of pinot noir based on chemical fingerprinting, weather and management data. S Fuentes, DD Torrico, E Tongson, C Gonzalez Viejo Sensors 20 (13), 3618, 2020.
Found on Publication Page
75
Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms. V Summerson, CG Viejo, D Torrico, A Pang, S Fuentes The International Viticulture and Enology Society (IVES), 2020.
Found on Publication Page
74
Classification of smoke contaminated Cabernet Sauvignon berries and leaves based on chemical fingerprinting and machine learning algorithms. V Summerson, C Gonzalez Viejo, C Szeto, KL Wilkinson, DD Torrico, ... Sensors 20 (18), 5099, 2020.
Found on Publication Page
In 2019
73
Sensory acceptability, quality and purchase intent of potato chips with reduced salt (NaCl) concentrations. DD Torrico, PT Nguyen, T Li, B Mena, CG Viejo, S Fuentes, FR Dunshea Lwt 102, 347-355, 2019.
Found on Publication Page
72
The effect of sonication on bubble size and sensory perception of carbonated water to improve quality and consumer acceptability. CG Viejo, DD Torrico, FR Dunshea, S Fuentes Beverages 5 (3), 58, 2019.
Found on Publication Page
71
Aroma and quality assessment for vertical vintages using machine learning modelling based on weather and management information. S Fuentes, C Gonzalez Viejo, X Wang, DD Torrico Proceedings of the 21st GiESCO International Meeting, Thessaloniki, Greece ..., 2019.
Found on Publication Page
70
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.
Found on Publication Page
69
Machines and fire: Developing a rapid detection system for grapevine smoke contamination using NIR spectroscopy and machine learning modelling. V Summerson, CG Viejo, D Torrico, S Fuentes .
Found on Publication Page
68
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.
Found on Publication Page
67
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.
Found on Publication Page
66
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.
Found on Publication Page
65
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.
Found on Publication Page
64
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.
Found on Publication Page
63
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.
Found on Publication Page
62
Physiological responses to basic tastes for sensory evaluation of chocolate using biometric techniques. TM Gunaratne, S Fuentes, NM Gunaratne, DD Torrico, C Gonzalez Viejo, ... Foods 8 (7), 243, 2019.
Found on Publication Page
61
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.
Found on Publication Page
60
D-tagatose as a sucrose substitute and its effect on the physico-chemical properties and acceptability of strawberry-flavored yogurt. DD Torrico, J Tam, S Fuentes, C Gonzalez Viejo, FR Dunshea Foods 8 (7), 256, 2019.
Found on Publication Page
59
Consumer acceptability, eye fixation, and physiological responses: A study of novel and familiar chocolate packaging designs using eye-tracking devices. NM Gunaratne, S Fuentes, TM Gunaratne, DD Torrico, H Ashman, ... Foods 8 (7), 253, 2019.
Found on Publication Page
58
Modeling pinot noir aroma profiles based on weather and water management information using machine learning algorithms: A vertical vintage analysis using artificial intelligence. S Fuentes, E Tongson, DD Torrico, C Gonzalez Viejo Foods 9 (1), 33, 2019.
Found on Publication Page
57
Chocolate quality assessment based on chemical fingerprinting using near infra-red and machine learning modeling. TM Gunaratne, C Gonzalez Viejo, NM Gunaratne, DD Torrico, ... Foods 8 (10), 426, 2019.
Found on Publication Page
56
Spatial variability of aroma profiles of cocoa trees obtained through computer vision and machine learning modelling: A cover photography and high spatial remote sensing .... S Fuentes, G Chacon, DD Torrico, A Zarate, C Gonzalez Viejo Sensors 19 (14), 3054, 2019.
Found on Publication Page
55
Effects of imagery as visual stimuli on the physiological and emotional responses. NM Gunaratne, CG Viejo, TM Gunaratne, DD Torrico, H Ashman, ... J 2 (2), 206-225, 2019.
Found on Publication Page
54
Influence of dry versus wet ageing of sheepmeat on eating quality. M Hastie, R Jacob, S Bonney, L Huynh, R Polkinghorne, M Ha, D Torrico, ... Proceedings of the 65th International Congress of Meat Science and ..., 2019.
Found on Publication Page
In 2018
53
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.
Found on Publication Page
52
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.
Found on Publication Page
51
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.
Found on Publication Page
50
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.
Found on Publication Page
49
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.
Found on Publication Page
48
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.
Found on Publication Page
47
Assessment of beer quality based on a robotic pourer, computer vision, and machine learning algorithms using commercial beers. C Gonzalez Viejo, S Fuentes, DD Torrico, K Howell, FR Dunshea Journal of food science 83 (5), 1381-1388, 2018.
Found on Publication Page
46
Analysis of thermochromic label elements and colour transitions using sensory acceptability and eye tracking techniques. DD Torrico, S Fuentes, CG Viejo, H Ashman, PA Gurr, FR Dunshea LWT 89, 475-481, 2018.
Found on Publication Page
45
Novel modelling approaches to characterize and quantify carryover effects on sensory acceptability. DD Torrico, W Jirangrat, J Wang, P Chompreeda, S Sriwattana, ... Foods 7 (11), 186, 2018.
Found on Publication Page
44
The effect of soundwaves on Foamability properties and sensory of beers with a machine learning modeling approach. C Gonzalez Viejo, S Fuentes, DD Torrico, MH Lee, YQ Hu, S Chakraborty, ... Beverages 4 (3), 53, 2018.
Found on Publication Page
43
Effects of Transglutaminase and Kappa-carrageenan on the Physical and Sensory Qualities of Fish (Pangasius hypophthalmus). P Chareonthaikij, J Srilarp, NW Winnavoravej, T Uan-On, DD Torrico, ... Current Applied Science and Technology Journal 18 (1), 12-23, 2018.
Found on Publication Page
42
A salt on the senses. S Sukkwai, K Kijroongrojana, N Chokumnoyporn, S Sriwattana, ... Food Science & Technology. 32 (2), 26-29, 2018.
Found on Publication Page
In 2017
41
Taste perception and purchase intent of oil in water spreads: effects of oil types and salt (NaCl or KCl) concentrations. WA Cerrato Rodriguez, DD Torrico, LF Osorio, J Cardona, ... International Journal of Food Science & Technology 52 (10), 2138-2147, 2017.
Found on Publication Page
40
Increasing oil concentration affects consumer perception and physical properties of mayonnaise type spreads containing KCl. DD Torrico, W Prinyawiwatkul Journal of food science 82 (8), 1924-1934, 2017.
Found on Publication Page
39
Application of biometrics and machine learning algorithms to model emotional responses to image stimuli. NM Gunaratne, S Fuentes, TM Gunaratne, DD Torrico, CG Viejo, ... .
Found on Publication Page
38
Effect of Language on Lexicon of Emotions for Chocolate: Comparing the Same Survey in Different Languages, English and Chinese. TM Gunaratne, S Fuentes, NM Gunaratne, DD Torrico, H Ashman, ... .
Found on Publication Page
In 2016
36
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 Conde , D Torrico Food Research International 89, 504-513, 2016.
Found on Publication Page
35
Assessment of the ability of five culture media for the detection of Escherichia coli O157. ME Gutierrez, ME Janes, DD Torrico, KM Carabante, W Prinyawiwatkul International Journal of Food Science & Technology 51 (8), 1910-1915, 2016.
Found on Publication Page
In 2015
34
Oil in water emulsion exhibits bitterness suppressing effects in a sensory threshold study. DD Torrico, A Sae Eaw, S Sriwattana, C Boeneke, W Prinyawiwatkul Journal of food science 80 (6), S1404-S1411, 2015.
Found on Publication Page
33
Oil and tastant concentrations affect saltiness and bitterness perception of oil in water emulsions. DD Torrico, KM Carabante, KD Pujols, P Chareonthaikij, ... International Journal of Food Science & Technology 50 (12), 2562-2571, 2015.
Found on Publication Page
32
Soy sauce odour induces and enhances saltiness perception. N Chokumnoyporn, S Sriwattana, Y Phimolsiripol, DD Torrico, ... International journal of food science & technology 50 (10), 2215-2221, 2015.
Found on Publication Page
31
Psychophysical effects of increasing oil concentrations on saltiness and bitterness perception of oil in water emulsions. DD Torrico, W Prinyawiwatkul Journal of food science 80 (8), S1885-S1892, 2015.
Found on Publication Page
30
Cross cultural consumer acceptability and purchase intent of forage finished rib eye steaks. DD Torrico, W Wardy, KD Pujols, KM Carabante, W Jirangrat, G Scaglia, ... Journal of food science 80 (10), S2287-S2295, 2015.
Found on Publication Page
29
Sensory Perception of Saltiness and Bitterness in Oil-in-Water Emulsions. DD Torrico Louisiana State University and Agricultural & Mechanical College, 2015.
Found on Publication Page
28
Assessment on the Sensitivity and Specificity of Five Culture Media in the Detection of Environmental Escherichia coli O157. M Gutierrez 2015 Annual Meeting (July 25-28, 2015), 2015.
Found on Publication Page
In 2014
27
Comparing effects of vs. chitosan coating and emulsion coatings on egg quality during room temperature storage. KD Pujols, L Osorio, EP Carrillo, W Wardy, DD Torrico, HK No, ... International Journal of Food Science & Technology 49 (5), 1383-1390, 2014.
Found on Publication Page
26
Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib eye steaks from forage finished steers. DD Torrico, W Jirangrat, G Scaglia, F Malekian, ME Janes, KW McMillin, ... International Journal of Food Science & Technology 49 (8), 1788-1798, 2014.
Found on Publication Page
25
Consumer acceptance of ribeye steaks from forage-finished steers: a comparison of American, Asian and Hispanic populations. DD Torrico, W Wardy, K Carabante, K Pujols, G Scaglia, F Malekian, ... .
Found on Publication Page
24
Is forage-fed beef a healthier choice for Louisiana families?. F Malekian, W Prinyawiwatkul, DD Torrico, G Scaglia .
Found on Publication Page
23
Quality of eggs coated with oil-chitosan emulsion: Combined effects of emulsifier types, initial albumen quality, and storage. DD Torrico, W Wardy, KM Carabante, KD Pujols, Z Xu, HK No, ... LWT-Food Science and Technology 57 (1), 35-41, 2014.
Found on Publication Page
22
Beef carcass and meat traits of steers finished on three forage systems. K McMillin, G Scaglia, M Persica, JC Gregorie, D Torrico, ... Meat Science 1 (96), 445, 2014.
Found on Publication Page
In 2013
21
Storage Time and Temperature Affect Antimicrobial Activity of Chitosan Solutions against Listeria monocytogenes and Escherichia coli O157: H7. DD Torrico, HK No, W Prinyawiwatkul 18 (2), 69-74, 2013.
Found on Publication Page
20
Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita. R Maldonado, B Melendez, I Arispe, C Boeneke, D Torrico, ... Journal of dairy science 96 (12), 7414-7426, 2013.
Found on Publication Page
19
Soybean oil chitosan emulsion affects internal quality and shelf life of eggs stored at 25 and 4 C. W Wardy, DD Torrico, JA Herrera Corredor, HK No, X Zhang, Z Xu, ... International Journal of Food Science & Technology 48 (6), 1148-1156, 2013.
Found on Publication Page
In 2012
18
Sensory acceptability and chemical characteristics of healthy rib-eye steaks from forage finished steers. D Torrico, W Jirangrat, G Scaglia, F Malekian, ME Janes, KW McMillin, ... .
Found on Publication Page
In 2011
17
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.
Found on Publication Page
16
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.
Found on Publication Page
15
Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf life of eggs during room temperature storage. DD Torrico, HK No, S Sriwattana, D Ingram, W Prinyawiwatkul International journal of food science & technology 46 (9), 1783-1792, 2011.
Found on Publication Page
In 2010
14
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.
Found on Publication Page
13
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.
Found on Publication Page
12
A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage. DD Torrico, W Jirangrat, HK No, W Prinyawiwatkul, B Ge, D Ingram International journal of food science & technology 45 (11), 2241-2249, 2010.
Found on Publication Page
11
Effects of emulsion coatings on the internal quality and shelf life of eggs. DD Torrico Louisiana State University and Agricultural & Mechanical College, 2010.
Found on Publication Page
In 2006
10
Ana lisis de compuestos feno licos y estabilidad del color en el jugo de ca scaras de uvas Muscadinas (Vitis rotundifolia). DD Torrico Zamorano: Escuela Agri cola Panamericana, 2012, 2006.
Found on Publication Page
9
Change in phenolic compunds and color stability in skin juice of Muscadine grapes (Vitis rotundifolia). DD Torrico Zamorano, 2006.
Found on Publication Page
Unspecified
8
Development of a Novel App for Sensory Analysis of Food and Beverages using Biometrics from Video and Image Analysis. S Fuentes, D Torrico, M Talbo, C Gonzalez-Viejo, S Moore, Y Kashima, ... .
Found on Publication Page
7
Consumer trends and food waste reduction. M Hastie, M Ha, R Jacob, G Hepworth, D Torrico, R Warner 67th International Congress of Meat Science and Technology, 102, 0.
Found on Publication Page
6
Silicon supplementation improved the nutritional potential and sensory properties of drought-stressed lentil seeds as revealed by a novel sensory analysis using non-invasive .... S Biju, S Fuentes, CG Viejo, D Torrico, D Gupta .
Found on Publication Page
5
Use of non-invasive biometric techniques and machine learning algorithms to classify beer quality based on foamability parameters. CG Viejo, S Fuentes, K Howell, D Torrico, FR Dunshea .
Found on Publication Page
4
Consumer response to eating quality of ovine and bovine meat and demographic effects. M Hastie, M Ha, D Torrico, H Ashman, R Warner .
Found on Publication Page
3
Fast-screening of beer acceptability based on foamability and color obtained using a robotic pourer, computer vision and machine learning algorithms. CG Viejo, S Fuentes, D Torrico, FR Dunshea .
Found on Publication Page
2
Cross-cultural study to develop an emotion lexicon for chocolate consumption using the Check-All-That-Apply (CATA) methodology. TM Gunaratne, S Fuentes, NM Gunaratne, DD Torrico, H Ashman, ... .
Found on Publication Page
1
Pair social interaction on the sensory and facial expression responses of consumers towards snack products. D Torrico, C Gonzalez Viejo, H Ashman, FR Dunshea Proceedings of the 13th Pangborn Sensory Science Symposium, Edinburgh, UK 28, 0.
Found on Publication Page
