| 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 | 150 | 2019 |
| 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 | 115 | 2019 |
| 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 | 111 | 2019 |
| 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 | 109 | 2018 |
| 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 | 106 | 2018 |
| 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 | 90 | 2019 |
| 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 | 90 | 2019 |
| 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 | 86 | 2018 |
| 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 | 82 | 2020 |
| 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 | 77 | 2018 |
| 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 | 77 | 2010 |
| 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 | 73 | 2010 |
| 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 | 72 | 2018 |
| 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 | 69 | 2011 |
| 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 | 69 | 2011 |
| 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 | 67 | 2019 |
| 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 | 65 | 2018 |
| 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 | 65 | 2016 |
| 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 | 63 | 2019 |
| 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 | 60 | 2019 |
Frank DunsheaThe University of Melbourne and University of LeedsVerificeret mail på unimelb.edu.au