| Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality CG Viejo, S Fuentes, A Godbole, B Widdicombe, RR Unnithan Sensors and Actuators B: Chemical 308, 127688, 2020 | 165 | 2020 |
| 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 | 149 | 2019 |
| Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers C Gonzalez 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 | 109 | 2019 |
| 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 | 89 | 2019 |
| Integrating a low-cost electronic nose and machine learning modelling to assess coffee aroma profile and intensity C Gonzalez Viejo, E Tongson, S Fuentes Sensors 21 (6), 2016, 2021 | 86 | 2021 |
| 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 |
| Artificial intelligence applied to a robotic dairy farm to model milk productivity and quality based on cow data and daily environmental parameters S Fuentes, C Gonzalez Viejo, B Cullen, E Tongson, SS Chauhan, ... Sensors 20 (10), 2975, 2020 | 80 | 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 |
| Automated grapevine cultivar classification based on machine learning using leaf morpho-colorimetry, fractal dimension and near-infrared spectroscopy parameters S Fuentes, E Hernández-Montes, JM Escalona, J Bota, CG Viejo, ... Computers and electronics in agriculture 151, 311-318, 2018 | 73 | 2018 |
| 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 |
| The livestock farming digital transformation: implementation of new and emerging technologies using artificial intelligence S Fuentes, CG Viejo, E Tongson, FR Dunshea Animal Health Research Reviews 23 (1), 59-71, 2022 | 69 | 2022 |
| 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 |
