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Damir Dennis Torrico

Showing results (1-10 of 15) with videos related to

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Journal of Food Science|June 21, 2017
Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise-type Spreads Containing KClDamir Dennis Torrico, Witoon Prinyawiwatkul
Journal of Food Science|July 23, 2015
Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water EmulsionsDamir Dennis Torrico, Witoon Prinyawiwatkul
Foods (Basel, Switzerland)|September 9, 2023
The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice CreamAnnu Mehta, Luca Serventi, Lokesh Kumar, et al.
Food Research International (Ottawa, Ont.)|June 18, 2023
Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive studyAnnu Mehta, Lokesh Kumar, Luca Serventi, et al.
Journal of Food Science|May 14, 2015
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold StudyDamir Dennis Torrico, Amporn Sae-Eaw, Sujinda Sriwattana, et al.
Foods (Basel, Switzerland)|November 11, 2018
Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory AcceptabilityDamir Dennis Torrico, Wannita Jirangrat, Jing Wang, et al.
Foods (Basel, Switzerland)|February 9, 2021
Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy DrinksAnnu Mehta, Chetan Sharma, Madhuri Kanala, et al.
Food Research International (Ottawa, Ont.)|January 3, 2019
Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumersDamir Dennis Torrico, Sigfredo Fuentes, Claudia Gonzalez Viejo, et al.
Meat Science|February 3, 2023
Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometricsBehannis Mena, Damir Dennis Torrico, Scott Hutchings, et al.
Meat Science|April 23, 2022
High consumer acceptance of mutton and the influence of ageing method on eating qualityMelindee Hastie, Minh Ha, Robin Henry Jacob, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Journal of Food Science|June 21, 2017
Increasing Oil Concentration Affects Consumer Perception and Physical Properties of Mayonnaise-type Spreads Containing KClDamir Dennis Torrico, Witoon Prinyawiwatkul
Journal of Food Science|July 23, 2015
Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil-in-Water EmulsionsDamir Dennis Torrico, Witoon Prinyawiwatkul
Foods (Basel, Switzerland)|September 9, 2023
The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice CreamAnnu Mehta, Luca Serventi, Lokesh Kumar, et al.
Food Research International (Ottawa, Ont.)|June 18, 2023
Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive studyAnnu Mehta, Lokesh Kumar, Luca Serventi, et al.
Journal of Food Science|May 14, 2015
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold StudyDamir Dennis Torrico, Amporn Sae-Eaw, Sujinda Sriwattana, et al.
Foods (Basel, Switzerland)|November 11, 2018
Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory AcceptabilityDamir Dennis Torrico, Wannita Jirangrat, Jing Wang, et al.
Foods (Basel, Switzerland)|February 9, 2021
Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy DrinksAnnu Mehta, Chetan Sharma, Madhuri Kanala, et al.
Food Research International (Ottawa, Ont.)|January 3, 2019
Cross-cultural effects of food product familiarity on sensory acceptability and non-invasive physiological responses of consumersDamir Dennis Torrico, Sigfredo Fuentes, Claudia Gonzalez Viejo, et al.
Meat Science|February 3, 2023
Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometricsBehannis Mena, Damir Dennis Torrico, Scott Hutchings, et al.
Meat Science|April 23, 2022
High consumer acceptance of mutton and the influence of ageing method on eating qualityMelindee Hastie, Minh Ha, Robin Henry Jacob, et al.
Pageof 2