1. Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar. (28th February 2020) Authors: Torrico, Damir D; Tam, Jennifer; Fuentes, Sigfredo; Gonzalez Viejo, Claudia; Dunshea, Frank R Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 7(2020) Page Start: 3024 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Digital technologies to assess yoghurt quality traits and consumers acceptability. (10th May 2022) Authors: Gupta, Mitali K; Viejo, Claudia Gonzalez; Fuentes, Sigfredo; Torrico, Damir D; Saturno, Patrizia Camille; Gras, Sally L; Dunshea, Frank R; Cottrell, Jeremy J Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 13(2022) Page Start: 5642 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation. (February 2023) Authors: Torrico, Damir D; Mehta, Annu; Borssato, Amália Bernardes Journal: Current opinion in food science Issue: Volume 49(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Silicon supplementation improves the nutritional and sensory characteristics of lentil seeds obtained from drought‐stressed plants. (15th September 2020) Authors: Biju, Sajitha; Fuentes, Sigfredo; Gonzalez Viejo, Claudia; Torrico, Damir D; Inayat, Sumayya; Gupta, Dorin Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 4(2021) Page Start: 1454 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗