Damir Torrico

Senior Lecturer

Lincoln University

New Zealand

Research Interests

Explore related searches

Professors in New Zealand

Contact this professor

ORCID

Google Scholar

About

Dr. Damir Torrico is a Senior Lecturer at Lincoln University, New Zealand. His research areas encompass food science and sensory analysis, focusing on the evaluation and consumer acceptability of food products, including plant-based alternatives and dairy products. Recent publications include studies on the quantification of aromatic compounds, the effects of packaging on consumer behavior, and the application of biometric approaches in agri-food marketing.

Damir Torrico

Research Interests

Explore related searches

Contact this professor

About

Articles (17)

Quantification of key aromatic compounds in plant-based yoghurt alternatives and dairy yoghurts produced using different starter cultures and citric acid and threonine supplements

Characterizing the odor of New Zealand native plants using sensory analysis and gas chromatography–mass spectrometry

The Potential Use of ChatGPT as a Sensory Evaluator of Chocolate Brownies: A Brief Case Study

Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added<scp>SCOBY (symbiotic culture of bacteria and yeast)</scp> ice cream

Exploring the effects of packaging on consumer experience and purchase behaviour: insights from eye tracking and facial expressions on orange juice

The Application of Biometric Approaches in Agri-Food Marketing: A Systematic Literature Review

The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream

Consumer Attitudes and Acceptability toward Edible New Zealand Native Plants

A critical review of social media research in sensory-consumer science

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 addition

New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation

Understanding consumer liking of beef patties with different firmness among younger and older adults using FaceReader™ and biometrics

Novel Contactless Sensors for Food, Beverage and Packaging Evaluation

Exploring the textural dynamics of dairy and plant-based yoghurts

Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply

High consumer acceptance of mutton and the influence of ageing method on eating quality

Health claim effects on consumer acceptability, emotional responses, and purchase intent of protein bars

Collaborators (8)

Robyn Warner

Luca Serventi

Phil Bremer

Lei Cong

Carolina E. Realini

Lokesh Kumar

Sigfredo Fuentes

Erin Young

How do I reach out?

Meet Kite AI