Mouthfeel

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 Artificial Intelligence System

Claudia Gonzalez Viejo, Damir D. Torrico, Frank R. Dunshea, Sigfredo Fuentes

Citations: 96 • 2019

Self-healable and anti-freezing ion conducting hydrogel-based artificial bioelectronic tongue sensing toward astringent and bitter tastes

Amir Khan, Shahzad Ahmed, Bo-Yao Sun, Yichen Chen, Wei‐Tsung Chuang, Yang‐Hsiang Chan, Dipti Gupta, Pu‐Wei Wu, Hong‐Cheu Lin

Citations: 70 • 2021

Robotics and computer vision techniques combined with non-invasive consumer biometrics to assess quality traits from beer foamability using machine learning: A potential for artificial intelligence applications

Claudia Gonzalez Viejo, Sigfredo Fuentes, Kate Howell, Damir D. Torrico, Frank R. Dunshea

Citations: 66 • 2018

Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control

Claudia Gonzalez Viejo, Damir D. Torrico, Frank R. Dunshea, Sigfredo Fuentes

Citations: 62 • 2019

Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers

Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D. Torrico, Kate Howell, Frank R. Dunshea

Citations: 53 • 2018

Image Analysis of Foods

John C. Russ

Citations: 39 • 2015

Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine

Bruna Condé, Eloïse Bouchard, Julie A. Culbert, Kerry L. Wilkinson, Sigfredo Fuentes, Kate Howell

Citations: 30 • 2017