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2018 1
2019 5
2021 0
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Page 1
Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques.
Gunaratne TM, Fuentes S, Gunaratne NM, Torrico DD, Gonzalez Viejo C, Dunshea FR. Gunaratne TM, et al. Among authors: gunaratne nm. Foods. 2019 Jul 5;8(7):243. doi: 10.3390/foods8070243. Foods. 2019. PMID: 31284449 Free PMC article.
Consumer Acceptability, Eye Fixation, and Physiological Responses: A Study of Novel and Familiar Chocolate Packaging Designs Using Eye-Tracking Devices.
Gunaratne NM, Fuentes S, Gunaratne TM, Torrico DD, Ashman H, Francis C, Gonzalez Viejo C, Dunshea FR. Gunaratne NM, et al. Foods. 2019 Jul 12;8(7):253. doi: 10.3390/foods8070253. Foods. 2019. PMID: 31336908 Free PMC article.
Effects of packaging design on sensory liking and willingness to purchase: A study using novel chocolate packaging.
Gunaratne NM, Fuentes S, Gunaratne TM, Torrico DD, Francis C, Ashman H, Gonzalez Viejo C, Dunshea FR. Gunaratne NM, et al. Heliyon. 2019 Jun 6;5(6):e01696. doi: 10.1016/j.heliyon.2019.e01696. eCollection 2019 Jun. Heliyon. 2019. PMID: 31198862 Free PMC article.
Chocolate Quality Assessment Based on Chemical Fingerprinting Using Near Infra-red and Machine Learning Modeling.
Gunaratne TM, Gonzalez Viejo C, Gunaratne NM, Torrico DD, Dunshea FR, Fuentes S. Gunaratne TM, et al. Among authors: gunaratne nm. Foods. 2019 Sep 20;8(10):426. doi: 10.3390/foods8100426. Foods. 2019. PMID: 31547064 Free PMC article.
Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups.
Gunaratne TM, Gonzalez Viejo C, Fuentes S, Torrico DD, Gunaratne NM, Ashman H, Dunshea FR. Gunaratne TM, et al. Among authors: gunaratne nm. Food Res Int. 2019 Jan;115:526-534. doi: 10.1016/j.foodres.2018.10.001. Epub 2018 Oct 2. Food Res Int. 2019. PMID: 30599974 Review.
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