New information following the change in COVID-19 alert levels. massey.ac.nz/coronavirus

Contact details +64 (09) 414 0800  ext. 43637

Dr Charles Diako

Senior Lecturer in Food Product Development and Sensory Science

School of Food and Advanced Technology

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 4 1

Research Outputs

Journal

Turner, S., Diako, C., Kruger, R., Wong, M., Wood, W., Rutherfurd-Markwick, K., . . . Ali, A. (2020). Consuming gymnema sylvestre reduces the desire for high-sugar sweet foods. Nutrients. 12(4)
[Journal article]Authored by: Ali, A., Diako, C., Rutherfurd, K., Wong, M., Wood, W.
Walsh, EA., Diako, C., Smith, DM., & Ross, CF. (2020). Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese. Journal of Food Science. 85(2), 268-278
[Journal article]Authored by: Diako, C.
(2020). Preference for and sensitivity to flavanol mean degree of polymerization in model wines is correlated with body composition. Appetite. 144
[Journal article]Authored by: Diako, C.
Badjona, A., Adubofuor, J., Amoah, I., & Diako, C. (2019). Valorisation of carrot and pineapple pomaces for rock buns development. Scientific African. 6
[Journal article]Authored by: Diako, C.
Malfeito-Ferreira, M., Diako, C., & Ross, CF. (2019). Sensory and chemical characteristics of ‘dry’ wines awarded gold medals in an international wine competition. Journal of Wine Research. 30(3), 204-219
[Journal article]Authored by: Diako, C.
Paup, VD., Barnett, SM., Diako, C., & Ross, CF. (2019). Detection of Spicy Compounds Using the Electronic Tongue. Journal of Food Science. 84(9), 2619-2627
[Journal article]Authored by: Diako, C.
Griffin, L., Diako, C., Miller, L., Neilson, A., Ross, C., & Stewart, A. (2019). Preference for and Sensitivity to Flavanol Mean Degree of Polymerization in Model Wines Is Correlated with Body Composition (P06-100-19).. Curr Dev Nutr. 3(Suppl 1)
[Journal article]Authored by: Diako, C.
Barnett, SM., Diako, C., & Ross, CF. (2019). From abstract to recognizable: Modeling tendencies of a basic salt solution and a tomato soup based on affective reactions. Journal of Sensory Studies. 34(5)
[Journal article]Authored by: Diako, C.
Diako, C., Cooper, KD., & Ross, CF. (2019). Erratum to: Panelists bias matrix estimation in a red wine trained panel: A potential tool for data pre-treatment and feedback calibration (Journal of Chemometrics, (2019), 33, 1, (e3084), 10.1002/cem.3084). Journal of Chemometrics. 33(5)
[Journal article]Authored by: Diako, C.
Serra, S., Goke, A., Diako, C., Vixie, B., Ross, C., & Musacchi, S. (2019). Consumer perception of d'Anjou pear classified by dry matter at harvest using near-infrared spectroscopy. International Journal of Food Science and Technology. 54(6), 2256-2265
[Journal article]Authored by: Diako, C.
Barnett, SM., Diako, C., & Ross, CF. (2019). Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology. Journal of Food Science. 84(2), 327-338
[Journal article]Authored by: Diako, C.
Schumaker, MR., Diako, C., Castura, JC., Edwards, CG., & Ross, CF. (2019). Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology. Food Research International. 116, 963-972
[Journal article]Authored by: Diako, C.
Diako, C., Cooper, KD., & Ross, CF. (2019). Panelists bias matrix estimation in a red wine trained panel: A potential tool for data pre-treatment and feedback calibration. Journal of Chemometrics. 33(1)
[Journal article]Authored by: Diako, C.
Lipkowitz, JB., Ross, CF., Diako, C., & Smith, DM. (2018). Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue. Journal of Dairy Science. 101(3), 1990-2004
[Journal article]Authored by: Diako, C.
McMahon, KM., Diako, C., Aplin, J., Mattinson, DS., Culver, C., & Ross, CF. (2017). Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars. Food Research International. 99, 173-185
[Journal article]Authored by: Diako, C.
Tang, WL., Tang, WH., Chen, WC., Diako, C., Ross, CF., & Li, SD. (2017). Development of a Rapidly Dissolvable Oral Pediatric Formulation for Mefloquine Using Liposomes. Molecular Pharmaceutics. 14(6), 1969-1979
[Journal article]Authored by: Diako, C.
Diako, C., Vixie, B., Weller, KM., Dycus, DA., & Ross, CF. (2017). Determination of 4-ethylcatechol in a Merlot wine using sensory evaluation and the electronic tongue. International Journal of Food Science and Technology. 52(11), 2489-2496
[Journal article]Authored by: Diako, C.
Diako, C., McMahon, K., Mattinson, S., Evans, M., & Ross, C. (2016). Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study. Journal of Food Science. 81(8), S2039-S2048
[Journal article]Authored by: Diako, C.
Nguyen, T., Kuchera, M., Smoot, K., Diako, C., Vixie, B., & Ross, CF. (2016). Consumer Acceptance of a Polyphenolic Coffee Beverage. Journal of Food Science. 81(11), S2817-S2823
[Journal article]Authored by: Diako, C.
Diako, C., Manful, JT., Johnson, PNT., Sakyi-Dawson, E., Bediako-Amoa, B., & Saalia, FK. (2011). Physicochemical characterization of four commercial rice varieties in Ghana. Advance Journal of Food Science and Technology. 3(3), 196-202
[Journal article]Authored by: Diako, C.
Parkouda, C., Diawara, B., Lowor, S., Diako, C., Saalia, FK., Annan, NT., . . . Jakobsen, M. (2011). Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds. African Journal of Biotechnology. 10(20), 4197-4206
[Journal article]Authored by: Diako, C.
Tano-Debrah, K., Amamoo-Otchere, J., Karikari, AY., & Diako, C. (2007). Quality characteristics and safety of smoke-flavoured water. Food and Chemical Toxicology. 45(6), 962-970
[Journal article]Authored by: Diako, C.
Dakwa, S., Sakyi-Dawson, E., Diako, C., Annan, NT., & Amoa-Awua, WK. (2005). Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa). International Journal of Food Microbiology. 104(1), 69-82
[Journal article]Authored by: Diako, C.

Conference

Ofori, H., & Diako, C.LEVEL OF HEAVY METALS IN AFRICAN RED SNAPPER (LUTJANUS AGENNES) CAUGHT OF THE COAST OF ACCRA. ANNALS OF NUTRITION AND METABOLISM. (pp. 1786 - 1786). 0250-6807.
[Conference]Authored by: Diako, C.

Contact us Mon - Fri 8:30am to 4:30pm 0800 MASSEY (+64 6 350 5701) TXT 5222 contact@massey.ac.nz Web chat Staff Alumni News Māori @ Massey