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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 0 9

Research Outputs

Journal

Adubofuor, J., Akyereko, YG., Batsa, V., Apeku, OJD., Amoah, I., & Diako, C. (2021). Nutrient Composition and Physical Properties of Two Orange Seed Varieties. International Journal of Food Science. 2021
[Journal article]Authored by: Diako, C.
Low, JYQ., Diako, C., Lin, VHF., Yeon, LJ., & Hort, J. (2021). Investigating the relative merits of using a mixed reality context for measuring affective response and predicting tea break snack choice. Food Research International. 150
[Journal article]Authored by: Diako, C., Hort, J.
Kitson, O., Rutherfurd-Markwick, K., Foskett, A., Lee, JKW., Diako, C., Wong, M., . . . Ali, A. (2021). Sensory perception of an oral rehydration solution during exercise in the heat. Nutrients. 13(10)
[Journal article]Authored by: Ali, A., Diako, C., Foskett, A., Rutherfurd, K., Wong, M.
Paup, VD., Cook-Barton, T., Diako, C., Edwards, CG., & Ross, CF. (2021). Detection of red wine faults over time with flash profiling and the electronic tongue. Beverages. 7(3)
[Journal article]Authored by: Diako, C.
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., Kruger, R., Rutherfurd, K., Turner, S., 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.
Griffin, LE., Diako, C., Miller, LE., Neilson, AP., Ross, CF., & Stewart, AC. (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). Current Developments in Nutrition. 3(Issue Supplement_1), 618-618 Retrieved from https://academic.oup.com/cdn/article/3/Supplement_1/nzz031.P06-100-19/5517604
[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.

Teaching and Supervision

Courses Coordinated

  • 141.211 Food Technology 3: Product Development
  • 141.772 Innovative Food Design and Development
  • 228.371 Statistical Modelling for Engineers and Technologists

Summary of Doctoral Supervision

Position Current Completed
Co-supervisor 2 0

Current Doctoral Supervision

Co-supervisor of:

  • Emily Fisher - Doctor of Philosophy
    Multimodality of creamy texture perception in milk
  • Janita Botha - Doctor of Philosophy
    Individual variation in taste perception: Investigating sensory perception in Thermal Tasters and its impact on food choice behaviour