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2024 Journal Article Plant‐based mince texture: A review of the sensory literature with view to informing new product developmentKonrad, Theresia, Ha, Minh, Ronquest‐Ross, Lisa, Smyth, Heather E. and Moura Nadolny, Jaqueline (2024). Plant‐based mince texture: A review of the sensory literature with view to informing new product development. Journal of Food Science, 89 (12), 8197-8214. doi: 10.1111/1750-3841.17517 |
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2024 Journal Article Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory studyNi, Dongdong, Smyth, Heather E., Mayr, Hannah, Gunness, Purnima, Cozzolino, Daniel and Gidley, Michael J. (2024). Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory study. International Journal of Food Science and Technology, 59 (11), 8461-8472. doi: 10.1111/ijfs.17131 |
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2024 Journal Article Stable isotope dilution assay and HS-SPME-GCMS quantification of key aroma volatiles of Australian pineapple (Ananas comosus) cultivarsGeorge, Jenson, Nguyen, Thoa T.L., Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2024). Stable isotope dilution assay and HS-SPME-GCMS quantification of key aroma volatiles of Australian pineapple (Ananas comosus) cultivars. Food Chemistry, 455 139956, 139956. doi: 10.1016/j.foodchem.2024.139956 |
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2024 Journal Article Meat vs. meat analogues: a sensory comparison of commercial burgersSmyth, Heather and Forster, Rebecca (2024). Meat vs. meat analogues: a sensory comparison of commercial burgers. Food Australia, 74 (4), 28-30. |
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2024 Journal Article Savouring seaweed: flavour innovation for culinary delightUrlass, Saskia and Smyth, Heather (2024). Savouring seaweed: flavour innovation for culinary delight. Chemistry in Australia, September 2024, 40-40. |
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2024 Journal Article Comparing the sensory properties of commercially available animal and plant‐based burgersForster, Rebecca A., Hassall, Emma, Hoffman, Louwrens C., Baier, Stefan K., Stokes, Jason R. and Smyth, Heather E. (2024). Comparing the sensory properties of commercially available animal and plant‐based burgers. Journal of Texture Studies, 55 (3) e12838, e12838. doi: 10.1111/jtxs.12838 |
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2024 Journal Article Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributesChiu, Shih-Hao, Naliyadhara, Nikunj, Bucknall, Martin P., Thomas, Donald S., Smyth, Heather E., Nadolny, Jaqueline M., Kalantar-Zadeh, Kourosh and Trujillo, Francisco J. (2024). Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes. Ultrasonics Sonochemistry, 106 106885, 1-13. doi: 10.1016/j.ultsonch.2024.106885 |
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2024 Journal Article Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubricationWang, Shaoyang, Smyth, Heather E., Olarte Mantilla, Sandra M., Stokes, Jason R. and Smith, Paul A. (2024). Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chemical Senses, 49 bjae016. doi: 10.1093/chemse/bjae016 |
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2024 Journal Article Exploring the potential of Davidson's plum (Davidsonia pruriens): A promising indigenous edible fruit as biopreservative in raw processed meat productsBeya, Michel M., Netzel, Michael E., Sultanbawa, Yasmina, Smyth, Heather E. and Hoffman, Louwrens C. (2024). Exploring the potential of Davidson's plum (Davidsonia pruriens): A promising indigenous edible fruit as biopreservative in raw processed meat products. LWT- Food Science and Technology, 194 115827, 115827. doi: 10.1016/j.lwt.2024.115827 |
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2024 Journal Article Evaluating the sensory properties of hybrid (meat and plant‐based) burger pattiesChin, Shu Wei, Baier, Stefan K., Stokes, Jason R. and Smyth, Heather E. (2024). Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties. Journal of Texture Studies, 55 (1) e12819, 1-15. doi: 10.1111/jtxs.12819 |
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2024 Journal Article pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wineWang, Shaoyang, Olarte Mantilla, Sandra M., Stokes, Jason R., Smith, Paul A. and Smyth, Heather E. (2024). pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine. Food Hydrocolloids, 146 109274, 1-13. doi: 10.1016/j.foodhyd.2023.109274 |
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2024 Journal Article Bringing back a forgotten legume—sensory profiles of Australian native wattleseeds reveal potential for novel food applicationsJacob, Sera Susan, Flanagan, Bernadine M., Williams, Barbara A., Brown, Rayleen, Hickey, Sarah, Gidley, Michael J. and Smyth, Heather E. (2024). Bringing back a forgotten legume—sensory profiles of Australian native wattleseeds reveal potential for novel food applications. Journal of Food Science, 89 (1), 656-670. doi: 10.1111/1750-3841.16860 |
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2023 Journal Article Physical properties and magnetic resonance imaging of the Australian green plum (Buchanania obovata) through maturity and ripening and across locationsFyfe, Selina, Smyth, Heather E., Schirra, Horst Joachim, Rychlik, Michael, Sultanbawa, Yasmina and Kurniawan, Nyoman D. (2023). Physical properties and magnetic resonance imaging of the Australian green plum (Buchanania obovata) through maturity and ripening and across locations. Postharvest Biology and Technology, 205 112494, 1-15. doi: 10.1016/j.postharvbio.2023.112494 |
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2023 Journal Article Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packagingBeya, Michel M., Netzel, Michael E., Sultanbawa, Yasmina, Smyth, Heather and Hoffman, Louwrens C. (2023). Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging. Meat Science, 204 109268, 1-10. doi: 10.1016/j.meatsci.2023.109268 |
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2023 Journal Article Unravelling the aroma and flavour of algae for future food applicationsUrlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark S. and Smyth, Heather (2023). Unravelling the aroma and flavour of algae for future food applications. Trends in Food Science and Technology, 138, 370-381. doi: 10.1016/j.tifs.2023.06.018 |
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2023 Journal Article Review of the aroma chemistry of pineapple (Ananas comosus)George, Jenson, Nguyen, Thoa, Williams, David, Hardner, Craig, Sanewski, Garth and Smyth, Heather Eunice (2023). Review of the aroma chemistry of pineapple (Ananas comosus). Journal of Agricultural and Food Chemistry, 71 (9), 4069-4082. doi: 10.1021/acs.jafc.2c08546 |
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2023 Journal Article Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana speciesMoura Nadolny, Jaqueline, Best, Odette, Netzel, Gabriele, Shewan, Heather M., Dao Thi Phan, Anh, Smyth, Heather E. and Stokes, Jason R. (2023). Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species. Food Research International, 163 112269, 112269. doi: 10.1016/j.foodres.2022.112269 |
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2022 Journal Article Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)Ni, Dongdong, Smyth, Heather E., Cozzolino, Daniel and Gidley, Michael J. (2022). Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety). Critical Reviews in Food Science and Nutrition, 64 (12), 1-11. doi: 10.1080/10408398.2022.2134840 |
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2022 Journal Article Folate vitamers in the Australian green plum: through growth and ripening and across locationsFyfe, Selina, Hong, Hung, Schirra, Horst Joachim, Smyth, Heather E., Sultanbawa, Yasmina and Rychlik, Michael (2022). Folate vitamers in the Australian green plum: through growth and ripening and across locations. Frontiers in Nutrition, 9 1006393, 1006393. doi: 10.3389/fnut.2022.1006393 |
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2022 Journal Article Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualitiesWang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2022). Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocolloids, 135 108106, 1-12. doi: 10.1016/j.foodhyd.2022.108106 |
