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2011 Journal Article Quality control of honey using infrared spectroscopy: a reviewCozzolino, D., Corbella, E. and Smyth, H. E. (2011). Quality control of honey using infrared spectroscopy: a review. Applied Spectroscopy Reviews, 46 (7), 523-538. doi: 10.1080/05704928.2011.587857 |
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2011 Journal Article Increasing vegetable consumption: A means-end chain approachKirchhoff, Stephanie, Smyth, Heather, Sanderson, Jessica, Sultanbawa, Yasmina and Gething, Katrina (2011). Increasing vegetable consumption: A means-end chain approach. British Food Journal, 113 (8), 1031-1044. doi: 10.1108/00070701111153779 |
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2011 Journal Article Applications of infrared spectroscopy for quantitative analysis of volatile and secondary metabolites in plant materialsSmyth, H. and Cozzolino, D. (2011). Applications of infrared spectroscopy for quantitative analysis of volatile and secondary metabolites in plant materials. Current Bioactive Compounds, 7 (2), 66-74. doi: 10.2174/157340711796011160 |
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2011 Journal Article The formation of wine lactone from grape-derived secondary metabolitesGiaccio, Joanne, Capone, Dimitra L., Håkansson, Anders E., Smyth, Heather E., Elsey, Gordon M., Sefton, Mark A. and Taylor, Dennis K. (2011). The formation of wine lactone from grape-derived secondary metabolites. Journal of Agricultural and Food Chemistry, 59 (2), 660-664. doi: 10.1021/jf1038162 |
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2008 Journal Article Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPMEFuller, Steve C., Frank, Damian C., Fitzhenry, Matthew J., Smyth, Heather E. and Poole, Sue E. (2008). Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME. Journal of Agricultural and Food Chemistry, 56 (18), 8248-8254. doi: 10.1021/jf801126b |
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2008 Journal Article Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limitsSmyth, H. E., Cozzolino, D., Cynkar, W. U., Dambergs, R. G., Sefton, M. and Gishen, M. (2008). Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits. Analytical and Bioanalytical Chemistry, 390 (7), 1911-1916. doi: 10.1007/s00216-008-1940-0 |
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2007 Journal Article Apple scab resistance breeding in AustraliaZeppa, A., Middleton, S., McWaters, A., Bell, G., Forrest, A. and Smyth, H. (2007). Apple scab resistance breeding in Australia. The Compact Fruit Tree, 40 (2), 27-29. |
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2006 Journal Article Exploring the potential of visible-near infrared spectroscopy to predict sensory properties of foodSmyth, Heather, Mayze, John, Exley, Paul, Fox, Glen, Poole, Sue, Drabsch, Paul, Percival, Steve and Cozzolino, Daniel (2006). Exploring the potential of visible-near infrared spectroscopy to predict sensory properties of food. NIR News, 17 (8), 10-11. doi: 10.1255/nirn.935 |
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2005 Journal Article Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay winesCozzolino, Daniel, Smyth, Heather E., Lattey, Kate A., Cynkar, Wies, Janik, Les, Dambergs, Robert G., Francis, I. Leigh and Gishen, Mark (2005). Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines. Analytica Chimica Acta, 539 (1-2), 341-348. doi: 10.1016/j.aca.2005.03.019 |
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2005 Journal Article Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MSSiebert, Tracey E., Smyth, Heather E., Capone, Dimitra L., Neuwohner, Corinna, Pardon, Kevin H., Skouroumounis, George K., Herderich, Markus J., Sefton, Mark A. and Pollnitz, Alan P. (2005). Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Analytical and Bioanalytical Chemistry, 381 (4), 937-947. doi: 10.1007/s00216-004-2992-4 |
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2003 Journal Article Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal originsCozzolino, Daniel, Smyth, Heather Eunice and Gishen, Mark (2003). Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins. Journal of Agricultural and Food Chemistry, 51 (26), 7703-7708. doi: 10.1021/jf034959s |
