Skip to menu Skip to content Skip to footer

2024

Conference Publication

Key Aroma Compounds as Predictors of Pineapple Sensory Quality

Jenson, George, Nguyen, Thoa, Hardner, Craig, Sanewski, Garth and Smyth, Heather (2024). Key Aroma Compounds as Predictors of Pineapple Sensory Quality. 17th Weurman Flavour Research Symposium, Wageningen, Netherlands, 24-27 September 2024.

Key Aroma Compounds as Predictors of Pineapple Sensory Quality

2024

Conference Publication

Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine

Li, Huanhuan, Bekker, Marlize, Rudge, Raisa, Marcellin, Esteban and Smyth, Heather (2024). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. Crush 2024, Adelaide, SA Australia, 25 - 26 September 2024.

Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine

2024

Conference Publication

Consumer responses to Australian native food products: expectations, assumptions, and realities

Wijngaarden, Clare, Adhikari, Kamalesh and Smyth, Heather Eunice (2024). Consumer responses to Australian native food products: expectations, assumptions, and realities. 22nd World Congress of Food Science and Technology, Rimini, Italy, 8-12 September 2024.

Consumer responses to Australian native food products: expectations, assumptions, and realities

2024

Conference Publication

Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine

Li, Huanhuan, Bekker, Marlize, Rudge, Raisa, Marcellin, Esteban and Smyth, Heather (2024). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. QSA NextGen Ag Symposium 2024, Brisbane, QLD Australia, 6 September 2024.

Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine

2024

Conference Publication

Comparing the External and internal colour of commercial plant-based and meat-based burgers

Rathnayake, Dhanushka, Nadolny, Jaqueline M., Sultanbawa, Yasmina and Smyth, Heather E. (2024). Comparing the External and internal colour of commercial plant-based and meat-based burgers. NextGen Ag Symposium, Brisbane, QLD, Australia, 6 September 2024.

Comparing the External and internal colour of commercial plant-based and meat-based burgers

2024

Conference Publication

Novel approaches for tuning physical and sensory properties of plant-based fish fingers

Wu, Yifei, Rudge, Raisa and Smyth, Heather (2024). Novel approaches for tuning physical and sensory properties of plant-based fish fingers. AIFST24 Convention, Sydney, NSW, Australia, 6 -7 August 2024.

Novel approaches for tuning physical and sensory properties of plant-based fish fingers

2024

Conference Publication

Future meat replacers obtained using ancient fermentation techniques

Rudge, Raisa, Husson, Adele, Stokes, Jason and Smyth, Heather (2024). Future meat replacers obtained using ancient fermentation techniques. Future meat replacers obtained using ancient fermentation techniques, Thessaloniki, Greece, 14-18 April 2024.

Future meat replacers obtained using ancient fermentation techniques

2024

Conference Publication

Ancient fermentation techniques to obtain a new generation of PBMA

Rudge, Raisa, Husson, Adele and Smyth, Heather (2024). Ancient fermentation techniques to obtain a new generation of PBMA. NZOZ Sensory and Consumer Science Symposium, Sydney, NSW, Australia, 13-15 February 2024.

Ancient fermentation techniques to obtain a new generation of PBMA

2024

Conference Publication

Effects of product experience and information on consumer attitudes and purchase motivation for Australian wattleseed

Wijngaarden, Clare, Jacob, Sera Susan, Adhikari, Kamalesh and Smyth, Heather Eunice (2024). Effects of product experience and information on consumer attitudes and purchase motivation for Australian wattleseed. NZOZ Sensory and Consumer Science Symposium, Sydney, NSW Australia, 7-9 February 2024.

Effects of product experience and information on consumer attitudes and purchase motivation for Australian wattleseed

2023

Conference Publication

Retracing ‘food’ steps- exploring Australia’s native legumes for novel food applications

Jacob, Sera Susan, Gidley, Mike, Smyth, Heather, Flanagan, Bernadine, Williams, Barbara and Hickey, Sarah (2023). Retracing ‘food’ steps- exploring Australia’s native legumes for novel food applications. 7th International Conference on Food Structures, Digestion and Health, Queenstown, New Zealand, 14-17 November 2023.

Retracing ‘food’ steps- exploring Australia’s native legumes for novel food applications

2023

Conference Publication

'Delivery of functionality in complex food systems' 2023

Rudge, Raisa, Husson, Adele and Smyth, Heather (2023). 'Delivery of functionality in complex food systems' 2023. Delivery of Functionality in Complex Food Systems, Melbourne, VIC Australia, 25-27 October 2023.

'Delivery of functionality in complex food systems' 2023

2023

Conference Publication

Unravelling aroma and flavour of algae protein biomass for future food applications

Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark and Smyth, Heather (2023). Unravelling aroma and flavour of algae protein biomass for future food applications. 3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge, Dresden, Germany, 10-12 October 2023.

Unravelling aroma and flavour of algae protein biomass for future food applications

2023

Conference Publication

Optimising aroma and flavour of algae for food applications

Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark and Smyth, Heather (2023). Optimising aroma and flavour of algae for food applications. 13th Wartburg Symposium, Eisenach, Germany, 3-6 October 2023.

Optimising aroma and flavour of algae for food applications

2023

Conference Publication

Flavour – Advancing the Sensory Quality of Australian Beef

Smyth, Heather (2023). Flavour – Advancing the Sensory Quality of Australian Beef. Northern Beef Research Update Conference, Darwin, NT, Australia, 22-25 Aug 2023.

Flavour – Advancing the Sensory Quality of Australian Beef

2023

Conference Publication

The effects of Davidson’s plum fruit powder as plant-based preservative in raw processed meat

Beya, Michel, Netzel, Michael, Sultanbawa, Yasmina, Smyth, Heather and Hoffman, Louwrens (2023). The effects of Davidson’s plum fruit powder as plant-based preservative in raw processed meat. 69th International Congress of Meat Science and Technology, Padova, Italy, 20-25 August 2023. Padova, Italy: Sistema Congressi.

The effects of Davidson’s plum fruit powder as plant-based preservative in raw processed meat

2023

Conference Publication

Plant-based meat analogues: what do consumers really want?

Moura Nadolny, Jaqueline and Smyth, Heather (2023). Plant-based meat analogues: what do consumers really want?. AIFST23 Convention - The Science of Food - Security and Sustainability, Melbourne, VIC, Australia, 24-25 July 2023.

Plant-based meat analogues: what do consumers really want?

2023

Conference Publication

Fermentation techniques to obtain Legume-based meats with tuneable textures

Rudge, Raisa, Husson, Adele and Smyth, Heather (2023). Fermentation techniques to obtain Legume-based meats with tuneable textures. Australian Institute of Food Science and Technology's annual convention, Melbourne, VIC Australia, 24-26 July 2023.

Fermentation techniques to obtain Legume-based meats with tuneable textures

2023

Conference Publication

The effects of Kakadu plum fruit (Terminalia ferdinandiana) as biopreservative in raw processed meats

Beya, Michel, Sultanbawa, Yasmina, Smyth, Heather, Netzel, Michael and Hoffman, Louw (2023). The effects of Kakadu plum fruit (Terminalia ferdinandiana) as biopreservative in raw processed meats. 7 International ISEKI-Food Conference, Paris, France, 5-7 July 2023.

The effects of Kakadu plum fruit (Terminalia ferdinandiana) as biopreservative in raw processed meats

2023

Conference Publication

Fermentation techniques to obtain Legume-based meats with tuneable textures

Rudge, Raisa, Husson, Adele and Smyth, Heather (2023). Fermentation techniques to obtain Legume-based meats with tuneable textures. International Symposium on Food Rheology and Structure, Wageningen, Netherlands, 11-15 June 2023.

Fermentation techniques to obtain Legume-based meats with tuneable textures

2023

Conference Publication

Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers

Ngo, Jasmine, Stokes, Jason Robert and Smyth, Heather Eunice (2023). Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers. 17th Australian and New Zealand Sensory and Consumer Science Symposium, Wanaka, New Zealand, 13-15 February 2022.

Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers