|
2022 Conference Publication The future of protein— Meating our sensory and nutritional needsSmyth, Heather Eunice (2022). The future of protein— Meating our sensory and nutritional needs. Home Economics Institute of Australia (Queensland) Conference, Brisbane, QLD, Australia, 13 August 2022. |
|
2022 Conference Publication The Wattleseed Effect : Exploring Australia’s native legumes for novel food applicationsJacob, Sera Susan, Smyth, Heather E., Flanagan, Bernadine M., Williams, Barbara A. and Gidley, Michael J. (2022). The Wattleseed Effect : Exploring Australia’s native legumes for novel food applications. 72nd Australasian Grain Science Conference, Canberra, ACT, Australia, 24-26 August 2022. |
|
2022 Conference Publication Sensory characteristics of Australian bunya nutsNadolny, Jaqueline Moura, Smyth, Heather Eunice, Best, Odette, Hassall, Emma, Olarte Mantilla, Sandra, Stokes, Jason and Shewan, Heather (2022). Sensory characteristics of Australian bunya nuts. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022. |
|
2022 Conference Publication Plant-protein meat analogues: do they pass the taste test?Smyth, Heather Eunice (2022). Plant-protein meat analogues: do they pass the taste test?. FoodTech Qld Conference, Gold Coast, QLD, Australia, 7-8 July 2022. |
|
2022 Conference Publication Starch molecular structural features and volatile compounds affecting the sensory properties of polished Australian wild riceZhao, Yingting, Smyth, Heather Eunice, Tao, Keyu, Henry, Robert J. and Gilbert, Robert G. (2022). Starch molecular structural features and volatile compounds affecting the sensory properties of polished Australian wild rice. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022. |
|
2022 Conference Publication User perspectives of Australian Native FoodsWijngaarden, Clare, Adhikari, Kamalesh and Smyth, Heather Eunice (2022). User perspectives of Australian Native Foods. 16th Australian and New Zealand Senslory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022. |
|
2022 Conference Publication Processing of green seaweed (Ulva sp.) protein biomass to enhance consumer acceptanceUrlass, Saskia , Yates, Abbey , Dong, Anran , Olukomaiya, Oladapo Oluwaseye , Winberg, Pia , Sultanbawa, Yasmina , Turner, Mark and Smyth, Heather (2022). Processing of green seaweed (Ulva sp.) protein biomass to enhance consumer acceptance. TROPAG International Agriculture Conference 2022, Brisbane, QLD, Australia, 31 October-2 November 2022. |
|
2021 Conference Publication Sensory and physical effects of ingredient modifications in model emulsionsNgo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2021). Sensory and physical effects of ingredient modifications in model emulsions. SenseAsia, Online, 5-7 Dec 2021. |
|
2021 Conference Publication Bunya nut as a healthy and versatile gluten-free source for flour productionMoura Nadolny, Jaqueline, Best, Odette, Flanagan, Bernadine, Shewan, Heather, Smyth, Heather E. and Stokes, Jason (2021). Bunya nut as a healthy and versatile gluten-free source for flour production. 6th Food Structures, Digestion and Health Conference, Virtual, 16-19 November 2021. |
|
2021 Conference Publication Bioactivities of Kakadu plum in meat systemsBeya, Michel M., Sultanbawa, Yasmina, Smyth, Heather E., Netzel, Michael E. and Hoffman, Louwrens C. (2021). Bioactivities of Kakadu plum in meat systems. Joint virtual Workshop between The ARC Industrial Transformation Training Centre for Uniquely Australian Foods (ARC ITTC UAF), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Australia and The SARChI Research Programme in Phytochemical Food Network to Improve the Nutritional Quality for Consumers, Tshwane University of Technology, Pretoria, South Africa, Virtual, 24-25 August 2021. |
|
2021 Conference Publication Future flavours from the past: sensory analysis of fruit from an Australian Aboriginal community in Arnhem LandFyfe, Selina, Sultanbawa, Yasmina, Schirra, Horst Joachim and Smyth, Heather (2021). Future flavours from the past: sensory analysis of fruit from an Australian Aboriginal community in Arnhem Land. 14th Pangborn Sensory Science Symposium: Sustainable Sensory Science, Online, 9-12 August 2021. |
|
2021 Conference Publication Metabolite differences in the Green Plum (Buchanania obovata) fruit occur through maturation and ripening and between geographical locationsFyfe, Selina, Smyth, Heather E, Schmitt-Kopplin, Philippe, Harir, Mourad, Rychlik, Michael, Sultanbawa, Yasmina and Schirra, Horst Joachim (2021). Metabolite differences in the Green Plum (Buchanania obovata) fruit occur through maturation and ripening and between geographical locations. Metabolomics 2021 Online: The 17th Annual Conference of the Metabolomics Society, Online, 22-24 June 2021. |
|
2021 Conference Publication Mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of salivaWang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra and Stokes, Jason (2021). Mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Crush - The Grape and Wine Science Symposium, Adelaide, SA Australia, June 2021. |
|
2021 Conference Publication Sensory profiling of summer fruit from East Arnhem LandFyfe, Selina, Sultanbawa, Yasmina, Schirra, Horst Joachim, Rychlik, Michael and Smyth, Heather E. (2021). Sensory profiling of summer fruit from East Arnhem Land. The 15th NZOZ Sensory and Consumer Science Symposium, A Virtual Conference, 9-11 February 2021. New Zealand: |
|
2021 Conference Publication Revealing the driving components of red wine mouthfeel by tribology measurementsWang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2021). Revealing the driving components of red wine mouthfeel by tribology measurements. 15th International Hydrocolloids Conference, Melbourne, VIC Australia, February 2021. |
|
2021 Conference Publication Beef flavour: communicate your point-of-differenceSmyth, Heather Eunice (2021). Beef flavour: communicate your point-of-difference. BEEF, Rockhampton, QLD, Australia, 3-7 May 2021. |
|
2021 Conference Publication Exploring the diversity in wattleseeds for food applicationsJacob, Sera Susan , Smyth, Heather E. , Flanagan, Bernadine M. , Williams, Barbara A. and Gidley, Michael J. (2021). Exploring the diversity in wattleseeds for food applications. Australasian Seed Science Conference , Virtual, 6-8 September 2021. |
|
2021 Conference Publication Discovery– trends & watch-outs in Sensory ScienceSmyth, Heather Eunice (2021). Discovery– trends & watch-outs in Sensory Science. AIFST Convention, Australia, 11,12,19 and 21 October 2021. |
|
2021 Conference Publication Understanding and utilizing variability within wattleseed species for better food applicationsJacob, Sera Susan, Smyth, Heather E., Flanagan, Bernadine M., Williams, Barbara A. and Gidley, Michael J. (2021). Understanding and utilizing variability within wattleseed species for better food applications. 6th Food Structure, Digestion and Health Conference , Virtual, 16-19 November 2021. |
|
2021 Conference Publication Fermentation of seaweed protein-rich biomass to enhance palatability for Western consumersUrlass, Saskia, Yates, Abbey, Dong, Anran, Winberg, Pia, Sultanbawa, Yasmina, Turner, Mark and Smyth, Heather (2021). Fermentation of seaweed protein-rich biomass to enhance palatability for Western consumers. 4th Asian Sensory and Consumer Research Symposium, Online, 5-7 December 2021. |
