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2025 Conference Publication Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wineLi, Huanhuan, Smyth, Heather, Bekker, Marlize, Rudge, Raisa and Marcellin, Esteban (2025). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025. |
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2025 Conference Publication Alternative Smoothies – the “Plants” vs. the “Dairy’s”Rathnayaka Mudiyanselage, Anuruddhika, Wright, Olivia, Sultanbawa, Yasmina, Smyth, Heather E. and Netzel, Michael E. (2025). Alternative Smoothies – the “Plants” vs. the “Dairy’s”. 19th NZOZ Sensory and Consumer Science Symposium, Papaioea Palmerston North, Aotearoa New Zealand, 19-21 February 2025. |
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2025 Journal Article Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free optionMoura Nadolny, Jaqueline, Flanagan, Bernadine M., Shewan, Heather M., Smyth, Heather E., Best, Odette and Stokes, Jason R. (2025). Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option. Food Research International, 202 115627, 1-14. doi: 10.1016/j.foodres.2024.115627 |
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2025 Journal Article A hedonic sensory trial: exploring the relationship between sweet‐liker status, demographics, and health measures on acceptability in a beverage systemCartwright, Jessica, Smyth, Heather E., Netzel, Michael E., Sultanbawa, Yasmina F. and Wright, Olivia R. L. (2025). A hedonic sensory trial: exploring the relationship between sweet‐liker status, demographics, and health measures on acceptability in a beverage system. Journal of Sensory Studies, 40 (1) e70008, 1-15. doi: 10.1111/joss.70008 |
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2025 Conference Publication O/W Emulsion Stability Over Droplet Size: Key to Enhancing Juiciness in Plant-Based Meat AnaloguesXue, Chao, Smyth, Heather, Stokes, Jason, Rudge, Raisa and Hoffman, Louw (2025). O/W Emulsion Stability Over Droplet Size: Key to Enhancing Juiciness in Plant-Based Meat Analogues. NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025. |
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2024 Conference Publication Nutritional quality of two important Australian grown strawberry varietiesRathnayake, Anuruddhika Udayangani, Wright, Olivia, Sultanbawa, Yasmina, Smyth, Heather E. and Netzel, Michael E. (2024). Nutritional quality of two important Australian grown strawberry varieties. 9th Queensland Annual Chemistry Symposium 2024 (QACS 2024), Brisbane, QLD, Australia, 29 November 2024. |
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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 Conference Publication Key aroma compounds as predictors of pineapple sensory qualityGeorge, Jenson, Pramanik, Ishita, Sanewski, Garth, Nguyen, Thoa, Pun, Sharon, Edwards, David, Currie, Margaret, Møller, Simoné, Hardner, Craig, Smyth, Heather and Lyons, Philippa (2024). Key aroma compounds as predictors of pineapple sensory quality. 17th Weurman Flavour Research Symposium, Wageningen, Netherlands, 24-27 September 2024. |
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2024 Conference Publication Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wineLi, 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. |
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2024 Conference Publication Consumer responses to Australian native food products: expectations, assumptions, and realitiesWijngaarden, 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. |
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2024 Conference Publication Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wineLi, 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. |
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2024 Conference Publication Improving selection efficiency of strawberry sensory traits in breeding: physicochemical variation in strawberriesHettiarachchi, D., Hardner, C., Smyth, H., Cozzolino, D. and Neal, J. (2024). Improving selection efficiency of strawberry sensory traits in breeding: physicochemical variation in strawberries. QAAFI Next Gen Ag Annual Symposium, St Lucia, QLD, Australia, 6 September 2024. |
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2024 Conference Publication Comparing the External and internal colour of commercial plant-based and meat-based burgersRathnayake, 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. |
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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 Conference Publication Novel approaches for tuning physical and sensory properties of plant-based fish fingersWu, 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. |
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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 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 |
