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2025 Journal Article The path to juiciness: the role of structural pores and their impact on sensory and textural properties of plant-based meat burgersXue, Chao, Rudge, Raisa E.D., Hassall, Emma, Strounina, Ekaterina, Hoffman, Louwrens C., Stokes, Jason R. and Smyth, Heather E. (2025). The path to juiciness: the role of structural pores and their impact on sensory and textural properties of plant-based meat burgers. Food Structure, 45 100446, 100446. doi: 10.1016/j.foostr.2025.100446 |
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2025 Conference Publication Replacing diary milk with plant based dairy milk alternatives? How it will change your morning smoothieRathnayake, Anuruddhika Udayangani, Netzel, Michael, Sultanbawa, Yasmina, Wright, Olivia and Smyth, Heather (2025). Replacing diary milk with plant based dairy milk alternatives? How it will change your morning smoothie. Crop to Kitchen, Queensland Health Coronial and Public Health Sciences, Coopers Plains, QLD, Australia, 24 June 2025. |
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2025 Conference Publication Key aroma compounds as predictors of pineapple sensory qualityGeorge, Jenson, Nguyen, Thoa, Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2025). Key aroma compounds as predictors of pineapple sensory quality. Crop to Kitchen 2025, Brisbane, QLD Australia, 24 June 2025. |
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2025 Conference Publication Identification of genetic determinants of fibrosity in pineapple fruit using genome-wide association study (gwas) approachJenny, Farhana, Smyth, Heather, Cozzolino, Daniel, Sanewski, Garth, Moura Nadolny, Jaqueline and Hardner, Craig (2025). Identification of genetic determinants of fibrosity in pineapple fruit using genome-wide association study (gwas) approach. 17th Australasian Plant Breeding Conference (APBC), Perth, WA, Australia, 4-6 June 2025. |
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2025 Journal Article Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nutsMoura Nadolny, Jaqueline, Shewan, Heather M., Stokes, Jason R., Best, Odette and Smyth, Heather E. (2025). Physicochemical, rheological and sensory properties of gluten-free doughs and breads of Australian bunya nuts. Future Foods, 11 100584, 1-9. doi: 10.1016/j.fufo.2025.100584 |
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2025 Conference Publication A comparative study of methanol solvent systems for NMR and FT-ICR-MS untargeted metabolomics of Australian native fruitFyfe, Selina, Schmitt-Kopplin, Philippe, Harir, Mourad, Rychlik, Michael, Smyth, Heather E., Sultanbawa, Yasmina and Schirra, Horst Joachim (2025). A comparative study of methanol solvent systems for NMR and FT-ICR-MS untargeted metabolomics of Australian native fruit. AUS-oMicS 2025, Cairns, QLD, Australia, 18-21 May 2025. |
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2025 Journal Article The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgersRudge, Raisa, Briner, Felix, Nicholson, Reed A., Cottrell, Colleen, Collins, Janet, Hoffman, Louwrens C., Stokes, Jason R. and Smyth, Heather E. (2025). The impact of measuring conditions on the relationship between sensory and measured juiciness in plant-based burgers. Food Hydrocolloids, 162 110849, 110849-162. doi: 10.1016/j.foodhyd.2024.110849 |
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2025 Journal Article Fragrances of cage bicyclic benzene bioisosteresO'Donohue, Grace R. M., Chow, Sharon, Houston, Sevan D., Nguyen, Thoa T. L., Paul Savage, G., Smyth, Heather E. and Williams, Craig M. (2025). Fragrances of cage bicyclic benzene bioisosteres. Chemistry – A European Journal, 31 (22) e202404716, e202404716. doi: 10.1002/chem.202404716 |
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2025 Conference Publication Alternative Smoothies – ‘Plants’ vs. ‘Dairy’Rathnayaka Mudiyanselage, Anuruddhika, Netzel, Michael E., Smyth, Heather, Sultanbawa, Yasmina and Wright, Olivia (2025). Alternative Smoothies – ‘Plants’ vs. ‘Dairy’. QAAFI 2025 Research Meeting, Herston, QLD Australia, 19 March 2025. |
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2025 Conference Publication Key aroma compounds as predictors of pineapple sensory qualityGeorge, Jenson, Nguyen, Thoa, Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2025). Key aroma compounds as predictors of pineapple sensory quality. QAAFI Research Meeting 2025, Brisbane, QLD Australia, 19 March 2025. Brisbane, QLD Australia: University of Queensland. |
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2025 Journal Article Insights from traditional fermented legumes towards the innovation of modern plant-based meat analoguesRudge, Raisa, Nicholson, Reed A, Cottrell, Colleen, Collins, Janet, Hoffman, Louwrens Christiaan, Stokes, Jason Richard and Smyth, Heather (2025). Insights from traditional fermented legumes towards the innovation of modern plant-based meat analogues. Food & Function, 16 (7), 2637-2655. doi: 10.1039/d4fo02035a |
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2025 Journal Article Relationship between key aroma compounds and sensory attributes of Australian grown commercial pineapple cultivarsGeorge, Jenson, Pramanik, Ishita, Sanewski, Garth, Nguyen, Thoa, Pun, Sharon, Edwards, David, Currie, Margaret, Møller, Simoné, Hardner, Craig, Lyons, Philippa and Smyth, Heather Eunice (2025). Relationship between key aroma compounds and sensory attributes of Australian grown commercial pineapple cultivars. Journal of Agricultural and Food Chemistry, 73 (10), 5839-5849. doi: 10.1021/acs.jafc.4c12482 |
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2025 Conference Publication Key aroma compounds as predictors of pineapple sensory qualityGeorge, Jenson, Nguyen, Thoa, Sanewski, Garth, Hardner, Craig and Smyth, Heather Eunice (2025). Key aroma compounds as predictors of pineapple sensory quality. 19th NZOZ Sensory Symposium 2025 - Expanding Horizons, Palmerston North, New Zealand, 19 - 21 Feb 2025. |
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2025 Conference Publication Exploring the relationship between chemical profile and sensory flavour attributes in Australian strawberry (Fragaria x ananassa) cultivarsHettiarachchi, D., Smyth, H., Cozzolino, D., Neal, J. and Hardner, C. (2025). Exploring the relationship between chemical profile and sensory flavour attributes in Australian strawberry (Fragaria x ananassa) cultivars. 19th Annual NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19-21 February 2025. |
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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 Colour disparities between commercial plant and animal-based burgersRathnayake, Dhanushka, Moura Nadolny, Jaqueline, Sultanbawa, Yasmina and Smyth, Heather (2025). Colour disparities between commercial plant and animal-based burgers. NZOZ Sensory and Consumer Science Symposium, Palmerston North, New Zealand, 19 - 21 February 2025. |
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2025 Conference Publication Sweet or stale? Fast-forwarding honey’s flavour journeyLian, James Y. J., Yates, Hans S. A., Ngyuen, Thoa, Grace, Emily and Smyth, Heather E. (2025). Sweet or stale? Fast-forwarding honey’s flavour journey. 19th 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 Conference Publication Harvest & herd: the sensory landscape of plant-based mince and traditional meat minceKonrad, Theresia, Ha, Minh, Ronquest-Ross, Lisa, Smyth, Heather E. and Moura Nadolny, Jaqueline (2025). Harvest & herd: the sensory landscape of plant-based mince and traditional meat mince. 19th NZOZ Sensory and Consumer Science Symposium, Palmerston North, 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 |
