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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. |
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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. |
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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. |
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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. |
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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. |
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2022 Journal Article A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolismNi, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2022). A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 265 120312, 120312. doi: 10.1016/j.saa.2021.120312 |
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2022 Conference Publication The Australian flavour story for Wagyu BeefSmyth, Heather Eunice (2022). The Australian flavour story for Wagyu Beef. WagyuEdge, Melbourne, QLD, Australia, 26 April - 1 May 2022. |
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2022 Conference Publication Establishing a value proposition for bunya nuts as a versatile gluten-free flourMoura Nadolny, Jaqueline, Shewan, Heather M., Stokes, Jason R., Best, Odette and Smyth, Heather E. (2022). Establishing a value proposition for bunya nuts as a versatile gluten-free flour. TropAg 2022, Brisbane, QLD Australia, 31 October - 2 November 2022. |
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2022 Conference Publication Saliva interprets oral sensory physiology, oral processing behaviour, and human satietyNi, Dongdong, Cozzolino, Daniel, Gidley, Mike and Smyth, Heather (2022). Saliva interprets oral sensory physiology, oral processing behaviour, and human satiety. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022. |
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2022 Conference Publication Inside out and upside down : Looking closer at Australian native wattleseeds for food applicationsJacob, Sera Susan, Smyth, Heather E., Flanagan, Bernadine M., Williams, Barbara A. and Gidley, Michael J. (2022). Inside out and upside down : Looking closer at Australian native wattleseeds for food applications. TropAg, Brisbane, QLD, Australia, 31 October-2 November 2022. |
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2022 Conference Publication Oral physiology, sensory acuity, product experience and personality traits impact consumers' ability to detect particles in yoghurtOlarte Mantilla, Sandra M. and Smyth, Heather Eunice (2022). Oral physiology, sensory acuity, product experience and personality traits impact consumers' ability to detect particles in yoghurt. 17th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 15-17 February 2022. |
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2022 Conference Publication Sensory effects of different emulsifiers and vegetable oils in simple emulsionsNgo, Jasmine, Stokes, Jason and Smyth, Heather Eunice (2022). Sensory effects of different emulsifiers and vegetable oils in simple emulsions. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 15-17 February 2022. |
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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. |
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2022 Conference Publication Fruit quality: Do we know what consumers want?Smyth, Heather Eunice (2022). Fruit quality: Do we know what consumers want?. TropAg International Agriculture Conference, Brisbane, QLD, Australia, 31 October - 2 November. |
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2021 Journal Article Insights on the role of chemometrics and vibrational spectroscopy in fruit metabolite analysisSultanbawa, Y., Smyth, H. E., Truong, K., Chapman, J. and Cozzolino, D. (2021). Insights on the role of chemometrics and vibrational spectroscopy in fruit metabolite analysis. Food Chemistry: Molecular Sciences, 3 100033, 100033. doi: 10.1016/j.fochms.2021.100033 |
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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. |
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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. |
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2021 Journal Article Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of salivaWang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2021). Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Food Hydrocolloids, 120 106918, 1-15. doi: 10.1016/j.foodhyd.2021.106918 |
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2021 Journal Article Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of salivaNi, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2021). Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva. Food Hydrocolloids, 120 106896, 106896. doi: 10.1016/j.foodhyd.2021.106896 |
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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. |
