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2019 Journal Article Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standardGhorbani Gorji, Sara, Calingacion, Mariafe, Smyth, Heather E. and Fitzgerald, Melissa (2019). Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard. Metabolomics, 15 (8) 106, 106. doi: 10.1007/s11306-019-1568-4 |
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2019 Conference Publication Discerning wine astringency sub-qualities – what is the role of saliva?Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities – what is the role of saliva?. 13th Pangborn Sensory Science Symposium, Edinburgh, United Kingdom, July 2019. |
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2019 Conference Publication Discerning wine astringency sub-qualities by tribological approaches – what are the roles of saliva?Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2019). Discerning wine astringency sub-qualities by tribological approaches – what are the roles of saliva?. AIFST Convention, Sydney, NSW Australia, July 2019. |
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2019 Conference Publication Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2019). Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?. The 17th Australian Wine Industry Technical Conference & Trade Exhibition, Adelaide, SA Australia, July 2019. |
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2019 Journal Article Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibresChakraborty, Piyali, Witt, Torsten, Harris, David, Ashton, John, Stokes, Jason R. and Smyth, Heather E. (2019). Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres. Food Research International, 120, 62-72. doi: 10.1016/j.foodres.2019.01.070 |
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2019 Conference Publication A sensory experience of Australian flavourSmyth, Heather Eunice (2019). A sensory experience of Australian flavour. Nuffield National Conference, Brisbane, QLD, Australia, 3-5 February 2019. |
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2019 Conference Publication Australian cuisine and traditional food flavoursSmyth, Heather Eunice (2019). Australian cuisine and traditional food flavours. TropAg, Brisbane, QLD, Australia, 11-13 November 2019. |
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2019 Journal Article Overall nutritional and sensory profile of different species of Australian wattle seeds (Acacia spp.): Potential food sources in the arid and semi-arid regionsShelat, Kinnari J., Adiamo, Oladipupo Q., Olarte Mantilla, Sandra M., Smyth, Heather E., Tinggi, Ujang, Hickey, Sarah, Rühmann, Broder, Sieber, Volker and Sultanbawa, Yasmina (2019). Overall nutritional and sensory profile of different species of Australian wattle seeds (Acacia spp.): Potential food sources in the arid and semi-arid regions. Foods, 8 (10) 482, 1-12. doi: 10.3390/foods8100482 |
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2019 Conference Publication Roadmap for researchers studying northern Australian endemic plant foodsFyfe, Selina, Smyth, Heather and Sultanbawa, Yasmina (2019). Roadmap for researchers studying northern Australian endemic plant foods. International Tropical Agriculture Conference 2019, Brisbane, Australia, 11-13 November 2019. |
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2019 Conference Publication Perspectives on texture perceptionSmyth, Heather Eunice (2019). Perspectives on texture perception. 13th Australian and New Zealand Sensory and Consumer Science Symposium, Otago, New Zeland, 3-5 February 2019. |
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2019 Conference Publication The importance of food texture in consumer enjoyment and healthy eatingSmyth, Heather Eunice (2019). The importance of food texture in consumer enjoyment and healthy eating. AIFST Convention, Sydney, NSW, Australia, 1-2 July 2019. |
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2019 Conference Publication Provenance: The Australian flavour story for meatSmyth, Heather Eunice (2019). Provenance: The Australian flavour story for meat. TropAg, Brisbane, QLD, Australia, 11-13 November 2019. |
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2018 Journal Article SNP in the Coffea arabica genome associated with coffee qualityTran, Hue T. M., Furtado, Agnelo, Vargas, Carlos Alberto Cordero, Smyth, Heather, Lee, L. Slade and Henry, Robert (2018). SNP in the Coffea arabica genome associated with coffee quality. Tree Genetics & Genomes, 14 (5) 72. doi: 10.1007/s11295-018-1282-9 |
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2018 Conference Publication Linking wine microstructure and astringency mouthfeel: What is the role of differences in individual perception?Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2018). Linking wine microstructure and astringency mouthfeel: What is the role of differences in individual perception?. Crush - The Grape and Wine Science Symposium, Adelaide, SA Australia, September 2018. |
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2018 Conference Publication Using Temporal Dominant Sensation to understand the oral processWitt, Torsten and Smyth, Heather Eunice (2018). Using Temporal Dominant Sensation to understand the oral process. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018. |
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2018 Conference Publication Understanding wine astringency and mouthfeelWang, Shaoyang and Smyth, Heather (2018). Understanding wine astringency and mouthfeel. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 5-7 February 2018. |
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2018 Conference Publication Future food trends: what’s the next kale boomSmyth, Heather Eunice (2018). Future food trends: what’s the next kale boom. Hort Connections, Brisbane, QLD, Australia, 18-20 June 2018. |
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2018 Conference Publication The role of saliva flow rate and composition in the oral manipulation of solid snack foodsGebremariam, Mekonnen and Smyth, Heather Eunice (2018). The role of saliva flow rate and composition in the oral manipulation of solid snack foods. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018. |
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2018 Conference Publication Sensory vocabulary for five native Australian plant foods and five native Australian leaf teasFyfe, S., Sultanbawa, Y. and Smyth, H. (2018). Sensory vocabulary for five native Australian plant foods and five native Australian leaf teas. Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, Qld, Australia, 5-7 February 2018. |
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2018 Conference Publication Consumer drivers for new Australian food productsSmyth, Heather Eunice (2018). Consumer drivers for new Australian food products. Global Forum in Innovation in Agriculture Conference, Brisbane, QLD, Australia, 27 November 2018. |
