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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 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. |
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2018 Conference Publication Understanding the relationship between consumers’ acceptability for cola flavoured soft-drinks and oral physiology measuresOlarte Mantilla, Sandra M. and Smyth, Heather Eunice (2018). Understanding the relationship between consumers’ acceptability for cola flavoured soft-drinks and oral physiology measures. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD, Australia, 5-7 February 2018. |
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2018 Conference Publication Is naturally nutritious delicious? A sensory and consumer approach to designing healthier horticultural productsSmyth, Heather Eunice, Tyler, Philippa and Olarte Mantilla, Sandra (2018). Is naturally nutritious delicious? A sensory and consumer approach to designing healthier horticultural products. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018. |
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2018 Conference Publication Application of genomics and sensory for identifying natural antioxidants to improve shelf life of mayonnaisesGhorbani, Sara and Smyth, Heather (2018). Application of genomics and sensory for identifying natural antioxidants to improve shelf life of mayonnaises. 12th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 5-7 February 2018. |
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2018 Conference Publication Using model soft particles to define a structure-function relationship applicable to semi-solid foodsShewan, Heather and Smyth, Heather Eunice (2018). Using model soft particles to define a structure-function relationship applicable to semi-solid 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 Review of 12th Australia and New Zealand Sensory and Consumer Science SymposiumSmyth, Heather Eunice (2018). Review of 12th Australia and New Zealand Sensory and Consumer Science Symposium. AIFST Convention, Melbourne, VIC, Australia, 11-12 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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2017 Conference Publication Understanding wine astringency and mouthfeelWang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2017). Understanding wine astringency and mouthfeel. TropAg, Brisbane, QLD Australia, November 2017. |
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2017 Journal Article Evaluating the sensory properties of unpolished Australian wild riceTikapunya, Tiparat, Henry, Robert J. and Smyth, Heather (2017). Evaluating the sensory properties of unpolished Australian wild rice. Food Research International, 103, 406-414. doi: 10.1016/j.foodres.2017.10.037 |
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2017 Journal Article Extraction and characterization of a novel Terminalia pectinChaliha, Mridusmita, Williams, David, Smyth, Heather and Sultanbawa, Yasmina (2017). Extraction and characterization of a novel Terminalia pectin. Food Science and Biotechnology, 27 (1), 65-71. doi: 10.1007/s10068-017-0201-4 |
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2017 Journal Article Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)Tran, Hue T. M., Vargas, Carlos Alberto Cordero, Lee, L. Slade, Furtado, Agnelo, Smyth, Heather and Henry, Robert (2017). Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.). Tree Genetics and Genomes, 13 (3) 54. doi: 10.1007/s11295-017-1138-8 |
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2017 Journal Article Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivarsSan, Anh T., Joyce, Daryl C., Hofman, Peter J., Macnish, Andrew J., Webb, Richard I., Matovic, Nicolas J., Williams, Craig M., De Voss, James J., Wong, Siew H. and Smyth, Heather E. (2017). Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars. Food Chemistry, 221, 613-619. doi: 10.1016/j.foodchem.2016.11.130 |
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2017 Journal Article Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: a simple food safe extraction methodChaliha, Mridusmita, Williams, David, Edwards, David, Pun, Sharon, Smyth, Heather and Sultanbawa, Yasmina (2017). Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: a simple food safe extraction method. Journal of Medicinal Plants Research, 11 (5), 96-106. doi: 10.5897/JMPR2016.6285 |
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2017 Conference Publication The sensory experience of tooth-packing definedSmyth, Heather Eunice and Witt, Torsten (2017). The sensory experience of tooth-packing defined. 11th Australian and New Zealand Sensory and Consumer Science Symposium, Dunedin, New Zealand, 20-22 February 2017. |
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2017 Conference Publication Evaluation of sensory methods for texture perception of potato chips during oral processingGebremariam, Mekonnen, Flammer, Linda J., Baier, Stefan, Stokes, Jason R. and Smyth, Heather Eunice (2017). Evaluation of sensory methods for texture perception of potato chips during oral processing. 11th Australian and New Zealand Sensory and Consumer Science Symposium, Otago, New Zealand, 20-22 February 2017. |
