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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 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 Future meat replacers obtained using ancient fermentation techniquesRudge, Raisa, Husson, Adele, Stokes, Jason and Smyth, Heather (2024). Future meat replacers obtained using ancient fermentation techniques. Future meat replacers obtained using ancient fermentation techniques, Thessaloniki, Greece, 14-18 April 2024. |
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2024 Conference Publication Ancient fermentation techniques to obtain a new generation of PBMARudge, Raisa, Husson, Adele and Smyth, Heather (2024). Ancient fermentation techniques to obtain a new generation of PBMA. NZOZ Sensory and Consumer Science Symposium, Sydney, NSW, Australia, 13-15 February 2024. |
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2023 Conference Publication 'Delivery of functionality in complex food systems' 2023Rudge, Raisa, Husson, Adele and Smyth, Heather (2023). 'Delivery of functionality in complex food systems' 2023. Delivery of Functionality in Complex Food Systems, Melbourne, VIC Australia, 25-27 October 2023. |
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2023 Conference Publication Fermentation techniques to obtain Legume-based meats with tuneable texturesRudge, Raisa, Husson, Adele and Smyth, Heather (2023). Fermentation techniques to obtain Legume-based meats with tuneable textures. Australian Institute of Food Science and Technology's annual convention, Melbourne, VIC Australia, 24-26 July 2023. |
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2023 Conference Publication Fermentation techniques to obtain Legume-based meats with tuneable texturesRudge, Raisa, Husson, Adele and Smyth, Heather (2023). Fermentation techniques to obtain Legume-based meats with tuneable textures. International Symposium on Food Rheology and Structure, Wageningen, Netherlands, 11-15 June 2023. |
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2022 Conference Publication Future foods using ancient fermentation techniquesRudge, Raisa and Smyth, Heather (2022). Future foods using ancient fermentation techniques. TropAg, Brisbane, QLD, Australia, 31 October - 2 November 2022. |
