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Dr Jaqueline Moura Nadolny
Dr

Jaqueline Moura Nadolny

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Overview

Availability

Dr Jaqueline Moura Nadolny is:
Available for supervision

Qualifications

  • Bachelor of Chemical Engineering, Universidade Federal do Paraná (UFPR)
  • Masters (Coursework) of Food Science and Technology, University of Illinois at Urbana-Champaign
  • Doctor of Philosophy of Chemical Engineering, The University of Queensland

Works

Search Professor Jaqueline Moura Nadolny’s works on UQ eSpace

11 works between 2021 and 2025

1 - 11 of 11 works

2025

Journal Article

Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option

Moura 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

Nutritional, functional and rheological properties of bunya nut flour as a versatile gluten-free option

2024

Journal Article

Application of Rheometer Attachments for Soft Tribology: A Cautionary Tale

Shewan, Heather M., Lusted, Brooke, Chen, Siyi, Moura Nadolny, Jaqueline, Xu, Yuan and Stokes, Jason R. (2024). Application of Rheometer Attachments for Soft Tribology: A Cautionary Tale. Journal of Food Engineering, 391 112462, 1-11. doi: 10.1016/j.jfoodeng.2024.112462

Application of Rheometer Attachments for Soft Tribology: A Cautionary Tale

2024

Journal Article

Plant‐based mince texture: A review of the sensory literature with view to informing new product development

Konrad, Theresia, Ha, Minh, Ronquest‐Ross, Lisa, Smyth, Heather E. and Moura Nadolny, Jaqueline (2024). Plant‐based mince texture: A review of the sensory literature with view to informing new product development. Journal of Food Science, 89 (12), 8197-8214. doi: 10.1111/1750-3841.17517

Plant‐based mince texture: A review of the sensory literature with view to informing new product development

2024

Journal Article

Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes

Chiu, Shih-Hao, Naliyadhara, Nikunj, Bucknall, Martin P., Thomas, Donald S., Smyth, Heather E., Nadolny, Jaqueline M., Kalantar-Zadeh, Kourosh and Trujillo, Francisco J. (2024). Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes. Ultrasonics Sonochemistry, 106 106885, 1-13. doi: 10.1016/j.ultsonch.2024.106885

Coffee brewing sonoreactor for reducing the time of cold brew from several hours to minutes while maintaining sensory attributes

2023

Other Outputs

Processing routes for enhancing the value chain of Indigenous Australian bunya nuts (Araucaria bidwillii)

Moura Nadolny, Jaqueline (2023). Processing routes for enhancing the value chain of Indigenous Australian bunya nuts (Araucaria bidwillii). PhD Thesis, School of Chemical Engineering, The University of Queensland. doi: 10.14264/2a22234

Processing routes for enhancing the value chain of Indigenous Australian bunya nuts (Araucaria bidwillii)

2023

Conference Publication

Plant-based meat analogues: what do consumers really want?

Moura Nadolny, Jaqueline and Smyth, Heather (2023). Plant-based meat analogues: what do consumers really want?. AIFST23 Convention - The Science of Food - Security and Sustainability, Melbourne, VIC, Australia, 24-25 July 2023.

Plant-based meat analogues: what do consumers really want?

2023

Journal Article

Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

Moura Nadolny, Jaqueline, Best, Odette, Netzel, Gabriele, Shewan, Heather M., Dao Thi Phan, Anh, Smyth, Heather E. and Stokes, Jason R. (2023). Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species. Food Research International, 163 112269, 112269. doi: 10.1016/j.foodres.2022.112269

Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

2022

Journal Article

Sensory properties of Australian bunya nuts

Moura Nadolny, Jaqueline, Best, Odette, Hassall, Emma, Shewan, Heather M., Olarte Mantilla, Sandra M., Stokes, Jason R. and Smyth, Heather E. (2022). Sensory properties of Australian bunya nuts. Journal of Food Science, 87 (6), 2732-2743. doi: 10.1111/1750-3841.16184

Sensory properties of Australian bunya nuts

2022

Conference Publication

Establishing a value proposition for bunya nuts as a versatile gluten-free flour

Moura 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.

Establishing a value proposition for bunya nuts as a versatile gluten-free flour

2021

Conference Publication

Bunya nut as a healthy and versatile gluten-free source for flour production

Moura 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.

Bunya nut as a healthy and versatile gluten-free source for flour production

2021

Conference Publication

Sensory characterisation of Australian Araucaria nuts and factors affecting their main attributes

Moura Nadolny, Jaqueline, Shewan, Heather M., Stokes, Jason R. and Smyth, Heather E. (2021). Sensory characterisation of Australian Araucaria nuts and factors affecting their main attributes. 15th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 9-11 February 2021.

Sensory characterisation of Australian Araucaria nuts and factors affecting their main attributes

Supervision

Availability

Dr Jaqueline Moura Nadolny is:
Available for supervision

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Media

Enquiries

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