The University of Queensland

Changes in quality and bioactivity of native food during storage

Sultanbawa, Y., Williams, D., Chaliha, M., Konczak, I. and Smyth, H. (2015). Changes in quality and bioactivity of native food during storage. Canberra, Australia: Rural Industries Research and Development Corporation (RIRDC).

Australian Green Plum ( Buchanania obovata )

Fyfe, Selina, Schirra, Horst Joachim, Rychlik, Michael, Smyth, Heather E. and Sultanbawa, Yasmina (2022). Australian Green Plum ( Buchanania obovata ). Handbook of Phytonutrients in Indigenous Fruits and Vegetables. (pp. 219-227) GB: CABI. doi: 10.1079/9781789248067.0014

Unique flavours from Australian native plants

Smyth, Heather and Sultanbawa, Yasmina (2016). Unique flavours from Australian native plants. Australian native plants: cultivation and uses in the health and food industries. (pp. 265-274) edited by Yasmina Sultanbawa and Fazal Sultanbawa. Boca Raton, FL, United States: CRC Press/Taylor & Francis Group. doi: 10.1201/b20635-20

Mangomics: Information systems supporting advanced mango breeding

Innes, David J, Dillon, Natalie L., Smyth, Heather E., Karan, Mirko, Holton, Timothy A., Bally, Ian S.E. and Dietzgen, Ralf G. (2015). Mangomics: Information systems supporting advanced mango breeding. Genomics and Proteomics - Principles, Technologies, and Applications. (pp. 281-307) edited by Thangadurai, Devarajan and Sangeetha, Jeyabalan. Oakville, Ontario, Canada: Apple Academic Press/CRC Press.

Quality control of honey using spectroscopic methods

Cozzolino, D., Corbella, E. and Smyth, H. (2012). Quality control of honey using spectroscopic methods. Honey : production, consumption, and health benefits. (pp. 113-132) edited by Gilles Bondurand and Hernan Bosch. Hauppauge NY, USA: Nova Science Publisher.

Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory study

Ni, Dongdong, Smyth, Heather E., Mayr, Hannah, Gunness, Purnima, Cozzolino, Daniel and Gidley, Michael J. (2024). Food type, human physiology, and psychology factors affect food intake, perceived satiation, and satiety differently – an exploratory study. International Journal of Food Science & Technology. doi: 10.1111/ijfs.17131

Exploring the potential of Davidson's plum (Davidsonia pruriens): A promising indigenous edible fruit as biopreservative in raw processed meat products

Beya, Michel M., Netzel, Michael E., Sultanbawa, Yasmina, Smyth, Heather E. and Hoffman, Louwrens C. (2024). Exploring the potential of Davidson's plum (Davidsonia pruriens): A promising indigenous edible fruit as biopreservative in raw processed meat products. LWT- Food Science and Technology, 194 115827, 115827. doi: 10.1016/j.lwt.2024.115827

Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties

Chin, Shu Wei, Baier, Stefan K., Stokes, Jason R. and Smyth, Heather E. (2024). Evaluating the sensory properties of hybrid (meat and plant‐based) burger patties. Journal of Texture Studies, 55 (1) e12819. doi: 10.1111/jtxs.12819

Bringing back a forgotten legume—Sensory profiles of Australian native wattleseeds reveal potential for novel food applications

Jacob, Sera Susan, Flanagan, Bernadine M., Williams, Barbara A., Brown, Rayleen, Hickey, Sarah, Gidley, Michael J. and Smyth, Heather E. (2023). Bringing back a forgotten legume—Sensory profiles of Australian native wattleseeds reveal potential for novel food applications. Journal of Food Science, 89 (1), 656-670. doi: 10.1111/1750-3841.16860

Physical properties and magnetic resonance imaging of the Australian green plum (Buchanania obovata) through maturity and ripening and across locations

Fyfe, Selina, Smyth, Heather E., Schirra, Horst Joachim, Rychlik, Michael, Sultanbawa, Yasmina and Kurniawan, Nyoman D. (2023). Physical properties and magnetic resonance imaging of the Australian green plum (Buchanania obovata) through maturity and ripening and across locations. Postharvest Biology and Technology, 205 112494, 1-15. doi: 10.1016/j.postharvbio.2023.112494

Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging

Beya, Michel M., Netzel, Michael E., Sultanbawa, Yasmina, Smyth, Heather and Hoffman, Louwrens C. (2023). Kakadu plum (Terminalia ferdinandiana) bioactivity against spoilage microorganisms and oxidative reactions in refrigerated raw beef patties under modified atmosphere packaging. Meat Science, 204 109268, 1-10. doi: 10.1016/j.meatsci.2023.109268

pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine

Wang, Shaoyang, Olarte Mantilla, Sandra M., Stokes, Jason R., Smith, Paul A. and Smyth, Heather E. (2023). pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine. Food Hydrocolloids, 146 109274, 109274. doi: 10.1016/j.foodhyd.2023.109274

Unravelling the aroma and flavour of algae for future food applications

Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark S. and Smyth, Heather (2023). Unravelling the aroma and flavour of algae for future food applications. Trends in Food Science and Technology, 138, 370-381. doi: 10.1016/j.tifs.2023.06.018

Review of the aroma chemistry of pineapple (Ananas comosus)

George, Jenson, Nguyen, Thoa, Williams, David, Hardner, Craig, Sanewski, Garth and Smyth, Heather Eunice (2023). Review of the aroma chemistry of pineapple (Ananas comosus). Journal of Agricultural and Food Chemistry, 71 (9), 4069-4082. doi: 10.1021/acs.jafc.2c08546

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

Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety)

Ni, Dongdong, Smyth, Heather E., Cozzolino, Daniel and Gidley, Michael J. (2022). Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety). Critical Reviews in Food Science and Nutrition, 1-11. doi: 10.1080/10408398.2022.2134840

Folate vitamers in the Australian green plum: through growth and ripening and across locations

Fyfe, Selina, Hong, Hung, Schirra, Horst Joachim, Smyth, Heather E., Sultanbawa, Yasmina and Rychlik, Michael (2022). Folate vitamers in the Australian green plum: through growth and ripening and across locations. Frontiers in Nutrition, 9 1006393, 1006393. doi: 10.3389/fnut.2022.1006393

Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities

Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2022). Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocolloids, 135 108106, 1-12. doi: 10.1016/j.foodhyd.2022.108106

Biochemical, sensory, and molecular evaluation of flavour and consumer acceptability in Australian papaya (Carica papaya L.) varieties

Zhou, Ziwei, Bar, Ido, Ford, Rebecca, Smyth, Heather and Kanchana-udomkan, Chutchamas (2022). Biochemical, sensory, and molecular evaluation of flavour and consumer acceptability in Australian papaya (Carica papaya L.) varieties. International Journal of Molecular Sciences, 23 (11) 6313, 1-16. doi: 10.3390/ijms23116313

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

Shedding light on human tissue (in vivo) to predict satiation, satiety, and food intake using near infrared reflectance spectroscopy: A preliminary study

Ni, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2022). Shedding light on human tissue (in vivo) to predict satiation, satiety, and food intake using near infrared reflectance spectroscopy: A preliminary study. Innovative Food Science and Emerging Technologies, 78 103033, 103033. doi: 10.1016/j.ifset.2022.103033

Integrating effects of human physiology, psychology, and individual variations on satiety: an exploratory study

Ni, Dongdong, Smyth, Heather E., Cozzolino, Daniel and Gidley, Michael J. (2022). Integrating effects of human physiology, psychology, and individual variations on satiety: an exploratory study. Frontiers in Nutrition, 9 872169, 872169. doi: 10.3389/fnut.2022.872169

Future flavours from the past: sensory and nutritional profiles of green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) from East Arnhem Land, Australia

Fyfe, Selina, Schirra, Horst Joachim, Rychlik, Michael, van Doorn, Annemarie, Tinngi, Ujang, Sultanbawa, Yasmina and Smyth, Heather E (2022). Future flavours from the past: sensory and nutritional profiles of green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) from East Arnhem Land, Australia. Future Foods, 5 100136, 100136. doi: 10.1016/j.fufo.2022.100136

Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt

Olarte Mantilla, Sandra M., Shewan, Heather M., Shingleton, Rebecca, Hort, Joanne, Stokes, Jason R. and Smyth, Heather E. (2022). Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt. Food Quality and Preference, 96 104391, 1-9. doi: 10.1016/j.foodqual.2021.104391

Predicting satiety from the analysis of human saliva using mid-infrared spectroscopy combined with chemometrics

Ni, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2022). Predicting satiety from the analysis of human saliva using mid-infrared spectroscopy combined with chemometrics. Foods, 11 (5) 711. doi: 10.3390/foods11050711

Starch molecular structural features and volatile compounds affecting the sensory properties of polished Australian wild rice

Zhao, Yingting, Smyth, Heather E., 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. Foods, 11 (4) 511. doi: 10.3390/foods11040511

The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective

Fyfe, Selina, Smyth, Heather E., Schirra, Horst Joachim, Rychlik, Michael and Sultanbawa, Yasmina (2022). The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective. Frontiers in Nutrition, 8 738627, 738627. doi: 10.3389/fnut.2021.738627

A preliminary study on the utilisation of near infrared spectroscopy to predict age and in vivo human metabolism

Ni, 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

Insights on the role of chemometrics and vibrational spectroscopy in fruit metabolite analysis

Sultanbawa, 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

Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva

Ni, 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

Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva

Wang, 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

Rice bran makes a healthy and tasty traditional Indonesian goat meatball, ‘Bakso’

Sujarwanta, Rio Olympias, Beya, Michel Mubiayi, Utami, Desi, Jamhari, Jamhari, Suryanto, Edi, Agus, Ali, Smyth, Heather Eunice and Hoffman, Louwrens Christiaan (2021). Rice bran makes a healthy and tasty traditional Indonesian goat meatball, ‘Bakso’. Foods, 10 (8) 1940, 1-15. doi: 10.3390/foods10081940

Provenance and uniqueness in the emerging botanical and natural food industries—definition, issues and tools

Smyth, Heather, Sultanbawa, Yasmina and Cozzolino, Daniel (2021). Provenance and uniqueness in the emerging botanical and natural food industries—definition, issues and tools. Food Analytical Methods, 14 (12), 2511-2523. doi: 10.1007/s12161-021-02079-0

Nutritional analysis, volatile composition, antimicrobial and antioxidant properties of Australian green ants (Oecophylla smaragdina)

Alagappan, Shanmugam, Chaliha, Mridusmita, Sultanbawa, Yasmina, Fuller, Steve, Hoffman, Louwrens  C., Netzel, Gabriele, Weber, Nadine, Rychlik, Michael, Cozzolino, Daniel, Smyth, Heather  E. and Olarte Mantilla, Sandra  M. (2021). Nutritional analysis, volatile composition, antimicrobial and antioxidant properties of Australian green ants (Oecophylla smaragdina). Future Foods, 3 100007, 100007. doi: 10.1016/j.fufo.2020.100007

The effect of maturity and tissue on the ability of mid infrared spectroscopy to predict the geographical origin of banana (Musa Cavendish)

Zhang, Long, Huang, Yichao, Sun, Fengjiang, Chen, Da, Netzel, Michael, Smyth, Heather E., Sultanbawa, Yasmina, Deng, Yongfeng, Fang, Mingliang and Cozzolino, Daniel (2021). The effect of maturity and tissue on the ability of mid infrared spectroscopy to predict the geographical origin of banana (Musa Cavendish). International Journal of Food Science and Technology, 56 (6), 2621-2627. doi: 10.1111/ijfs.14960

Exploring relationships between satiation, perceived satiety, and plant‐based snack food features

Ni, Dongdong, Gunness, Purnima, Smyth, Heather E. and Gidley, Michael J. (2021). Exploring relationships between satiation, perceived satiety, and plant‐based snack food features. International Journal of Food Science and Technology, 56 (10) ijfs.15102, 5340-5351. doi: 10.1111/ijfs.15102

Towards personalised saliva spectral fingerprints: comparison of mid infrared spectra of dried and whole saliva samples

Ni, Dongdong, Smyth, Heather E., Gidley, Michael J. and Cozzolino, Daniel (2021). Towards personalised saliva spectral fingerprints: comparison of mid infrared spectra of dried and whole saliva samples. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 253 119569, 119569. doi: 10.1016/j.saa.2021.119569

Can infrared spectroscopy detect adulteration of Kakadu Plum (Terminalia ferdinandiana) dry powder with synthetic ascorbic acid?

Cozzolino, Daniel, Phan, Anh Dao T., Aker, Saleha, Smyth, Heather E. and Sultanbawa, Yasmina (2021). Can infrared spectroscopy detect adulteration of Kakadu Plum (Terminalia ferdinandiana) dry powder with synthetic ascorbic acid?. Food Analytical Methods, 14 (9), 1936-1942. doi: 10.1007/s12161-021-02031-2

Dynamic Tribology Protocol (DTP): response of salivary pellicle to dairy protein interactions validated against sensory perception

Fan, Nengneng, Shewan, Heather M., Smyth, Heather E., Yakubov, Gleb E. and Stokes, Jason R. (2021). Dynamic Tribology Protocol (DTP): response of salivary pellicle to dairy protein interactions validated against sensory perception. Food Hydrocolloids, 113 106478, 106478. doi: 10.1016/j.foodhyd.2020.106478

Correction: Shelat, K.J.; et al. 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 2019, 8, 482

Shelat, Kinnari J., Adiamo, Oladipupo Q., Mantilla, Sandra M. Olarte, Smyth, Heather E., Tinggi, Ujang, Hickey, Sarah, Rühmann, Broder, Sieber, Volker and Sultanbawa, Yasmina (2021). Correction: Shelat, K.J.; et al. 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 2019, 8, 482. Foods, 10 (3) 650, 1-1. doi: 10.3390/foods10030650

Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality

Forwood, Daniel L., Holman, Benjamin W.B., Hopkins, David L., Smyth, Heather E., Hoffman, Louwrens C., Chaves, Alex V. and Meale, Sarah J. (2021). Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality. Meat Science, 173 108402, 1-10. doi: 10.1016/j.meatsci.2020.108402

Unlocking the secrets of kernels using near-infrared spectroscopy

Bobasa, Eshetu, Netzel, Michael, Phan, Anh Dao Thi, Smyth, Heather, Sultanbawa, Yasmina and Cozzolino, Daniel (2021). Unlocking the secrets of kernels using near-infrared spectroscopy. Applied Spectroscopy, 75 (7), 1-5. doi: 10.1177/0003702821992136

The use of a micro near infrared portable instrument to predict bioactive compounds in a wild harvested fruit—Kakadu plum (Terminalia ferdinandiana)

Bobasa, Eshetu, Phan, Anh Dao T., Netzel, Michael, Smyth, Heather E., Sultanbawa, Yasmina and Cozzolino, Daniel (2021). The use of a micro near infrared portable instrument to predict bioactive compounds in a wild harvested fruit—Kakadu plum (Terminalia ferdinandiana). Sensors, 21 (4) 1413, 1-10. doi: 10.3390/s21041413

Plant-based phenolic molecules as natural preservatives in comminuted meats: a review

Beya, Michel M., Netzel, Michael E., Sultanbawa, Yasmina, Smyth, Heather and Hoffman, Louwrens C. (2021). Plant-based phenolic molecules as natural preservatives in comminuted meats: a review. Antioxidants, 10 (2) 263, 263-18. doi: 10.3390/antiox10020263

Challenges and opportunities of the fourth revolution: a brief insight into the future of food

Chapman, James, Power, Aoife, Netzel, Michael E., Sultanbawa, Yasmina, Smyth, Heather E., Truong, Vic Khanh and Cozzolino, Daniel (2021). Challenges and opportunities of the fourth revolution: a brief insight into the future of food. Critical Reviews in Food Science and Nutrition, 62 (10), 1-9. doi: 10.1080/10408398.2020.1863328

A difficult pill to swallow: an investigation of the factors associated with medication swallowing difficulties

Radhakrishnan, Chandramouli, Sefidani Forough, Aida, Cichero, Julie A. Y., Smyth, Heather E., Raidhan, Aisha, Nissen, Lisa M. and Steadman, Kathryn J. (2021). A difficult pill to swallow: an investigation of the factors associated with medication swallowing difficulties. Patient Preference and Adherence, Volume 15, 29-40. doi: 10.2147/ppa.s277238

Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis

Cozzolino, Daniel, Phan, Anh, Netzel, Michael, Smyth, Heather and Sultanbawa, Yasmina (2021). Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis. CyTA - Journal of Food, 19 (1), 183-189. doi: 10.1080/19476337.2021.1875052

The nutritional potential of the native Australian green plum (Buchanania obovata) compared to other Anacardiaceae fruit and nuts

Fyfe, Selina, Smyth, Heather E., Schirra, Horst Joachim, Rychlik, Michael and Sultanbawa, Yasmina (2020). The nutritional potential of the native Australian green plum (Buchanania obovata) compared to other Anacardiaceae fruit and nuts. Frontiers in Nutrition, 7 600215, 600215. doi: 10.3389/fnut.2020.600215

Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system

Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R. and Smyth, Heather E. (2020). Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system. Food Hydrocolloids, 109 106109, 106109. doi: 10.1016/j.foodhyd.2020.106109

Effect of sample presentation on the near infrared spectra of wild harvest Kakadu plum fruits (Terminalia ferdinandiana)

Mulisa Bobasa, Eshetu, Dao Thi Phan, Anh, Manolis, Comalie, Netzel, Michael, Smyth, Heather, Cozzolino, Daniel and Sultanbawa, Yasmina (2020). Effect of sample presentation on the near infrared spectra of wild harvest Kakadu plum fruits (Terminalia ferdinandiana). Infrared Physics and Technology, 111 103560, 1-5. doi: 10.1016/j.infrared.2020.103560

The use of vibrational spectroscopy to predict Vitamin C in Kakadu plum powders (Terminalia ferdinandiana Exell, Combretaceae)

Cozzolino, Daniel, Phan, Anh Dao Thi, Netzel, Michael E., Smyth, Heather and Sultanbawa, Yasmina (2020). The use of vibrational spectroscopy to predict Vitamin C in Kakadu plum powders (Terminalia ferdinandiana Exell, Combretaceae). Journal of the Science of Food and Agriculture, 101 (8) jsfa.10950, 3208-3213. doi: 10.1002/jsfa.10950

An infrared analysis of Terminalia ferdinandiana exell [Combretaceae] fruit and leaves—towards the development of biospectroscopy tools to characterise uniquely Australian foods

Sultanbawa, Yasmina, Chaliha, Mridusmita, Phan, Anh Dao T., Olarte Mantilla, Sandra M., Netzel, Gaby, Netzel, Michael E., Smyth, Heather and Cozzolino, Daniel (2020). An infrared analysis of Terminalia ferdinandiana exell [Combretaceae] fruit and leaves—towards the development of biospectroscopy tools to characterise uniquely Australian foods. Food Analytical Methods, 14 (3), 423-429. doi: 10.1007/s12161-020-01915-z

Assessing the interaction between drying and addition of maltodextrin to Kakadu plum powder samples by two dimensional and near infrared spectroscopy

Cozzolino, Daniel, Phan, Anh Dao T. , Netzel, Michael, Smyth, Heather and Sultanbawa, Yasmina (2020). Assessing the interaction between drying and addition of maltodextrin to Kakadu plum powder samples by two dimensional and near infrared spectroscopy. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 247 119121, 119121. doi: 10.1016/j.saa.2020.119121

Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt

Olarte Mantilla, Sandra M., Shewan, Heather M., Shingleton, Rebecca, Stokes, Jason R. and Smyth, Heather E. (2020). Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt. Food Quality and Preference, 85 103979, 103979. doi: 10.1016/j.foodqual.2020.103979

Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’

Shewan, Heather M., Stokes, Jason R. and Smyth, Heather E. (2020). Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’. Food Hydrocolloids, 103 105662, 105662. doi: 10.1016/j.foodhyd.2020.105662

A mid infrared (MIR) spectroscopy study of the composition of edible Australian green ants (Oecophylla smaragdina)—a qualitative study

Olarte Mantilla, Sandra M., Alagappan, Shanmugam, Sultanbawa, Yasmina, Smyth, Heather E. and Cozzolino, Daniel (2020). A mid infrared (MIR) spectroscopy study of the composition of edible Australian green ants (Oecophylla smaragdina)—a qualitative study. Food Analytical Methods, 13 (8), 1627-1633. doi: 10.1007/s12161-020-01783-7

A practical approach on the combination of GC-MS and chemometric tools to study Australian edible green ants

Olarte Mantilla, Sandra M., Alagappan, Shanmugam, Chaliha, Mridusmita, Sultanbawa, Yasmina, Smyth, Heather and Cozzolino, Daniel (2020). A practical approach on the combination of GC-MS and chemometric tools to study Australian edible green ants. Food Analytical Methods, 13 (7), 1475-1481. doi: 10.1007/s12161-020-01768-6

Slower development of lower canopy beans produces better coffee

Cheng, Bing, Smyth, Heather E., Furtado, Agnelo and Henry, Robert J. (2020). Slower development of lower canopy beans produces better coffee. Journal of Experimental Botany, 71 (14), 4201-4214. doi: 10.1093/jxb/eraa151

Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods

Grace, Emily, Olarte Mantilla, Sandra, Sunarharum, Wenny Bekti, Ong, Cheng Mun, Waanders, Jennifer, D'Arcy, Bruce Robert and Smyth, Heather Eunice (2020). Sensory properties of yellow pea and macadamia honeys from conventional and flow hive extraction methods. Journal of the Science of Food and Agriculture, 100 (5) jsfa.10221, 2027-2034. doi: 10.1002/jsfa.10221

Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx)

Needham, Tersia, Laubser, Johannes G., Kotrba, Radim, Bureš, Daniel, Smyth, Heather and Hoffman, Louwrens C. (2019). Sensory characteristics of the longissimus thoracis et lumborum and biceps femoris muscles from male and female common eland (Taurotragus oryx). Meat Science, 158 107918, 107918. doi: 10.1016/j.meatsci.2019.107918

Diurnal Harvest Cycle and Sap Composition Affect Under-Skin Browning in 'Honey Gold' Mango Fruit

San, Anh T., Hofman, Peter J., Joyce, Daryl C., Macnish, Andrew J., Marques, Jose R., Webb, Richard, Li, Guoqin and Smyth, Heather E. (2019). Diurnal Harvest Cycle and Sap Composition Affect Under-Skin Browning in 'Honey Gold' Mango Fruit. Frontiers in Plant Science, 10 1093, 1093. doi: 10.3389/fpls.2019.01093

Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise

Ghorbani Gorji, Sara, Calingacion, Mariafe, Smyth, Heather E. and Fitzgerald, Melissa (2019). Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise. Journal of Food Science and Technology, 56 (9), 4076-4090. doi: 10.1007/s13197-019-03876-6

Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips

Deshmukh, Omkar S., Dhital, Sushil, Olarte Mantilla, Sandra M., Smyth, Heather E., Boehm, Michael W., Baier, Stefan K. and Stokes, Jason R. (2019). Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips. Food Research International, 123, 208-216. doi: 10.1016/j.foodres.2019.04.037

Effect of natural antioxidants on lipid oxidation in mayonnaise compared with BHA, the industry standard

Ghorbani 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

Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres

Chakraborty, 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

Overall nutritional and sensory profile of different species of Australian wattle seeds (Acacia spp.): Potential food sources in the arid and semi-arid regions

Shelat, 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

SNP in the Coffea arabica genome associated with coffee quality

Tran, 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

Evaluating the sensory properties of unpolished Australian wild rice

Tikapunya, 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

Extraction and characterization of a novel Terminalia pectin

Chaliha, 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

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

Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars

San, 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

Bioactive rich extracts from Terminalia ferdinandiana by enzyme-assisted extraction: a simple food safe extraction method

Chaliha, 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

Influence of genotype and environment on coffee quality

Cheng, Bing, Furtado, Agnelo, Smyth, Heather E. and Henry, Robert J. (2016). Influence of genotype and environment on coffee quality. Trends in Food Science and Technology, 57 (A), 20-30. doi: 10.1016/j.tifs.2016.09.003

Lipid oxidation in mayonnaise and the role of natural antioxidants: a review

Ghorbani Gorji, Sara, Smyth, Heather E., Sharma, Mary and Fitzgerald, Melissa (2016). Lipid oxidation in mayonnaise and the role of natural antioxidants: a review. Trends in Food Science and Technology, 56, 88-102. doi: 10.1016/j.tifs.2016.08.002

Advances in genomics for the improvement of quality in coffee

Tran, Hue T. M., Lee, L. Slade, Furtado, Agnelo, Smyth, Heather and Henry, Robert J. (2016). Advances in genomics for the improvement of quality in coffee. Journal of the Science of Food and Agriculture, 96 (10), 3300-3312. doi: 10.1002/jsfa.7692

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

Yang, Aijun, Smyth, Heather, Chaliha, Mridusmita and James, Andrew (2016). Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases. Food Science and Nutrition, 4 (2), 207-215. doi: 10.1002/fsn3.274

Characterisation of Australian Verdelho wines from the Queensland Granite Belt region

Sonni, Francesca, Moore, Evan G., Chinnici, Fabio, Riponi, Claudio and Smyth, Heather E. (2016). Characterisation of Australian Verdelho wines from the Queensland Granite Belt region. Food Chemistry, 196, 1163-1171. doi: 10.1016/j.foodchem.2015.10.057

Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys

Sultanbawa, Yasmina, Cozzolino, Daniel, Fuller, Steve, Cusack, Andrew, Currie, Margaret and Smyth, Heather (2015). Infrared spectroscopy as a rapid tool to detect methylglyoxal and antibacterial activity in Australian honeys. Food Chemistry, 172, 207-212. doi: 10.1016/j.foodchem.2014.09.067

Complexity of coffee flavor: A compositional and sensory perspective

Sunarharum, Wenny B., Williams, David J. and Smyth, Heather E. (2014). Complexity of coffee flavor: A compositional and sensory perspective. Food Research International, 62, 315-325. doi: 10.1016/j.foodres.2014.02.030

Postharvest physiology and volatile production by flowers of Ptilotus nobilis

Able, Amanda J., Smyth, Heather and Joyce, Daryl (2014). Postharvest physiology and volatile production by flowers of Ptilotus nobilis. Postharvest Biology and Technology, 88, 61-71. doi: 10.1016/j.postharvbio.2013.10.002

Increase in beta-lonone, a Carotenoid-Derived Volatile in Zeaxanthin-Biofortified Sweet Corn

Gallon, Camilla Z., Fuller, Steven C., Fanning, Kent J., Smyth, Heather E., Pun, Sharon, Martin, Ian F. and O'Hare, Timothy J. (2013). Increase in beta-lonone, a Carotenoid-Derived Volatile in Zeaxanthin-Biofortified Sweet Corn. Journal of Agricultural and Food Chemistry, 61 (30), 7181-7187. doi: 10.1021/jf402326e

Effect of packaging materials and storage on major volatile compounds in three Australian native herbs

Chaliha, Mridusmita, Cusack, Andrew, Currie, Margaret, Sultanbawa, Yasmina and Smyth, Heather (2013). Effect of packaging materials and storage on major volatile compounds in three Australian native herbs. Journal of Agricultural and Food Chemistry, 61 (24), 5738-5745. doi: 10.1021/jf400845t

Planet of the cavendish-understanding the domination

Daniells J., O'Keefe V., Smyth H., Gething K., Fanning K. and Telford P. (2013). Planet of the cavendish-understanding the domination. Acta Horticulturae, 986 (986), 219-224. doi: 10.17660/ActaHortic.2013.986.23

Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predicts taste and aroma in beverages: advantages and limitations

Smyth, Heather and Cozzolino, Daniel (2013). Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predicts taste and aroma in beverages: advantages and limitations. Chemical Reviews, 113 (3), 1429-1440. doi: 10.1021/cr300076c

Analytical and chemometric-based methods to monitor and evaluate wine protected designation

Daniel, Cozzolino and Smyth, Heather (2013). Analytical and chemometric-based methods to monitor and evaluate wine protected designation. Comprehensive Analytical Chemistry, 60, 385-408. doi: 10.1016/B978-0-444-59562-1.00015-3

Lexicon for the sensory description of Australian native plant foods and ingredients

Smyth, H. E., Sanderson, J. E. and Sultanbawa, Y. (2012). Lexicon for the sensory description of Australian native plant foods and ingredients. Journal of Sensory Studies, 27 (6), 471-481. doi: 10.1111/joss.12012

Quality control of honey using infrared spectroscopy: a review

Cozzolino, D., Corbella, E. and Smyth, H. E. (2011). Quality control of honey using infrared spectroscopy: a review. Applied Spectroscopy Reviews, 46 (7), 523-538. doi: 10.1080/05704928.2011.587857

Increasing vegetable consumption: A means-end chain approach

Kirchhoff, Stephanie, Smyth, Heather, Sanderson, Jessica, Sultanbawa, Yasmina and Gething, Katrina (2011). Increasing vegetable consumption: A means-end chain approach. British Food Journal, 113 (8), 1031-1044. doi: 10.1108/00070701111153779

Applications of infrared spectroscopy for quantitative analysis of volatile and secondary metabolites in plant materials

Smyth, H. and Cozzolino, D. (2011). Applications of infrared spectroscopy for quantitative analysis of volatile and secondary metabolites in plant materials. Current Bioactive Compounds, 7 (2), 66-74. doi: 10.2174/157340711796011160

The formation of wine lactone from grape-derived secondary metabolites

Giaccio, Joanne, Capone, Dimitra L., Håkansson, Anders E., Smyth, Heather E., Elsey, Gordon M., Sefton, Mark A. and Taylor, Dennis K. (2011). The formation of wine lactone from grape-derived secondary metabolites. Journal of Agricultural and Food Chemistry, 59 (2), 660-664. doi: 10.1021/jf1038162

Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME

Fuller, Steve C., Frank, Damian C., Fitzhenry, Matthew J., Smyth, Heather E. and Poole, Sue E. (2008). Improved approach for analyzing bromophenols in seafood using stable isotope dilution analysis in combination with SPME. Journal of Agricultural and Food Chemistry, 56 (18), 8248-8254. doi: 10.1021/jf801126b

Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits

Smyth, H. E., Cozzolino, D., Cynkar, W. U., Dambergs, R. G., Sefton, M. and Gishen, M. (2008). Near infrared spectroscopy as a rapid tool to measure volatile aroma compounds in Riesling wine: possibilities and limits. Analytical and Bioanalytical Chemistry, 390 (7), 1911-1916. doi: 10.1007/s00216-008-1940-0

Apple scab resistance breeding in Australia

Zeppa, A., Middleton, S., McWaters, A., Bell, G., Forrest, A. and Smyth, H. (2007). Apple scab resistance breeding in Australia. The Compact Fruit Tree, 40 (2), 27-29.

Exploring the potential of visible-near infrared spectroscopy to predict sensory properties of food

Smyth, Heather, Mayze, John, Exley, Paul, Fox, Glen, Poole, Sue, Drabsch, Paul, Percival, Steve and Cozzolino, Daniel (2006). Exploring the potential of visible-near infrared spectroscopy to predict sensory properties of food. NIR News, 17 (8), 10-11. doi: 10.1255/nirn.935

Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines

Cozzolino, Daniel, Smyth, Heather E., Lattey, Kate A., Cynkar, Wies, Janik, Les, Dambergs, Robert G., Francis, I. Leigh and Gishen, Mark (2005). Relationship between sensory analysis and near infrared spectroscopy in Australian Riesling and Chardonnay wines. Analytica Chimica Acta, 539 (1-2), 341-348. doi: 10.1016/j.aca.2005.03.019

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS

Siebert, Tracey E., Smyth, Heather E., Capone, Dimitra L., Neuwohner, Corinna, Pardon, Kevin H., Skouroumounis, George K., Herderich, Markus J., Sefton, Mark A. and Pollnitz, Alan P. (2005). Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Analytical and Bioanalytical Chemistry, 381 (4), 937-947. doi: 10.1007/s00216-004-2992-4

Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins

Cozzolino, Daniel, Smyth, Heather Eunice and Gishen, Mark (2003). Feasibility study on the use of visible and near-infrared Spectroscopy together with chemometrics to discriminate between commercial white wines of different varietal origins. Journal of Agricultural and Food Chemistry, 51 (26), 7703-7708. doi: 10.1021/jf034959s

Retracing ‘food’ steps- exploring Australia’s native legumes for novel food applications

Jacob, Sera Susan, Gidley, Mike, Smyth, Heather, Flanagan, Bernadine, Williams, Barbara and Hickey, Sarah (2023). Retracing ‘food’ steps- exploring Australia’s native legumes for novel food applications. 7th International Conference on Food Structures, Digestion and Health, Queenstown, New Zealand, 14-17 November 2023.

Unravelling aroma and flavour of algae protein biomass for future food applications

Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark and Smyth, Heather (2023). Unravelling aroma and flavour of algae protein biomass for future food applications. 3rd Food Chemistry Conference: Shaping a healthy and sustainable food chain through knowledge, Dresden, Germany, 10-12 October 2023.

Optimising aroma and flavour of algae for food applications

Urlass, Saskia, Wu, Yifei, Nguyen, Thoa T.L., Winberg, Pia, Turner, Mark and Smyth, Heather (2023). Optimising aroma and flavour of algae for food applications. 13th Wartburg Symposium, Eisenach, Germany, 3-6 October 2023.

Flavour – Advancing the Sensory Quality of Australian Beef

Smyth, Heather (2023). Flavour – Advancing the Sensory Quality of Australian Beef. Northern Beef Research Update Conference, Darwin, NT, Australia, 22-25 Aug 2023.

The effects of Davidson’s plum fruit powder as plant-based preservative in raw processed meat

Beya, Michel, Netzel, Michael, Sultanbawa, Yasmina, Smyth, Heather and Hoffman, Louwrens (2023). The effects of Davidson’s plum fruit powder as plant-based preservative in raw processed meat. 69th International Congress of Meat Science and Technology, Padova, Italy, 20 - 25 August 2023. Padova, Italy: Sistema Congressi.

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.

The effects of Kakadu plum fruit (Terminalia ferdinandiana) as biopreservative in raw processed meats

Beya, Michel, Sultanbawa, Yasmina, Smyth, Heather, Netzel, Michael and Hoffman, Louw (2023). The effects of Kakadu plum fruit (Terminalia ferdinandiana) as biopreservative in raw processed meats. 7 International ISEKI-Food Conference, Paris, France, 5-7 July 2023.

Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers

Ngo, Jasmine, Stokes, Jason Robert and Smyth, Heather Eunice (2023). Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers. 17th Australian and New Zealand Sensory and Consumer Science Symposium, Wanaka, New Zealand, 13-15 February 2022.

Future flavours from the past: sensory analysis of fruits from Arnhem Land

Fyfe, Selina, Schirra, Horst Joachim, Rychlik, Michael, van Doorn, Anne Marie, Tinngi, Ujang, Sultanbawa, Yasmina and Smyth, Heather E. (2022). Future flavours from the past: sensory analysis of fruits from Arnhem Land. International Agriculture Conference (TropAg 2022), Brisbane, QLD Australia, 31 October - 2 November 2022.

Kakadu plum bioactivity against microorganisms and oxidative reactions in raw beef patties

Beya, M., Netzel, M., Smyth, H., Sultanbawa, Y. and Hoffman, L. (2022). Kakadu plum bioactivity against microorganisms and oxidative reactions in raw beef patties. TROPAG, International Agriculture Conference, Brisbane, QLD, Australia, 31 October-2 November 2022.

Rheology and composition of Jelly Bush honey

Lian, James Y. J., Forster, Rebecca A., Stokes, Jason R. and Smyth, Heather E. (2022). Rheology and composition of Jelly Bush honey. TropAg, Brisbane, QLD Australia, 31 October – 2 November 2022.

Folate vitamers of the native Australian green plum (Buchanania obovata)

Fyfe, Selina, Hong, Hung, Schirra, Horst Joachim, Smyth, Heather E., Sultanbawa, Yasmina and Rychlik, Michael (2022). Folate vitamers of the native Australian green plum (Buchanania obovata). International Agriculture Conference (TropAg 2022), Brisbane, QLD Australia, 31 October - 2 November 2022.

Tropical fruit - using key aroma components as predictors of sensory quality

George, Jenson, Hardner, Craig, Nguyen, Thoa, Sanewski, Garth and Smyth, Heather (2022). Tropical fruit - using key aroma components as predictors of sensory quality. TropAg 2022, Brisbane, QLD Australia, 31 October - 2 November 2022.

Tribological properties of different emulsifiers in model beverage emulsions

Ngo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2022). Tribological properties of different emulsifiers in model beverage emulsions. Eurosense, Turku, Finland, 13-16 September 2022.

Aroma as a tool to utilize the diversity of Australian wattleseeds

Jacob, Sera Susan, Flanagan, Bernadine, Williams, Barbara, Hickey, Sarah, Gidley, Mike and Smyth, Heather (2022). Aroma as a tool to utilize the diversity of Australian wattleseeds. AIFST Conference, Melbourne, VIC Australia, 22-24 August 2022.

How do pH, titratable acidity and acid composition impact the temporal profile of wine mouthfeel?

Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2022). How do pH, titratable acidity and acid composition impact the temporal profile of wine mouthfeel?. The 18th Australian Wine Industry Technical Conference & Trade Exhibition, Adelaide, SA Australia, June 2022.

NMR and FT-ICR-MS metabolomics of Australian native Green Plum fruit

Fyfe, Selina, Smyth, Heather E., Schmitt-Kopplin, Philippe, Harir, Mourad, Rychlik, Michael, Sultanbawa, Yasmina and Schirra, Horst Joachim (2022). NMR and FT-ICR-MS metabolomics of Australian native Green Plum fruit. CSIRO Cutting-edge Symposium on Integrated Systems Biology, Brisbane, Australia, 18-20 May 2022. Australia: CSIRO.

Sensory effects of difference emulsifiers and vegetable oils in model food emulsions

Ngo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2022). Sensory effects of difference emulsifiers and vegetable oils in model food emulsions. NZOZ Sensory and Consumer Science Symposium, Online, 15-17 February 2022.

Saliva interprets oral sensory physiology, oral processing behavior, and human satiety

Ni, Dongdong, Smyth, Heather, Cozzolino, Daniel and Gidley, Mike (2022). Saliva interprets oral sensory physiology, oral processing behavior, and human satiety. 16th Australia and New Zealand Sensory and Consumer Science Symposium , Brisbane, QLD Australia, 5-7 February 2022.

Tribological properties of different emulsifiers in model food emulsions

Ngo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2022). Tribological properties of different emulsifiers in model food emulsions. Australasian Colloid and Interface Society Student Conference, Online, 31 January - 2 February 2022.

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.

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.

Inside out and upside down : Looking closer at Australian native wattleseeds for food applications

Jacob, 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.

Oral physiology, sensory acuity, product experience and personality traits impact consumers' ability to detect particles in yoghurt

Olarte 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.

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.

Processing of green seaweed (Ulva sp.) protein biomass to enhance consumer acceptance

Urlass, 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.

Saliva interprets oral sensory physiology, oral processing behaviour, and human satiety

Ni, 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.

Sensory characteristics of Australian bunya nuts

Nadolny, 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.

Sensory effects of different emulsifiers and vegetable oils in simple emulsions

Ngo, 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.

Starch molecular structural features and volatile compounds affecting the sensory properties of polished Australian wild rice

Zhao, 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.

The Australian flavour story for Wagyu Beef

Smyth, Heather Eunice (2022). The Australian flavour story for Wagyu Beef. WagyuEdge, Melbourne, QLD, Australia, 26 April - 1 May 2022.

The Wattleseed Effect : Exploring Australia’s native legumes for novel food applications

Jacob, Sera Susan, Smyth, Heather E., Flanagan, Bernadine M., Williams, Barbara A. and Gidley, Michael J. (2022). The Wattleseed Effect : Exploring Australia’s native legumes for novel food applications. 72nd Australasian Grain Science Conference, Canberra, ACT, Australia, 24-26 August 2022.

The future of protein— Meating our sensory and nutritional needs

Smyth, 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.

User perspectives of Australian Native Foods

Wijngaarden, 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.

Sensory and physical effects of ingredient modifications in model emulsions

Ngo, 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.

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.

Bioactivities of Kakadu plum in meat systems

Beya, 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.

Future flavours from the past: sensory analysis of fruit from an Australian Aboriginal community in Arnhem Land

Fyfe, Selina, Sultanbawa, Yasmina, Schirra, Horst Joachim and Smyth, Heather (2021). Future flavours from the past: sensory analysis of fruit from an Australian Aboriginal community in Arnhem Land. 14th Pangborn Sensory Science Symposium: Sustainable Sensory Science, Online, 9-12 August 2021.

Metabolite differences in the Green Plum (Buchanania obovata) fruit occur through maturation and ripening and between geographical locations

Fyfe, Selina, Smyth, Heather E, Schmitt-Kopplin, Philippe, Harir, Mourad, Rychlik, Michael, Sultanbawa, Yasmina and Schirra, Horst Joachim (2021). Metabolite differences in the Green Plum (Buchanania obovata) fruit occur through maturation and ripening and between geographical locations. Metabolomics 2021 Online: The 17th Annual Conference of the Metabolomics Society, Online, 22-24 June 2021.

Mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva

Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra and Stokes, Jason (2021). Mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Crush - The Grape and Wine Science Symposium, Adelaide, SA Australia, June 2021.

Sensory profiling of summer fruit from East Arnhem Land

Fyfe, Selina, Sultanbawa, Yasmina, Schirra, Horst Joachim, Rychlik, Michael and Smyth, Heather E. (2021). Sensory profiling of summer fruit from East Arnhem Land. The 15th NZOZ Sensory and Consumer Science Symposium, A Virtual Conference, 9-11 February 2021. New Zealand:

Revealing the driving components of red wine mouthfeel by tribology measurements

Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2021). Revealing the driving components of red wine mouthfeel by tribology measurements. 15th International Hydrocolloids Conference, Melbourne, VIC Australia, February 2021.

50 Smells of Seaweed - Unlocking the Secrets of Aroma to Enhance Seaweed Consumption in the Western World

Urlass, Saskia , Turner, Mark , Winberg, Pia and Smyth, Heather (2021). 50 Smells of Seaweed - Unlocking the Secrets of Aroma to Enhance Seaweed Consumption in the Western World. Sustainable Food Future Conference 2021 , Newcastle, NSW, Australia, 17-18 June 2021.

A sensory experience of Australian flavour

Smyth, Heather Eunice (2021). A sensory experience of Australian flavour. HEIA National Conference, Brisbane, QLD, Australia, 27-29 September 2021.

Beef flavour: communicate your point-of-difference

Smyth, Heather Eunice (2021). Beef flavour: communicate your point-of-difference. BEEF, Rockhampton, QLD, Australia, 3-7 May 2021.

Discovery– trends & watch-outs in Sensory Science

Smyth, Heather Eunice (2021). Discovery– trends & watch-outs in Sensory Science. AIFST Convention, Australia, 11,12,19 and 21 October 2021.

Exploring the diversity in wattleseeds for food applications

Jacob, Sera Susan , Smyth, Heather E. , Flanagan, Bernadine M. , Williams, Barbara A. and Gidley, Michael J. (2021). Exploring the diversity in wattleseeds for food applications. Australasian Seed Science Conference , Virtual, 6-8 September 2021.

Fermentation of seaweed protein-rich biomass to enhance palatability for Western consumers

Urlass, Saskia, Yates, Abbey, Dong, Anran, Winberg, Pia, Sultanbawa, Yasmina, Turner, Mark and Smyth, Heather (2021). Fermentation of seaweed protein-rich biomass to enhance palatability for Western consumers. 4th Asian Sensory and Consumer Research Symposium, Online, 5-7 December 2021.

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.

Understanding and utilizing variability within wattleseed species for better food applications

Jacob, Sera Susan, Smyth, Heather E., Flanagan, Bernadine M., Williams, Barbara A. and Gidley, Michael J. (2021). Understanding and utilizing variability within wattleseed species for better food applications. 6th Food Structure, Digestion and Health Conference , Virtual, 16-19 November 2021.

Relationships between perceived satiation, subsequent satiety, and plant-based food features

Ni, Dongdong, Gunness, Nima, Smyth, Heather E. and Gidley, Mike (2020). Relationships between perceived satiation, subsequent satiety, and plant-based food features. 9th European Conference on Sensory and Consumer Research, Virtual, 13-16 December 2020.

The nutritional potential of the Australian Green Plum (Buchanania obovata)

Fyfe, Selina, Smyth, Heather E., Schmitt-Kopplin, Philippe, Rychlik, Michael, Sultanbawa, Yasmina and Schirra, Horst Joachim (2020). The nutritional potential of the Australian Green Plum (Buchanania obovata). Metabolomics 2020: The 16th Annual Conference of the Metabolomics Society, Online, 27 - 29 October 2020.

Exploring relationships between perceived satiation, subsequent satiety, and plant-based food features

Ni, Dongdong, Gunness, Nima, Smyth, Heather and Gidley, Mike J. (2020). Exploring relationships between perceived satiation, subsequent satiety, and plant-based food features. 15th Australian and New Zealand Sensory and Consumer Science Symposium, Online, February 2020.

Application of multi-scale deformation models to oral processing of plant-based foods

Stokes, Jason R. and Smyth, Heather E. (2020). Application of multi-scale deformation models to oral processing of plant-based foods. IFT20 Virtual Annual Event, Virtual, 13-15 July 2020.

Discerning wine astringency sub-qualities by tribological approaches in a model system—what is the role of saliva?

Wang, Shaoyang, Smyth, Heather E., Mantilla, Sandra M. Olarte, Stokes, Jason R. and Smith, Paul A. (2020). Discerning wine astringency sub-qualities by tribological approaches in a model system—what is the role of saliva?. Third International Tropical Agriculture Conference (TROPAG 2019), Brisbane, QLD, Australia, 11 – 13 November 2019. Basel, 4052 Switzerland: M D P I AG. doi: 10.3390/proceedings2019036061

Purple sweetcorn—an innovative horticultural product—consumer views

Mantilla, Sandra Milena Olarte, Lyons, Philippa, O'Hare, Tim J. and Smyth, Heather Eunice (2020). Purple sweetcorn—an innovative horticultural product—consumer views. Third International Tropical Agriculture Conference (TROPAG 2019), Brisbane, QLD, Australia, 11–13 November 2019. Basel, Switzerland: MDPI AG. doi: 10.3390/proceedings2019036102

Seaweed – A Secret Weapon to Combat Climate Change?

Urlass, Saskia, Sultanbawa, Yasmina, Smyth, Heather, Netzel, Gabriele and Netzel, Michael (2020). Seaweed – A Secret Weapon to Combat Climate Change?. Science Week 2020, Brisbane, QLD, Australia, 17-20 August 2020.

Sensory research on horticultural products

Smyth, Heather Eunice (2020). Sensory research on horticultural products. International Symposium of Horticulture and Plant Biology (Virtual), Wuhan, China, 26 August 2020.

Revealing the driving components of red wine mouthfeel – Insights from sensory and physical measurements

Wang, Shaoyang, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul and Smyth, Heather (2019). Revealing the driving components of red wine mouthfeel – Insights from sensory and physical measurements. TropAg 2019, Brisbane, QLD Australia, November 2019.

Relationships between perceived satiation, subsequent satiety, and plant-based food features

Ni, Dongdong, Gunness, Purnima , Smyth, Heather E. and Gidley, Michael J. (2019). Relationships between perceived satiation, subsequent satiety, and plant-based food features. 5th International Conference on Food Structure, Digestion and Health, Rotorua, New Zealand, 1-3 October 2019.

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.

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.

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.

A sensory experience of Australian flavour

Smyth, Heather Eunice (2019). A sensory experience of Australian flavour. Nuffield National Conference, Brisbane, QLD, Australia, 3-5 February 2019.

Australian cuisine and traditional food flavours

Smyth, Heather Eunice (2019). Australian cuisine and traditional food flavours. TropAg, Brisbane, QLD, Australia, 11-13 November 2019.

Perspectives on texture perception

Smyth, Heather Eunice (2019). Perspectives on texture perception. 13th Australian and New Zealand Sensory and Consumer Science Symposium, Otago, New Zeland, 3-5 February 2019.

Provenance: The Australian flavour story for meat

Smyth, Heather Eunice (2019). Provenance: The Australian flavour story for meat. TropAg, Brisbane, QLD, Australia, 11-13 November 2019.

Roadmap for researchers studying northern Australian endemic plant foods

Fyfe, 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.

The importance of food texture in consumer enjoyment and healthy eating

Smyth, Heather Eunice (2019). The importance of food texture in consumer enjoyment and healthy eating. AIFST Convention, Sydney, NSW, Australia, 1-2 July 2019.

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.

Application of genomics and sensory for identifying natural antioxidants to improve shelf life of mayonnaises

Ghorbani, 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.

Consumer drivers for new Australian food products

Smyth, Heather Eunice (2018). Consumer drivers for new Australian food products. Global Forum in Innovation in Agriculture Conference, Brisbane, QLD, Australia, 27 November 2018.

Future food trends: what’s the next kale boom

Smyth, Heather Eunice (2018). Future food trends: what’s the next kale boom. Hort Connections, Brisbane, QLD, Australia, 18-20 June 2018.

Is naturally nutritious delicious? A sensory and consumer approach to designing healthier horticultural products

Smyth, 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.

Review of 12th Australia and New Zealand Sensory and Consumer Science Symposium

Smyth, Heather Eunice (2018). Review of 12th Australia and New Zealand Sensory and Consumer Science Symposium. AIFST Convention, Melbourne, VIC, Australia, 11-12 September 2018.

Sensory vocabulary for five native Australian plant foods and five native Australian leaf teas

Fyfe, 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.

The role of saliva flow rate and composition in the oral manipulation of solid snack foods

Gebremariam, 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.

Understanding the relationship between consumers’ acceptability for cola flavoured soft-drinks and oral physiology measures

Olarte 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.

Understanding wine astringency and mouthfeel

Wang, 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.

Using Temporal Dominant Sensation to understand the oral process

Witt, 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.

Using model soft particles to define a structure-function relationship applicable to semi-solid foods

Shewan, 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.

Understanding wine astringency and mouthfeel

Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason and Smith, Paul (2017). Understanding wine astringency and mouthfeel. TropAg, Brisbane, QLD Australia, November 2017.

A new approach to capture sensory information for texturally complex foods during oral processing

Smyth, Heather Eunice, Gebremariam, Mekonnen M., Olarte Mantilla, Sandra, Flammer, Linda J., Baier, Stefan and Stokes, Jason R. (2017). A new approach to capture sensory information for texturally complex foods during oral processing. 12th Pangborn Sensory Science Symposium, Rhode Island, United States, 20-25 August 2017.

Anatomy of skin disorders afflicting Australian mangoes

San, A. T., Webb, R. I., Joyce, D. C., Hofman, P. J., Macnish, A. J. and Smyth, H. E. (2017). Anatomy of skin disorders afflicting Australian mangoes. XI International Mango Symposium, Darwin, Northern Territory, Australia , 28th September- 3rd. October 2015. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2017.1183.48

Evaluation of sensory methods for texture perception of potato chips during oral processing

Gebremariam, 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.

In vitro antimicrobial effects and mode of action of KP (Terminalia ferdinandiana) products against pathogenic and spoilage microorganisms

Chaliha, M., Shelat, K., Fernando, C., Williams, D., Smyth, H. and Sultanbawa, Y. (2017). In vitro antimicrobial effects and mode of action of KP (Terminalia ferdinandiana) products against pathogenic and spoilage microorganisms. TropAg2017, International Tropical Agriculture Conference, Brisbane, QLD, Australia, 20-22 November 2017. Lausanne, Switzerland: Frontiers.

Panel recruitment: Where do we stand? And how can we improve?

Olarte Mantilla, Sandra, Tyler, Philippa, Sunaharum, Wenny Bekti and Smyth. Heather Eunice (2017). Panel recruitment: Where do we stand? And how can we improve?. 11th Australian and New Zealand Sensory and Consumer Science Symposium, Otago, New Zealand, 20-22 February 2017.

Texture and mouthfeel perceptions of model beverage systems containing soluble and insoluble oat fibres

Chakraborty, Piyali, Smyth, Heather Eunice, Witt, Torsten and Stokes, Jason (2017). Texture and mouthfeel perceptions of model beverage systems containing soluble and insoluble oat fibres. 11th Australian and New Zealand Sensory and Consumer Science Symposium, Otago, New Zealand, 20-22 February 2017.

The sensory experience of tooth-packing defined

Smyth, 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.

Value added nutritionally rich products from Australian wattle seeds (Acacia species)

Sultanbawa, Y., Shelat, K., Cross, D., Olarte Mantilla, S. and Smyth, H. (2017). Value added nutritionally rich products from Australian wattle seeds (Acacia species). TropAg2017, International Tropical Agriculture Conference, Brisbane, Qld, Australia, 20-22 November 2017. Lausanne, Switzerland: Frontiers.

γ-Irradiation effects on appearance and aroma of 'Kensington Pride' mango fruit

San, A. T., Smyth, H. E., Joyce, D. C., Webb, R., Li, G. Q., Hofman, P. J. and Macnish, A. J. (2016). γ-Irradiation effects on appearance and aroma of 'Kensington Pride' mango fruit. XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014), Brisbane, QLD, Australia, 17-22 August 2014. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2016.1111.56

Evaluation of packaging films to extend storage life of Indigenous Australian vegetables and herbs

Sultanbawa, Y., Duong, M. Su, Sanderson, J., Cusack, A., Chaliha, M., Currie, M., Pun, S. and Smyth, H. (2015). Evaluation of packaging films to extend storage life of Indigenous Australian vegetables and herbs. International Horticultural Congress, Brisbane, QLD, Australia, 17-22 August 2015. Leuven, Belgium: International Society for Horticultural Science. doi: 10.17660/ActaHortic.2015.1102.23

Transfer of Dietary Plant Natural Flavor Compounds From Essential Oils to Maternal Fluids in Pigs

Palou, Rousset, Fuller, Steve, Smyth, Heather and Roura, Eugeni (2015). Transfer of Dietary Plant Natural Flavor Compounds From Essential Oils to Maternal Fluids in Pigs. 15th Scientific Meeting of the Australasian Association for ChemoSensory Science (AACSS), Brisbane, QLD Australia, 03-05 December 2014. Oxford, United Kingdom: Oxford University Press. doi: 10.1093/chemse/bjv008

Flavour wheels

Smyth, H. E. (2013). Flavour wheels. 19th Australian Gastronomy Symposium, Newcastle, NSW Australia, 5-8 April 2013.

Flavour profiling of prawns: a regional approach to marketing

Smyth, Heather Eunice (2012). Flavour profiling of prawns: a regional approach to marketing. Ridley Aqua-Feed Prawn and Barramundi Conference, Cairns, QLD, Australia, 31 July - 2 August 2012.

Fruit quality and flavour profile of fresh-cut papaya

Liu, Dianna, Chatelard, Antoine, Cusack, Andrew, Abberton, Kerrie, Currie, Margaret, Sultanbawa, Yasmina and Smyth, Heather (2011). Fruit quality and flavour profile of fresh-cut papaya. 12th Government Food Analysts Conference, Brisbane, Australia, 22-24 February 2011. Brisbane, Australia: The State of Queensland (Department of Employment, Economic Development and Innovation).

Demystifying Australian flavours - a new lexicon

Smyth, H. E. (2010). Demystifying Australian flavours - a new lexicon. Wild Flavours of Australia, Adelaide, SA, Australia, 3 May 2010.

Consumer drivers for vegetable consumption

Kirchhoff, Stephanie, Sanderson, Jessica, Reid, Clare and Smyth, Heather E. (2009). Consumer drivers for vegetable consumption. AIFST Convention, Brisbane, QLD, Australia, July.

Consumer expectations behind health and wellness promises from vegetable consumption

Sanderson, Jessica, Kirchhoff, Stephanie, Smyth, Heather E. and Sultanbawa, Yasmina (2009). Consumer expectations behind health and wellness promises from vegetable consumption. Australian Vegetable Industry Conference, Melbourme, VIC Australia, May 2009.

Demystifying Australian flavours

Smyth, Heather Eunice, Sanderson, Jessica and Sultanbawa, Yasmina (2009). Demystifying Australian flavours. AIFST Convention, Brisbane, QLD, Australia, July.

Profiling Australian flavours

Smyth, H. E., Sanderson, J., Sultanbawa, Y. and Davis, C. (2009). Profiling Australian flavours. 42nd Annual AIFST Convention, Brisbane, QLD, Australia, 13-16 July 2009.

Tropical flavours to tempt consumers

Smyth,H. E., Kirchhoff, S., Fuller, S., Abberton, K., Davis, C., Bally, I. and Dietzgen, R.G. (2008). Tropical flavours to tempt consumers. Tropical Fruit in Human Nutrition and Health, Gold Coast, Qld, 8th-11th November 2008.

Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine

Cozzolino, Daniel, Smyth, Heather E., Cynkar, Wies, Janik, Les, Dambergs, Robert G. and Gishen, Mark (2008). Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine. 5th Symposium In Vino Analytica Scientia (In Vino 2007), Melbourne, Australia, 22-25 July 2007. Amsterdam, Netherlands: Elsevier BV. doi: 10.1016/j.aca.2007.09.036

Flavour dictates consumer preference for prawn and barramundi

Smyth, H.E., Poole, S., Mayze, J., Kirchhoff, S. and Fuller, S. (2007). Flavour dictates consumer preference for prawn and barramundi. Ridley AquaFeed 2007 Australian Prawn and Barramundi Conference, Brisbane QLD, Australia, 25-26th July, 2007.

Genomics approaches to mango varietal improvement

Dietzgen, R. G., Bally, I., Devitt, L. C., Dillon, N., Holton, T. A., Gidley, M., Karan, M., Smyth, H. E., Sunarharum, W. and Wilkinson, A. (2007). Genomics approaches to mango varietal improvement. Amistar Sixth Australian Mango Conference, Cairns, QLD, Australia, 22-25 May 2007. Sydney, NSW, Australia: Horticulture Australia Limited; Australian Mango Industry Association.

Combining mass spectrometry based electronic nose, visible-near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines

Cozzolino, Daniel, Smyth, Heather E., Lattey, Kate A., Cynkar, Wies, Janik, Les, Dambergs, Robert G., Francis, I. Leigh and Gishen, Mark (2006). Combining mass spectrometry based electronic nose, visible-near infrared spectroscopy and chemometrics to assess the sensory properties of Australian Riesling wines. 4th Symposium on In Vino Analytica Scientia, Montpellier, France, 7-9 July 2005. Amsterdam, Netherlands: Elsevier BV. doi: 10.1016/j.aca.2005.11.008

Investigating the genetic basis of mango fruit quality

Smyth, H. E., Bally, I., Dillon, N., Holton, T., De Faveri, J. and Dietzgen, R. G. (2006). Investigating the genetic basis of mango fruit quality. Tropical Crop Biotechnology Conference, Cairns, QLD, Australia, 16-19 August 2006.

Potential of VIS-NIR spectroscopy to predict perceived ‘muddy’ taint in Australian farmed barramundi

Smyth, H. E., Drasch, P., Cozzolino, D., Fox, G. and Percival, S. (2006). Potential of VIS-NIR spectroscopy to predict perceived ‘muddy’ taint in Australian farmed barramundi. 12th Australian Near Infrared Spectroscopy Conference: NIR a Fruitful Science, Rockhampton, QLD, Australia, 9-10th May 2006.

Identification of key aroma compounds in Australian Riesling and unwooded Chardonnay wines

Smyth, H. E., Cozzolino, D., Herderich, M., Sefton, M. A. and Francis, I. L. (2005). Identification of key aroma compounds in Australian Riesling and unwooded Chardonnay wines. 7th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany, 21-23 April 2004. Eisenach, Germany: Deutsche Forschungsanstalt fur Lebensmittelchemie.

Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin

Cozzolino, Daniel, Smyth, Heather E., Cynkar, Wies, Dambergs, Robert G. and Gishen, Mark (2005). Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietal origin. 13th International Conference on Flow Injection Analysis (ICFIA 2005), Las Vegas, NV, United States, 24-29 April 2005. Amsterdam, Netherlands: Elsevier BV. doi: 10.1016/j.talanta.2005.08.057

SensTrain V 1.0 – A solution to evaluating sensory panel performance

Wang, Shaoyang and Smyth, Heather E (2022). SensTrain V 1.0 – A solution to evaluating sensory panel performance. The University of Queensland. (Dataset) doi: 10.48610/a36a4a4