1. Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt. (October 2020) Authors: Olarte Mantilla, Sandra M.; Shewan, Heather M.; Shingleton, Rebecca; Stokes, Jason R.; Smyth, Heather E. Journal: Food quality and preference Issue: Volume 85(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system. (December 2020) Authors: Wang, Shaoyang; Olarte Mantilla, Sandra M.; Smith, Paul A.; Stokes, Jason R.; Smyth, Heather E. Journal: Food hydrocolloids Issue: Volume 109(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Challenges and opportunities of the fourth revolution: a brief insight into the future of food. Issue 10 (31st March 2022) Authors: Chapman, James; Power, Aoife; Netzel, Michael E.; Sultanbawa, Yasmina; Smyth, Heather E.; Truong, Vic Khanh; Cozzolino, Daniel Journal: Critical reviews in food science and nutrition Issue: Volume 62:Issue 10(2022) Page Start: 2845 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Characterisation of Australian Verdelho wines from the Queensland Granite Belt region. (1st April 2016) Authors: Sonni, Francesca; Moore, Evan G.; Chinnici, Fabio; Riponi, Claudio; Smyth, Heather E. Journal: Food chemistry Issue: Volume 196(2016) Page Start: 1163 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterisation of Australian Verdelho wines from the Queensland Granite Belt region. (1st April 2016) Authors: Sonni, Francesca; Moore, Evan G.; Chinnici, Fabio; Riponi, Claudio; Smyth, Heather E. Journal: Food chemistry Issue: Volume 196(2016) Page Start: 1163 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species. (January 2023) Authors: Moura Nadolny, Jaqueline; Best, Odette; Netzel, Gabriele; Shewan, Heather M.; Dao Thi Phan, Anh; Smyth, Heather E.; Stokes, Jason R. Journal: Food research international Issue: Volume 163(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception. (April 2021) Authors: Fan, Nengneng; Shewan, Heather M.; Smyth, Heather E.; Yakubov, Gleb E.; Stokes, Jason R. Journal: Food hydrocolloids Issue: Volume 113(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Exploring relationships between satiation, perceived satiety and plant‐based snack food features. (25th May 2021) Authors: Ni, Dongdong; Gunness, Purnima; Smyth, Heather E.; Gidley, Michael J. Journal: International journal of food science & technology Issue: Volume 56:Number 10(2021) Page Start: 5340 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva. (November 2021) Authors: Ni, Dongdong; Smyth, Heather E.; Gidley, Michael J.; Cozzolino, Daniel Journal: Food hydrocolloids Issue: Volume 120(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Feeding unsaleable carrots to lambs increased performance and carcass characteristics while maintaining meat quality. (March 2021) Authors: Forwood, Daniel L.; Holman, Benjamin W.B.; Hopkins, David L.; Smyth, Heather E.; Hoffman, Louwrens C.; Chaves, Alex V.; Meale, Sarah J. Journal: Meat science Issue: Volume 173(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗