Associate Professor Heather Smyth

Principal Research Fellow

Centre for Nutrition and Food Sciences

Queensland Alliance for Agriculture and Food Innovation

h.smyth@uq.edu.au
+61 7 344 32469

Overview

Associate Professor Heather Smyth is a flavour chemist and sensory scientist who has been working with premium food and beverage products for the past twenty years. With a background in wine flavour chemistry, her expertise is in understanding consumer enjoyment of foods and beverages in terms of both sensory properties and composition.

A/Prof Smyth has a special interest in describing and articulating food quality, understanding regional flavours of locally grown produce, and modelling food flavour and textural properties using instrumental measurements. A/Prof Smyth also specialises in researching how human physiology, such as saliva and chewing behaviour, can impact sensory perception and therefore food choice.

Current projects involve specialty coffee, beer, wine, native plant foods, cocoa, meat and seafood, tropical fruits, cereals, dairy products and some processed products and snack foods. A/Prof Smyth collaborates with a number of companies and research groups to discover how and why consumers enjoy food which aids in the design and production of superior products with increased consumer value.

A/Prof Smyth is also heavily involved in training industry and researchers in the application of flavour chemistry, sensory and consumer evaluation methods.

Research Interests

Distinctive Australian Foods and Beverages
Australia has the opportunity to be the supplier of premium foods into Asia and other markets but needs to go beyond traditional ‘clean and green’ positioning to secure sustainable high value market positions. Across all commodity sectors, there is the opportunity to further develop the Australian advantage through identifying and marketing distinctively Australian food products to receptive target markets, such that they are ‘reassuringly expensive’. Defining unique 'regional flavors' of Australian products is one approach to develop a point-of-difference in premium products. Another obvious way to add distinctiveness is to use ingredients which are sourced from uniquely Australian native plants. Projects that address these challenges and opportunities may broadly include (1) investigations that identify, validate, communicate and generate consumer value from the distinctive characteristics of foods and ingredients sourced from Australian agriculture, and (2) exploring how to develop food and ingredient industries based on the unique composition and characteristics of Australian native plants.
Next Generation Foods and Beverages
Future foods will contain natural health-promoting components, such as plant phytonutrients (which act as antioxidants) with reduced fat, sugar and salt levels. The challenge for food companies is to develop healthier foods for the future without compromising on sensory properties and consumer enjoyment. In many cases, it is currently not possible to dramatically reduce the level of fat, sugar and salt because of a loss in mouthfeel and flavour as well as structural integrity. Increasingly, food companies are looking for alternative means in which to structure food that allows it to have superior nutritional value whilst having favourable sensory properties. Projects in this area may include (1) exploring new ingredients and processes to identify novel ways of delivering desirable sensory properties in processed and minimally processed products, and (2) investigating human sensory perception, physiology and mouth behavior, to understand how to deliver equivalent sensory experiences in modified products.
Understanding Human Sensory Perception
Enjoyment of food is highly dependent on an individuals ability to sense the properties and components of food. The human sensory system is highly complex, with different sense organs simultaneously relaying nerve signals that activate multiple parts of the brain. Sensory perception is further complicated by our behavior (such as the way we chew) and our physiology (such as our saliva), not to mention psychological, biological and environmental factors. Food companies are keen to understand the interaction between the food product and the consumer such that they can design nutritious foods that meet and exceed customer requirements and expectations. Research in this area may include (1) understanding the interaction of food and beverages with physiological factors such as human saliva, and (2) exploring the natural variation in an ethnically diverse population in terms of sensory acuity, physiology, mouth behavior and consequently perception.

Qualifications

Bachelor of Science, The University of Adelaide
Doctor Of Philosophy, The University of Adelaide

Publications

Journal Article: 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
Journal Article: 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
Journal Article: 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

View all Publications

Grants

National Passionfruit Breeding and Evaluation Program

(2023–2028) Horticulture Innovation Australia Limited
Reduced enteric emissions of Grainfed Wagyu Cattle through feeding of red Asparagopsis for 300 days - Sensory Evaluation (AACo administered MLA grant)

(2023) A. A. COMPANY PTY. LTD.
Genetics of Fruit Sensory Preferences (HIA project administered by DAF)

(2022–2026) Queensland Department of Agriculture and Fisheries

View all Grants

Supervision

Perinatal strategies to improve birthweight, growth, and gut health in pre-weaned piglets

Doctor Philosophy
New strategies for improving the texture and acceptance of plant-based foods

Doctor Philosophy
Quality of Australian honey from native botanicals using novel harvesting technologies

Doctor Philosophy

View all Supervision

Available Projects

Sensory and Engineering of Soft Matter Foods

PhD for ARC and Industry funded Research at The University of Queensland in Food-Sensory-Physiology-Engineering concerning "Beverage rational design for health through advanced engineering and considering oral processing"

UQ is at the leading-edge globally in food oral processing research that encompasses chemical engineering, physiology, and food sensory science. Our leadership in the field is recognised through long term collaborations with food companies throughout the world and Australia, and dozens of invited keynote talks at conferences internationally and contributions to books and journals.

We are looking to recruit PhD candidates to participate in an Australian Research Council Linkage Project Grant on “Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions”, led by Professor Jason Stokes. This is part of a strategic collaboration between the University of Queensland and a large Global Food Company (based in New York, USA). The student with be jointly supervised by Prof. Stokes in Chemical Engineering and Dr Heather Smyth in QAAFI-UQ, as well as members of industrial collaborator.

The PhD student will perform detailed study's into the mechanisms by which beverages are perceived, with particular attention to mouthfeel and enabling rational design of low-sugar beverages. We are particulary interested in understanding the role of oral physiology and how the interaction of beverage components with mucosal film coating oral surfaces impacts on our sensory percepts. The challenge in this strategic research project is its truly multi-disciplinary nature, whereby a student is required to connect physical material properties using advanced rheological, tribological and surface science to oral physiological processes and sensory.

If you are interested in applying for this research position, or want further information, please send your CV, list of publications (if any), and copy of academic transcripts to: Jason Stokes (jason.stokes@uq.edu.au) and Heather Smyth (h.smyth@uq.edu.au). Applicants must also meet UQ language criteria.

For Students who qualify for Australian Postgraduate Award (APA) - please contact us as soon as possible.

View all Available Projects

Publications

Book

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).

Book Chapter

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.

Journal Article

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 & 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. 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. 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

Conference Publication

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.
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.
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.
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.
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.
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

Other Outputs

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

Grants (Administered at UQ)

National Passionfruit Breeding and Evaluation Program

(2023–2028) Horticulture Innovation Australia Limited
Reduced enteric emissions of Grainfed Wagyu Cattle through feeding of red Asparagopsis for 300 days - Sensory Evaluation (AACo administered MLA grant)

(2023) A. A. COMPANY PTY. LTD.
Genetics of Fruit Sensory Preferences (HIA project administered by DAF)

(2022–2026) Queensland Department of Agriculture and Fisheries
Genetics of Fruit Sensory Preferences

(2021–2026) Horticulture Innovation Australia Limited
Plant based foods: Towards sustainable and acceptable meat analogues

(2021–2024) ARC Linkage Projects
Measurement of pH in high intramuscular fat samples and existing technology validation

(2020–2022) Meat & Livestock Australia
ARC Training Centre for Uniquely Australian Foods

(2019–2024) ARC Industrial Transformation Training Centres
National Papaya Breeding and Evaluation Program (Hort Innovation Grant administered by Griffith University)

(2019–2023) Griffith University
Plant-based meat analogues

(2019–2023) Motif FoodWorks
Emulsion gels and sensory perception

(2019–2022) Fonterra Co-operative Group Limited
Improving the efficiency of Kakadu Plum value chains to grow a robust and sustainable industry

(2019–2022) CRC for Developing Northern Australia
A situational analysis for developing a Rice industry in Northern Australia

(2019–2020) CRC for Developing Northern Australia
Advanced Nanoparticle, Colloid and Microparticle Characterisation and Precision Engineering Nanosystems Facility

(2019) UQ Major Equipment and Infrastructure
Dietary manipulation of pork fatty acid profiles to develop an Australian pork flavour signature relevant to Chinese consumers

(2017–2019) Australian Pork
Naturally Nutritious

(2016–2021) Horticulture Innovation Australia Limited
Food structure design

(2016–2020) ARC Linkage Projects
Value added bakery products using native plants as functional ingredients

(2016–2017) Innovation Connections
Australian native foods as natural additives to improve quality and shelf life of frozen meals

(2015–2016) Research Connections
Understanding Coffee Quality

(2014–2017) ARC Linkage Projects
Agents of change: Transforming the food industry for Australia, Asia and beyond

(2013–2018) ARC Industrial Transformation Training Centres
Chemical methods to underpin an understanding of coffee quality

(2013) UQ Early Career Researcher
Use of plant derived compounds to condition piglet intake at weaning and reduce post-weaning use of therapeutics

(2012–2017) CRC for High Integrity Australian Pork
Tactical Research Fund: Developing a dynamic regional brand - focus on flavour

(2011–2013) Fisheries Research & Development Corporation
Prevention of muddy taints in farmed barramundi

(2010–2013) Queensland Department of Employment, Economic Development and Innovation

PhD and MPhil Supervision

Note for students: Associate Professor Heather Smyth is not currently available to take on new students.

Current Supervision

Perinatal strategies to improve birthweight, growth, and gut health in pre-weaned piglets

Doctor Philosophy — Principal Advisor
Other advisors:
- Professor Yasmina Sultanbawa
New strategies for improving the texture and acceptance of plant-based foods

Doctor Philosophy — Principal Advisor
Other advisors:
Quality of Australian honey from native botanicals using novel harvesting technologies

Doctor Philosophy — Principal Advisor
Tropical fruit flavour: Identifying key aroma compounds that underpin sensory quality traits

Doctor Philosophy — Principal Advisor
Other advisors:
- Associate Professor Craig Hardner
Market Insights for Australian Native foods

Doctor Philosophy — Principal Advisor
Australian native seaweed for diet diversification

Doctor Philosophy — Principal Advisor
Other advisors:
- Professor Mark Turner
Understanding compositional-physical relationships with texture and mouthfeel of coffee mixer beverages

Doctor Philosophy — Principal Advisor
Other advisors:
- Professor Jason Stokes
Effects of Antimicrobial and Antioxidant Activities of Australian Native Plant Extracts on The Safety and Quality of Value-added Meat Products

Doctor Philosophy — Associate Advisor
Other advisors:
Genetics of fruit sensory traits in strawberry

Doctor Philosophy — Associate Advisor
Other advisors:
- Associate Professor Craig Hardner
- Associate Professor Daniel Cozzolino
Genetics of sensory traits in pineapple

Doctor Philosophy — Associate Advisor
Other advisors:
- Associate Professor Craig Hardner
- Associate Professor Daniel Cozzolino
Oral Processing and Engineering of Plant-Based Foods

Doctor Philosophy — Associate Advisor
Other advisors:
- Professor Jason Stokes
- Miss Becca Forster
Wattle seeds for nutritional foods

Doctor Philosophy — Associate Advisor
Other advisors:
- Dr Bernadine Flanagan
- Emeritus Professor Mike Gidley

Completed Supervision

A Systematic Approach to Understand Wine Astringency and Mouthfeel

(2022) Doctor Philosophy — Principal Advisor
Other advisors:
- Professor Jason Stokes
The compositional basis of coffee flavour

(2016) Doctor Philosophy — Principal Advisor
Influence of saliva-dairy protein interaction on oral processing

(2023) Doctor Philosophy — Associate Advisor
Other advisors:
- Professor Jason Stokes
- Dr Heather Shewan
Processing routes for enhancing the value chain of Indigenous Australian bunya nuts (Araucaria bidwillii)

(2023) Doctor Philosophy — Associate Advisor
Other advisors:
- Professor Jason Stokes
- Dr Heather Shewan
Characterising the potential of the green plum (Buchanania obovata) as a native Australian fruit

(2022) Doctor Philosophy — Associate Advisor
Other advisors:
- Professor Yasmina Sultanbawa
Food and human factors contributing to food intake & appetite (satiation and satiety)

(2022) Doctor Philosophy — Associate Advisor
Other advisors:
- Emeritus Professor Mike Gidley
- Associate Professor Daniel Cozzolino
Canopy Position Influences on Gene Expression and Coffee Quality

(2019) Doctor Philosophy — Associate Advisor
Other advisors:
- Dr Agnelo Furtado
- Professor Robert Henry
Identifying natural products for improving shelf life of mayonnaise

(2019) Doctor Philosophy — Associate Advisor
Mechanistic insights into the texture/mouthfeel perceptions of model beverages

(2019) Doctor Philosophy — Associate Advisor
Other advisors:
- Professor Jason Stokes
Exploring the bioactive potential of Terminalia ferdinandiana (Kakadu Plum) - a native plant of Australia

(2018) Doctor Philosophy — Associate Advisor
Other advisors:
- Professor Yasmina Sultanbawa
Genomic studies of biochemical compounds determining arabica coffee (Coffea arabica L.) quality

(2018) Doctor Philosophy — Associate Advisor
Other advisors:
- Dr Agnelo Furtado
- Professor Robert Henry
Grain quality of Australian wild rice (compared to domesticated rice)

(2017) Doctor Philosophy — Associate Advisor
Other advisors:
- Dr Agnelo Furtado
- Professor Robert Henry
LENTICEL DISCOLOURATION, UNDER-SKIN BROWNING AND RESIN CANAL DISORDER IN AUSTRALIAN MANGO FRUIT CULTIVARS

(2017) Doctor Philosophy — Associate Advisor

Possible Research Projects

Note for students: The possible research projects listed on this page may not be comprehensive or up to date. Always feel free to contact the staff for more information, and also with your own research ideas.

Associate Professor Heather Smyth is not currently available to take on new students.

Sensory and Engineering of Soft Matter Foods

PhD for ARC and Industry funded Research at The University of Queensland in Food-Sensory-Physiology-Engineering concerning "Beverage rational design for health through advanced engineering and considering oral processing"

UQ is at the leading-edge globally in food oral processing research that encompasses chemical engineering, physiology, and food sensory science. Our leadership in the field is recognised through long term collaborations with food companies throughout the world and Australia, and dozens of invited keynote talks at conferences internationally and contributions to books and journals.

We are looking to recruit PhD candidates to participate in an Australian Research Council Linkage Project Grant on “Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions”, led by Professor Jason Stokes. This is part of a strategic collaboration between the University of Queensland and a large Global Food Company (based in New York, USA). The student with be jointly supervised by Prof. Stokes in Chemical Engineering and Dr Heather Smyth in QAAFI-UQ, as well as members of industrial collaborator.

The PhD student will perform detailed study's into the mechanisms by which beverages are perceived, with particular attention to mouthfeel and enabling rational design of low-sugar beverages. We are particulary interested in understanding the role of oral physiology and how the interaction of beverage components with mucosal film coating oral surfaces impacts on our sensory percepts. The challenge in this strategic research project is its truly multi-disciplinary nature, whereby a student is required to connect physical material properties using advanced rheological, tribological and surface science to oral physiological processes and sensory.

If you are interested in applying for this research position, or want further information, please send your CV, list of publications (if any), and copy of academic transcripts to: Jason Stokes (jason.stokes@uq.edu.au) and Heather Smyth (h.smyth@uq.edu.au). Applicants must also meet UQ language criteria.

For Students who qualify for Australian Postgraduate Award (APA) - please contact us as soon as possible.

This staff member is a UQ Expert for media in the following fields:

sensory science, food quality, human senses, consumer research, flavour, smell, taste, taste panels, aroma

They are happy to lend their expertise to your articles or broadcasts and share their research discoveries and insights with the community via media channels.

For additional assistance with story ideas, general advice and information or help with seeking further experts, please email the UQ Media Team or telephone (07) 3365 1120.

The University of Queensland

UQ Researchers