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Complexity of coffee flavor: A compositional and sensory perspective

Food research international, 2014-08, Vol.62, p.315-325

2014

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The Use of a Micro Near Infrared Portable Instrument to Predict Bioactive Compounds in a Wild Harvested Fruit-Kakadu Plum ( Terminalia ferdinandiana )

Sensors (Basel, Switzerland), 2021-02, Vol.21 (4), p.1413

2021

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

Ultrasonics sonochemistry, 2024-06, Vol.106, p.106885-106885, Article 106885

2024

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Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise

Journal of food science and technology, 2019-09, Vol.56 (9), p.4076-4090

2019

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

Food chemistry, 2017-04, Vol.221, p.613-619

2017

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

Food research international, 2019-09, Vol.123, p.208-216

2019

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Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety-An Exploratory Study

Frontiers in nutrition (Lausanne), 2022-04, Vol.9, p.872169-872169

2022

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The Nutritional Potential of the Native Australian Green Plum ( Buchanania obovata ) Compared to Other Anacardiaceae Fruit and Nuts

Frontiers in nutrition (Lausanne), 2020-12, Vol.7, p.600215-600215

2020

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Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics

Foods, 2022-02, Vol.11 (5), p.711

2022

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

Frontiers in nutrition (Lausanne), 2022-01, Vol.8, p.738627-738627

2022

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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 : a dedicated journal for sustainability in food science, 2022-06, Vol.5, p.100136, Article 100136

2022

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

Future foods : a dedicated journal for sustainability in food science, 2021-06, Vol.3, p.100007, Article 100007

2021

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

Frontiers in nutrition (Lausanne), 2022-10, Vol.9, p.1006393-1006393

2022

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

Critical reviews in food science and nutrition, 2024-05, Vol.64 (12), p.3702-3712

2024

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Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild Rice

Foods, 2022-02, Vol.11 (4), p.511

2022

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

Critical reviews in food science and nutrition, 2022, Vol.62 (10), p.2845-2853

2022

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Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds ( Acacia spp.): Potential Food Sources in the Arid Semi-Arid Regions

Foods, 2019-10, Vol.8 (10), p.482

2019

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

Frontiers in plant science, 2019-09, Vol.10, p.1093-1093

2019

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

Analytical and bioanalytical chemistry, 2005-02, Vol.381 (4), p.937-947

2005

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Slower development of lower canopy beans produces better coffee

Journal of experimental botany, 2020-07, Vol.71 (14), p.4201-4214

2020

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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, 2022-01, Vol.265, p.120312, Article 120312

2022

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

International journal of food science & technology, 2021-10, Vol.56 (10), p.5340-5351

2021

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

Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy, 2021-05, Vol.253, p.119569, Article 119569

2021

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

Food research international, 2019-06, Vol.120, p.62-72

2019

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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, 2021-03, Vol.10 (3), p.650

2021

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Complexity of coffee flavor: A compositional and sensory perspective

The Use of a Micro Near Infrared Portable Instrument to Predict Bioactive Compounds in a Wild Harvested Fruit-Kakadu Plum ( Terminalia ferdinandiana )

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

Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise

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

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

Integrating Effects of Human Physiology, Psychology, and Individual Variations on Satiety-An Exploratory Study

The Nutritional Potential of the Native Australian Green Plum ( Buchanania obovata ) Compared to Other Anacardiaceae Fruit and Nuts

Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics

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

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

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

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

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

Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild Rice

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

Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds ( Acacia spp.): Potential Food Sources in the Arid Semi-Arid Regions

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

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

Slower development of lower canopy beans produces better coffee

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

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

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

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

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

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