Search Results - "Mantilla, Sandra M"

Influence of Surface Adsorption on the Interfacial Electron Transfer of Flavin Adenine Dinucleotide and Glucose Oxidase at Carbon Nanotube and Nitrogen-Doped Carbon Nanotube Electrodes by Goran, Jacob M, Mantilla, Sandra M, Stevenson, Keith J

“…The adsorption of flavin adenine dinucleotide (FAD) and glucose oxidase (GOx) onto carbon nanotube (CNT) and nitrogen-doped CNT (N-CNT) electrodes was…”
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Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication by Wang, Shaoyang, Smyth, Heather E, Olarte Mantilla, Sandra M, Stokes, Jason R, Smith, Paul A

“…Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and…”
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Sensory properties of Australian bunya nuts by Moura Nadolny, Jaqueline, Best, Odette, Hassall, Emma, Shewan, Heather M., Olarte Mantilla, Sandra M., Stokes, Jason R., Smyth, Heather E.

“…Bunya nuts are the seeds of Araucaria bidwillii, a conifer native to South‐East Queensland, Australia. They are one of the 19 species of Araucaria family found…”
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Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips by Deshmukh, Omkar S., Dhital, Sushil, Olarte Mantilla, Sandra M., Smyth, Heather E., Boehm, Michael W., Baier, Stefan K., Stokes, Jason R.

“…Oral processing of solid foods is an extremely dynamic and complicated activity that involves multiple processes in tandem such as comminution, mixing,…”
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A Practical Approach on the Combination of GC-MS and Chemometric Tools to Study Australian Edible Green Ants by Olarte Mantilla, Sandra M., Alagappan, Shanmugam, Chaliha, Mridusmita, Sultanbawa, Yasmina, Smyth, Heather, Cozzolino, Daniel

“…Edible insects have been proposed as alternative source of protein as they do not need to use excessive quantities of resources such as arable land or water…”
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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 by Shelat, Kinnari J, Adiamo, Oladipupo Q, Mantilla, Sandra M Olarte, Smyth, Heather E, Tinggi, Ujang, Hickey, Sarah, Rühmann, Broder, Sieber, Volker, Sultanbawa, Yasmina

“…Wattle seed spp. is a well-known staple food within indigenous communities in Australia. A detailed investigation of the overall nutritional and sensory…”
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Nutritional analysis, volatile composition, antimicrobial and antioxidant properties of Australian green ants (Oecophylla smaragdina) by Alagappan, Shanmugam, Chaliha, Mridusmita, Sultanbawa, Yasmina, Fuller, Steve, Hoffman, Louwrens  C., Netzel, Gabriele, Weber, Nadine, Rychlik, Michael, Cozzolino, Daniel, Smyth, Heather  E., Olarte Mantilla, Sandra  M.

“…•Nutritional composition is varied in different body regions of green ants.•Whole ant and ant upper body regions exhibit high antimicrobial…”
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Near Infrared Spectroscopy as a Traceability Tool to Monitor Black Soldier Fly Larvae (Hermetia illucens) Intended as Animal Feed by Alagappan, Shanmugam, Hoffman, Louwrens C., Mantilla, Sandra M. Olarte, Mikkelsen, Deirdre, James, Peter, Yarger, Olympia, Cozzolino, Daniel

“…The demand for animal proteins, especially from pork and poultry, is projected to increase significantly due to rapid growth in population and underlying…”
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Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system by Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R., Smyth, Heather E.

“…Astringency mouthfeel is an important indicator of wine sensory quality that has been associated with colloidal interactions between tannins and salivary…”
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Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva by Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R., Smyth, Heather E.

“…Wine mouthfeel and astringency play an important role in shaping the organoleptic quality and have been associated with tannin-salivary protein colloidal…”
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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 by Wang, Shaoyang, Olarte Mantilla, Sandra M., Stokes, Jason R., Smith, Paul A., Smyth, Heather E.

“…Astringency is a multidimensional perception comprising sensorily distinct sub-qualities. In wine production, attaining balanced astringency is critical to…”
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Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities by Wang, Shaoyang, Olarte Mantilla, Sandra M., Smith, Paul A., Stokes, Jason R., Smyth, Heather E.

“…Wine mouthfeel plays an important role in sensory quality. Astringency, as an important aspect of mouthfeel, is composed of distinct sub-qualities associated…”
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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 by Shelat, Kinnari J, Adiamo, Oladipupo Q, Mantilla, Sandra M Olarte, Smyth, Heather E, Tinggi, Ujang, Hickey, Sarah, Rühmann, Broder, Sieber, Volker, Sultanbawa, Yasmina

“…The authors wish to make the following correction to the paper [1]:The title of Table 3 "Amino acid (g/100 g dry weight) profile of four different species of…”
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Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt by Olarte Mantilla, Sandra M., Shewan, Heather M., Shingleton, Rebecca, Stokes, Jason R., Smyth, Heather E.

“…•Yoghurt consumer acceptance is influenced by particle detection.•Particle concentration, followed by modulus, were key drivers of reduced acceptance of…”
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Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt by Olarte Mantilla, Sandra M., Shewan, Heather M., Shingleton, Rebecca, Hort, Joanne, Stokes, Jason R., Smyth, Heather E.

“…•Acceptance of particles in soft-foods is driven by both product and human factors.•Higher fungiform papillae density relates with particle perception.•Oral…”
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Shiraz ( Vitis vinifera L.) Berry and Wine Sensory Profiles and Composition Are Modulated by Rootstocks by Olarte Mantilla, Sandra M., Collins, Cassandra, Iland, Patrick G., Kidman, Catherine M., Ristic, Renata, Boss, Paul K., Jordans, Charlotte, Bastian, Susan E.P.

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A Mid Infrared (MIR) Spectroscopy Study of the Composition of Edible Australian Green Ants (Oecophylla smaragdina)—a Qualitative Study by Mantilla, Sandra M. Olarte, Alagappan, Shanmugam, Sultanbawa, Yasmina, Smyth, Heather E., Cozzolino, Daniel

“…Alternative food sources are of importance in order to replace traditional and less sustainable ingredients for human consumption. In recent years, edible…”
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An Infrared Analysis of Terminalia ferdinandiana Exell [Combretaceae] Fruit and Leaves—Towards the Development of Biospectroscopy Tools to Characterise Uniquely Australian Foods by Sultanbawa, Yasmina, Chaliha, Mridusmita, Phan, Anh Dao T., Olarte Mantilla, Sandra M., Netzel, Gaby, Netzel, Michael E., Smyth, Heather, Cozzolino, Daniel

“…Knowledge about the inherent complexity of the composition, nutrition, and physiology of different plant tissues and parts is required as this will allow for…”
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Relationships between Grape and Wine Sensory Attributes and Compositional Measures of cv. Shiraz by Olarte Mantilla, Sandra M., Collins, Cassandra, Iland, Patrick G., Kidman, Catherine M., Ristic, Renata, Hasted, Anne, Jordans, Charlotte, Bastian, Susan E.P.

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Discerning Wine Astringency Sub-Qualities by Tribological Approaches in a Model System—What Is the Role of Saliva? by Shaoyang Wang, Heather E. Smyth, Sandra M. Olarte Mantilla, Jason R. Stokes, Paul A. Smith

“…Astringency is an important indicator of wine sensory quality. As a complex sensation that the loss of in-mouth lubrication is recognised as an important…”
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