Heather E. Smyth

6 ta ish

The University of Queensland

1. Complexity of coffee flavor: A compositional and sensory perspective

   Wenny Bekti Sunarharum, David J. Williams, Heather E. Smyth

   Maqola20142 iqtibos

   ABIABI:AkademIndex/2026.other.162346

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

   Yasmina Sultanbawa, Heather E. Smyth, Khai N. Truong +2

   Sharh maqola20212 iqtibos

   ABIABI:AkademIndex/2026.other.664124

3. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

   Sara Ghorbani Gorji, Heather E. Smyth, Mary Sharma +1

   Sharh maqola20162 iqtibos

   ABIABI:AkademIndex/2026.other.700298

4. Advances in genomics for the improvement of quality in coffee

   Hue Tran, L. Slade Lee, Agnelo Furtado +2

   Sharh maqolaCoffee research and impactsJournal of the Science of Food and Agriculture20161 iqtibos

   ABIABI:AkademIndex/2016.review-article.000002

5. Variation in bean morphology and biochemical composition measured in different genetic groups of arabica coffee (Coffea arabica L.)

   Hue Tran, Carlos A. Vargas, L. Slade Lee +3

   MaqolaCoffee research and impactsTree Genetics & Genomes20171 iqtibos

   ABIABI:AkademIndex/2017.article.000050

6. SNP in the Coffea arabica genome associated with coffee quality

   Hue Tran, Agnelo Furtado, Carlos A. Vargas +3

   MaqolaOAOchiq kirishCoffee research and impactsTree Genetics & Genomes20180 iqtibos

   ABIABI:AkademIndex/2018.article.000050