Book Chapter
Boehm, Michael W., Forster, Rebecca A., Baier, Stefan K., Stokes, Jason R., Smyth, Heather E., Tahsin, Nishat and Carpenter, Guy (2026). Sensory aspects and oral processing of plant-based proteins. Plant proteins: farm to table. (pp. 179-200) Cambridge, MA, United States: Woodhead Publishing. doi: 10.1016/b978-0-323-91725-4.00008-4
Journal Articles
Smyth, Heather and Forster, Rebecca (2024). Meat vs. meat analogues: a sensory comparison of commercial burgers. Food Australia, 74 (4), 28-30.
Forster, Rebecca A., Hassall, Emma, Hoffman, Louwrens C., Baier, Stefan K., Stokes, Jason R. and Smyth, Heather E. (2024). Comparing the sensory properties of commercially available animal and plant‐based burgers. Journal of Texture Studies, 55 (3) e12838, e12838. doi: 10.1111/jtxs.12838
Conference Paper
Lian, James Y. J., Forster, Rebecca A., Stokes, Jason R. and Smyth, Heather E. (2022). Rheology and composition of Jelly Bush honey. TropAg, Brisbane, QLD Australia, 31 October – 2 November 2022.