Wattle seed (Acacia spp.) is a well-known staple food within indigenous communities in
Australia. A detailed investigation of the overall nutritional and sensory profile of four abundant …

BACKGROUND The demand for protein obtained from animal sources is growing rapidly,
as is the necessity for sustainable animal feeds. The use of black soldier fly larvae (BSFL) …

An experiment was conducted in the Barossa Valley, South Australia, to examine the effect
of rootstocks on reproductive performance of Shiraz (Vitis vinifera L.) under water stress. …

Sparkling wine represents a small but significant proportion of the Australian wine industry’s
total production. Yet, Australia remains a significant importer of French Champagne. This …

Astringency is an important mouthfeel attribute that influences the sensory experiences of
many food and beverage products. While salivary lubricity loss and increased oral friction were …

Increased salt (sodium chloride (NaCl)) consumption contributes to high blood pressure,
increasing the risk of cardiovascular disease. Reducing the intake of NaCl could result in …

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 around the world, with the …

Astringency mouthfeel is an important indicator of wine sensory quality that has been associated
with colloidal interactions between tannins and salivary proteins, and a depletion in the …

Wine mouthfeel plays an important role in sensory quality. Astringency, as an important
aspect of mouthfeel, is composed of distinct sub-qualities associated with tannin-salivary …

Wine mouthfeel and astringency play an important role in shaping the organoleptic quality
and have been associated with tannin-salivary protein colloidal interactions. The mechanistic …