All Outputs (4)

Oyster Mushroom Growth Stage Identification: An Exploration of Computer Vision Technologies (2023)
Presentation / Conference Contribution
Guo, L., Zhang, W. E., Chen, W., Yang, N., Nguyen, Q., & Vo, T. D. (2023, November). Oyster Mushroom Growth Stage Identification: An Exploration of Computer Vision Technologies. Presented at AI 2023: Advances in Artificial Intelligence: 36th Australasian Joint Conference on Artificial Intelligence, Brisbane, Australia

Mushrooms play a pivotal role in bolstering Australia’s economy, impacting key sectors like agriculture, food production, and medicinal advancements. To meet the escalating need for sustainable food options and enhance mushroom harvesting efficiency,... Read More about Oyster Mushroom Growth Stage Identification: An Exploration of Computer Vision Technologies.

Changes to Breast Milk Composition following Increased Maternal Sugar and Fat Consumption (2023)
Presentation / Conference Contribution
Ward, E., Yang, N., Muhlhausler, B. S., Leghi, G. E., Netting, M. J., Elmes, M. J., & Langley-Evans, S. C. (2022, November). Changes to Breast Milk Composition following Increased Maternal Sugar and Fat Consumption. Presented at More Than Just Milk Lactation Science Symposium, Perth, Australia

Human milk is influenced by maternal habitual diet, yet we do not fully understand the short-term effects of dietary variations on breast milk macronutrient concentrations. This study aimed to determine if increasing sugar and fat consumption would i... Read More about Changes to Breast Milk Composition following Increased Maternal Sugar and Fat Consumption.

Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions (2021)
Presentation / Conference Contribution
Yang, N., Yang, Q., Zhao, J., Fan, X., Chen, J., & Fisk, I. (2021, May). Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions. Presented at 16th Weurman Flavour Research Symposium, online

The mechanism on how capsaicin could affect salt release in the mouth and its saltiness perception was unknown. This is the first study designed to investigate the impact of capsaicin on salt release in the tongue and correlate with its perception du... Read More about Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions.

Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting (2018)
Presentation / Conference Contribution
Liu, C., Yang, N., Linforth, R., & Fisk, I. D. (2017, September). Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting. Presented at XV Weurman Flavour Research Symposium, Graz, Austria

In this investigation green Robusta coffee beans were pre-soaked with different time-temperature profiles before roasting in normal conditions and grinding to a standardized particle size. Aroma profile of roasted coffee beans and water soluble precu... Read More about Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting.