Publications
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
D Nandorfy, D Likos, S Lewin, S Barter, S Kassara, S Wang, A Kulcsar, P Williamson, K Bindon, M Bekker, J Gledhill, T Siebert, R Shellie, R Keast, L Francis
(2023), Vol. 57, pp. 1-18, OENO One, Villenave-d'Ornon, France, C1
Carbohydrate taste is associated with food intake and body mass in healthy Australian adults
A Costanzo, N Settapramote, N Utama-Ang, U Wanich, S Lewin, R Keast
(2021), Vol. 13, Nutrients, Switzerland, C1
A Costanzo, C Russell, S Lewin, R Keast
(2020), Vol. 12, Nutrients, Switzerland, C1
Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice
C Maleki, P Oliver, S Lewin, G Liem, R Keast
(2020), Vol. 85, pp. 1576-1585, Journal of food science, Chichester, Eng., C1
Funded Projects at Deakin
No Funded Projects at Deakin found
Supervisions
No completed student supervisions to report