Conference Papers
Lian, James Y. J., Grace, Emily, Ngyuen, Thoa, Ngo, Jasmine, Hassall, Emma and Smyth, Heather E. (2025). From bee to bottle: the impact of extraction methods on honey composition. TropAg 2025 Conference, Brisbane, QLD, Australia, 11-13 November 2025.
Konrad, Theresia, Ngo, Jasmine, Rathnayake, Dhanushka, Hassall, Emma, Ha, Minh, Ronquest-Ross, Lisa, Smyth, Heather and Moura Nadolny, Jaqueline (2025). Comparing the sensory properties of commercially available plant-based and animal mince. TropAg 2025, Brisbane, QLD, Australia, 11-13 November 2025.
Lian, James Y. J., Grace, Emily, Ngyuen, Thoa, Ngo, Jasmine, Hassall, Emma and Smyth, Heather E. (2025). From bee to bottle: the impact of extraction practices on honey qualities. 4th Food Chemistry Conference, Glasgow, Scotland, United Kingdom, 14-16 October 2025.
Lian, James Y. J., Grace, Emily, Anderson, Stuart, Ngyuen, Thoa, Ngo, Jasmine, Hassall, Emma and Smyth, Heather E. (2025). From bee to bottle: the impact of extraction practices on honey qualities. Apimondia 2025, Copenhagen, Denmark, 23-27 September 2025.
Ngo, Jasmine, Stokes, Jason Robert and Smyth, Heather Eunice (2023). Multiple sip progressive profiling of model beverage emulsions with alternative plant-based emulsifiers. 17th Australian and New Zealand Sensory and Consumer Science Symposium, Wanaka, New Zealand, 13-15 February 2022.
Ngo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2022). Tribological properties of different emulsifiers in model beverage emulsions. Eurosense, Turku, Finland, 13-16 September 2022.
Ngo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2022). Sensory effects of difference emulsifiers and vegetable oils in model food emulsions. NZOZ Sensory and Consumer Science Symposium, Online, 15-17 February 2022.
Ngo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2022). Tribological properties of different emulsifiers in model food emulsions. Australasian Colloid and Interface Society Student Conference, Online, 31 January - 2 February 2022.
Ngo, Jasmine, Stokes, Jason and Smyth, Heather Eunice (2022). Sensory effects of different emulsifiers and vegetable oils in simple emulsions. 16th Australian and New Zealand Sensory and Consumer Science Symposium, Brisbane, QLD Australia, 15-17 February 2022.
Ngo, Jasmine, Stokes, Jason R. and Smyth, Heather E. (2021). Sensory and physical effects of ingredient modifications in model emulsions. SenseAsia, Online, 5-7 Dec 2021.
Thesis
Ngo, Jasmine (2024). Sensory and physical effects of ingredient modifications in coffee creamers. PhD Thesis, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland. doi: 10.14264/de9fd5d