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Dive into the research topics where Amy R. Overington is active.

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Featured researches published by Amy R. Overington.


Separation Science and Technology | 2009

Estimation of Mass Transfer Rates through Hydrophobic Pervaporation Membranes

Amy R. Overington; Marie Wong; John A. Harrison; Lilian de Barros Ferreira

Abstract In pervaporation of dilute solutions (acids, esters, and ketones) through hydrophobic membranes, mass transfer coefficients increased with temperature in an Arrhenius-like manner. Activation energies and pre-exponential factors were estimated through empirical correlations, allowing estimation of mass transfer coefficients. The activation energy was a function of the heat of sorption and the elastic modulus of the membrane. For low molecular weight compounds, the heat of sorption was the more important of these two factors, whereas the membrane thickness (which influenced the elastic modulus) became more important for larger compounds. The compensation effect allowed pre-exponential factors to be estimated from the activation energies.


Food Quality and Preference | 2014

Aroma-taste interactions between a model cheese aroma and five basic tastes in solution

Jun Niimi; Andrew I. Eddy; Amy R. Overington; Samuel P. Heenan; Patrick Silcock; Phil Bremer; Conor M. Delahunty


International Dairy Journal | 2008

Concentration of dairy flavour compounds using pervaporation

Amy R. Overington; Marie Wong; John A. Harrison; Lilian de Barros Ferreira


Food Quality and Preference | 2016

Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures

Jun Niimi; Amy R. Overington; Patrick Silcock; Phil Bremer; Conor M. Delahunty


International Dairy Journal | 2014

Cross-modal interaction between cheese taste and aroma

Jun Niimi; Andrew I. Eddy; Amy R. Overington; Patrick Silcock; Phil Bremer; Conor M. Delahunty


Journal of Sensory Studies | 2015

Sensory Interactions between Cheese Aroma and Taste

Jun Niimi; Andrew I. Eddy; Amy R. Overington; Patrick Silcock; Phil Bremer; Conor M. Delahunty


Australian Journal of Dairy Technology | 2010

Flavour release and perception in cheese bases

Amy R. Overington; Graham T. Eyres; Conor M. Delahunty; Patrick Silcock; Jun Niimi; R. Holland; T. Coolbear


Journal of Food Engineering | 2011

Effect of feed pH and non-volatile dairy components on flavour concentration by pervaporation

Amy R. Overington; Marie Wong; John A. Harrison


Archive | 2015

Influence of Cross-Modal Sensory Interactions on Cheese Flavour Intensity and Character

Jun Niimi; Amy R. Overington; Patrick Silcock; Phil Bremer; Conor M. Delahunty


Food Quality and Preference | 2018

Addendum to “Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures” [Food Qual. Prefer. 48 (2016) 70–80]

Jun Niimi; Amy R. Overington; Patrick Silcock; Phil Bremer; Conor M. Delahunty

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Conor M. Delahunty

Commonwealth Scientific and Industrial Research Organisation

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Jun Niimi

University of Adelaide

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