Sam Riley

Author of Volatile profiles of commercial vetch prepared via different processing methods in Food Chemistry.

[Sam Riley @SamAGRiley]

An article has been written within the Waite discussing the implications of our research describing the characteristic aromas of commercial vetch for the first time.
https://t.co/m2Ce4kWDK9

[Sam Riley @SamAGRiley]

@jamesmcowley @porridgepusher @waiteresearch @CSIRO Dank x

[Dr James Cowley @jamesmcowley]

New review paper published! How do we develop the #hemp industry to get more hemp seed-based foods onto people's tables? @porridgepusher @waiteresearch @CSIRO

https://t.co/q3uFBY2RHu

[Sam Riley @SamAGRiley]

@aidanolide Enjoy the @CityofAdelaide delicacy of Smiley fritz as an aussie equivalent XD

[Sam Riley @SamAGRiley]

@aidanolide Australians roast pumpkins as part of a traditional roast dinner which is a bit out there

[Sam Riley @SamAGRiley]

@Wine_Chemist @iain_searle @UniofNottingham @UniofAdelaide Iain is excellent at sussing out the punchlines

[Iain Searle @iain_searle]

@Wine_Chemist @UniofNottingham @UniofAdelaide Volatile profiles of vetch spp. were established for the first time.

Huge intraspecies variation was observed between commercial and wild varieties.

Novel processing methods, including natto and tempeh fermentation, were evaluate and lead to enhanced flavour.

[Kerry Wilkinson @Wine_Chemist]

Huge congratulations to @UniofNottingham @UniofAdelaide PhD student Sam Riley on his first paper, reporting the volatile profiles of Common Vetch prepared in different ways - freely available for the next 50 days! https://t.co/SvEX06viHV

[Sam Riley @SamAGRiley]

Read my latest #research on the #aroma of #vetch, published with @ELSfoodscience in Food Chemistry!
https://t.co/mHfC9I58Tq