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Kate Howell
Kate Howell
在 unimelb.edu.au 的电子邮件经过验证 - 首页
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引用次数
引用次数
年份
Complexity and health functionality of plant cell wall fibers from fruits and vegetables
A Padayachee, L Day, K Howell, MJ Gidley
Critical reviews in food science and nutrition 57 (1), 59-81, 2017
2392017
Protection of C. elegans from anoxia by HYL-2 ceramide synthase
V Menuz, KS Howell, S Gentina, S Epstein, I Riezman, ...
Science 324 (5925), 381-384, 2009
1852009
Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains
KS Howell, JH Swiegers, GM Elsey, TE Siebert, EJ Bartowsky, GH Fleet, ...
FEMS microbiology letters 240 (2), 125-129, 2004
1682004
Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation
KS Howell, D Cozzolino, EJ Bartowsky, GH Fleet, PA Henschke
FEMS yeast research 6 (1), 91-101, 2006
1632006
Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods
YT Loo, K Howell, M Chan, P Zhang, K Ng
Comprehensive reviews in food science and food safety 19 (4), 1268-1298, 2020
1552020
Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation
KS Howell, M Klein, JH Swiegers, Y Hayasaka, GM Elsey, GH Fleet, ...
Applied and Environmental Microbiology 71 (9), 5420-5426, 2005
1522005
LC-ESI-QTOF/MS characterisation of phenolic acids and flavonoids in polyphenol-rich fruits and vegetables and their potential antioxidant activities
C Gu, K Howell, FR Dunshea, HAR Suleria
Antioxidants 8 (9), 405, 2019
1422019
From the vineyard to the winery: how microbial ecology drives regional distinctiveness of wine
D Liu, P Zhang, D Chen, K Howell
Frontiers in Microbiology 10, 2679, 2019
1282019
Modulation of volatile thiol and ester aromas by modified wine yeast
JH Swiegers, R Willmott, A Hill-Ling, DL Capone, KH Pardon, GM Elsey, ...
Developments in food science 43, 113-116, 2006
1002006
Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers
CG Viejo, S Fuentes, K Howell, DD Torrico, FR Dunshea
Physiology & behavior 200, 139-147, 2019
992019
Community succession of the grapevine fungal microbiome in the annual growth cycle
D Liu, KS Howell
Environmental Microbiology, doi:10.1111/1462-2920.15172, 2020
982020
Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms
CG Viejo, S Fuentes, D Torrico, K Howell, FR Dunshea
Journal of the Science of Food and Agriculture, 2017
94*2017
Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides
L Xue, R Yin, K Howell, P Zhang
Comprehensive Reviews in Food Science and Food Safety 20 (2), 1150-1187, 2021
812021
Robotics and computer vision techniques combined with non-invasive consumer biometrics to assess quality traits from beer foamability using machine learning: A potential for …
CG Viejo, S Fuentes, K Howell, D Torrico, FR Dunshea
Food control 92, 72-79, 2018
762018
The fungal microbiome is an important component of vineyard ecosystems and correlates with regional distinctiveness of wine
D Liu, Q Chen, P Zhang, D Chen, KS Howell
Msphere 5 (4), 10.1128/msphere. 00534-20, 2020
742020
Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz
P Zhang, S Barlow, M Krstic, M Herderich, S Fuentes, K Howell
Journal of agricultural and food chemistry 63 (17), 4276-4283, 2015
692015
The role of cysteine and cysteine–S conjugates as odour precursors in the flavour and fragrance industry
C Starkenmann, M Troccaz, K Howell
Flavour and fragrance journal 23 (6), 369-381, 2008
672008
Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation
KS Howell, EJ Bartowsky, GH Fleet, PA Henschke
Letters in Applied Microbiology 38 (4), 315-320, 2004
672004
Physicochemical properties of dietary phytochemicals can predict their passive absorption in the human small intestine
SNB Selby-Pham, RB Miller, K Howell, F Dunshea, LE Bennett
Scientific reports 7 (1), 1931, 2017
662017
Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes
P Zhang, S Fuentes, T Siebert, M Krstic, M Herderich, EWR Barlow, ...
Food Chemistry 204, 463-474, 2016
662016
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