Search Results - Kate Howell

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  1. 1

    Rising stars in the bakery: novel yeasts for modern bread by Kate Howell, Anna Wittwer

    Published in Microbiology Australia (2022-01-01)
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  2. 2

    Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films by Sara Sayanjali, Yuzhou Lu, Kate Howell

    Published in International Journal of Food Science (2024-01-01)
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  3. 3

    Organophosphate Insecticide Half‐Lives in Foods Fermented With Lactic Acid Bacteria by Julia Steenkamp, Graham Hepworth, Kate Howell

    Published in Food Frontiers (2026-05-01)
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  4. 4

    Fortification and Elevated Alcohol Concentration Affect the Concentration of Rotundone and Volatiles in Vitis vinifera cv. Shiraz Wine by Pangzhen Zhang, Fangping Luo, Kate Howell

    Published in Fermentation (2017-06-01)
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  5. 5

    Amending high sugar in <i>V. vinifera</i> cv. Shiraz wine must by pre-fermentation water treatments results in subtle sensory differences for naïve wine consumers by Billy Xynas, Christopher Barnes, Kate Howell

    Published in OENO One (2024-08-01)
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  6. 6

    Moderating impacts of water addition in must by the use of Accentuated Cut Edges (ACE) vinification for <i>Vitis vinifera</i> cv. Shiraz winemaking by Billy Xynas, Christopher Barnes, Kate Howell

    Published in OENO One (2024-06-01)
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  7. 7

    The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations by Xinwei Ruan, Jiaqiang Luo, Pangzhen Zhang, Kate Howell

    Published in npj Biofilms and Microbiomes (2022-10-01)
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  8. 8

    Reliable budding pattern classification of yeast cells with time-resolved measurement of metabolite production by Michela Winters, Violetta Aru, Kate Howell, Nils Arneborg

    Published in BioTechniques (2022-03-01)
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  9. 9

    From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine by Di Liu, Pangzhen Zhang, Deli Chen, Kate Howell

    Published in Frontiers in Microbiology (2019-11-01)
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  10. 10

    Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition by Miin Chan, Di Liu, Yingying Wu, Fan Yang, Kate Howell

    Published in Frontiers in Microbiology (2021-12-01)
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  11. 11

    The Influence of UV on the Production of Free Terpenes in <i>Vitis vinifera</i> cv. Shiraz by Wen Miao, Jiaqiang Luo, Junda Liu, Kate Howell, Pangzhen Zhang

    Published in Agronomy (2020-09-01)
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  12. 12

    Dietary Lipids Influence Bioaccessibility of Polyphenols from Black Carrots and Affect Microbial Diversity under Simulated Gastrointestinal Digestion by Chunhe Gu, Hafiz A. R. Suleria, Frank R. Dunshea, Kate Howell

    Published in Antioxidants (2020-08-01)
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  13. 13

    LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities by Chunhe Gu, Kate Howell, Frank R. Dunshea, Hafiz A. R. Suleria

    Published in Antioxidants (2019-09-01)
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  14. 14

    Rootstocks for Grapevines Now and into the Future: Selection of Rootstocks Based on Drought Tolerance, Soil Nutrient Availability, and Soil pH by Yipeng Chen, Yanan Fei, Kate Howell, Deli Chen, Peter Clingeleffer, Pangzhen Zhang

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  15. 15

    The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine by Pangzhen Zhang, Xiwen Wu, Sonja Needs, Di Liu, Sigfredo Fuentes, Kate Howell

    Published in Frontiers in Chemistry (2017-07-01)
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  16. 16

    Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris by Jiaqiang Luo, Jessica Brotchie, Meng Pang, Philip John Marriott, Kate Howell, Pangzhen Zhang

    Published in Data in Brief (2019-12-01)
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  17. 17

    Impact of botanical fermented foods on metabolic biomarkers and gut microbiota in adults with metabolic syndrome and type 2 diabetes: a systematic review protocol by Miin Chan, Helen Baxter, Nadja Larsen, Lene Jespersen, Elif I Ekinci, Kate Howell

    Published in BMJ Open (2019-07-01)
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  18. 18

    The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Berry and Wine Composition by Yipeng Chen, Zijian Liang, Mark Krstic, Peter Clingeleffer, Kate Howell, Deli Chen, Pangzhen Zhang

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  19. 19

    Variation of wine preference amongst consumers is influenced by the composition of salivary proteins by Jiaqiang Luo, Xinwei Ruan, Ching-Seng Ang, Yada Nolvachai, Philip J. Marriott, Pangzhen Zhang, Kate Howell

    Published in npj Science of Food (2023-09-01)
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  20. 20

    The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Phenological Progress, Physiological Performance, and Petiole Nutrient Status by Yipeng Chen, Yanan Fei, Alexis Pang, Mark Krstic, Peter Clingeleffer, Kate Howell, Deli Chen, Pangzhen Zhang

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