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Kate Howell
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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
2312017
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
1822009
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
1662004
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
1572006
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
1502005
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
1382020
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
1332019
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, 498313, 2019
1132019
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
982006
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
962019
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
91*2017
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
892020
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
732021
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
722018
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 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
682020
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
662004
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
652016
Selenium-enriched Agaricus bisporus increases expression and activity of glutathione peroxidase-1 and expression of glutathione peroxidase-2 in rat colon
T Maseko, K Howell, FR Dunshea, K Ng
Food chemistry 146, 327-333, 2014
652014
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
652008
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Articles 1–20