Kate Howell

Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes

Zizhan Li, Kate Howell, Zhongxiang Fang, Pangzhen Zhang

Journal article  |  2019  |  Comprehensive Reviews in Food Science and Food Safety

Advancement of grape maturity: comparison between contrasting cultivars and regions

W Cameron, PR Petrie, EWR Barlow, CJ Patrick, K Howell, S Fuentes

Journal article  |  2019  |  Australian Journal of Grape and Wine Research

Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris

Jiaqiang Luo, Jessica Brotchie, Meng Pang, Philip John Marriott, Kate Howell, Pangzhen Zhang

Journal article  |  2019  |  Data in Brief

Five Vitis vinifera L. cultivars Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris at different E-L development stag..

Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars

Jiaqiang Luo, Jessica Brotchie, Meng Pang, Philip John Marriott, Kate Howell, Pangzhen Zhang

Journal article  |  2019  |  Food Chemistry

Terpenes and their derivatives, terpenoids, are important biomarkers of grape quality as they contribute to flavor and aroma of gr..

From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine

Di Liu, Pangzhen Zhang, Deli Chen, Kate Howell

Journal article  |  2019  |  Frontiers in Microbiology

Impacts of supplementation of probiotics on the prevalence of grape marc derived polyphenols in colonic digesta using in vitro digestion model

MJ Li, YT Loo, L Cheng, K Howell, PZ Zhang

Conference Proceedings  |  2019  |  IOP Conference Series: Earth and Environmental Science

Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines

Bruna Conde, Alanna Robinson, Amandine Bodet, Anne-Charlotte Monteau, Sigfredo Fuentes, Geoffrey Scollary, Trevor Smith, Kate S Howell

Journal article  |  2019  |  Beverages

LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities

Chunhe Gu, Kate Howell, Frank R Dunshea, Hafiz AR Suleria

Journal article  |  2019  |  Antioxidants

Polyphenols are naturally occurring compounds found largely in fruits and vegetables. The antioxidant properties of these polyphen..

Can community-based signalling behaviour in Saccharomyces cerevisiae be called quorum sensing? A critical review of the literature

Michela Winters, Nils Arneborg, Rudi Appels, Kate Howell

Journal article  |  2019  |  FEMS Yeast Research

Quorum sensing is a well-described mechanism of intercellular signalling among bacteria, which involves cell-density-dependent che..

Impact of botanical fermented foods on metabolic biomarkers and gut microbiota in adults with metabolic syndrome and type 2 diabetes: a systematic review protocol

Miin Chan, Helen Baxter, Nadja Larsen, Lene Jespersen, Elif I Ekinci, Kate Howell

Journal article  |  2019  |  BMJ Open

INTRODUCTION: Dysfunctional gut microbiota is a common finding in patients with metabolic syndrome (MetS) and type 2 diabetes mell..

Environmental specificity in Drosophila-bacteria symbiosis affects host developmental plasticity

Robin Guilhot, Antoine Rombaut, Anne Xuéreb, Kate Howell, Simon Fellous

Report  |  2019

ABSTRACT Environmentally acquired microbial symbionts could contribute to host adaptation to local conditions like vertically tran..

Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines

Belinda Kemp, Bruna Conde, Sandrine Jegou, Kate Howell, Yann Vasserot, Richard Marchal

Journal article  |  2019  |  Critical Reviews in Food Science and Nutrition

The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, pa..

Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread

M Winters, D Panayotides, M Bayrak, G Remont, CG Viejo, D Liu, B Le, Y Liu, J Luo, P Zhang, K Howell

Journal article  |  2019  |  Journal of Applied Microbiology

AIMS: Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread. This study shows whether the interactio..

Using Synchronous Fluorescence to Investigate Compounds and Interactions Influencing Foam Characteristics in Sparkling Wines

Bruna Condé, Alanna Robinson, Amandine Bodet, Anne-Charlotte Monteau, Sigfredo Fuentes, Geoffrey Scollary, Trevor Smith, Kate Howell

Report  |  2019

The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential ..

Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers

Claudia Gonzalez Viejo, Sigfredo Fuentes, Kate Howell, Damir D Torrico, Frank R Dunshea

Journal article  |  2019  |  Physiology & Behavior

Environmental specificity and evolution in Drosophila-bacteria symbiosis

Robin Guilhot, Antoine Rombaut, Anne Xuereb, Kate Howell, Simon Fellous

Report  |  2019

Environmentally acquired microbial symbionts could contribute to host adaptation to local adaptation like vertically transmitted s..

Effect of a polyphenol-rich plant matrix on colonic digestion and plasma antioxidant capacity in a porcine model

Chunhe Gu, Kate Howell, Anneline Padayachee, Thea Comino, Ratana Chhan, Pangzhen Zhang, Ken Ng, Jeremy J Cottrell, Frank R Dunshea

Journal article  |  2019  |  Journal of Functional Foods

Altering cellular structure by reducing the particle size and applying heat may enhance the release of polyphenols from the plant ..

Addition of proline-rich whey peptides during dehydration increases solubility of rehydrated milk protein concentrates

Marcela Torres-Hernandez, Kate Howell, Louise E Bennett

Journal article  |  2018  |  International Dairy Journal

Robotics and computer vision techniques combined with non-invasive consumer biometrics to assess quality traits from beer foamability using machine learning: A potential for artificial intelligence applications

Claudia Gonzalez Viejo, Sigfredo Fuentes, Kate Howell, Damir Torrico, Frank R Dunshea

Journal article  |  2018  |  Food Control

Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers

Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D Torrico, Kate Howell, Frank R Dunshea

Journal article  |  2018  |  Journal of Food Science

Statistical modelling coupled with LC-MS analysis to predict human upper intestinal absorption of phytochemical mixtures

Sophie NB Selby-Pham, Kate S Howell, Frank R Dunshea, Joel Ludbey, Adrian Lutz, Louise Bennett

Journal article  |  2018  |  Food Chemistry

Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms

Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir Torrico, Kate Howell, Frank R Dunshea

Journal article  |  2018  |  Journal of the Science of Food and Agriculture

Transport rates of dietary phytochemicals in cell monolayers is inversely correlated with absorption kinetics in humans

Sophie NB Selby-Pham, Simone A Osborne, Kate S Howell, Frank R Dunshea, Louise E Bennett

Journal article  |  2017  |  Journal of Functional Foods

Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine

Bruna C Conde, Eloise Bouchard, Julie A Culbert, Kerry L Wilkinson, Sigfredo Fuentes, Kate S Howell

Journal article  |  2017  |  Journal of Agricultural and Food Chemistry

Fortification and Elevated Alcohol Concentration Affect the Concentration of Rotundone and Volatiles in Vitis vinifera cv. Shiraz Wine

Pangzhen Zhang, Fangping Luo, Kate Howell

Journal article  |  2017  |  Fermentation

The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and Wine

Pangzhen Zhang, Xiwen Wu, Sonja Needs, Di Liu, Sigfredo Fuentes, Kate Howell

Journal article  |  2017  |  Frontiers in Chemistry

Dietary Phytochemicals Promote Health by Enhancing Antioxidant Defence in a Pig Model

Sophie NB Selby-Pham, Jeremy J Cottrell, Frank R Dunshea, Ken Ng, Louise E Bennett, Kate S Howell

Journal article  |  2017  |  Nutrients

Physicochemical properties of dietary phytochemicals can predict their passive absorption in the human small intestine

Sophie NB Selby-Pham, Rosalind B Miller, Kate Howell, Frank Dunshea, Louise E Bennett

Journal article  |  2017  |  Scientific Reports

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines

Julie A Culbert, Jacqui M McRae, Bruna C Conde, Leigh M Schmidtke, Emily L Nicholson, Paul A Smith, Kate S Howell, Paul K Boss, Kerry L Wilkinson

Journal article  |  2017  |  Journal of Agricultural and Food Chemistry

Complexity and health functionality of plant cell wall fibers from fruits and vegetables

A Padayachee, L Day, K Howell, MJ Gidley

Journal article  |  2017  |  Critical Reviews in Food Science and Nutrition

Development of a robotic and computer vision method to assess foam quality in sparkling wines

Bruna C Conde, Sigfredo Fuentes, Maeva Caron, Di Xiao, Richard Collmann, Kate S Howell

Journal article  |  2017  |  Food Control

Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapes

Pangzhen Zhang, Sigfredo Fuentes, Tracey Siebert, Mark Krstic, Markus Herderich, Edward William R Barlowa, Kate Howell

Journal article  |  2016  |  Data in Brief

Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes

Pangzhen Zhang, Sigfredo Fuentes, Tracey Siebert, Mark Krstic, Markus Herderich, Edward William R Barlow, Kate Howell

Journal article  |  2016  |  Food Chemistry

Distribution of Rotundone and Possible Translocation of Related Compounds Amongst Grapevine Tissues in Vitis vinifera L. cv. Shiraz

Pangzhen Zhang, Sigfredo Fuentes, Yueying Wang, Rui Deng, Mark Krstic, Markus Herderich, Edward WR Barlow, Kate Howell

Journal article  |  2016  |  Frontiers in Plant Science

The use of a portable robotic sparkling wine pourer and image analysis to assess wine quality in a fast and accurate manner

B Lima, S Fuentes, M Caron, S Needs, K Howell

Conference Proceedings  |  2016  |  Acta Horticulturae

Sparkling wines, which contain dissolved carbon dioxide (CO2) are economically important for Australia, France, Spain, Italy, USA,..

Selenium-enriched Agaricus bisporus mushroom regulates colonic selenoprotein expression in rats differently under thermoneutral and hyperthermal stress conditions

Ken Ng, Kate Howell, Frank Dunshea, Tebo MASEKO

Journal article  |  2015  |  International Journal of Food and Nutritional Science

Rats under thermoneutral conditions and fed mushroom-Se in dietary supplementation showed a significant fold increase (P<0.05) in ..

Drosophila-associated yeast species in vineyard ecosystems

Samuel STH Lam, Kate S Howell

Journal article  |  2015  |  FEMS Microbiology Letters

Spoilage: Yeast Spoilage of Food and Beverages

K Howell

Book Chapter  |  2015

Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine

Pangzhen Zhang, Kate Howell, Mark Krstic, Markus Herderich, Edward William R Barlow, Sigfredo Fuentes

Journal article  |  2015  |  PLOS ONE

Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz

Pangzhen Zhang, Snow Barlow, Mark Krstic, Markus Herderich, Sigfredo Fuentes, Kate Howell

Journal article  |  2015  |  Journal of Agricultural and Food Chemistry

Modelling passive absorption properties of phytochemicals using physicochemical properties

SN Selby-Pham, FR Dunshea, KS Howell, RB Miller, K Bitter, LE Bennett

Conference Proceedings  |  2015  |  Acta Horticulturae

Iron sequestration is not the main mechanism in the inhibition of Staphylococcus aureus growth by cranberry phytochemicals

K NG, K Howell, F Yan, A Tokich

Journal article  |  2015  |  Integrative Food, Nutrition and Metabolism

Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine

Rossana Sidari, Andrea Caridi, Kate S Howell

Journal article  |  2014  |  International Journal of Food Microbiology

Selenium-Enriched Agaricus bisporus Mushroom Protects against Increase in Gut Permeability ex vivo and Up-Regulates Glutathione Peroxidase 1 and 2 in Hyperthermally-Induced Oxidative Stress in Rats

Tebo Maseko, Frank Rowland Dunshea, Kate Howell, Hyun-Jung Cho, Leni Rose Rivera, John Barton Furness, Ken Ng

Journal article  |  2014  |  Nutrients

Selenium-enriched Agaricus bisporus increases expression and activity of glutathione peroxidase-1 and expression of glutathione peroxidase-2 in rat colon

Tebo Maseko, Kate Howell, Frank R Dunshea, Ken Ng

Journal article  |  2014  |  Food Chemistry

Regulation of milk protein solubility by a whey-derived proline-rich peptide product

Sophie N Selby-Pham, Kate Howell, Hema Jegasothy, Paul Sheean, Tanoj Singh, Cheryl Taylor, Louise E Bennett

Journal article  |  2013  |  Journal of Dairy Research

Biodiversity, dynamics and ecology of bacterial community during grape marc storage for the production of grappa

Petros A Maragkoudakis, Tiziana Nardi, Barbara Bovo, Maura D'Andrea, Kate S Howell, Alessio Giacomini, Viviana Corich

Journal article  |  2013  |  International Journal of Food Microbiology

Protection of C-elegans from Anoxia by HYL-2 Ceramide Synthase

Vincent Menuz, Kate S Howell, Sebastien Gentina, Sharon Epstein, Isabelle Riezman, Monique Fornallaz-Mulhauser, Michael O Hengartner, Marie Gomez, Howard Riezman, Jean-Claude Martinou

Journal article  |  2009  |  Science

The role of cysteine and cysteine-S conjugates as odour precursors in the flavour and fragrance industry

Christian Starkenmann, Myriam Troccaz, Kate Howell

Journal article  |  2008  |  Flavour & Fragrance Journal

Identifying key residues of sphinganine-1-phosphate lyase for function in vivo and in vitro

Debdyuti Mukhopadhyay, Kate S Howell, Howard Riezman, Guido Capitani

Journal article  |  2008  |  Journal of Biological Chemistry

Modulation of volatile thiol and ester aromas by modified wine yeast

JH Swiegers, R Willmott, A Hill-Ling, DL Capone, KH Pardon, GM Elsey, KS Howell, MA de Barros Lopes, MA Sefton, M Lilly, IS Pretorius

Journal article  |  2006  |  Developments in Food Science

Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation

KS Howell, D Cozzolino, EJ Bartowsky, GH Fleet, PA Henschke

Journal article  |  2006  |  FEMS Yeast Research

Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation

KS Howell, M Klein, JH Swiegers, Y Hayasaka, GM Elsey, GH Fleet, PB Hoj, IS Pretorius, MAD Lopes

Journal article  |  2005  |  Applied and Environmental Microbiology

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, IS Pretorius, S Pretorius, MAD Lopes

Journal article  |  2004  |  FEMS Microbiology Letters

Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation

KS Howell, EJ Bartowsky, GH Fleet, PA Henschke

Journal article  |  2004  |  Letters in Applied Microbiology

Vineyard ecosystems are structured and distinguished by fungal communities impacting the flavour and quality of wine

Di Liu, Qinglin Chen, Pangzhen Zhang, Deli Chen, Kate Howell

Report

The flavours of foods and beverages are formed by the agricultural environment where the plants are grown. In the case of wine, th..