Kate Howell

Flavones interact with fiber to affect fecal bacterial communities in vitro

Yit Tao Loo, Kate Howell, Hafiz Suleria, Pangzhen Zhang, Siyao Liu, Ken Ng

Journal article  |  2023  |  FOOD CHEMISTRY

This study investigated the effects of the sugarcane flavones diosmin, diosmetin, luteolin, and tricin, and their interactions wit..

Using historical weather data and a novel season temperature index to classify winegrape growing zones in Australia

Pangzhen Zhang, Kate Howell, Yaning Li, Lang Li, Jiaojie Wang, Richard Eckard, EWR Barlow

Journal article  |  2023  |  SCIENTIA HORTICULTURAE

Viticultural production and wine quality are profoundly affected by climate. Characterising winegrape-growing regions based on cli..

The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations

Xinwei Ruan, Jiaqiang Luo, Pangzhen Zhang, Kate Howell

Journal article  |  2022  |  NPJ BIOFILMS AND MICROBIOMES

Human saliva contains diverse bacterial communities, reflecting health status, dietary patterns and contributing to variability in..

Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles

Jiaqiang Luo, Pangzhen Zhang, Yit Tao Loo, Jiayu Ma, Shanshan Wu, Philip J Marriott, Kate Howell

Journal article  |  2022  |  FLAVOUR AND FRAGRANCE JOURNAL

It is widely recognized that wine aroma critically influences wine quality, yet the extent to which volatile compound composition ..

Kazachstania humilis

Anna E Wittwer, Delphine Sicard, Kate S Howell

Journal article  |  2022  |  TRENDS IN MICROBIOLOGY

Saccharomyces cerevisiae does not undergo a quorum sensing-dependent switch of budding pattern

Michela Winters, Violetta Aru, Kate Howell, Nils Arneborg

Journal article  |  2022  |  SCIENTIFIC REPORTS

Saccharomyces cerevisiae can alter its morphology to a filamentous form associated with unipolar budding in response to environmen..

Rising stars in the bakery: novel yeasts for modern bread

Anna Wittwer, Kate Howell

Journal article  |  2022  |  MICROBIOLOGY AUSTRALIA

Bread is a widely consumed fermented food whose taste, aroma, and texture are partly determined by the choice of microbe(s) employ..

Sugarcane polyphenol and fiber to affect production of short-chain fatty acids and microbiota composition using in vitro digestion and pig faecal fermentation model

Yit Tao Loo, Kate Howell, Hafiz Suleria, Pangzhen Zhang, Chunhe Gu, Ken Ng

Journal article  |  2022  |  FOOD CHEMISTRY

This study aimed to examine the effects of sugarcane polyphenol and fiber (Phytolin + Fiber) on gut microbiota, short-chain fatty ..

Reliable budding pattern classification of yeast cells with time-resolved measurement of metabolite production

Michela Winters, Violetta Aru, Kate Howell, Nils Arneborg

Journal article  |  2022  |  BIOTECHNIQUES

Filamentous growth in Saccharomyces cerevisiae is a stress response commonly induced under nutrient deprivation and by certain alc..

Multi-year field evaluation of nicotianamine biofortified bread wheat

Jesse T Beasley, Julien P Bonneau, Laura T Moreno-Moyano, Damien L Callahan, Kate S Howell, Elad Tako, Julian Taylor, Raymond P Glahn, Rudi Appels, Alexander AT Johnson

Journal article  |  2021  |  PLANT JOURNAL

Conventional breeding efforts for iron (Fe) and zinc (Zn) biofortification of bread wheat (Triticum aestivum L.) have been hindere..