Kate Howell

Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine.

Di Liu, Jean-Luc Legras, Pangzhen Zhang, Deli Chen, Kate Howell

Journal article  |  2021  |  International Journal of Food Microbiology

Microbial ecology is an integral part of an agricultural ecosystem and influences the quality of agricultural commodities. Microbi..

Quantitative data independent acquisition glycoproteomics of sparkling wine.

Cassandra L Pegg, Toan K Phung, Christopher H Caboche, Suchada Niamsuphap, Marshall Bern, Kate Howell, Benjamin L Schulz

Journal article  |  2020  |  Molecular & Cellular Proteomics

Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex int..

The Influence of UV on the Production of Free Terpenes in Vitis vinifera cv. Shiraz

Wen Miao, Jiaqiang Luo, Junda Liu, Kate Howell, Pangzhen Zhang

Journal article  |  2020  |  Agronomy

Community succession of the grapevine fungal microbiome in the annual growth cycle

Di Liu, Kate Howell

Journal article  |  2020  |  Environmental Microbiology

Microbial ecology and activity in wine production influences grapevine health and productivity, conversion of sugar to ethanol dur..

Dietary Lipids Influence Bioaccessibility of Polyphenols from Black Carrots and Affect Microbial Diversity under Simulated Gastrointestinal Digestion

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

Journal article  |  2020  |  Antioxidants

The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

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

Journal article  |  2020  |  mSphere

The flavors of fermented plant foods and beverages are formed by microorganisms, and in the case of wine, the location and environ..

Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating

Haleh Harati, Frank Bekes, Kate Howell, Stephen Noonan, Chris Florides, Jess Beasley, Dean Diepeveen, Rudi Appels

Journal article  |  2020  |  Food Chemistry

Molecular interactions in dough are poorly defined but affect final product usage. By monitoring changes in torque as dough is for..

Quantitative data independent acquisition glycoproteomics of sparkling wine

Cassandra Pegg, Toan Phung, Christopher Caboche, Suchada Niamsuphap, Marshall Bern, Kate Howell, Benjamin Schulz

Journal article  |  2020

ABSTRACT Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a co..

Development of a rapid method to assess beer foamability based on relative protein content using robobeer and machine learning modeling

CG Viejo, CH Caboche, ED Kerr, CL Pegg, BL Schulz, K Howell, S Fuentes

Journal article  |  2020  |  Beverages

Foam-related parameters are associated with beer quality and dependent, among others, on the protein content. This study aimed to ..

Bacterial influence on the maintenance of symbiotic yeast through Drosophila metamorphosis

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

Journal article  |  2020

Abstract Interactions between microbial symbionts of metazoan hosts are emerging as key features of symbiotic systems. Little is k..