Lista de obras - Kate S. Howell - Dominio Público Uruguay

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

artículo científico publicado en 2018

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

artículo científico publicado en 2017

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

artículo científico publicado el 11 de enero de 2013

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

scientific article published on 01 August 2019

Chemical Compounds and Mechanisms Involved in the Formation and Stabilization of Foam in Sparkling Wines

artículo científico publicado en 2018

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

artículo científico publicado en 2020

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

artículo científico publicado en 2016

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

artículo científico publicado en 2015

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

scientific article published on 10 July 2019

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

artículo científico publicado en 2020

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

artículo científico publicado en 2017

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

artículo científico publicado en 2016

Drosophila-associated yeast species in vineyard ecosystems.

artículo científico publicado en 2015

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

artículo científico publicado en 2015

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

artículo científico publicado en 2019

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

artículo científico publicado en 2008

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

scientific article published on 30 July 2019

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

artículo científico publicado en 2017

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

artículo científico publicado en 2018

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

artículo científico publicado en 2019

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

artículo científico publicado en 2006

Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation.

artículo científico publicado en 2004

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

artículo científico publicado en 2017

Protection of C. elegans from anoxia by HYL-2 ceramide synthase

artículo científico publicado en 2009

Quantitative data independent acquisition glycoproteomics of sparkling wine

scientific article published on 16 September 2020

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

artículo científico publicado en 2013

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

artículo científico publicado en 2013

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

artículo científico publicado en 2014

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

artículo científico publicado en 2019

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

artículo científico publicado en 2017

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

artículo científico publicado en 2017

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

article

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

artículo científico publicado en 2020

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

artículo científico publicado en 2017

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

article published in 2008

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

article by B. Lima et al published March 2016 in Acta Horticulturae

Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.

artículo científico publicado en 2004

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

artículo científico publicado en 2014

Lista de obras de Kate S. Howell

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

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

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

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

Chemical Compounds and Mechanisms Involved in the Formation and Stabilization of Foam in Sparkling Wines

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

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

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

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

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

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

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

Drosophila-associated yeast species in vineyard ecosystems.

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

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

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

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

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

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

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

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

Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation.

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

Protection of C. elegans from anoxia by HYL-2 ceramide synthase

Quantitative data independent acquisition glycoproteomics of sparkling wine

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

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

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

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

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

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

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

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

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

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

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

Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.

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

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