Showing results (1-10 of 53) with videos related to

Sort By:
Pageof 6
International Journal of Food Microbiology|December 17, 2024
The forgotten wine: Understanding palm wine fermentation and compositionI Nyoman Sumerta, Xinwei Ruan, Kate Howell
NPJ Biofilms and Microbiomes|October 20, 2022
The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populationsXinwei Ruan, Jiaqiang Luo, Pangzhen Zhang, et al.
NPJ Science of Food|September 16, 2023
Variation of wine preference amongst consumers is influenced by the composition of salivary proteinsJiaqiang Luo, Xinwei Ruan, Ching-Seng Ang, et al.
International Journal of Systematic and Evolutionary Microbiology|March 10, 2025
Rhodotorula tropicalis sp. nov., a novel red yeast of the order Sporidiobolales isolated from Thailand, Indonesia and JapanPannida Khunnamwong, Panadda Nualthaisong, Kanokwan Kingphadung, et al.
Environmental Microbiology|July 21, 2020
Community succession of the grapevine fungal microbiome in the annual growth cycleDi Liu, Kate Howell
International Journal of Food Science|April 29, 2024
Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose FilmsSara Sayanjali, Yuzhou Lu, Kate Howell
Journal of Agricultural and Food Chemistry|November 11, 2024
Stimulation of Saliva Affects the Release of Aroma in Wine: A Study of Microbiota, Biochemistry, and Participant OriginXinwei Ruan, Yipeng Chen, Aafreen Chauhan, et al.
Comprehensive Reviews in Food Science and Food Safety|February 2, 2021
Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme-inhibitory peptidesLu Xue, Rongxin Yin, Kate Howell, et al.
Scientific Reports|May 24, 2022
Saccharomyces cerevisiae does not undergo a quorum sensing-dependent switch of budding patternMichela Winters, Violetta Aru, Kate Howell, et al.
Pageof 6