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Kate Howell

Showing results (31-40 of 49) with videos related to

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International Journal of Food Sciences and Nutrition|March 14, 2023
Fibre fermentation and pig faecal microbiota composition are affected by the interaction between sugarcane fibre and (poly)phenols <i>in vitro</i>Yit Tao Loo, Kate Howell, Hafiz Suleria, et al.
Food Chemistry|January 15, 2026
Solvent dielectric constant as a predictor of polyphenol yield and antioxidant activity in extracts from moringaDillani Putri Ramadhaningtyas, Jamie Selby-Pham, Kate Howell, et al.
Comprehensive Reviews in Food Science and Food Safety|March 6, 2025
Food substances alter gut resistome: Mechanisms, health impacts, and food componentsZe Liang, Zijian Liang, Hang-Wei Hu, et al.
Nutrition Research Reviews|October 26, 2023
The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trialsMiin Chan, Nadja Larsen, Helen Baxter, et al.
Plos One|July 16, 2015
Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz WinePangzhen Zhang, Kate Howell, Mark Krstic, et al.
Scientific Reports|May 18, 2017
Physicochemical properties of dietary phytochemicals can predict their passive absorption in the human small intestineSophie N B Selby-Pham, Rosalind B Miller, Kate Howell, et al.
Food Chemistry|March 19, 2016
Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapesPangzhen Zhang, Sigfredo Fuentes, Tracey Siebert, et al.
Data in Brief|August 23, 2016
Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapesPangzhen Zhang, Sigfredo Fuentes, Tracey Siebert, 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.
Food Chemistry|February 17, 2020
Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heatingHaleh Harati, Frank Bekes, Kate Howell, et al.
Pageof 5

Showing results (31-40 of 49) with videos related to

Sort By:
Pageof 5
International Journal of Food Sciences and Nutrition|March 14, 2023
Fibre fermentation and pig faecal microbiota composition are affected by the interaction between sugarcane fibre and (poly)phenols <i>in vitro</i>Yit Tao Loo, Kate Howell, Hafiz Suleria, et al.
Food Chemistry|January 15, 2026
Solvent dielectric constant as a predictor of polyphenol yield and antioxidant activity in extracts from moringaDillani Putri Ramadhaningtyas, Jamie Selby-Pham, Kate Howell, et al.
Comprehensive Reviews in Food Science and Food Safety|March 6, 2025
Food substances alter gut resistome: Mechanisms, health impacts, and food componentsZe Liang, Zijian Liang, Hang-Wei Hu, et al.
Nutrition Research Reviews|October 26, 2023
The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trialsMiin Chan, Nadja Larsen, Helen Baxter, et al.
Plos One|July 16, 2015
Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz WinePangzhen Zhang, Kate Howell, Mark Krstic, et al.
Scientific Reports|May 18, 2017
Physicochemical properties of dietary phytochemicals can predict their passive absorption in the human small intestineSophie N B Selby-Pham, Rosalind B Miller, Kate Howell, et al.
Food Chemistry|March 19, 2016
Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapesPangzhen Zhang, Sigfredo Fuentes, Tracey Siebert, et al.
Data in Brief|August 23, 2016
Comparison data of common and abundant terpenes at different grape development stages in Shiraz wine grapesPangzhen Zhang, Sigfredo Fuentes, Tracey Siebert, 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.
Food Chemistry|February 17, 2020
Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heatingHaleh Harati, Frank Bekes, Kate Howell, et al.
Pageof 5