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Kate S Howell

Showing results (11-20 of 16) with videos related to

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Nutrients|July 15, 2017
Dietary Phytochemicals Promote Health by Enhancing Antioxidant Defence in a Pig ModelSophie N B Selby-Pham, Jeremy J Cottrell, Frank R Dunshea, et al.
Science (New York, N.Y.)|April 18, 2009
Protection of C. elegans from anoxia by HYL-2 ceramide synthaseVincent Menuz, Kate S Howell, Sébastien Gentina, et al.
FEMS Microbiology Letters|November 4, 2004
Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strainsKate S Howell, Jan H Swiegers, Gordon M Elsey, et al.
Applied and Environmental Microbiology|September 10, 2005
Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentationKate S Howell, Mathias Klein, Jan H Swiegers, et al.
Journal of Agricultural and Food Chemistry|January 28, 2017
Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White WinesJulie A Culbert, Jacqui M McRae, Bruna C Condé, et al.
The Plant Journal : for Cell and Molecular Biology|December 13, 2021
Multi-year field evaluation of nicotianamine biofortified bread wheatJesse T Beasley, Julien P Bonneau, Laura T Moreno-Moyano, et al.
Pageof 2

Showing results (11-20 of 16) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 16 results.
Nutrients|July 15, 2017
Dietary Phytochemicals Promote Health by Enhancing Antioxidant Defence in a Pig ModelSophie N B Selby-Pham, Jeremy J Cottrell, Frank R Dunshea, et al.
Science (New York, N.Y.)|April 18, 2009
Protection of C. elegans from anoxia by HYL-2 ceramide synthaseVincent Menuz, Kate S Howell, Sébastien Gentina, et al.
FEMS Microbiology Letters|November 4, 2004
Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strainsKate S Howell, Jan H Swiegers, Gordon M Elsey, et al.
Applied and Environmental Microbiology|September 10, 2005
Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentationKate S Howell, Mathias Klein, Jan H Swiegers, et al.
Journal of Agricultural and Food Chemistry|January 28, 2017
Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White WinesJulie A Culbert, Jacqui M McRae, Bruna C Condé, et al.
The Plant Journal : for Cell and Molecular Biology|December 13, 2021
Multi-year field evaluation of nicotianamine biofortified bread wheatJesse T Beasley, Julien P Bonneau, Laura T Moreno-Moyano, et al.
Pageof 2