| Complexity and health functionality of plant cell wall fibers from fruits and vegetables A Padayachee, L Day, K Howell, MJ Gidley Critical reviews in food science and nutrition 57 (1), 59-81, 2017 | 239 | 2017 |
| Protection of C. elegans from anoxia by HYL-2 ceramide synthase V Menuz, KS Howell, S Gentina, S Epstein, I Riezman, ... Science 324 (5925), 381-384, 2009 | 185 | 2009 |
| Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains KS Howell, JH Swiegers, GM Elsey, TE Siebert, EJ Bartowsky, GH Fleet, ... FEMS microbiology letters 240 (2), 125-129, 2004 | 168 | 2004 |
| Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation KS Howell, D Cozzolino, EJ Bartowsky, GH Fleet, PA Henschke FEMS yeast research 6 (1), 91-101, 2006 | 163 | 2006 |
| Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods YT Loo, K Howell, M Chan, P Zhang, K Ng Comprehensive reviews in food science and food safety 19 (4), 1268-1298, 2020 | 155 | 2020 |
| Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation KS Howell, M Klein, JH Swiegers, Y Hayasaka, GM Elsey, GH Fleet, ... Applied and Environmental Microbiology 71 (9), 5420-5426, 2005 | 152 | 2005 |
| LC-ESI-QTOF/MS characterisation of phenolic acids and flavonoids in polyphenol-rich fruits and vegetables and their potential antioxidant activities C Gu, K Howell, FR Dunshea, HAR Suleria Antioxidants 8 (9), 405, 2019 | 142 | 2019 |
| From the vineyard to the winery: how microbial ecology drives regional distinctiveness of wine D Liu, P Zhang, D Chen, K Howell Frontiers in Microbiology 10, 2679, 2019 | 128 | 2019 |
| Modulation of volatile thiol and ester aromas by modified wine yeast JH Swiegers, R Willmott, A Hill-Ling, DL Capone, KH Pardon, GM Elsey, ... Developments in food science 43, 113-116, 2006 | 100 | 2006 |
| Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers CG Viejo, S Fuentes, K Howell, DD Torrico, FR Dunshea Physiology & behavior 200, 139-147, 2019 | 99 | 2019 |
| Community succession of the grapevine fungal microbiome in the annual growth cycle D Liu, KS Howell Environmental Microbiology, doi:10.1111/1462-2920.15172, 2020 | 98 | 2020 |
| Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms CG Viejo, S Fuentes, D Torrico, K Howell, FR Dunshea Journal of the Science of Food and Agriculture, 2017 | 94* | 2017 |
| Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides L Xue, R Yin, K Howell, P Zhang Comprehensive Reviews in Food Science and Food Safety 20 (2), 1150-1187, 2021 | 81 | 2021 |
| Robotics and computer vision techniques combined with non-invasive consumer biometrics to assess quality traits from beer foamability using machine learning: A potential for … CG Viejo, S Fuentes, K Howell, D Torrico, FR Dunshea Food control 92, 72-79, 2018 | 76 | 2018 |
| The fungal microbiome is an important component of vineyard ecosystems and correlates with regional distinctiveness of wine D Liu, Q Chen, P Zhang, D Chen, KS Howell Msphere 5 (4), 10.1128/msphere. 00534-20, 2020 | 74 | 2020 |
| Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz P Zhang, S Barlow, M Krstic, M Herderich, S Fuentes, K Howell Journal of agricultural and food chemistry 63 (17), 4276-4283, 2015 | 69 | 2015 |
| The role of cysteine and cysteine–S conjugates as odour precursors in the flavour and fragrance industry C Starkenmann, M Troccaz, K Howell Flavour and fragrance journal 23 (6), 369-381, 2008 | 67 | 2008 |
| Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation KS Howell, EJ Bartowsky, GH Fleet, PA Henschke Letters in Applied Microbiology 38 (4), 315-320, 2004 | 67 | 2004 |
| Physicochemical properties of dietary phytochemicals can predict their passive absorption in the human small intestine SNB Selby-Pham, RB Miller, K Howell, F Dunshea, LE Bennett Scientific reports 7 (1), 1931, 2017 | 66 | 2017 |
| Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes P Zhang, S Fuentes, T Siebert, M Krstic, M Herderich, EWR Barlow, ... Food Chemistry 204, 463-474, 2016 | 66 | 2016 |
Pangzhen ZhangUniversity of Melbourne在 unimelb.edu.au 的电子邮件经过验证
