Kate S Howell

16PUBLICATIONS
23CO-AUTHORS
Oenology and viticultureFood properties (incl. characteristics and health benefits)Consumption and everyday lifePolymerisation mechanismsCultural studies of agriculture, food and wine
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Publications (16)

|Jul 14, 2026
Genotypic and Phenotypic Diversity of Maudiozyma humilis: The Multiple Evolutionary Trajectories of a Domesticated Yeast.

|Mar 06, 2025
Food substances alter gut resistome: Mechanisms, health impacts, and food components.

Ze Liang, Zijian Liang, Hang-Wei Hu

|Nov 11, 2024
Stimulation of Saliva Affects the Release of Aroma in Wine: A Study of Microbiota, Biochemistry, and Participant Origin.

Xinwei Ruan, Yipeng Chen, Aafreen Chauhan

|Apr 29, 2024
Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films.

Sara Sayanjali, Yuzhou Lu, Kate Howell

|Oct 26, 2023
The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials.

Miin Chan, Nadja Larsen, Helen Baxter

|Sep 16, 2023
Variation of wine preference amongst consumers is influenced by the composition of salivary proteins.

Jiaqiang Luo, Xinwei Ruan, Ching-Seng Ang

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Frequent Collaborators

4 joint publications

Pangzhen Zhang

2 joint publications

Helen Baxter

2 joint publications

Chunhe Gu

2 joint publications

Frank R Dunshea