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Kate S Howell

15PUBLICATIONS

21CO-AUTHORS

Food properties (incl. characteristics and health benefits)Consumption and everyday lifePolymerisation mechanismsCultural studies of agriculture, food and winePacific Peoples diet and nutrition

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Publications (15)

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|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

|Oct 20, 2022

The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations.

Xinwei Ruan, Jiaqiang Luo, Pangzhen Zhang

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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

2 joint publications

Hafiz A R Suleria

2 joint publications

Di Liu

2 joint publications

Zhongxiang Fang

1 joint publications

Michela Winters

1 joint publications

Violetta Aru

1 joint publications

Nils Arneborg

Frequent Collaborators

4 joint publications

Pangzhen Zhang

2 joint publications

Helen Baxter

2 joint publications

Chunhe Gu

2 joint publications

Frank R Dunshea

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