Kate S Howell

18PUBLICATIONS
24CO-AUTHORS
Food technologyMicrobial geneticsOenology and viticultureFood properties (incl. characteristics and health benefits)Consumption and everyday life
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Publications (18)

|Sep 21, 2026
Microbial ecology of fermented foods.

|Sep 17, 2026
Lactic acid bacterium F. sanfranciscensis impairs fitness of yeast M. humilis in a synthetic wheat sourdough medium.

|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

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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