Kate S Howell (Kate Howell, K Howell)

ResearcherID Scopus Author ID Loop profile Scopus Author ID Ciência ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 16

Top Venues

International journal of food science

Antioxidants (Basel, Switzerland)

NPJ biofilms and microbiomes

Nutrition research reviews

University of New South Wales (PHD)

This page only lists publications with an associated author ORCID identifier.

Education History

University of New South Wales - Dec 15 2005

Australia

PHD

Charles Sturt University

Australia

BSC

University of New South Wales

Australia

BSC

Publications

Sara Sayanjali, Yuzhou Lu, Kate S Howell
Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films. International journal of food science 2024 (2024)
Sara Sayanjali, Yuzhou Lu, Kate S Howell
Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films. International journal of food science 2024 (2024)
Sara Sayanjali, Yuzhou Lu, Kate S Howell
Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films. International journal of food science 2024 (2024)
Sara Sayanjali, Yuzhou Lu, Kate S Howell
Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films. International journal of food science 2024 (2024)
Jiaqiang Luo, Xinwei Ruan, Ching-Seng Ang, Yada Nolvachai, Philip John Marriott, Pangzhen Zhang, Kate S Howell
Variation of wine preference amongst consumers is influenced by the composition of salivary proteins. NPJ science of food 7 (1) (2023)
Miin Chan, Nadja Larsen, Helen Baxter, Lene Jespersen, Elif I Ekinci, Kate S Howell
The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials. Nutrition research reviews (2023)
Michela Winters, Violetta Aru, Kate S Howell, Nils Arneborg
Reliable budding pattern classification of yeast cells with time-resolved measurement of metabolite production. BioTechniques 72 (3) (2022)
Xinwei Ruan, Jiaqiang Luo, Pang-Zhen Zhang, Kate S Howell
The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations. NPJ biofilms and microbiomes 8 (1) (2022)
Di Liu, Kate S Howell
Community succession of the grapevine fungal microbiome in the annual growth cycle. Environmental microbiology 23 (4) (2020)
Chunhe Gu, Hafiz Ansar Rasul Suleria, Frank Rowland Dunshea, Kate S Howell
Dietary Lipids Influence Bioaccessibility of Polyphenols from Black Carrots and Affect Microbial Diversity under Simulated Gastrointestinal Digestion. Antioxidants (Basel, Switzerland) 9 (8) (2020)
Di Liu, Qinglin Chen, Pangzhen Zhang, Deli Chen, Kate S Howell
The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine. mSphere 5 (4) (2020)
Miin Chan, Helen Baxter, Nadja Larsen, Lene Jespersen, Elif I Ekinci, Kate S Howell
Impact of botanical fermented foods on metabolic biomarkers and gut microbiota in adults with metabolic syndrome and type 2 diabetes: a systematic review protocol. BMJ open 9 (7) (2019)
Zizhan Li, Kate S Howell, Zhongxiang Fang, Pang-Zhen Zhang
Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes. Comprehensive reviews in food science and food safety 19 (1) (2019)
M Winters, D Panayotides, M Bayrak, G Rémont, C G Viejo, D Liu, B Le, Y Liu, J Luo, Pang-Zhen Zhang, Kate S Howell
Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread. Journal of applied microbiology 127 (3) (2019)
Chunhe Gu, Kate S Howell, Frank Rowland Dunshea, Hafiz Ansar Rasul Suleria
LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities. Antioxidants (Basel, Switzerland) 8 (9) (2019)
Bruna C Condé, Eloïse Bouchard, Julie A Culbert, Kerry L Wilkinson, Sigfredo Fuentes, Kate S Howell
Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine. Journal of agricultural and food chemistry 65 (41) (2017)

Kate S Howell.css-eqlu8i{font-size:small;padding-left:4px;} (Kate Howell, K Howell)

Publication Activity (10 Years)

Top Topics

Top Venues

Kate S Howell (Kate Howell, K Howell)