Kate S. Howell
Parkville, VIC, Australia
Last Updated: 09/26/2026
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Found 53 publications
Stimulation of Saliva Affects the Release of Aroma in Wine: A Study of Microbiota, Biochemistry, and Participant Origin.
Journal: Journal of agricultural and food chemistry
Published: November 11, 2024
Food substances alter gut resistome: Mechanisms, health impacts, and food components.
Journal: Comprehensive reviews in food science and food safety
Published: September 28, 2024
The forgotten wine: Understanding palm wine fermentation and composition.
Journal: International journal of food microbiology
Published: September 11, 2024
Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films.
Journal: International journal of food science
Published: November 02, 2023
The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials.
Journal: Nutrition research reviews
Published: October 26, 2023
Fibre fermentation and pig faecal microbiota composition are affected by the interaction between sugarcane fibre and (poly)phenols in vitro.
Journal: International journal of food sciences and nutrition
Published: March 14, 2023
Variation of wine preference amongst consumers is influenced by the composition of salivary proteins.
Journal: NPJ science of food
Published: March 07, 2023
Flavones interact with fiber to affect fecal bacterial communities in vitro.
Journal: Food chemistry
Published: June 23, 2022
The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations.
Journal: NPJ biofilms and microbiomes
Published: February 03, 2022
Last Updated: 09/26/2026