Publications by authors named "Kate Howell"

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Food substances alter gut resistome: Mechanisms, health impacts, and food components.
Ze Liang, Zijian Liang, Hang-Wei Hu, Kate Howell, Zhongxiang Fang

Compr Rev Food Sci Food Saf· March 2025

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The forgotten wine: Understanding palm wine fermentation and composition.
I Nyoman Sumerta, Xinwei Ruan, Kate Howell

Int J Food Microbiol· February 2025

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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, Lene Jespersen, Elif I Ekinci, Kate Howell

Nutr Res Rev· December 2024

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Stimulation of Saliva Affects the Release of Aroma in Wine: A Study of Microbiota, Biochemistry, and Participant Origin.
Xinwei Ruan, Yipeng Chen, Aafreen Chauhan, Kate S Howell

J Agric Food Chem· November 2024

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Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films.
Sara Sayanjali, Yuzhou Lu, Kate Howell

Int J Food Sci· April 2024

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COVID-19 risk mitigation in reopening mass cultural events: population-based observational study for the UK Events Research Programme in Liverpool City Region.
Girvan Burnside, Christopher P Cheyne, Gary Leeming, Michael Humann, Alistair Darby, Kate Howell

J R Soc Med· January 2024

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Variation of wine preference amongst consumers is influenced by the composition of salivary proteins.
Jiaqiang Luo, Xinwei Ruan, Ching-Seng Ang, Yada Nolvachai, Philip J Marriott, Kate Howell

NPJ Sci Food· September 2023

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Flavones interact with fiber to affect fecal bacterial communities in vitro.
Yit Tao Loo, Kate Howell, Hafiz Suleria, Pangzhen Zhang, Siyao Liu

Food Chem· March 2023

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Fibre fermentation and pig faecal microbiota composition are affected by the interaction between sugarcane fibre and (poly)phenols .
Yit Tao Loo, Kate Howell, Hafiz Suleria, Pangzhen Zhang, Siyao Liu

Int J Food Sci Nutr· March 2023

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Kazachstania humilis.
Anna E Wittwer, Delphine Sicard, Kate S Howell

Trends Microbiol· October 2022

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Hydroxymethylation profile of cell-free DNA is a biomarker for early colorectal cancer.
Nicolas J Walker, Mamunur Rashid, Shirong Yu, Helen Bignell, Casper K Lumby, Kate Howell

Sci Rep· October 2022

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The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations.
Xinwei Ruan, Jiaqiang Luo, Pangzhen Zhang, Kate Howell

NPJ Biofilms Microbiomes· October 2022

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Sugarcane polyphenol and fiber to affect production of short-chain fatty acids and microbiota composition using in vitro digestion and pig faecal fermentation model.
Yit Tao Loo, Kate Howell, Hafiz Suleria, Pangzhen Zhang, Chunhe Gu

Food Chem· August 2022

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Saccharomyces cerevisiae does not undergo a quorum sensing-dependent switch of budding pattern.
Michela Winters, Violetta Aru, Kate Howell, Nils Arneborg

Sci Rep· May 2022

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Improving delirium screening in older adults at the Royal United Hospital, Bath.
Christopher Aj Trew, Rachael Cross, Kate Howell, Chris Dyer

Br J Hosp Med (Lond)· April 2022

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Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine.
Cassandra L Pegg, Toan K Phung, Christopher H Caboche, Suchada Niamsuphap, Marshall Bern, Kate Howell

Mol Cell Proteomics· March 2022

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Multi-year field evaluation of nicotianamine biofortified bread wheat.
Jesse T Beasley, Julien P Bonneau, Laura T Moreno-Moyano, Damien L Callahan, Kate S Howell

Plant J· March 2022

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Reliable budding pattern classification of yeast cells with time-resolved measurement of metabolite production.
Michela Winters, Violetta Aru, Kate Howell, Nils Arneborg

Biotechniques· March 2022

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Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition.
Miin Chan, Di Liu, Yingying Wu, Fan Yang, Kate Howell

Front Microbiol· December 2021

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Influence of bacteria on the maintenance of a yeast during Drosophila melanogaster metamorphosis.
Robin Guilhot, Antoine Rombaut, Anne Xuéreb, Kate Howell, Simon Fellous

Anim Microbiome· October 2021

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The post-translational modification landscape of commercial beers.
Edward D Kerr, Christopher H Caboche, Cassandra L Pegg, Toan K Phung, Claudia Gonzalez Viejo, Kate Howell

Sci Rep· August 2021

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Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme-inhibitory peptides.
Lu Xue, Rongxin Yin, Kate Howell, Pangzhen Zhang

Compr Rev Food Sci Food Saf· March 2021

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Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine.
Di Liu, Jean-Luc Legras, Pangzhen Zhang, Deli Chen, Kate Howell

Int J Food Microbiol· January 2021

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Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods.
Yit Tao Loo, Kate Howell, Miin Chan, Pangzhen Zhang, Ken Ng

Compr Rev Food Sci Food Saf· July 2020

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Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes.
Zizhan Li, Kate Howell, Zhongxiang Fang, Pangzhen Zhang

Compr Rev Food Sci Food Saf· January 2020

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