Prof Kate Howell
Professor (Food Chemistry)
School of Agriculture, Food and Ecosystem Sciences
111 Scholarly works
38 Projects
HIGHLIGHTS
2026
Journal article
Genotypic and phenotypic diversity of Maudiozyma humilis: the multiple evolutionary trajectories of a domesticated yeast.
DOI: 10.1093/gbe/evag1762026
Journal article
Simplifying complex microbial communities for food and beverage fermentations
DOI: 10.1071/ma261252026
Journal article
Organophosphate Insecticide Half-Lives in Foods Fermented With Lactic Acid Bacteria
DOI: 10.1002/fft2.702852023
Research grants (ARC, NHMRC, MRFF)
A Multi-Environment Phenotyping Site for Biotech Plants (LE230100107)
2019
Research Grant
Building the Climate Resilience of Melbourne's Food System
2019
Journal article
LC-ESI-QTOF/MS characterisation of phenolic acids and flavonoids in polyphenol-rich fruits and vegetables and their potential antioxidant activities
DOI: 10.3390/antiox80904052018
Research Contracts
Novel Yeasts for Single-Species Inoculated Bread Making
RECENT SCHOLARLY WORKS
2026
Journal article
Solvent dielectric constant as a predictor of polyphenol yield and antioxidant activity in extracts from moringa
DOI: 10.1016/j.foodchem.2025.1477692026
Journal article
Phenolic-rich blueberry extract enhances gentamicin efficacy against multidrug-resistant Acinetobacter baumannii BAA1605 via efflux inhibition and suppression of antibiotic-induced metabolic activation
DOI: 10.1016/j.fbio.2026.1082522026
Journal article
Applying deconstructed sourdough communities and fermentation parameters to low-FODMAP wheat bread production
DOI: 10.1007/s00217-025-04942-42025
Journal article
Digital image analysis to assess the texture of bread products
DOI: 10.1016/j.afres.2025.1014472025
Journal article
Food substances alter gut resistome: Mechanisms, health impacts, and food components
DOI: 10.1111/1541-4337.701432025
Journal article
The forgotten wine: Understanding palm wine fermentation and composition
DOI: 10.1016/j.ijfoodmicro.2024.1110222024
Journal article
Cultural, nutritional and microbial perspectives of tuak, a traditional Balinese beverage
DOI: 10.1186/s42779-024-00221-x
RECENT PROJECTS
2025
Research contracts (non-grants)
BotanIQ_Lab: A Collaborative Platform Integrating Traditional Herbal Wisdom and AI for Personalized Wellness Product Innovation