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Dr. Luke Howard

Dr. Luke Howard Professor

Phone: (479) 575-2978
Email: lukeh@uark.edu

Department of Food Science
2650 N Young Ave., N-206
University of Arkansas 
Fayetteville, AR 72704

Education

  • PhD: University of Arkansas, Food Science
  • MS: University of Arkansas, Food Science
  • BS: Purdue University, Horticulture Production

Courses Taught

  • FDSC 1103: Introduction to Food Science pdf-icon
  • FDSC 4203: Quality Evaluation and Control

Research Emphasis

Functional Foods Research Program  

Effect of processing on color, flavor, texture, and nutrient content of horticulture crops; identification and characterization of bioactive phytonutrients and antioxidant capacity in horticultural and cereal crops; and critical fluid technologies for extraction of phytonutrients.

Publications

  • Khanal, R., Howard, L., Rogers, T., Wilkes, S., Dhakal, I. and Prior, R. 2011. Effect of feeding grape pomace procyanidins on selected metabolic parameters associated with high fructose feeding in growing Sprague-Dawley rats. J. Med. Food 14:1562-1569.
  • White, B.L., Howard, L.R. and Prior, R.L. 2011. The impact of processing on the anthocyanin, flavonol and procyanidin content of cranberry juice. J. Agric. Food Chem. 59:4692-4698.
  • Kaume, L., Howard, L.R. and Devareddy, L. 2012. The blackberry fruit: A review on its composition and chemistry, metabolism and bioavailability, and health benefits. J. Agric. Food Chem. 60:5716-5727.
  • Howard, L.R., Prior, R.L., Liyanage, R. and Lay, J.O. 2012. Processing and storage effect on berry polyphenols: Challenges and implications on bioactive properties. J. Agric. Food Chem. 60:6678-6693.
  • Khanal, R.C., Howard, L.R., Wilkes, S.E., Rogers, T.J. and Prior, R.L. 2012. Effect of blueberry pomace on selected metabolic factors associated with high fructose feeding in growing Sprague-Dawley rats. J. Med. Food. 15:802-810.
  • White, B., Rice, L. and Howard, L.R. The procedure, principle, and instrumentation of antioxidant phytochemical analysis. In: Analysis of Antioxidant-Rich Phytochemicals. Z, Xu and L.R. Howard (eds). John Wiley & Sons, Ltd, Hoboken, NJ, 2012.
  • Prior, R.L., Wilkes, S., Rogers, T., Khanal, R.C., Wu, X., Hager, T.J., Hager, A. and Howard, L. 2010. Dietary black raspberry anthocyanins or processed black raspberry products do not alter development of obesity in mice fed an obesogenic high fat diet. J. Agric. Food Chem. 58:3977-3983.
  • Monrad, J., Howard, L.R., King, J.W., Srinivas, K. and Mauromoustakos, A. 2010. Sub-critical solvent extraction of anthocyanins from dried red grape pomace. J. Agric. Food Chem. 58:2862-2868.
  • Howard, L.R., Castrodale, C., Brownmiller, C. and Mauromoustakos, A. 2010. Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity. J. Agric. Food Chem. 58:4022-4029.
  • White, B.L, Howard, L.R. and Prior, R.L. 2010. Polyphenolic composition and antioxidant capacity of extruded cranberry pomace. J. Agric. Food Chem. 58:4037-4032.
  • White, B.L., Howard, L.R. and Prior, R.L. 2010. Proximate and polyphenolic characterization of cranberry pomace. J. Agric. Food Chem. 58:4030-4036.
  • Prior, R.L., Rogers, T.R., Khanal, R.C., Wilkes, S.E., Wu, X. and Howard, L.R. 2010. Urinary excretion of phenolic acids in rats fed cranberry. J. Agric. Food Chem. 58:3940-3949.
  • Prior, R.L., Wilkes, S.E., Rogers, T.R., Khanal, R.C., Wu, X. and Howard, L.R. 2010. Purified blueberry anthocyanins and blueberry juice alter development of obesity in mice fed an obesogenic high-fat diet. J. Agric. Food Chem. 58:3970-3976.
  • Khanal, R.C., Howard, L.R. and Prior, R.L. 2009. Procyanidin composition of selected fruits and fruit by-products is affected by extraction method and variety. J. Agric. Food Chem. 57:8839-8843.
  • Prior, R.L., Wu, X., Gu, L., Hager, T., Hager, A., Wilkes, S. and Howard, L. 2009. Purified berry anthocyanins but not whole berries normalize lipid parameters in mice fed an obesogenic high fat diet. Molec. Nutr. Food Res. 53: 1406-1418.
  • Khanal, R.C., Howard, L.R. and Prior, R.L. 2009. Procyanidin content of grape seed and pomace, and total anthocyain content of grape pomace as affected by extrusion processing. J. Food Sci. 74:H174-H182.
  • Srinivas, K., King, J.W., Monrad, J.K., Howard, L.R. and Hansen, C.M. 2009. Optimization of subcritical fluid extraction of bioactive compounds using Hansen solubility parameters. J. Food Sci. 74:E342-E354.
  • Howard, L.R., Brownmiller, C., Prior, R.L. 2009. Processing and storage effects on blueberry (Vaccinium corymbosum L.) polyphenolics. Acta Hort. 841:347-354.
  • Wu, X., Pittman III, H.E., Hager, T., Hager, A, Howard, L. and Prior, R.L. 2009. Phenolic acids in black raspberry and in the gastrointestinal tract of pigs fed black raspberry. Molec. Nutr. Food Res. 53:S76-S84.
  • Brownmiller, C.R., Howard, L.R., Prior, R.L. 2009. Processing and storage effects on procyanidin composition and concentration of processed blueberry products. J. Agric. Food Chem. 57:1896-1902.
  • Khanal, R.C., Howard, L.R., Brownmiller, C.R., Prior, R.L. 2009. Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace. J. Food Sci. 74:H52-H58.
  • Howard, L.R. Processing techniques and their effect on fruit and vegetable phytochemicals. In: Improving the health promoting properties of fruit and vegetable products, T. Barberan and M.I. Gil (eds.). Woodhead Publishing, Ltd, Cambridge, UK, 2008.
  • Moore, P.P., Perkins-Veazie, P., Weber, C.A. and Howard, L. 2008. Environmental effect on antioxidant content of ten raspberry cultivars. Acta Hort. 777:499-504.
  • Weber, C.A., Perkins-Veazie, P., Moore, P.P. and Howard, L. 2008. Variability of antioxidant content in raspberry cultivars. Acta Hort. 777:493-498.
  • Weber, C.A., Perkins-Veazie, P., Moore, P.P. and Howard, L. 2008. Variability of antioxidant content in raspberry cultivars. Acta Hort. 777:493-498.
  • Brownmiller, C., Howard, L.R. and Prior, R.L. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color and antioxidant capacity of processed blueberry products. J. Food Sci. 73:H72-H79.
  • Cho, M.J., Howard, L.R., Prior, R.L. and Morelock, T.  2008. Flavonoid content and antioxidant capacity of spinach genotypes determined by high performance liquid chromatography/mass spectrometry. J. Sci. Food Agric. 88:1099-1106.
  • Lafevre, M., Wiles, J.E., Zhang, X., Howard, LR., Gupta, S., Smith, A.A., Ju, Z.Y. and Delany, J.P. 2008. Gene expression microarray analysis of the effects of grape anthocyanins in mice-A test of an hypothesis generating paradigm. Metabol. Clin. Exp. 57:S52-S57.
  • Pandjaitan, N. and Howard, L.R. 2008. Pressurized solvent extraction of flavonoids from spinach. J. Food Sci. 73:C151-C157.
  • Cefalu, W.T., Ye, J., Zuberi, A., Ribnicky, D., Raskin, I., Liu, Z., Wang, Z.Q., Brantley, P.J., Howard, L and Lafevre, M. 2008. Botanicals and the metabolic syndrome. Am. J. Clin. Nutr. 87:481S-487S.
  • Prior, R.L., Wu, X., Gu, L., Hager, T., Hager, A. and Howard, L.R. 2008. Whole berries versus berry anthocyanins: interactions with dietary fat levels in the C57BL/6J mouse model of obesity. J. Agric. Food Chem. 56:647-653.
  • Hager, T.J., Howard, L.R., Liyanage, R., Lay, J.O. and Prior, R.L. 2008. Ellagitannin composition of blackberry as determined by HPLC-ESI-MS and MALDI-TOF-MS. J. Agric. Food Chem. 56:661-669.
  • Hager, T.J., Howard, L.R. and Prior, R.L. 2008. Processing and storage effects on monomeric anthocyanins, percent polymeric color and antioxidant capacity of processed blackberry products. J. Agric. Food Chem. 56:689-695.
  • Perkins-Veazie, P, Collins, J.K. and Howard, L. 2008. Blueberry fruit response to postharvest application of ultraviolet radiation. Postharv. Biol. Technol. 47:280-285.