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Fate of the phenolic compounds during olive oil production with the traditional press method
- Goldsmith, C. D., Stathopoulos, C. E., Golding, J. B., Roach, P. D.
Total phenolic content and antioxidant activity of apple pomace aqueous extract: Effect of time, temperature and water to pomace ratio
- Candrawinata, V. I., Golding, J. B., Roach, P. D., Stathopoulos, C. E.
Effect of clarification on the polyphenolic compound content and antioxidant activity of commercial apple juices
- Candrawinata, V. I., Blades, B. L., Golding, J., Stathopoulos, C., Roach, P. D.
A study of stability of (-)-Epigallocatechin gallate (EGCG) from green tea in a frozen product
- Hirun, S., Roach, P. D.
Preliminary study on the fortification of tofu with green tea catechins
- Vuong, Q. V., Durel, M., Roach, P. D., Stathopoulos, C. E.
The content of bioactive constituents as a quality index for Vietnamese teas
- Vuong, Q. V., Nguyen, V., Golding, J. B., Roach, P. D.
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