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.

Development of a fish emulsion product (Pla Yor)

- Siripahanakul, T., Sodanu, N., Sri-Ngarm, S., Stathopoulos, C. E.

Effect of edible coatings on some quality characteristics of sweet cherries

- Lim, R., Stathopoulos, C. E., Golding, J. B.

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.

Effect of egg yolk substitution by sweet whey protein concentrate (WPC) on physical properties of gelato ice cream

- Alfaifi, M. S., Stathopoulos, C. E.

Effect of maca (Lepidium meyenii ) on some physical characteristics of cereal and root starches

- Omran, S. S., Ashton, J., Stathopoulos, C. E.