Use of arginine to inhibit browning on fresh cut apple and lettuce
- Creator: Wills, R. B. H. , Li, Yongxin
- Resource Type: journal article
- Date: 2016
Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts
- Creator: Candrawinata, Vincent I. , Golding, John B. , Roach, Paul D. , Stathopoulos, Costas E.
- Resource Type: journal article
- Date: 2015
Total phenolic content and antioxidant activity of apple pomace aqueous extract: Effect of time, temperature and water to pomace ratio
- Creator: Candrawinata, V. I. , Golding, J. B. , Roach, P. D. , Stathopoulos, C. E.
- Resource Type: journal article
- Date: 2014
From apple to juice-the fate of polyphenolic compounds
- Creator: Candrawinata, Vincent I. , Golding, John B. , Roach, Paul D. , Stathopoulos, Costas E.
- Resource Type: journal article
- Date: 2013
Use of the nitric oxide-donor compound, diethylenetriamine-nitric oxide (DETANO), as an inhibitor of browning in apple slices
- Creator: Pristijono, P. , Wills, R. B. H. , Golding, J. B.
- Resource Type: journal article
- Date: 2008