Utilisation of Plant Food Waste

Por Stathopoulos, Costas E.
Publicado no Foods (2017)

Optimization of the Aqueous Extraction of Phenolic Compounds from Olive Leaves

Por Goldsmith, Chloe D., Vuong, Quan V., Stathopoulos, Costas E., Roach, Paul D., Scarlett, Christopher J.
Publicado no Antioxidants (Basel) (2014)

Water Sorption Isotherm of Pea Starch Edible Films and Prediction Models

Por Saberi, Bahareh, Vuong, Quan V., Chockchaisawasdee, Suwimol, Golding, John B., Scarlett, Christopher J., Stathopoulos, Costas E.
Publicado no Foods (2015)

Combined postharvest UV-C and 1-methylcyclopropene (1-MCP) treatment, followed by storage continuously in low level of ethylene atmosphere improves the quality of Tahitian limes

Por Pristijono, Penta, Bowyer, Michael C., Scarlett, Christopher J., Vuong, Quan V., Stathopoulos, Costas E., Golding, John B.
Publicado no J Food Sci Technol (2018)

Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan

Por Papoutsis, Konstantinos, Golding, John B., Vuong, Quan, Pristijono, Penta, Stathopoulos, Costas E., Scarlett, Christopher J., Bowyer, Michael
Publicado no Foods (2018)

Enhancing the Total Phenolic Content and Antioxidants of Lemon Pomace Aqueous Extracts by Applying UV-C Irradiation to the Dried Powder

Por Papoutsis, Konstantinos, Vuong, Quan V., Pristijono, Penta, Golding, John B., Bowyer, Michael C., Scarlett, Christopher J., Stathopoulos, Costas E.
Publicado no Foods (2016)

The Olive Biophenols Oleuropein and Hydroxytyrosol Selectively Reduce Proliferation, Influence the Cell Cycle, and Induce Apoptosis in Pancreatic Cancer Cells

Por Goldsmith, Chloe D., Bond, Danielle R., Jankowski, Helen, Weidenhofer, Judith, Stathopoulos, Costas E., Roach, Paul D., Scarlett, Christopher J.
Publicado no Int J Mol Sci (2018)

Use of response surface methodology (RSM) to optimize pea starch–chitosan novel edible film formulation

Por Thakur, Rahul, Saberi, Bahareh, Pristijono, Penta, Stathopoulos, Costas E., Golding, John B., Scarlett, Christopher J., Bowyer, Michael, Vuong, Quan V.
Publicado no J Food Sci Technol (2017)