Items where Author is "Williams, David J."

Article

Williams, D. J., Edwards, D., Chaliha, M. and Sultanbawa, Y. (2016) Measuring free ellagic acid: influence of extraction conditions on recovery by studying solubility and UV-Visible spectra. Chemical Papers . https://doi.org/10.1515/chempap-2016-0038

Williams, D. J., Edwards, D., Pun, S., Chaliha, M., Burren, B., Tinggi, U. and Sultanbawa, Y. (2016) Organic acids in Kakadu plum (Terminalia ferdinandiana): The good (ellagic), the bad (oxalic) and the uncertain (ascorbic). Food Research International . https://doi.org/10.1016/j.foodres.2016.08.004

Sunarharum, W. B., Williams, D. J. and Smyth, H. E. (2014) Complexity of coffee flavor: A compositional and sensory perspective. Food Research International, 62 . pp. 315-325. https://doi.org/10.1016/j.foodres.2014.02.030

Williams, D. J., Edwards, D., Pun, S., Chaliha, M. and Sultanbawa, Y. (2014) Profiling ellagic acid content: The importance of form and ascorbic acid levels. Food Research International, 66 . p. 100. https://doi.org/10.1016/j.foodres.2014.09.003

Williams, D. J., Edwards, D., Hamernig, I., Jian, L., James, A. P., Johnson , S. K. and Tapsell, L. C. (2013) Vegetables containing phytochemicals with potential anti-obesity properties: A review. Food Research International, 52 (1). pp. 323-333. https://doi.org/10.1016/j.foodres.2013.03.015

Williams, D. J., Mitchell, G.E., Nottingham, S.M., Jarrett, S.J. and Petroff, M. (1993) Effects of Low Dose Irradiation on the K-Value and Hypoxanthine Concentration of Fish Fillets. Journal of Aquatic Food Product Technology, 2 (4). pp. 5-14. https://doi.org/10.1300/J030v02n04_02