Vuong, Quan V.

Phenolic compounds within banana peel and their potential uses: A review

Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2018) · Journal of Functional Foods

Phytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Cited by 381

Impact of Different Extraction Solvents on Bioactive Compounds and Antioxidant Capacity from the Root of Salacia chinensis L.

Ngo, T. V., Scarlett, C. J., Bowyer, M. C., Ngo, P. D., & Vuong, Q. V. (2017) · Journal of Food Quality

Phytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Cited by 248

L‐Theanine: properties, synthesis and isolation from tea

Vuong, Q. V., Bowyer, M. C., & Roach, P. D. (2011) · Journal of the Science of Food and Agriculture

Tea Polyphenols and EffectsFood Nutrient Composition and Product Development

Cited by 218

Optimization of ultrasound-assisted extraction conditions for recovery of phenolic compounds and antioxidant capacity from banana (Musa cavendish) peel

Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2017) · Journal of Food Processing and Preservation

Phytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Cited by 91

Maximising recovery of phenolic compounds and antioxidant properties from banana peel using microwave assisted extraction and water

Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2019) · Journal of Food Science and Technology

Phytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Cited by 90

Extraction and formulation of valuable components from banana peels

Davy, P., Vu, H. T., & Vuong, Q. V. (2024) · Banana Peels Valorization

Agricultural and Biological ResearchPhytochemicals and Antioxidant Activities

Cited by 2