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Caroline A. Gouws
Caroline A. Gouws
University of Canberra
PEAR
Food science
Antioxidant
Chemistry
DPPH
7
Papers
47
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The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys.
2021
Maddison Hunter
Reena Ghildyal
Nathan M. D’Cunha
Caroline A. Gouws
Ekavi N. Georgousopoulou
Nenad Naumovski
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Citations (1)
Effects of the Consumption of Prickly Pear Cacti (Opuntia spp.) and its Products on Blood Glucose Levels and Insulin: A Systematic Review
2019
Medicina-buenos Aires
Caroline A. Gouws
Ekavi N. Georgousopoulou
Duane Mellor
Andrew J. McKune
Nenad Naumovski
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Citations (17)
The effect of different drying techniques on phytochemical content and in vitro antioxidant properties of Australian‐grown prickly pears ( Opuntia ficus indica )
2019
Journal of Food Processing and Preservation
Caroline A. Gouws
Nathan M. D’Cunha
Ekavi N. Georgousopoulou
Duane Mellor
Nenad Naumovski
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Citations (18)
The Effect of Juicing Methods on the Phytochemical and Antioxidant Characteristics of the Purple Prickly Pear (Opuntia ficus indica)—Preliminary Findings on Juice and Pomace
2019
Caroline A. Gouws
Ekavi Georgouopoulou
Duane Mellor
Nenad Naumovski
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Citations (4)
The effect of drying methods on bioactive properties in three varieties of prickly pear (Opuntia ficus indica)
2017
Journal of Nutrition and Intermediary Metabolism
Caroline A. Gouws
Nathan M. D’Cunha
Ekavi N. Georgousopoulou
Jackson Thomas
Duane Mellor
Paul D. Roach
Nenad Naumovski
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