Dr Long Yu discussed his published paper ‘Valorization of apple pomace through green and reactive extraction of bioactive compounds’ at the recent Wine Research Institute’s Annual Research Showcase, held at the National Wine Centre .

Research is continuing following the successful publication in  Green Chemistry published ‘Making Good from Agricultural and Food Waste’ written by Dr Long Yu and Professor Vincent Bulone, which examines the use of greener solvents to collect compounds found in apple pomace, for their powerful antioxidant, antibacterial, anti-diabetes and anti-inflammatory properties.