Dr Ken Olejar

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Honorary Academic

Selected publications and creative works (Research Outputs)

  • Olejar, K. J., Ray, S., & Kilmartin, P. A. (2016). Enhanced antioxidant activity of polyolefin films integrated with grape tannins. Journal of the science of food and agriculture, 96 (8), 2825-2831. 10.1002/jsfa.7450
    Other University of Auckland co-authors: Sudip Ray, Paul Kilmartin
  • Olejar Jr, K. J. (2016). Grape phenolic compounds and bioactivity: Modification of maceration techniques for wine and agro-waste extraction for active polymers The University of Auckland. ResearchSpace@Auckland.
    URL: http://hdl.handle.net/2292/28534
  • Olejar, K. J., Fedrizzi, B., & Kilmartin, P. A. (2016). Enhancement of Chardonnay antioxidant activity and sensory perception through maceration technique. LWT - Food Science and Technology, 65, 152-157. 10.1016/j.lwt.2015.08.001
    Other University of Auckland co-authors: Paul Kilmartin, Bruno Fedrizzi
  • Olejar, K. J., Fedrizzi, B., & Kilmartin, P. A. (2015). Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine. Food chemistry, 183, 181-189. 10.1016/j.foodchem.2015.03.040
    Other University of Auckland co-authors: Paul Kilmartin, Bruno Fedrizzi
  • Ricci, A., Olejar, K. J., Parpinello, G. P., Kilmartin, P. A., & Versari, A. (2015). Application of Fourier Transform Infrared (FTIR) Spectroscopy in the Characterization of Tannins. Applied Spectroscopy Reviews, 50 (5), 407-442. 10.1080/05704928.2014.1000461
    Other University of Auckland co-authors: Paul Kilmartin
  • Olejar, K. J., Fedrizzi, B., & Kilmartin, P. A. (2015). Antioxidant activity and phenolic profiles of Sauvignon Blanc wines made by various maceration techniques. Australian Journal of Grape and Wine Research, 21 (1), 57-68. 10.1111/ajgw.12119
    Other University of Auckland co-authors: Paul Kilmartin, Bruno Fedrizzi
  • Olejar, K. J., Fedrizzi, B., & Kilmartin, P. A. (2015). Antioxidant activity and phenolic profiles of Sauvignon Blanc wines made by various maceration techniques. Australian Journal of Grape and Wine Research, 21 (1), 57-68. 10.1111/ajgw.12119
    Other University of Auckland co-authors: Paul Kilmartin
  • Olejar, K. J., Ray, S., Ricci, A., & Kilmartin, P. A. (2014). Superior antioxidant polymer films created through the incorporation of grape tannins in ethyl cellulose. Cellulose, 21 (6), 4545-4556. 10.1007/s10570-014-0447-4
    Other University of Auckland co-authors: Sudip Ray, Paul Kilmartin