Efficacy of Monitoring the Sensory Taste Characteristics in Pomegranate Juice with Electronic Tongue and Chemical Measurements

Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption

(2013) Laura Vázquez-Araújo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Harvest Discrimination of Pomegranate Fruit: Postharvest Quality Changes and Relationships between Instrumental and Sensory Attributes during Shelf Life

(2013) Olaniyi Amos Fawole et al.   JOURNAL OF FOOD SCIENCE

Rapid Measurement of Methyl Cellulose Precipitable Tannins Using Ultraviolet Spectroscopy with Chemometrics: Application to Red Wine and Inter-Laboratory Calibration Transfer

(2012) Robert G. Dambergs et al.   APPLIED SPECTROSCOPY

Individual astringency responsiveness affects the acceptance of phenol-rich foods

(2011) Caterina Dinnella et al.   APPETITE

Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices

(2011) Ulrike A. Fischer et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice

(2011) İlkay Türkmen et al.   FOOD CHEMISTRY

Color, Sugars and Organic Acids Composition in Aril Juices and Peel Homogenates Prepared from Different Pomegranate Accessions

(2010) Mery Dafny-Yalin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE

(2010) K. KOPPEL et al.   JOURNAL OF SENSORY STUDIES

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

(2010) Ángel Calín-Sánchez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A voltammetric electronic tongue made of modified epoxy-graphite electrodes for the qualitative analysis of wine

(2010) Juan Manuel Gutiérrez et al.   MICROCHIMICA ACTA

Semi-quantitative and quantitative analysis of soft drinks using an electronic tongue

(2010) L.G. Dias et al.   SENSORS AND ACTUATORS B-CHEMICAL

Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices

(2009) Filiz Tezcan et al.   FOOD CHEMISTRY

Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level

(2009) Wei He et al.   FOOD RESEARCH INTERNATIONAL

Environmental Conditions Affect the Color, Taste, and Antioxidant Capacity of 11 Pomegranate Accessions’ Fruits

(2009) Elinor Schwartz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of a taste sensor instrument (electronic tongue) for use in formulation development

(2008) Julie K. Lorenz et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Tannin Quantification in Red Grapes and Wine: Comparison of Polysaccharide- and Protein-Based Tannin Precipitation Techniques and Their Ability to Model Wine Astringency

(2008) Meagan D. Mercurio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of tomato taste using two types of electronic tongues

(2007) Katrien Beullens et al.   SENSORS AND ACTUATORS B-CHEMICAL