Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries

(2010) Laura Vázquez-Araújo et al.   JOURNAL OF FOOD SCIENCE

Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes

(2009) A. Alonso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars

(2009) Gelareh Mousavinejad et al.   FOOD CHEMISTRY

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

(2009) Filiz Tezcan et al.   FOOD CHEMISTRY

Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate (Punica granatum L.) fruit

(2009) Hamutal Borochov-Neori et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Sensory characteristics of commercial lactose-free milks manufactured in the United States

(2009) Koushik Adhikari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey

(2008) Mustafa Ozgen et al.   FOOD CHEMISTRY

Multicomponent pervaporation process for volatile aroma compounds recovery from pomegranate juice

(2008) Ahmadreza Raisi et al.   JOURNAL OF MEMBRANE SCIENCE