Effect of frozen storage on the anthocyanins and phenolic components of pomegranate juice

Effect of membrane clarification on the physicochemical properties of pomegranate juice

(2010) Hossein Mirsaeedghazi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Original article: The effect of freezing at −18 °C and −70 °C with and without ascorbic acid on the stability of antioxidant in extracts of apple and orange fruits

(2010) Renata Madureira Polinati et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quantification of endogenous steroids in human urine by gas chromatography mass spectrometry using a surrogate analyte approach

(2010) Reza Ahmadkhaniha et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Assessment of endogenous androgen levels in meat, liver and testis of Iranian native cross-breed male sheep and bull by gas chromatography-mass spectrometry

(2009) R. Ahmadkhaniha et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

Accurate quantification of endogenous androgenic steroids in cattle's meat by gas chromatography mass spectrometry using a surrogate analyte approach

(2008) Reza Ahmadkhaniha et al.   ANALYTICA CHIMICA ACTA

Effects of pomegranate juice consumption on sperm quality, spermatogenic cell density, antioxidant activity and testosterone level in male rats

(2008) Gaffari Türk et al.   CLINICAL NUTRITION

Classification of eight pomegranate juices based on antioxidant capacity measured by four methods

(2008) Mustafa Çam et al.   FOOD CHEMISTRY