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

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

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

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

Aroma volatiles of ‘a la Piedra’Turrón

(2008) Laura Vázquez-Araújo et al.   FLAVOUR AND FRAGRANCE JOURNAL

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

(2008) Mustafa Çam et al.   FOOD CHEMISTRY

Multicomponent pervaporation process for volatile aroma compounds recovery from pomegranate juice

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