Influence of processing on pomegranate (Punica granatumL.) juice flavor and aroma

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

(2013) Kadri Koppel et al.   FOOD QUALITY AND PREFERENCE

Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce

(2013) P. Cherdchu et al.   JOURNAL OF SENSORY STUDIES

The flavor of pomegranate fruit: a review

(2013) Lina Mayuoni-Kirshinbaum et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Spray Drying and Process Optimization of Unclarified Pomegranate (Punica granatum) Juice

(2012) Erhan Horuz et al.   DRYING TECHNOLOGY

Development of a Lexicon for Commercially Available Cabbage (Baechu) Kimchi

(2012) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

An Initial Lexicon for Sensory Properties of Dry Dog Food

(2012) B. Di Donfrancesco et al.   JOURNAL OF SENSORY STUDIES

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

Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice

(2011) L. Vázquez-Araújo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

(2011) Özge Turfan et al.   FOOD CHEMISTRY

Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product

(2011) M. Viuda-Martos et al.   JOURNAL OF FOOD ENGINEERING

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

(2011) Pablo Melgarejo et al.   JOURNAL OF FOOD SCIENCE

Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate

(2011) L. Vázquez-Araújo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

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

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

(2008) Mustafa Ozgen et al.   FOOD CHEMISTRY