Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates

(2018) Marina Cano-Lamadrid et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Furan and alkylated furans in heat processed food, including home cooked products 

(2018) A. Fromberg et al.   CZECH JOURNAL OF FOOD SCIENCES

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche

(2017) Marina Cano-Lamadrid et al.   FOOD CHEMISTRY

Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide

(2017) Zeynep Kalaycıoğlu et al.   FOOD CHEMISTRY

Characterization of twenty pomegranate ( Punica granatum L.) cultivars grown in Spain: Aptitudes for fresh consumption and processing

(2017) Francisco Alcaraz-Mármol et al.   SCIENTIA HORTICULTURAE

Pomegranate as a promising opportunity in medicine and nanotechnology

(2017) Mahsan Karimi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Opinion of Spanish Consumers on Hydrosustainable Pistachios

(2016) Luis Noguera-Artiaga et al.   JOURNAL OF FOOD SCIENCE

Classification of Pomegranate Cultivars According to Their Seed Hardness and Wood Perception

(2015) Francisco Alcaraz-Mármol et al.   JOURNAL OF TEXTURE STUDIES

Instrumental and sensory texture attributes of pomegranate arils and seeds as affected by cultivar

(2015) Przemysław J. Szychowski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt

(2014) P. Narayanan et al.   JOURNAL OF DAIRY SCIENCE

Shelf-life and kinetics of quality change of dried pomegranate arils in flexible packaging

(2014) Manish Dak et al.   Food Packaging and Shelf Life

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

(2013) Aneta Wojdyło et al.   Food and Bioprocess Technology

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

The flavor of pomegranate fruit: a review

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

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

(2012) Ángel Calín-Sánchez et al.   Food and Bioprocess Technology

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