Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”

A Critical Overview of Labeling Information of Pomegranate Juice‐Based Drinks: Phytochemicals Content and Health Claims

(2019) Marina Cano‐Lamadrid et al.   JOURNAL OF FOOD SCIENCE

Natural Ingredients-Based Gummy Bear Composition Designed According to Texture Analysis and Sensory Evaluation In Vivo

(2019) Čižauskaitė et al.   MOLECULES

The Impact of Sugar Consumption on Stress Driven, Emotional and Addictive Behaviors

(2019) Angela Jacques et al.   NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS

Development of healthy gummy jellies containing honey and propolis

(2019) Roy Rivero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Adequacy of Critical Nutrients Affecting the Quality of the Spanish Diet in the ANIBES Study

(2019) Josune Olza et al.   Nutrients

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

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica , Cydonia oblonga , and Ziziphus jujube )

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

Production of a minimally processed jelly candy for children using honey instead of sugar

(2018) Ceren Mutlu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

(2018) Sílvia C.S.R. de Moura et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Marina Cano‐Lamadrid et al.   JOURNAL OF FOOD SCIENCE

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

Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions

(2017) M. Cano-Lamadrid et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies

(2017) Paola Delgado et al.   CyTA-Journal of Food

Prevalence of Artificial Food Colors in Grocery Store Products Marketed to Children

(2016) Ameena Batada et al.   CLINICAL PEDIATRICS

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

(2016) María Berenguer et al.   FOOD CHEMISTRY

Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

(2016) Susana Rubio-Arraez et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Relationship between Added Sugars Consumption and Chronic Disease Risk Factors: Current Understanding

(2016) James Rippe et al.   Nutrients

Fruit candies enriched with grape skin powders: physicochemical properties

(2015) Carola Cappa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: Modelling and optimization

(2015) J.I. Garrido et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections

(2014) Norziah M. Hani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND 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

Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)

(2012) Vania Silva Carvalho et al.   CIENCIA E AGROTECNOLOGIA

Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels

(2012) Janeth Ventura et al.   FOOD CHEMISTRY

The Bioactivity of Pomegranate: Impact on Health and Disease

(2011) Ana Faria et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE

(2010) K. KOPPEL et al.   JOURNAL OF SENSORY STUDIES

EVALUATION OF FLORAL HONEY FOR INHIBITION OF POLYPHENOL OXIDASE-MEDIATED BROWNING, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES

(2009) R.N. GACCHE et al.   JOURNAL OF FOOD BIOCHEMISTRY

The effects of long-term honey, sucrose or sugar-free diets on memory and anxiety in rats

(2009) Lynne M. Chepulis et al.   PHYSIOLOGY & BEHAVIOR