Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

ABTS On-Line Antioxidant, α-Amylase, α-Glucosidase, Pancreatic Lipase, Acetyl- and Butyrylcholinesterase Inhibition Activity of Chaenomeles Fruits Determined by Polyphenols and other Chemical Compounds

(2020) Igor Piotr Turkiewicz et al.   Antioxidants

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

(2020) Marina Cano-Lamadrid et al.   Foods

Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

(2020) Kyoung Mi Moon et al.   MOLECULES

Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke Cynara scolymus L.

(2019) Igor Turkiewicz et al.   MOLECULES

Characterization in vitro potency of biological active fractions of seeds, skins and flesh from selected Vitis vinifera L. cultivars and interspecific hybrids

(2019) Karolina Tkacz et al.   Journal of Functional Foods

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

(2019) Lvzhu Yang et al.   MOLECULES

Volatile composition and sensory profile of oyster mushroom as affected by drying method

(2018) Joanna Politowicz et al.   DRYING TECHNOLOGY

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

Physicochemical and nutritional composition, volatile profile and antioxidant activity differences in Spanish jujube fruits

(2018) J. Reche et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Volatile composition and sensory and quality attributes of quince (Cydonia oblonga Mill.) fruits as affected by water stress

(2018) I. Griñán et al.   SCIENTIA HORTICULTURAE

Characterisation of volatile compounds in Cilento (Italy) figs (Ficus carica L.) cv. Dottato as affected by the drying process

(2017) Filippo Russo et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Volatile composition and sensory profile of Cantharellus cibarius Fr. as affected by drying method

(2017) Joanna Politowicz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit

(2016) Paulina Nowicka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different rootstocks on aroma volatile constituents in the fruits of peach (Prunus persica L. Batsch cv. ‘Cresthaven’)

(2016) M. Seker et al.   NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE

Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits

(2016) Paulina Nowicka et al.   Journal of Functional Foods

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

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

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujubaMill.) fruits

(2015) Francisca Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Flavour profiling of fresh and processed fruit smoothies by instrumental and sensory analysis

(2011) Derek F. Keenan et al.   FOOD RESEARCH INTERNATIONAL

Determination of the total phenolics in juices and superfruits by a novel chemical method

(2011) Marjorie B. Medina   Journal of Functional Foods

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