Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

(2019) Annalisa Ricci et al.   Nutrients

Analysis of phenolic compounds in different parts of pomegranate (Punica granatum) fruit by HPLC-PDA-ESI/MS and evaluation of their antioxidant activity: application to different Italian varieties

(2018) Marina Russo et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Study of pomological traits and physico-chemical quality of pomegranate (Punica granatum L.) genotypes grown in Italy

(2018) Giuseppina Adiletta et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum , L. rhamnosus and L. casei strains

(2018) Annalisa Ricci et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity and phenolic composition in Pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC/Orbitrap-MS approach

(2018) Vita Di Stefano et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis

(2018) Jasmine Chong et al.   NUCLEIC ACIDS RESEARCH

Volatiles from different plant parts of Punica granatum grown in Tuscany (Italy)

(2018) Rose Vanessa Bandeira Reidel et al.   SCIENTIA HORTICULTURAE

The Genetic, Biochemical, Nutritional and Antimicrobial Characteristics of Pomegranate (Punica granatum L.) Grown in Istria

(2017) Ana Miklavčič Višnjevec et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Volatile organic compounds in the aril juices and seeds from selected five pomegranate (Punica granatum L.) cultivars

(2016) Zehra Güler et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Phytochemical Profiling of Flavonoids, Phenolic Acids, Terpenoids, and Volatile Fraction of a Rosemary (Rosmarinus officinalis L.) Extract

(2016) Pedro Mena et al.   MOLECULES

Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm

(2015) J.C. Beaulieu et al.   FOOD CHEMISTRY

Physicomechanical, phytochemical, volatile compounds and free radical scavenging properties of eight pomegranate cultivars and classification by principal component and cluster analyses

(2014) Olaniyi Amos Fawole et al.   British Food Journal

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

(2014) Kadri Koppel et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ultra-HPLC–MSn (Poly)phenolic Profiling and Chemometric Analysis of Juices from Ancient Punica granatum L. Cultivars: A Nontargeted Approach

(2013) Luca Calani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The flavor of pomegranate fruit: a review

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

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Pomegranate biology and biotechnology: A review

(2013) Jaime A. Teixeira da Silva et al.   SCIENTIA HORTICULTURAE

Identification of aroma-active compounds in ‘wonderful’ pomegranate fruit using solvent-assisted flavour evaporation and headspace solid-phase micro-extraction methods

(2012) Lina Mayuoni-kirshinbaum et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile fingerprinting of chestnut flours from traditional Emilia Romagna (Italy) cultivars

(2012) M. Cirlini et al.   FOOD CHEMISTRY

Brand-dependent volatile fingerprinting of Italian wines from Valpolicella

(2011) C. Dall’Asta et al.   JOURNAL OF CHROMATOGRAPHY A

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

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

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

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

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