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

HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices

(2016) John C. Beaulieu et al.   FOOD CHEMISTRY

Volatile compounds in the peel and flesh of cucumber (Cucumis sativusL.) grafted onto bottle gourd (Lagenaria siceraria) rootstocks

(2016) Zehra Guler et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

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

Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis

(2015) Huan Cheng et al.   FOOD RESEARCH INTERNATIONAL

Free and Bound Volatile Chemicals in Mulberry (Morus atropurpureaRoxb.)

(2015) Liang Chen et al.   JOURNAL OF FOOD SCIENCE

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

Analysis of free and bound aroma compounds of pomegranate (Punica granatum L.)

(2014) Jyoti Tripathi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile composition and descriptive sensory analysis of pomegranate juice and wine

(2013) Antonio J. Andreu-Sevilla et al.   FOOD RESEARCH INTERNATIONAL

The flavor of pomegranate fruit: a review

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

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

Potential of Spanish sour–sweet pomegranates (cultivar C25) for the juice industry

(2012) AA Carbonell-Barrachina et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Phytochemical and antioxidant attributes of autochthonous Turkish pomegranates

(2012) Oguzhan Caliskan et al.   SCIENTIA HORTICULTURAE

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

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

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

Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain

(2011) Pedro Mena et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Seed and juice characterization of pomegranate fruits grown in Tunisia: Comparison between sour and sweet cultivars revealed interesting properties for prospective industrial applications

(2010) Nejib Hasnaoui et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterisation of Pomegranate Juices from Ten Cultivars Grown in Turkey

(2010) Mustafa Cam et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparison of Tomatillo and Tomato Volatile Compounds in the Headspace by Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)

(2010) Yichi Xu 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

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

(2008) Mustafa Ozgen et al.   FOOD CHEMISTRY

Multicomponent pervaporation process for volatile aroma compounds recovery from pomegranate juice

(2008) Ahmadreza Raisi et al.   JOURNAL OF MEMBRANE SCIENCE