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Standardization of the conditions for extraction of polyphenols from pomegranate peel

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Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables

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Phenolic Profile Characterization of Chemlali Olive Stones by Liquid Chromatography-Ion Trap Mass Spectrometry

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Identification and quantification of major derivatives of ellagic acid and antioxidant properties of thinning and ripe Spanish pomegranates

(2015) Nallely Nuncio-Jáuregui et al.   Journal of Functional Foods

Phenolic profile characterization of pomegranate (Punica granatum) juice by high-performance liquid chromatography with diode array detection coupled to an electrospray ion trap mass analyzer

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Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn

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Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

(2009) C.M. Ajila et al.   Innovative Food Science & Emerging Technologies

A study of oxidation products of free polyunsaturated fatty acids in mechanically deboned meat

(2009) Tõnu Püssa et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation of genetic diversity among Iranian soft-seed pomegranate accessions by fruit characteristics and RAPD markers

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Classification of eight pomegranate juices based on antioxidant capacity measured by four methods

(2008) Mustafa Çam et al.   FOOD CHEMISTRY

Physico-chemical and textural quality attributes of pomegranate cultivars (Punica granatum L.) grown in the Sultanate of Oman

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The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan

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