Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits

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

Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load

(2015) Alejandro Galindo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity, volatile composition and sensory profile of four new very-early apricots (Prunus armeniacaL.)

(2013) Pablo Melgarejo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method

(2012) Ángel Calín-Sánchez et al.   FOOD RESEARCH INTERNATIONAL

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

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

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

(2011) Hasim Kelebek 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

Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species

(2011) M. Carmen González-Mas et al.   PLoS One

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