Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices

Individual astringency responsiveness affects the acceptance of phenol-rich foods

(2011) Caterina Dinnella et al.   APPETITE

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

(2011) Ulrike A. Fischer et al.   FOOD CHEMISTRY

Pomegranate and its Many Functional Components as Related to Human Health: A Review

(2010) M. Viuda-Martos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of membrane clarification on the physicochemical properties of pomegranate juice

(2010) Hossein Mirsaeedghazi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment

(2010) Pelin Onsekizoglu et al.   JOURNAL OF MEMBRANE SCIENCE

Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts

(2009) Thorsten Maier et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

(2009) Eva Sadilova et al.   FOOD RESEARCH INTERNATIONAL

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Inventory of phytoestrogen databases

(2008) Heidi Schwartz et al.   FOOD CHEMISTRY

Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States

(2008) Navindra P. Seeram et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage

(2008) Hamidreza Alighourchi et al.   JOURNAL OF FOOD ENGINEERING

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

(2008) C. Brownmiller et al.   JOURNAL OF FOOD SCIENCE

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products

(2008) A. Hager et al.   JOURNAL OF FOOD SCIENCE

Development of a novel pomegranate standard and new method for the quantitative measurement of pomegranate polyphenols

(2008) Keith R. Martin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE