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

Pomegranate as a Functional Food and Nutraceutical Source

(2012) Suzanne D. Johanningsmeier et al.   Annual Review of Food Science and Technology

The Bioactivity of Pomegranate: Impact on Health and Disease

(2011) Ana Faria et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Identification of aroma-active compounds in fresh and stored ‘Mor’ mandarins

(2011) Zipora Tietel et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

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

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

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

Chemometric tools for identification of volatile aroma-active compounds in oregano

(2009) Anne-Christin Bansleben et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds

(2007) K.L. Goodner   LWT-FOOD SCIENCE AND TECHNOLOGY