Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

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

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

Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries

(2011) Patricia Navarro et al.   JOURNAL OF FOOD SCIENCE

Antioxidant Capacity Changes of 3 Cultivar Chinese Pomegranate (Punica granatum L.) Juices and Corresponding Wines

(2011) Huiting Zhuang 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

Anthocyanin content and colour development of pomegranate jam

(2010) P. Melgarejo et al.   FOOD AND BIOPRODUCTS PROCESSING

Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

(2010) Adam Figiel   JOURNAL OF FOOD ENGINEERING

Composition of oregano essential oil (Origanum vulgare) as affected by drying method

(2010) Adam Figiel et al.   JOURNAL OF FOOD ENGINEERING

Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying

(2010) Ángel Calín-Sánchez et al.   JOURNAL OF FOOD ENGINEERING

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

Convective drying of onion: Kinetics and nutritional evaluation

(2009) C.L. Mota et al.   FOOD AND BIOPRODUCTS PROCESSING

Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars

(2009) Gelareh Mousavinejad et al.   FOOD CHEMISTRY

Environmental Conditions Affect the Color, Taste, and Antioxidant Capacity of 11 Pomegranate Accessions’ Fruits

(2009) Elinor Schwartz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices

(2009) Adam Figiel   JOURNAL OF FOOD ENGINEERING

Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method

(2009) Antoni Szumny et al.   JOURNAL OF FOOD ENGINEERING

Determination of Punicalagin Isomers in Pomegranate Husk

(2008) Jingjing Lu et al.   CHROMATOGRAPHIA

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

Neuroprotective effect of the natural iron chelator, phytic acid in a cell culture model of Parkinson's disease

(2007) Qi Xu et al.   TOXICOLOGY