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There are 3677 results for: content related to: Changes in sensory quality and aroma volatile composition during prolonged storage of ‘Wonderful’ pomegranate fruit

  1. Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 82–90, Mehmet Karaaslan, Hasan Vardin, Suzan Varlıklıöz and Fatih M. Yılmaz

    Version of Record online : 5 AUG 2013, DOI: 10.1111/ijfs.12278

  2. Extraction and microencapsulation of bioactive compounds from pomegranate (Punica granatum var. Wonderful) residues

    International Journal of Food Science & Technology

    Andrés Bustamante, Andrea Hinojosa, Paz Robert and Víctor Escalona

    Version of Record online : 9 APR 2017, DOI: 10.1111/ijfs.13422

  3. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1663–1672, Laura Vázquez-Araújo, Paloma N. Nuncio-Jáuregui, Panat Cherdchu, Francisca Hernández, Edgar Chambers IV and Ángel A. Carbonell-Barrachina

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12472

  4. Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 212–221, Chen Zhong, Yuangang Zu, Xiuhua Zhao, Yong Li, Yunlong Ge, Weiwei Wu, Yin Zhang, Yuanyuan Li and Dongjie Guo

    Version of Record online : 11 NOV 2015, DOI: 10.1111/ijfs.12982

  5. Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 693–700, Ludovina R. Galego, Steffen Jockusch and José P. Da Silva

    Version of Record online : 23 NOV 2012, DOI: 10.1111/ijfs.12014

  6. Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 595–605, Mehmet Karaaslan, Fatih Mehmet Yilmaz, Özge Cesur, Hasan Vardin, Ali Ikinci and Ali Coşkun Dalgiç

    Version of Record online : 25 SEP 2013, DOI: 10.1111/ijfs.12342

  7. Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2650–2658, Bradley W. Bolling, Ya-Yen Chen and C-Y. Oliver Chen

    Version of Record online : 22 JUL 2013, DOI: 10.1111/ijfs.12261

  8. Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 231–239, Ece Surek and Dilara Nilufer-Erdil

    Version of Record online : 11 NOV 2015, DOI: 10.1111/ijfs.13000

  9. Evaluation of parameters affecting modified atmosphere packaging engineering design for pomegranate arils

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2315–2323, Oluwafemi J. Caleb, Pramod V. Mahajan, Marena Manley and Umezuruike Linus Opara

    Version of Record online : 15 JUL 2013, DOI: 10.1111/ijfs.12220

  10. Spray-drying of pomegranate juice with prebiotic dietary fibre

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 633–640, Gracia Miravet, Mercedes Alacid, José María Obón and José Antonio Fernández-López

    Version of Record online : 24 DEC 2015, DOI: 10.1111/ijfs.13021

  11. Application of sepiolite in clarification of pomegranate juice: changes on quality characteristics during process

    International Journal of Food Science & Technology

    Volume 51, Issue 7, July 2016, Pages: 1666–1673, Marzieh Mirzaaghaei, Sayed Amir Hossein Goli and Milad Fathi

    Version of Record online : 21 MAY 2016, DOI: 10.1111/ijfs.13138

  12. Influence of hot-air treatment, superatmospheric O2 and elevated CO2 on bioactive compounds and storage properties of fresh-cut pomegranate arils

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 153–159, Mahshad Maghoumi, Younes Mostofi, Zabihollah Zamani, Alireza Talaie, Masoud Boojar and Perla A. Gómez

    Version of Record online : 10 AUG 2013, DOI: 10.1111/ijfs.12290

  13. Anthocyanin and organic acid profiles of pomegranate (Punica granatum L.) juices from registered varieties in Turkey

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2086–2095, Meltem Türkyılmaz

    Version of Record online : 16 MAY 2013, DOI: 10.1111/ijfs.12190

  14. Characterisation of black cumin, pomegranate and flaxseed meals as sources of phenolic acids

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 210–216, Vera Krimer Malešević, Žužana Vaštag, Ljiljana Popović, Senka Popović and Ivana Peričin-Starčevič

    Version of Record online : 10 AUG 2013, DOI: 10.1111/ijfs.12300

  15. Optimising operating conditions in ultrafiltration fouling of pomegranate juice by response surface methodology

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1519–1525, Semia Baklouti, Amel Kamoun, Raoudha Ellouze-Ghorbel and Semia Chaabouni

    Version of Record online : 25 MAR 2013, DOI: 10.1111/ijfs.12120

  16. The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 565–573, Chak-Lun Chan, Ren-You Gan and Harold Corke

    Version of Record online : 13 JAN 2016, DOI: 10.1111/ijfs.13024

  17. Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2290–2300, Patricia Garcia-Herrera, Maria-Luisa Pérez-Rodríguez, Teresa Aguilera-Delgado, Maria-Jose Labari-Reyes, Begoña Olmedilla-Alonso, Montana Camara and Sonia de Pascual-Teresa

    Version of Record online : 29 JUL 2016, DOI: 10.1111/ijfs.13210

  18. Immobilisation of pectinases into PVA gel for fruit juice application

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 531–539, Martina Cerreti, Kristína Markošová, Marco Esti, Michal Rosenberg and Martin Rebroš

    Version of Record online : 10 JAN 2017, DOI: 10.1111/ijfs.13309

  19. The effect of ultrasound waves on the efficiency of membrane clarification of pomegranate juice

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 892–898, Morteza Aliasghari Aghdam, Hossein Mirsaeedghazi, Mohammad Aboonajmi and Mohammad H. Kianmehr

    Version of Record online : 10 JAN 2015, DOI: 10.1111/ijfs.12727

  20. Development of whey-fruit-based energy drink mixes using D-optimal mixture design

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 742–748, Varghese Kochupurakkal Shiby, Kolpe Radhakrishna and Amarinder Singh Bawa

    Version of Record online : 28 NOV 2012, DOI: 10.1111/ijfs.12022