Free Access
Volume 68, Number 6, November-December 2013
Page(s) 517 - 524
Published online 12 November 2013
  1. Holland D., Hatib K., Bar-Ya’akov I., Pomegranate: botany, horticulture, breeding, Hortic. Rev. 35 (2009) 127–191. [CrossRef] [Google Scholar]
  2. Stover E., Mercure E.W., The pomegranate: a new look at the fruit of paradise, HortScience 42 (2007) 1088–1092. [Google Scholar]
  3. Still D.W., Pomegranates: A botanical perspective, in: Seeram N.P., Schulman R.N., Heber D. (Eds.), Pomegranates ancient roots to modern medicine, CRC Press, Taylor & Francis Group, Boca Raton, FL, U.S.A., 2006, pp. 211–222. [Google Scholar]
  4. Viuda-Martos M., Fernández-López J., Pérez-Álvarez J.A., Pomegranate and its many functional components as related to human health: a review, Compr. Rev. Food Sci. Food Saf. 9 (2010) 635–654. [Google Scholar]
  5. Johanningsmeier S.D., Harris G.K., Pomegranate as a functional food and nutraceutical source, Annu. Rev. Food Sci. Technol. 2 (2011) 181–201. [CrossRef] [PubMed] [Google Scholar]
  6. Facial A., Ocalhau C.A., The bioactivity of pomegranate: impact on health and disease, Crit. Rev. Food Sci. Nutr. 51 (2011) 626–634. [CrossRef] [PubMed] [Google Scholar]
  7. Rymon D., Mapping features of the global pomegranate market, Acta Hortic. 890 (2011) 599–602. [Google Scholar]
  8. Melgarejo P., Domingo M.S., Artes F., Organic acids and sugar composition of harvested pomegranate fruits, Eur. Food Res. Technol. 211 (2000) 185–190. [CrossRef] [Google Scholar]
  9. Dafny-Yalin M., Glazer I., Bar-Ilan I., Kerem Z., Holland D., Amir R., Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions, J. Agric. Food Chem. 58 (2010) 4342–4352. [CrossRef] [PubMed] [Google Scholar]
  10. Koppel K., Chambers E., Development and application of a lexicon to describe the flavor of pomegranate juice, J. Sens. Stud. 25 (2010) 819–837. [CrossRef] [Google Scholar]
  11. Vázquez-Araújo L., Koppel K., Chambers E., Adhikaria K., Carbonell-Barrachina A.A., Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice, Flav. Fragr. J. 26 (2011) 129–138. [CrossRef] [Google Scholar]
  12. Vázquez-Araújo L., Chambers E., Adhikaria K., Carbonell-Barrachina A.A., Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate, LWT - Food Sci. Technol. 44 (2011) 2119–2125. [CrossRef] [Google Scholar]
  13. Melgarejo P., Ín-Sánchez A.C., Vázquez-Araújo L., Hernández F., José Martínez J., Legua P., Carbonell-Barrachina A.A., Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction, J. Food Sci. 76 (2011) 114–120. [CrossRef] [Google Scholar]
  14. Calín-Sánchez A., Martínez J.J., Vázquez-Araújo L., Burló F., Melgarejo P., Carbonell-Barrachina A.A., Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.), J. Sci. Food Agric. 91 (2011) 586–992. [CrossRef] [PubMed] [Google Scholar]
  15. Mayuoni L., Tietel Z., Porat R., Ulrich D., Identification of aroma-active compounds in 'Wonderful' pomegranate fruit using solvent-assisted flavour evaporation and headspace solid-phase micro-extraction methods, Eur. Food Res. Technol. 235 (2012) 277–283. [CrossRef] [Google Scholar]
  16. Lawless H.T., Heymann H., Sensory evaluation of food, Kluwer Acad. Publ., N.Y., U.S.A., 1999. [Google Scholar]
  17. Mayuoni L., Tietel Z., Patil B.S., Porat R., Does ethylene degreening affect internal quality and flavor of citrus fruit? Postharvest Biol. Technol. 62 (2011) 50–58. [CrossRef] [Google Scholar]
  18. Tietel Z., Lewinsohn E., Fallik E., Porat R., Elucidating the roles of ethanol fermentation metabolism in causing off-flavors in mandarins, J. Agric. Food Chem. 59 (2011) 11779–11785. [CrossRef] [PubMed] [Google Scholar]