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Cited article:
Lina Mayuoni-Kirshenbaum, Irit Bar-Ya’akov, Kamel Hatib, Doron Holland, Ron Porat
Fruits, 68 6 (2013) 517-524
Published online: 2013-11-12
This article has been cited by the following article(s):
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DOI: 10.3390/agronomy11010156
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Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking
Livnat Goldenberg, Yossi Yaniv, Tatiana Kaplunov, et al.
Journal of Food Science 80 (2) S418 (2015)
DOI: 10.1111/1750-3841.12742
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Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis
O. Benjamin and D. Gamrasni
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DOI: 10.1007/s12161-015-0350-0
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Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits
Lina Mayuoni Kirshenbaum, Ofir Benjamin and Ron Porat
Journal of the Science of Food and Agriculture 96 (4) 1313 (2016)
DOI: 10.1002/jsfa.7224
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Nutritional Composition of Fruit Cultivars
Garima Pande and Casimir C. Akoh
Nutritional Composition of Fruit Cultivars 667 (2016)
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Fruit quality evaluation of affirmed and local loquat (Eriobotrya japonica Lindl) cultivars using instrumental and sensory analyses
Vittorio Farina, Giuseppe Gianguzzi and Agata Mazzaglia
Fruits 71 (2) 105 (2016)
DOI: 10.1051/fruits/2015053
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Effects of Site and Cultivar on Consumer Acceptance of Pomegranate
John M. Chater, Donald J. Merhaut, Zhenyu Jia, et al.
Journal of Food Science 83 (5) 1389 (2018)
DOI: 10.1111/1750-3841.14101
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Evolution of fruit maturation of some pomegranate (Punica granatum L.) cultivars in two Mediterranean areas
A. Continella, C. Pannitteri, G. Modica, et al.
Acta Horticulturae (1254) 97 (2019)
DOI: 10.17660/ActaHortic.2019.1254.15
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Heterogeneity in consumer preferences for ready-to-eat pomegranate: an empirical study in Italy
Alice Stiletto, Elisa Giampietri and Samuele Trestini
British Food Journal 122 (12) 3869 (2020)
DOI: 10.1108/BFJ-08-2019-0655
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