Pomegranate biology and biotechnology: A review
Pomegranate (Punica granatum L.) is one of the oldest known edible fruit tree species,
originating in Central Asia, but with a wide geographical global distribution, reflecting its …
originating in Central Asia, but with a wide geographical global distribution, reflecting its …
The flavor of pomegranate fruit: a review
L Mayuoni‐Kirshinbaum, R Porat - … of the Science of Food and …, 2014 - Wiley Online Library
Despite the increasing commercial importance of pomegranate, especially because of its
recently discovered health‐promoting benefits, relatively little is yet known regarding its …
recently discovered health‐promoting benefits, relatively little is yet known regarding its …
Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars
Pomegranate is one of the native fruits of Iran which contains high genetic resources, but
there are insufficient information regarding properties of the fruit. The objective of the present …
there are insufficient information regarding properties of the fruit. The objective of the present …
Antioxidant properties and phenolic profile characterization by LC–MS/MS of selected Tunisian pomegranate peels
M Abid, H Yaich, S Cheikhrouhou… - Journal of food science …, 2017 - Springer
Antioxidant contents and activities of different extracts from four Tunisian pomegranate
peels, locally called “Acide”,“Gabsi”,“Nebli” and “Tounsi”, were studied. Peels samples were …
peels, locally called “Acide”,“Gabsi”,“Nebli” and “Tounsi”, were studied. Peels samples were …
Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam
M Abid, H Yaich, H Hidouri, H Attia, MA Ayadi - Food chemistry, 2018 - Elsevier
A series of pomegranate jams were prepared from a Tunisian ecotype (Tounsi) with different
amounts of sugar (10, 20 and 30%) and low-methoxylated pectin (0.2, 0.7 and 1.2%). The …
amounts of sugar (10, 20 and 30%) and low-methoxylated pectin (0.2, 0.7 and 1.2%). The …
Characterization of pomegranate (Punica granatum L.) genotypes collected in Puglia region, Southeastern Italy
The popularity of pomegranate (Punica granatum L.) is increasing among growers and
consumers due to its nutritional value, nutraceutical properties and adaptability to different …
consumers due to its nutritional value, nutraceutical properties and adaptability to different …
Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity
An increasing consumer demand for pomegranate has been globally observed, mainly
thanks to the scientific evidence related to its functional and health-promoting features …
thanks to the scientific evidence related to its functional and health-promoting features …
Effect of gamma irradiation on antioxidants, microbiological properties and shelf life of pomegranate arils cv.'Malas Savehʼ
In the present study, the effect of gamma irradiation on the reduction of microbial population
and the maintenance of qualitative attributes of arils in pomegranate cv. Malas-e-Saveh in …
and the maintenance of qualitative attributes of arils in pomegranate cv. Malas-e-Saveh in …
Effects of enzymatic pretreatment of seeds on the physicochemical properties, bioactive compounds, and antioxidant activity of pomegranate seed oil
Enzymatic pretreatment of seeds is a novel approach that enhances the health benefits of
the extracted oil. The study investigated the influence of the enzymatic pretreatment of seeds …
the extracted oil. The study investigated the influence of the enzymatic pretreatment of seeds …
Total phenols and antioxidant capacity in 10 Moroccan pomegranate varieties
The study focused on characterizing the 10 major Moroccan cultivars to acknowledge the
quality and bioactive compounds of the fruits. The following determinations were assessed …
quality and bioactive compounds of the fruits. The following determinations were assessed …