Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

2010 ◽  
Vol 91 (3) ◽  
pp. 586-592 ◽  
Author(s):  
Ángel Calín-Sánchez ◽  
Juan J Martínez ◽  
Laura Vázquez-Araújo ◽  
Francisco Burló ◽  
Pablo Melgarejo ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Punica Granatum ◽  
Volatile Composition ◽  
Punica Granatum L

Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate (Punica granatum L.) fruit

2009 ◽  
Vol 22 (3) ◽  
pp. 189-195 ◽  
Author(s):  
Hamutal Borochov-Neori ◽  
Sylvie Judeinstein ◽  
Effi Tripler ◽  
Moti Harari ◽  
Amnon Greenberg ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Punica Granatum ◽  
Punica Granatum L

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

2012 ◽  
Vol 6 (7) ◽  
pp. 1644-1654 ◽  
Author(s):  
Ángel Calín-Sánchez ◽  
Adam Figiel ◽  
Francisca Hernández ◽  
Pablo Melgarejo ◽  
Krzysztof Lech ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Antioxidant Capacity ◽  
Sensory Quality ◽  
Punica Granatum ◽  
Drying Method ◽  
Punica Granatum L

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

2016 ◽  
Vol 97 (2) ◽  
pp. 427-433 ◽  
Author(s):  
Hussein El-Zaeddi ◽  
Juan Martínez-Tomé ◽  
Ángel Calín-Sánchez ◽  
Francisco Burló ◽  
Ángel A Carbonell-Barrachina
Keyword(s):  
Sensory Quality ◽  
Plant Density ◽  
Volatile Composition

Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham

Meat Science ◽  
2010 ◽  
Vol 84 (3) ◽  
pp. 505-511 ◽  
Author(s):  
R.K. Sekhon ◽  
M.W. Schilling ◽  
T.W. Phillips ◽  
M.J. Aikins ◽  
M.M. Hasan ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Volatile Composition ◽  
Sulfuryl Fluoride ◽  
Dry Cured Ham

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

Meat Science ◽  
2001 ◽  
Vol 59 (1) ◽  
pp. 97-107 ◽  
Author(s):  
José M Bruna ◽  
Eva M Hierro ◽  
Lorenzo de la Hoz ◽  
Donald S Mottram ◽  
Manuela Fernández ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Volatile Composition ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Penicillium Aurantiogriseum
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