Papers mentioning pomegranate or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Sour pomegranate, a distinctive product of Xinjiang, China, is characterized by its sour and astringent taste, which contributes to a low processing rate. This study utilized singl... Read full abstract on PubMed →
Bioconversion using fungi, as natural factory of many applicable bioactive compounds, as enzymes utilizing agro-residue substrates as a solid, abundant, low-cost growth and enzyme... Read full abstract on PubMed →
BACKGROUND: Citrus production and trading are seriously affected by fungal decays worldwide; the green mold infection by Penicillium digitatum could be the most disastrous. The sub... Read full abstract on PubMed →
Flavor is an important factor affecting the sensory of pomegranate and its products, which easily lose its freshness during processing and storage, but the biosynthesis of flavor-a... Read full abstract on PubMed →
BACKGROUND: This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of po... Read full abstract on PubMed →
In this study, the mechanism activated by melatonin treatment at 100 µM for maintaining nutraceutical properties in pomegranate fruits during storage at 4 °C for 120 days was inves... Read full abstract on PubMed →
Cold storage of pomegranates is essential for prolonging postharvest storage and for the implementation of cold-quarantine insect disinfestation treatments required for internation... Read full abstract on PubMed →
We found great variability in chilling tolerance among 84 pomegranate varieties from the Newe Ya'ar collection; among them, 'Ganesh' was chilling-sensitive, whereas 'Wonderful' was... Read full abstract on PubMed →
High-pressure processing (300 MPa for 5 min) as a non-thermal post-processing intervention was employed to improve the shelf life and qualities of cooked refrigerated chicken nugge... Read full abstract on PubMed →
Despite the increasing commercial importance of pomegranate, especially because of its recently discovered health-promoting benefits, relatively little is yet known regarding its s... Read full abstract on PubMed →
Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary significa... Read full abstract on PubMed →
The interest in za'atar has increased in recent years due to its economic, cultural, and functional importance. The traditional za'atar mix made from dried <i>Origanum syriacum</i>... Read full abstract on PubMed →
The purposes of this study were to investigate the effects of two different pekmez production methods namely open pan evaporation (OPE) and vacuum evaporation (VE) on the final pro... Read full abstract on PubMed →
Grapes are prone to rot and deterioration during storage, seriously affecting their food value. The effects of five extracts, cinnamon, perilla, green tea, pomegranate peel, and gi... Read full abstract on PubMed →
= 45%:31%:28% was determined. In addition, the amount of mixed inoculum was 2%, and the fermentation time was 11 h. Additionally, a mixed inoculation amount of 2% and a fermentatio... Read full abstract on PubMed →
The search for safe, natural antimicrobial agents has received significant attention for controlling postharvest diseases in fruits. This study evaluated the antifungal activity of... Read full abstract on PubMed →
Rhus typhina (sumac) fruit, Punica granatum (pomegranate) peel, and Terminalia catappa (Indian almond) leaves' extracts and their anthocyanin and non-anthocyanin fractions were ass... Read full abstract on PubMed →
H NMR (δ 6.5-9.3 ppm) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines. In addition to the classical determination of antioxid... Read full abstract on PubMed →
The pomegranate is an emerging functional food which is nowadays becoming more and more commercially attractive. Each part of this fruit (peels, arils and seeds) has a specific phy... Read full abstract on PubMed →
Fruit peels comprise several biologically active compounds, but their nutritional composition and antioxidant potential of different fruit varieties are limited. This study aimed t... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.