1. Akbarpour, V., Hemmati, K., & Sharifani, M. (2009). Physical and chemical properties of pomegranate (Punica granatum L.) fruit in maturation stage. American-Eurasian Journal Agricultural and Environmental Science, 6, 411–416.
2. Al-Said, F. A., Opara, L. U., & Al-Yahyai, R. A. (2009). Physico-chemical and textural quality attributes of pomegranate cultivars (Punica granatum L.) grown in the Sultanate of Oman. Journal of Food Engineering, 90, 129–134.
3. Bchir, B., Besbes, S., Karoui, R., Paquot, M., Attia, H., & Blecker, C. (2010a). Osmotic dehydration kinetics of pomegranate seeds using date juice as an immersion solution base. Food and Bioprocess Technology. doi: 10.1007/s11947-010-0442-1 .
4. Bchir, B., Besbes, S., Karoui, R., Attia, H., Paquot, M., & Blecker, C. (2010b). Effect of air-drying conditions on physico-chemical properties of osmotically pre-treated pomegranate seeds. Food and Bioprocess Technology. doi: 10.1007/s11947-010-0469-3 .
5. Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70–76.