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Food Chemistry|December 4, 2014
Novel maqui liquor using traditional pacharán processingAmadeo Gironés-Vilaplana, Angel Calín-Sánchez, Diego A Moreno, et al.Journal of the Science of Food and Agriculture|January 11, 2011
Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)Angel Calín-Sánchez, Juan J Martínez, Laura Vázquez-Araújo, et al.Journal of the Science of Food and Agriculture|December 31, 2013
Phytochemical and quality attributes of pomegranate fruits for juice consumption as affected by ripening stage and deficit irrigationAlejandro Galindo, Angel Calín-Sánchez, Jacinta Collado-González, et al.Plant Foods for Human Nutrition (Dordrecht, Netherlands)|August 28, 2013
Bioactive compounds and sensory quality of black and white mulberries grown in SpainAngel Calín-Sánchez, Juan José Martínez-Nicolás, Sandra Munera-Picazo, et al.Journal of Food Science|March 16, 2012
Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berriesPatricia Navarro, Tamara San Nicolas, José A Gabaldon, et al.Pageof 1