Production method and varietal source influence the volatile profiles of spirits prepared from fig fruits (Ficus carica L.)

Antioxidant Activities and Anthocyanin Content of Fresh Fruits of Common Fig (<i>Ficus carica</i> L.)

Anat Solomon, Sara Golubowicz, Zeev Yablowicz et al. · Journal of Agricultural and Food Chemistry · 2006 · 546 citations

Agriculture, Biochemistry, Food Science +17

Differences in concentration of principal volatile constituents in traditional Greek distillates

Anthi A. Apostolopoulou, A. I. Flouros, Panagiotis G. Demertzis et al. · Food Control · 2004 · 169 citations

Agriculture, Chemistry, Classics +12

Volatile profiling of Ficus carica varieties by HS-SPME and GC–IT-MS

Andreia P. Oliveira, Luís R. Silva, Paula Guedes de Pinho et al. · Food Chemistry · 2010 · 103 citations

Agriculture, Plant Biology, Plant Sciences +13

Production process and characterization of the traditional Greek fruit distillate “Koumaro” by aromatic and mineral composition

Evangelos H. Soufleros, S.A. Mygdalia, Pantelis I. Natskoulis · Journal of Food Composition and Analysis · 2005 · 95 citations

Life Sciences, Botany, Fruit Science +7

Evaluation of acetaldehyde and methanol in greek traditional alcoholic beverages from varietal fermented grape pomaces (Vitis vinifera L.)

Maria CHRISTOPOULOU GEROYIANNAKI, Michael Komaitis, D. Stavrakas et al. · Food Control · 2006 · 82 citations

Agriculture, Biochemistry, Food Science +10