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Sol Zamuz, Paulo E.S. Munekata, Beatriz Gullón, Gabriele Rocchetti, Domenico Montesano & José M. Lorenzo. (2021) Citrullus lanatus as source of bioactive components: An up-to-date review. Trends in Food Science & Technology 111, pages 208-222.
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Saúl Olivares-Galván, María Luisa Marina & María Concepción García. (2020) Extraction and Characterization of Antioxidant Peptides from Fruit Residues. Foods 9:8, pages 1018.
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Xiao Yang, Fan Yang, Ye Liu, Jian Li & Huan-Lu Song. (2020) Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments. Foods 9:2, pages 227.
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Sachin K. Sonawane, Ashlesha N. Bhagwat & S.S. Arya. (2018) Limonia acidissima and Citrullus lanatus fruit seeds: Antimicrobial, thermal, structural, functional and protein identification study. Food Bioscience 26, pages 8-14.
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Priyanka Dash, Pritipadma Panda & Goutam Ghosh. (2017) Free Radical Scavenging Activities and Nutritional Value of Lagenaria siceraria: A Nutriment Creeper. Iranian Journal of Science and Technology, Transactions A: Science 42:4, pages 1743-1752.
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Sachin K Sonawane & Shalini S Arya. (2018) Plant Seed Proteins: Chemistry, Technology and Applications. Current Research in Nutrition and Food Science Journal 6:2, pages 461-469.
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Ye Liu, Congcong He & HuanLu Song. (2018) Comparison of SPME Versus SAFE Processes for the Analysis of Flavor Compounds in Watermelon Juice. Food Analytical Methods 11:6, pages 1677-1689.
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César Ozuna & Ma. Fabiola León-Galván. (2017) Cucurbitaceae Seed Protein Hydrolysates as a Potential Source of Bioactive Peptides with Functional Properties. BioMed Research International 2017, pages 1-16.
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