___

• Al-Zoreky, N. S. (2009). Antimicrobial Activity of Pomegranate (Punica granatum L.) Fruit Peels. International Journal of Food Microbiology. 134, 244-248.
• Apaydın, E. (2008). Nar Suyu Konsantresi Üretim ve Depolama Süresince Antioksidan Aktivitedeki Değişimler. Yüksek Lisans Tezi (Basılmamış), Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
• Atya, Q. M., Karim, G. F. And AL-Salihi, S. Sh. (2018). The Antimicrobial Activity of Plant Extracts from Punica granatum, Camellia, and Prosopis farcta on Some Antibiotic Resistant Bacterial Species, Diyala Journal for Pure Sciences. 14, 3.
• CLSI (2012). Performance Standards for Antimicrobial Susceptibility Testing; Twenty-Second Informational Supplement. Clinical Standards Institue. 32(3), 27-70.
• Dahham, S. S., Ali, M. N., Tabassum, H. and Khan, M. (2010). Studies on antibacterial and antifungal activity of pomegranate (Punica granatum L.). American-EurasianJournal of Agricultural & Environmental Sciences. 9(3), 273–281.
• Duman, A. D., Ozgen, M., Dayisoylu, K. S., Erbil, N., Durgac, C. (2009). Antimicrobial Activity of Six Pomegranate (Punica granatum L.) Varieties and Their Relation to Some of Their Pomological and Phytonutrient Characteristics. Molecules. 14(5), 1808- 1817.
• Fischer, U. A., Carle, R. and Kammerer, D. R. (2011). Identification and Quantification of Phenolic Compounds from Pomegranate (Punica granatum L.) Peel, Mesocarp, Ariland Differently Produced Juicesby HPLCDADESI/ MSn. Food Chem., 127, 807-821.
• Gündoğdu, M., Yılmaz, H. (2012). Organicacid, phenolic profile and antioxidant capacities of pomegranate (Punica granatum L.) cultivars and selected genotypes. Sci. Hortic., 143, 38-42.
• Hayrapetyan, H., Hazeleger, W. C., and Beumer, R. R. (2012). Inhibition of Listeria monocytogenes by pomegranate (Punica granatum) peel extract in meatpaté at different temperatures. Food Control. 23, 66-72.
• Kanatt, S. R., Chander, R., and Sharma, A. (2010). Antioxidant and antimicrobial activity of pomegranate peel extract improve the shelf life of chicken products. International Journal of Food Science & Technology. 45(2), 216-222.
• Li, Y., Guo, C., Yang, J., Wel, J., Xu, J. and Cheng, S. (2006). Evaluation of Antioxidant Properties of Pomegranate Peel Extract in Comparison with Pomegranate Pulp Extract. Food Chemistry. 96, 254-260.
• Naveena, B. M., Sen, A. R., Vaithiyanathan, S., Babji, Y. and Kondaiah, N. (2008). Comparative efficacy of pomegranate juice, pomegranate rind powder and BHT in cooked chicken patties. Meat Sci., 80, 1304–1308.
• Negi, P. S. and Jayaprakasha, G.K. (2003). Antioxidant and antibacterial activities of Punica granatum peel extracts J. FoodSci., 68, 1473–1477.
• Nuamsetti, T., Dechayuenyong, P. & Tantipaibulvut, S. (2012). Antibacterial activity of pomegranate fruit peels and arils. Science Asia, 38(3), 319-22.