Chemical, microbiological, textural, color, and sensory characteristics of pressed ewe milk cheeses with saffron (Crocus sativus L.) during ripening

Preliminary study of saffron (Crocus sativus L. stigmas) color extraction in a dairy matrix

(2011) C.C. Licón et al.   DYES AND PIGMENTS

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime

(2011) Marta Bertolino et al.   FOOD CHEMISTRY

Effect of solvent type on the extractability of bioactive compounds, antioxidant capacity and colour properties of natural annatto extracts

(2011) Renan C. Chisté et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bactericidal effect of saffron (Crocus sativus L.) on Salmonella enterica during storage

(2010) Concepción Pintado et al.   FOOD CONTROL

Initiatives and projects to promote the Mediterranean local cheeses and their relations to the development of livestock systems and activities

(2010) J.-P. Dubeuf et al.   SMALL RUMINANT RESEARCH

Kinetics of Individual Crocetin Ester Degradation in Aqueous Extracts of Saffron (Crocus sativus L.) upon Thermal Treatment in the Dark

(2008) Ana M. Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile fingerprint of Piacentinu cheese produced with different tools and type of saffron

(2008) S. Carpino et al.   SMALL RUMINANT RESEARCH