The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China

Evaluation of antioxidant activities of bioactive compounds and various extracts obtained from saffron (Crocus sativus L.): a review

(2014) Somayeh Rahaiee et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Freeze Drying of Saffron (Crocus sativusL.)

(2011) Bahadir Acar et al.   DRYING TECHNOLOGY

Antioxidant anthocyanins screening through spectrum–effect relationships and DPPH-HPLC-DAD analysis on nine cultivars of introduced rabbiteye blueberry in China

(2011) Li-Qiong Sun et al.   FOOD CHEMISTRY

Influence of corm provenance and environmental condition on yield and apocarotenoid profiles in saffron (Crocus sativus L.)

(2010) Laura Siracusa et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of mild temperature conditions during dehydration procedures on saffron quality parameters

(2010) C Priscila del Campo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

LC Fingerprint and Hierarchical Cluster Analysis of Crocus sativus L. from Different Locations in China

(2009) Yang Wang et al.   CHROMATOGRAPHIA

Antioxidant potential of crocins and ethanol extracts of Gardenia jasminoides ELLIS and Crocus sativus L.: A relationship investigation between antioxidant activity and crocin contents

(2007) Yang Chen et al.   FOOD CHEMISTRY