Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran
Authors
Keywords
Crocetin esters, Crocus sativus, L., HPLC-DAD, Kaempferol, Picrocrocin, Safranal, Secondary metabolites, Virus
Journal
FOOD CHEMISTRY
Volume 337, Issue -, Pages 127786
Publisher
Elsevier BV
Online
2020-08-06
DOI
10.1016/j.foodchem.2020.127786
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- The Oxylipin Signaling Pathway Is Required for Increased Aphid Attraction and Retention on Virus-Infected Plants
- (2020) S. Bera et al. JOURNAL OF CHEMICAL ECOLOGY
- Plant-mediated interactions between a vector and a non-vector herbivore promote the spread of a plant virus
- (2019) Paul J. Chisholm et al. PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES
- The effects of geographical origin and virus infection on the saffron (Crocus sativus L.) quality
- (2019) Shirin Parizad et al. FOOD CHEMISTRY
- Viral Fitness Correlates with the Magnitude and Direction of the Perturbation Induced in the Host’s Transcriptome: The Tobacco Etch Potyvirus—Tobacco Case Study
- (2018) Héctor Cervera et al. MOLECULAR BIOLOGY AND EVOLUTION
- Effect of drying and storage process on Moroccan saffron quality
- (2018) Soukaina Chaouqi et al. Food Bioscience
- Description and genetic variation of a distinct species of Potyvirus infecting saffron (Crocus sativus L.) plants in major production regions in Iran
- (2018) Shirin Parizad et al. ANNALS OF APPLIED BIOLOGY
- Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron
- (2017) M. Valle García-Rodríguez et al. FOOD CHEMISTRY
- Salicylic Acid Induction of Flavonoid Biosynthesis Pathways in Wheat Varies by Treatment
- (2016) Orsolya K. Gondor et al. Frontiers in Plant Science
- Change in Chemical Composition of Sweet Basil (Ocimum basilicumL.) Essential Oil Caused byAlfalfa mosaic virus
- (2015) Renato Bruni et al. JOURNAL OF PHYTOPATHOLOGY
- The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China
- (2015) Yingpeng Tong et al. International Journal of Analytical Chemistry
- Determination of Saffron Quality by High-Performance Liquid Chromatography
- (2014) M. Valle García-Rodríguez et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Freeze-Drying Kinetics and Diffusion Modeling of Saffron (Crocus sativus L.)
- (2014) Bahadir Acar et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Metabolic fingerprinting of Tomato Mosaic Virus infected Solanum lycopersicum
- (2012) M. Pilar López-Gresa et al. JOURNAL OF PLANT PHYSIOLOGY
- Freeze Drying of Saffron (Crocus sativusL.)
- (2011) Bahadir Acar et al. DRYING TECHNOLOGY
- 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
- Disruption of Two Defensive Signaling Pathways by a Viral RNA Silencing Suppressor
- (2010) Mathew G. Lewsey et al. MOLECULAR PLANT-MICROBE INTERACTIONS
- 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
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started