Various techniques useful for determination of adulterants in valuable saffron: A review

NIR spectroscopy-multivariate analysis for rapid authentication, detection and quantification of common plant adulterants in saffron (Crocus sativus L.) stigmas

(2020) Eman Shawky et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mass Spectrometry for Analysis of Changes during Food Storage and Processing

(2020) Guodong Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review

(2019) Marciano M. Oliveira et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Hyperspectral imaging as a novel system for the authentication of spices: A nutmeg case study

(2019) Sajad Kiani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of Suitable Locus for Specific Detection of Biological Adulterants of Saffron

(2019) Sangita Bansal et al.   Food Analytical Methods

A novel onsite and visual molecular technique to authenticate saffron (Crocus sativus) and its adulterants based on recombinase polymerase amplification

(2019) Mingming Zhao et al.   FOOD CONTROL

A Quick and Efficient Non-Targeted Screening Test for Saffron Authentication: Application of Chemometrics to Gas-Chromatographic Data

(2019) Pietro Morozzi et al.   MOLECULES

A rapid MALDI MS/MS based method for assessing saffron (Crocus sativus L.) adulteration

(2019) Donatella Aiello et al.   FOOD CHEMISTRY

Identification of synthetic dyes magenta III (new fuchsin) and rhodamine B as common adulterants in commercial saffron

(2019) Varadharajan Bhooma et al.   FOOD CHEMISTRY

Chemical profiling of saffron for authentication of origin

(2019) Joshua Wakefield et al.   FOOD CONTROL

Comparison of IRMS, GC-MS and E-Nose data for the discrimination of saffron samples with different origin, process and age

(2019) Rachele Rocchi et al.   FOOD CONTROL

Identification of phenolic markers for saffron authenticity and origin: An untargeted metabolomics approach

(2019) Biancamaria Senizza et al.   FOOD RESEARCH INTERNATIONAL

Identification of authenticity, quality and origin of saffron using hyperspectral imaging and multivariate spectral analysis

(2019) Xiaohui Lu et al.   SPECTROSCOPY LETTERS

A stepwise approach for the detection of carminic acid in saffron with regard to religious food certification

(2018) Stella A. Ordoudi et al.   FOOD CHEMISTRY

Quality assessment of saffron ( Crocus sativus L.) extracts via UHPLC-DAD-MS analysis and detection of adulteration using gardenia fruit extract ( Gardenia jasminoides Ellis)

(2018) Benjamin Moras et al.   FOOD CHEMISTRY

Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry

(2018) I.C.J. Silvis et al.   FOOD CHEMISTRY

Quality control of saffron and evaluation of potential adulteration by means of thin layer chromatography-image analysis and chemometrics methods

(2018) Hassan Sereshti et al.   FOOD CONTROL

Determination of starch content in adulterated fresh cheese using hyperspectral imaging

(2018) Abel Barreto et al.   Food Bioscience

Multiple tests on saffron find new adulterant materials and reveal that Ist grade saffron is rare in the market

(2018) Vikram Khilare et al.   FOOD CHEMISTRY

Characterization and geographical discrimination of saffron from Greece, Spain, Iran, and Morocco based on volatile and bioactivity markers, using chemometrics

(2017) Ioannis K. Karabagias et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Application of Near-Infrared Spectroscopy for the Detection of Metanil Yellow in Turmeric Powder

(2017) Saumita Kar et al.   Food Analytical Methods

A novel method for the quality control of saffron through the simultaneous analysis of authenticity and adulteration markers by liquid chromatography-(quadrupole-time of flight)-mass spectrometry

(2017) Miguel Guijarro-Díez et al.   FOOD CHEMISTRY

Novel quantitative real-time PCR approach to determine safflower ( Carthamus tinctorius ) adulteration in saffron ( Crocus sativus )

(2017) Caterina Villa et al.   FOOD CHEMISTRY

Sudan dyes in adulterated saffron ( Crocus sativus L.): Identification and quantification by 1 H NMR

(2017) Eleftherios A. Petrakis et al.   FOOD CHEMISTRY

Geographical identification of saffron (Crocus sativus L.) by linear discriminant analysis applied to the UV–visible spectra of aqueous extracts

(2017) Angelo Antonio D’Archivio et al.   FOOD CHEMISTRY

Greek PDO saffron authentication studies using species specific molecular markers

(2017) I. Bosmali et al.   FOOD RESEARCH INTERNATIONAL

Detection of saffron adulteration with gardenia extracts through the determination of geniposide by liquid chromatography–mass spectrometry

(2017) Miguel Guijarro-Díez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Detection of adulteration in Iranian saffron samples by 1H NMR spectroscopy and multivariate data analysis techniques

(2017) Reza Dowlatabadi et al.   Metabolomics

ESR analysis of natural and gamma irradiated coriander (Coriandrum sativum L.) seeds

(2017) M. Özgür Sezer et al.   Radiation Effects and Defects in Solids

Assessing saffron (Crocus sativus L.) adulteration with plant-derived adulterants by diffuse reflectance infrared Fourier transform spectroscopy coupled with chemometrics

(2017) Eleftherios A. Petrakis et al.   TALANTA

A portable electronic nose as an expert system for aroma-based classification of saffron

(2016) Sajad Kiani et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Big data in food safety: An overview

(2016) Hans J. P. Marvin et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Novel Spectroscopic Method for Determination and Quantification of Saffron Adulteration

(2016) Suzan Varliklioz Er et al.   Food Analytical Methods

Detection of Methyl Orange in Saffron and Other Edibles Using Direct Injection Micellar Liquid Chromatography

(2016) Vipin Ashok et al.   Food Analytical Methods

Applicability of PTR-MS in the quality control of saffron

(2016) Nikolaos Nenadis et al.   FOOD CHEMISTRY

Saffron authentication based on liquid chromatography high resolution tandem mass spectrometry and multivariate data analysis

(2016) Josep Rubert et al.   FOOD CHEMISTRY

A review on combined odor and taste sensor systems

(2016) Runu Banerjee et al.   JOURNAL OF FOOD ENGINEERING

Insight of Saffron Proteome by Gel-Electrophoresis

(2016) Gianluca Paredi et al.   MOLECULES

Genetic and Epigenetic Approaches for the Possible Detection of Adulteration and Auto-Adulteration in Saffron (Crocus sativus L.) Spice

(2016) Giovanna Soffritti et al.   MOLECULES

FT-Raman and NIR spectroscopy data fusion strategy for multivariate qualitative analysis of food fraud

(2016) Cristina Márquez et al.   TALANTA

Flavour characteristics of Spanish and Iranian saffron analysed by electronic tongue

(2016) K. Heidarbeigi et al.   Quality Assurance and Safety of Crops & Foods

Detection and quantification of food colorant adulteration in saffron sample using chemometric analysis of FT-IR spectra

(2016) Sadegh Karimi et al.   RSC Advances

The Effect ofCrocus sativusL. and Its Constituents on Memory: Basic Studies and Clinical Applications

(2015) Nikolaos Pitsikas   Evidence-based Complementary and Alternative Medicine

Evaluation of saffron (Crocus sativus L.) adulteration with plant adulterants by 1H NMR metabolite fingerprinting

(2015) Eleftherios A. Petrakis et al.   FOOD CHEMISTRY

NMR investigations for a quality assessment of Italian PDO saffron (Crocus sativus L.)

(2015) Laura R. Cagliani et al.   FOOD CONTROL

Quality assessment of the saffron samples using second-order spectrophotometric data assisted by three-way chemometric methods via quantitative analysis of synthetic colorants in adulterated saffron

(2015) Saeed Masoum et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Identification of Crocus sativus and its Adulterants from Chinese Markets by using DNA Barcoding Technique

(2015) Wei-juan Huang et al.   Iranian Journal of Biotechnology

Synthetic food colours in saffron solutions, saffron rice and saffron chicken from restaurants in Tehran, Iran

(2014) Zhila Moradi-Khatoonabadi et al.   Food Additives & Contaminants Part B-Surveillance

Detection of Adulteration in Saffron Samples Using Electronic Nose

(2014) Kobra Heidarbeigi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

ATR-FTIR and Spectrometric Methods for the Assay of Crocin in Commercial Saffron Spices (Crocus savitusL.)

(2014) Fei Yee Lee et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Detection of Melamine in Foods Using Terahertz Time-Domain Spectroscopy

(2014) Seung Hyun Baek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Locations of radical species in black pepper seeds investigated by CW EPR and 9GHz EPR imaging

(2014) Kouichi Nakagawa et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Electronic nose and electronic mucosa as innovative instruments for real-time monitoring of food dryers

(2014) Mahdi Ghasemi-Varnamkhasti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Detection of Harmful Residues in Honey Using Terahertz Time-Domain Spectroscopy

(2013) Maria Massaouti et al.   APPLIED SPECTROSCOPY

Determination of eight synthetic dyes in foodstuffs by green liquid chromatography

(2013) Mannan Hajimahmoodi et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Authentication of saffron (Crocus sativus L.) in different processed, retail products by means of SCAR markers

(2013) Anna Torelli et al.   FOOD CONTROL

Developing an SCAR and ITS reliable multiplex PCR-based assay for safflower adulterant detection in saffron samples

(2013) Saeid Babaei et al.   FOOD CONTROL

Hyperspectral imaging in the quality control of herbal medicines – The case of neurotoxic Japanese star anise

(2012) Ilze Vermaak et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Assessment of terahertz spectroscopy to detect antibiotic residues in food and feed matrices

(2011) Albert Redo-Sanchez et al.   ANALYST

Consideration of fluorescence properties for the direct determination of erythrosine in saffron in the presence of other synthetic dyes

(2011) S.A. Ordoudi et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Geographical origin differentiation of saffron spice (Crocus sativus L. stigmas) – Preliminary investigation using chemical and multi-element (H, C, N) stable isotope analysis

(2011) Luana Maggi et al.   FOOD CHEMISTRY

Defining the Public Health Threat of Food Fraud

(2011) John Spink et al.   JOURNAL OF FOOD SCIENCE

Surface Enhanced Raman Spectroscopy (SERS) and multivariate analysis as a screening tool for detecting Sudan I dye in culinary spices

(2011) Carolina V. Di Anibal et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Chemical and biological properties of the world's most expensive spice: Saffron

(2010) John P. Melnyk et al.   FOOD RESEARCH INTERNATIONAL

Quantification of Crocetin Esters in Saffron (Crocus sativusL.) Using Raman Spectroscopy and Chemometrics

(2010) Eirini G. Anastasaki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1H NMR metabolic fingerprinting of saffron extracts

(2010) Ali Yilmaz et al.   Metabolomics

Food Additives and Sensitivities

(2009) Cyrus Rangan et al.   DM DISEASE-A-MONTH

Determination of free amino acids and ammonium ion in saffron (Crocus sativus L.) from different geographical origins

(2008) C. Priscila del Campo et al.   FOOD CHEMISTRY

Detection of γ-Irradiated Sesame Seeds before and after Roasting by Analyzing Photostimulated Luminescence, Thermoluminescence, and Electron Spin Resonance

(2008) Jeongeun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY