Novel Spectroscopic Method for Determination and Quantification of Saffron Adulteration

Analysis of bakery products by laser-induced breakdown spectroscopy

(2015) Gonca Bilge et al.   FOOD CHEMISTRY

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

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

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

Determination of Saffron Quality by High-Performance Liquid Chromatography

(2014) M. Valle García-Rodríguez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

On the quality control of traded saffron by means of transmission Fourier-transform mid-infrared (FT-MIR) spectroscopy and chemometrics

(2013) Stella A. Ordoudi et al.   FOOD CHEMISTRY

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

(2013) Saeid Babaei et al.   FOOD CONTROL

Laser-Induced Breakdown Spectroscopy: An Approach to Detect Adulteration in Turmeric

(2013) Manju Tiwari et al.   SPECTROSCOPY LETTERS

Quality Control of Saffron (Crocus sativus L.): Development of SCAR Markers for the Detection of Plant Adulterants Used as Bulking Agents

(2012) Matteo Marieschi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Water soluble complexes of curcumin with cyclodextrins: Characterization by FT-Raman spectroscopy

(2012) P.R. Krishna Mohan et al.   VIBRATIONAL SPECTROSCOPY

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

Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.)

(2011) Luana Maggi et al.   FOOD CHEMISTRY

Determination of Ca in breakfast cereals by laser induced breakdown spectroscopy

(2010) Edilene C. Ferreira et al.   FOOD CONTROL

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

Quantitative analysis of pathological nails using laser-induced breakdown spectroscopy (LIBS) technique

(2010) S. Hamzaoui et al.   LASERS IN MEDICAL SCIENCE

Differentiation of saffron from four countries by mid-infrared spectroscopy and multivariate analysis

(2009) E. Anastasaki et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quantification of saffron (Crocus sativus L.) metabolites crocins, picrocrocin and safranal for quality determination of the spice grown under different environmental Moroccan conditions

(2009) Mounira Lage et al.   SCIENTIA HORTICULTURAE

Rapid Determination of Crocetin Esters and Picrocrocin from Saffron Spice (Crocus sativus L.) Using UV–Visible Spectrophotometry for Quality Control

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