An overview on different detection methods of saffron (Crocus sativus L.) adulterants

Detection of Plant-Derived Adulterants in Saffron (Crocus sativus L.) by HS-SPME/GC-MS Profiling of Volatiles and Chemometrics

(2021) Francesca Di Donato et al.   Food Analytical Methods

Prediction of Saffron Yield Based on Soil Properties Using Artificial Neural Networks as a Way to Identify Susceptible Lands of Saffron

(2021) Fatemeh Tashakkori et al.   COMMUNICATIONS IN SOIL SCIENCE AND PLANT ANALYSIS

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

(2021) Leena Kumari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food Sensors: Challenges and Opportunities

(2021) Max Weston et al.   Advanced Materials Technologies

Detection of tartrazine in fake saffron containing products by a sensitive optical nanosensor

(2021) Sheida Zoughi et al.   FOOD CHEMISTRY

Emerging techniques for adulterant authentication in spices and spice products

(2021) Aditi Negi et al.   FOOD CONTROL

Saffron (Crocus sativus L.): gold of the spices—a comprehensive review

(2021) Deepak Kothari et al.   Horticulture Environment and Biotechnology

Application of Raman Spectroscopic Methods in Food Safety: A Review

(2021) Marlen Petersen et al.   Biosensors-Basel

Unauthorized Food Manipulation as a Criminal Offense: Food Authenticity, Legal Frameworks, Analytical Tools and Cases

(2021) Karlo Jurica et al.   Foods

Insights from the analysis of draft genome sequence of Crocus sativus L.

(2021) Ramanathan Sowdhamini et al.   Bioinformation

Innovative method for analysis of safranal under static and dynamic conditions through combination of HS‐SPME‐GC technique with mathematical modelling

(2020) Samira Feyzi et al.   PHYTOCHEMICAL ANALYSIS

An Overview of the Applications of Nanomaterials and Nanodevices in the Food Industry

(2020) Mehwish Shafiq et al.   Foods

Detection of Peanut Adulteration in Food Samples by NMR Spectroscopy

(2020) Caroline Schmitt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of adulteration in food based on nondestructive analysis techniques: a review

(2020) Yong He et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Rapid Determination of Saffron Grade and Adulteration by Thin-Layer Chromatography Coupled with Raman Spectroscopy

(2020) Haochen Dai et al.   Food Analytical Methods

The Influence of Soil Physical and Chemical Properties on Saffron (Crocus sativus L.) Growth, Yield and Quality

(2020) Loriana Cardone et al.   Agronomy-Basel

HPLC-Based Chemometric Analysis for Coffee Adulteration

(2020) Wai Lok Cheah et al.   Foods

Detection of food spoilage and adulteration by novel nanomaterial-based sensors

(2020) Zahra Mohammadi et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Raman spectroscopy coupled with chemometrics for food authentication: A review

(2020) Yi Xu et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Applications of electronic tongue system for quantification of safranal concentration in saffron (Crocus sativus L.)

(2020) Shekoufeh Yousefi-Nejad et al.   Journal of Food Measurement and Characterization

Comparison of near-infrared (NIR) and mid-infrared (MIR) spectroscopy based on chemometrics for saffron authentication and adulteration detection

(2020) Arian Amirvaresi et al.   FOOD CHEMISTRY

Effect of Different Drying Methods on the Physicochemical Properties and Bioactive Components of Saffron Powder

(2019) Zahra Aghaei et al.   PLANT FOODS FOR HUMAN NUTRITION

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

Development of a high‐performance liquid chromatography with tandem mass spectrometry method for identifying common adulterant content in saffron ( Crocus sativus L.)

(2019) Weijun Kong et al.   JOURNAL OF PHARMACY AND PHARMACOLOGY

Shifting saffron (Crocus sativus L.) culture from traditional farmland to controlled environment (greenhouse) condition to avoid the negative impact of climate changes and increase its productivity

(2019) Omid Askari-Khorasgani et al.   JOURNAL OF PLANT NUTRITION

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

(2019) Varadharajan Bhooma et al.   FOOD CHEMISTRY

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

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

Instrumental approaches and innovative systems for saffron quality assessment

(2018) Sajad Kiani et al.   JOURNAL OF FOOD ENGINEERING

Integrated analytical methodology to investigate bioactive compounds in Crocus sativus L. flowers

(2018) Erica Cusano et al.   PHYTOCHEMICAL ANALYSIS

Determination of cutting agents in seized cocaine samples using GC–MS, GC–TMS and LC–MS/MS

(2018) Taís Regina Fiorentin et al.   FORENSIC SCIENCE INTERNATIONAL

Nanosensors for food quality and safety assessment

(2017) Vineet Kumar et al.   Environmental Chemistry Letters

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

Analysis of pharmaceutical adulterants in plant food supplements by UHPLC-MS/MS

(2017) Paula Paíga et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

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

Modern analytical methods for the detection of food fraud and adulteration by food category

(2017) Eunyoung Hong et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2017) Reza Dowlatabadi et al.   Metabolomics

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

Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review

(2017) Kaiqiang Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lateral flow based immunobiosensors for detection of food contaminants

(2016) Mohammad Javad Raeisossadati et al.   BIOSENSORS & BIOELECTRONICS

Novel Spectroscopic Method for Determination and Quantification of Saffron Adulteration

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

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

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

Ultrastructural Characterization of the Lower Motor System in a Mouse Model of Krabbe Disease

(2016) Valentina Cappello et al.   Scientific Reports

Food adulteration: Sources, health risks, and detection methods

(2015) Sangita Bansal et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

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

Saffron (Crocus sativus) for depression: a systematic review of clinical studies and examination of underlying antidepressant mechanisms of action

(2014) Adrian L. Lopresti et al.   HUMAN PSYCHOPHARMACOLOGY-CLINICAL AND EXPERIMENTAL

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 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

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

Use of FTIR for Rapid Authentication and Detection of Adulteration of Food

(2012) L.E. Rodriguez-Saona et al.   Annual Review of Food Science and Technology

NIR and UV–vis spectroscopy, artificial nose and tongue: Comparison of four fingerprinting techniques for the characterisation of Italian red wines

(2010) M. Casale et al.   ANALYTICA CHIMICA ACTA

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

HPLC DETECTORS: A BRIEF REVIEW

(2010) Michael Swartz   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES