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

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

Phenolic profile, colour intensity, and radical scavenging activity of Greek unifloral honeys

(2016) Ioannis K. Karabagias et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Investigation on secondary metabolite content and antioxidant activity of commercial saffron powder

(2016) Eleonora Urbani et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Geographical classification of Italian saffron (Crocus sativus L.) based on chemical constituents determined by high-performance liquid-chromatography and by using linear discriminant analysis

(2016) Angelo Antonio D’Archivio et al.   FOOD CHEMISTRY

A chemometric approach to evaluate the phenolic compounds, antioxidant activity and mineral content of different unifloral honey types from Kashmir, India

(2016) Gulzar Ahmad Nayik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the volatile profile of unifloral honey from Kashmir Valley of India by using solid-phase microextraction and gas chromatography–mass spectrometry

(2015) Gulzar Ahmad Nayik et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nutritional composition and in-vitro antioxidant properties of two cultivars of Indian saffron

(2015) Syed Muzaffar et al.   Journal of Food Measurement and Characterization

Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology

(2015) Gulzar Ahmad Nayik et al.   Journal of Food Measurement and Characterization

Botanical discrimination of Greek unifloral honeys with physico-chemical and chemometric analyses

(2014) Ioannis K. Karabagias et al.   FOOD CHEMISTRY

Analysis of the mineral composition of Italian saffron by ICP-MS and classification of geographical origin

(2014) Angelo Antonio D’Archivio et al.   FOOD CHEMISTRY

Revisiting extraction of bioactive apocarotenoids from Crocus sativus L. dry stigmas (saffron)

(2012) Anastasia Kyriakoudi et al.   ANALYTICA CHIMICA ACTA

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

Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds

(2011) Laura Culleré et al.   FOOD CHEMISTRY

Evaluation of Crocus sativus L. Stigma Phenolic and Flavonoid Compounds and Its Antioxidant Activity

(2010) Ehsan Karimi et al.   MOLECULES

Evaluation of the safety and antioxidant activities of Crocus sativus and Propolis ethanolic extracts

(2010) A. Ramadan et al.   Journal of Saudi Chemical Society

Geographical differentiation of saffron by GC–MS/FID and chemometrics

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

Further Examination of Antiradical Properties ofCrocus sativusStigmas Extract Rich in Crocins

(2009) Stella A. Ordoudi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of volatile components of Iranian saffron using factorial-based response surface modeling of ultrasonic extraction combined with gas chromatography–mass spectrometry analysis

(2009) Mehdi Jalali-Heravi et al.   JOURNAL OF CHROMATOGRAPHY A