Characterization of Volatile Fraction of Saffron from Central Italy (Cascia, Umbria)

Volatile compounds as indicators of conjugated and unconjugated linoleic acid thermal oxidation

(2013) Lina Cossignani et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterisation of secondary metabolites in saffron from central Italy (Cascia, Umbria)

(2013) Lina Cossignani et al.   FOOD CHEMISTRY

Characterization of Aroma Active Compounds of Cumin (Cuminum cyminumL.) by GC-MS, E-Nose, and Sensory Techniques

(2013) Ramasamy Ravi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Changes in Volatile Compounds of Black Cumin (Nigella SativaL.) Seed Oil During Thermal Oxidation

(2013) Mustafa Kıralan   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Self-modeling curve resolution techniques applied to comparative analysis of volatile components of Iranian saffron from different regions

(2010) Mehdi Jalali-Heravi et al.   ANALYTICA CHIMICA ACTA

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

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

Changes in saffron volatile profile according to its storage time

(2010) Luana Maggi et al.   FOOD RESEARCH INTERNATIONAL

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

Worldwide market screening of saffron volatile composition

(2009) Luana Maggi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Metabolite and target transcript analyses during Crocus sativus stigma development

(2009) Ángela Rubio Moraga et al.   PHYTOCHEMISTRY

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