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

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

Integration of handheld NIR and machine learning to “Measure & Monitor” chicken meat authenticity

(2020) Hadi Parastar et al.   FOOD CONTROL

Combining multivariate image analysis with high-performance thin-layer chromatography for development of a reliable tool for saffron authentication and adulteration detection

(2020) Arian Amirvaresi et al.   JOURNAL OF CHROMATOGRAPHY A

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

(2019) Pietro Morozzi et al.   MOLECULES

Random forest as one-class classifier and infrared spectroscopy for food adulteration detection

(2019) Felipe Bachion de Santana et al.   FOOD CHEMISTRY

Development of a comprehensive analytical platform for the detection and quantitation of food fraud using a biomarker approach. The oregano adulteration case study

(2018) Ewa Wielogorska et al.   FOOD CHEMISTRY

An image analysis of TLC patterns for quality control of saffron based on soil salinity effect: A strategy for data (pre)-processing

(2018) Hassan Sereshti et al.   FOOD CHEMISTRY

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

Quantitative HPLC-based metabolomics of some Iranian saffron ( Crocus sativus L.) accessions

(2018) Maryam Vahedi et al.   INDUSTRIAL CROPS AND PRODUCTS

Rapid determination of crocins in saffron by near-infrared spectroscopy combined with chemometric techniques

(2018) Shuailing Li et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

(2018) Daniel Granato et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2017) Caterina Villa 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

Uncovering a challenging case of adulterated commercial saffron

(2017) S.A. Ordoudi et al.   FOOD CONTROL

Detection of regulated herbs and plants in plant food supplements and traditional medicines using infrared spectroscopy

(2017) E. Deconinck et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

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

PTR-TOF-MS and HPLC analysis in the characterization of saffron (Crocus sativus L.) from Italy and Iran

(2016) E. Masi et al.   FOOD CHEMISTRY

Adulteration screening of botanical materials by a sensitive and model-free approach using infrared spectroscopic imaging and two-dimensional correlation infrared spectroscopy

(2016) Jian-bo Chen et al.   JOURNAL OF MOLECULAR STRUCTURE

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

Two-Dimensional Retention Indices Improve Component Identification in Comprehensive Two-Dimensional Gas Chromatography of Saffron

(2015) Ming Jiang et al.   ANALYTICAL CHEMISTRY

Pattern recognition in chemometrics

(2015) Richard G. Brereton   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

A Food-Grade Approach to Isolate Crocetin from Saffron (Crocus sativus L.) Extracts

(2015) Anastasia Kyriakoudi et al.   Food Analytical Methods

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

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

Analysis of bioactive constituents of saffron using ultrasonic assisted emulsification microextraction combined with high-performance liquid chromatography with diode array detector: a chemometric study

(2015) Madineh Chaharlangi et al.   RSC Advances

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

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

(2013) Anna Torelli et al.   FOOD CONTROL

Present and Future Challenges in Food Analysis: Foodomics

(2012) Virginia García-Cañas et al.   ANALYTICAL 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

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

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

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