Results 161 to 170 of about 19,914 (188)

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

Food Chemistry, 2015
Eleftherios A Petrakis, Laura R Cagliani, Moschos G Polissiou   +2 more
exaly  

Main chemical compounds and pharmacological activities of stigmas and tepals of ‘red gold’; saffron

Trends in Food Science and Technology, 2016
Tayebeh Shahi, Elham Assadpour, Seid Mahdi Jafari   +2 more
exaly  

A New Approach to Saffron Aroma

Critical Reviews in Food Science and Nutrition, 2007
M Carmona
exaly  

Saffron

Deepu Pandita, Anu Pandita, Tanushri Kaul   +2 more
  +4 more sources

Saffron authentication based on liquid chromatography high resolution tandem mass spectrometry and multivariate data analysis

Food Chemistry, 2016
Josep Rubert, Ondřej Lacina, Milena Zachariasova   +2 more
exaly  

An Update Review of Saffron and its Active Constituents

Phytotherapy Research, 1996
J L Rios, M C Recio, Rosa M Giner
exaly  

Saffron

2006
openaire   +2 more sources

SAFFRON

2010
openaire   +2 more sources

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

Food Research International, 2010
Massimo F Marcone
exaly  

Safety evaluation of saffron (Crocus sativus) tablets in healthy volunteers

Phytomedicine, 2008
Mohammad Hadi Saeed Modaghegh, Masoud Shahabian, Hossein Hosseinzadeh   +2 more
exaly