Results 231 to 240 of about 32,774 (244)

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

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

Multiple tests on saffron find new adulterant materials and reveal that Ist grade saffron is rare in the market

Food Chemistry, 2019
Anita Tiknaik, Gulab Khedkar, Dinesh Nalage   +2 more
exaly  

An Update Review of Saffron and its Active Constituents

Phytotherapy Research, 1996
Rm Giner
exaly  

Stability of Saffron Pigments in Aqueous Extracts

Journal of Food Science, 1993
Anastasia Kyriakoudi
exaly  

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

Food Research International, 2010
Sunan Wang
exaly  

The influence of nanocellulose coating on saffron quality during storage

Carbohydrate Polymers, 2018
Seyed-Ahmad Shahidi, Seid Mahdi Jafari, Danial Dehnad   +2 more
exaly  

A New Approach to Saffron Aroma

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

GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.)

Food Chemistry, 2015
Armin Amanpour, Hasim Kelebek, Serkan Selli   +2 more
exaly  

Efficacy and Safety of Saffron Supplementation: Current Clinical Findings

Critical Reviews in Food Science and Nutrition, 2016
John Grigg, Peter McCluskey
exaly  

Detection of Adulteration in Saffron Samples Using Electronic Nose

International Journal of Food Properties, 2015
Seyed Saeid Mohtasebi, Kobra Heidarbeigi   +1 more
exaly