Results 41 to 50 of about 19,914 (188)
Factors affecting the price of saffron )using the Hedonic pricing and artificial neural network model) [PDF]
Zirā̒at va Fanāvarī-i Za̒farān, 2018 Saffron, a valuable agricultural product in the national and international level is valued by consumers in different ways and the price paid for it depends on different factors. Identifying these factors can be helpful to marketing saffron with the price
Arash Dourandish +2 more
doaj +1 more source
Journal of Dairy Science, 2023 : The present study aims to characterize the artisanal saffron ricotta cheese produced from the whey of Piacentinu Ennese protected designation of origin (PDO) cheesemaking, including via technological parameters detected during the production process ...
Guido Mangione +4 more
doaj +1 more source
Utilization of saffron (Crocus Stativus) for pasta fortification
, 2020 Saffron is known for the most expensive spice. It is used as an fabric dye and more particularly in China and India. My intention for my this research is for the health benefits that saffron causes.
Ibrahimi, Erblina
core
Factors Affecting Land Allocation to Saffron and its Expansion in Marand County, Iran [PDF]
International Journal of Agricultural Management and Development, 2017 Currently, water, as the most limiting factor in production, determines the priority of planting in different areas of Iran. Saffron is one of the good candidatesfor drought conditions since it has high economic value and low water requirements that ...
Kolsoum Azizi Mizab, Azadeh Falsafian
doaj
A Study on the Performance of the Saffron Separator for Different Air Flows
Turkish Journal of Agriculture: Food Science and Technology, 2014 Saffron, the dried stigmas of Crocus sativus, is extremely appreciated for its extraordinary color, taste and aroma. At the present time, nearly all the saffron harvest and post harvest processes are carried out manually.
Abbas Moghanizadeh, Mehdi Neshat
doaj +1 more source
Insights into phytochemistry and bioactive potential of saffron (Crocus sativus L) petal
Future Postharvest and FoodThe principal by‐product of saffron processing, which is produced at a large level but has little market value, is saffron petals. Numerous constituents with profound bioactive potential, including safranal, crocin, picrocin, anthocyanins, glycosides ...
Mir Minha Qadir +4 more
doaj +1 more source
Effect of Summer Irrigation and Conservation Tillage on Flower Yield and Qualitative Characteristics of Saffron (Crocus sativus L.) [PDF]
Zirā̒at va Fanāvarī-i Za̒farān, 2015 In order to investigate the effects of summer irrigation and conservation tillage on flower characteristics and corms behavior of Saffron (Crocus sativus L.), a field experiment was conducted during 2009- 2010, at Faculty of Agriculture, University of ...
Hassan Feizi +3 more
doaj +1 more source
Detection of Safflower Adulteration in Saffron Using Ion Mobility Spectroscopy
Journal of Analytical Methods in ChemistrySaffron (Crocus sativus L.), an exceptionally valuable and expensive spice on an international scale, has become the target of a rapid increase in fraudulent practices. In an effort to decrease expenses, stigmas of safflower (Carthamus tinctorius), which
Mahtab Heyrani +2 more
doaj +1 more source
, 2021 The Quick Files feature was discontinued and it’s files were migrated into this Project on March 11, 2022. The file URL’s will still resolve properly, and the Quick Files logs are available in the Project’s Recent ...
Saffron Weddings
core +1 more source
Advances in Horticultural ScienceSaffron Crocus sativus L. (Iridaceae) is one of the most valuable and expensive medicinal plants in the world. In order to compare the quality characteristics of saffron in Afghanistan and Iran, samples of dried C.
Ramin Nazarian +3 more
doaj +1 more source