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A non-invasive, sensor-based approach to exploit the autofluorescence of saffron (Crocus sativus L.) for on-site evaluation of aging

Food chemistry, 2024-10, Vol.455, p.139822, Article 139822

2024

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Greek PDO saffron authentication studies using species specific molecular markers

Food research international, 2017-10, Vol.100 (Pt 1), p.899-907

2017

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Consideration of fluorescence properties for the direct determination of erythrosine in saffron in the presence of other synthetic dyes

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2011-04, Vol.28 (4), p.417-422

2011

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Ion-pair assisted extraction followed by (1)H NMR determination of biogenic amines in food and biological matrices

Food chemistry, 2016-07, Vol.202, p.445-450

2016

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Screening method for the detection of artificial colours in saffron using derivative UV-Vis spectrometry after precipitation of crocetin

Food additives and contaminants, 2005-07, Vol.22 (7), p.607-615

2005

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Uncovering a challenging case of adulterated commercial saffron

Food control, 2017-11, Vol.81, p.147-155

2017

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Near-Infrared Spectroscopy in Saffron Quality Control: Determination of Chemical Composition and Geographical Origin

Journal of agricultural and food chemistry, 2005-11, Vol.53 (24), p.9337-9341

2005

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Crocin Bleaching Assay Step by Step: Observations and Suggestions for an Alternative Validated Protocol

Journal of agricultural and food chemistry, 2006-03, Vol.54 (5), p.1663-1671

2006

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DETECTION OF ERYTHROSINE IN SAFFRON

Acta horticulturae, 2010 (850), p.225-230

2010

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MANUAL PROCEDURE TO ASSESS PRO-/ANTIOXIDANT IMBALANCE IN HUMAN PLASMA BASED ON THE CROCIN BLEACHING ASSAY (CBA)

Acta horticulturae, 2010 (850), p.211-216

2010

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OBSERVATIONS ON THE APPLICABILITY OF COMMONLY USED RADICAL SCAVENGING ASSAYS TO ASSESSMENT OF ANTIOXIDANT ACTIVITY OF PHENOLIC ANTIOXIDANTS

Acta horticulturae, 2008-01 (778), p.65-78

2008

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Food Fraud

Encyclopedia of Food and Health, 2015, p.35-42

2015

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DETECTION OF ARTIFICIAL RED COLORANTS IN SAFFRON USING UV-VIS SPECTROMETRY AND TRISTIMULUS COLORIMETRY

Acta horticulturae, 2004 (650), p.331-338

2004

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Insights into the FTIR Spectral Fingerprint of Saffron (Crocus sativus L.) Stigmas After Gentle Drying Treatments

Food and bioprocess technology, 2023-12, Vol.16 (12), p.3057-3072

2023

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Toward the Non-Targeted Detection of Adulterated Virgin Olive Oil with Edible Oils via FTIR Spectroscopy & Chemometrics: Research Methodology Trends, Gaps and Future Perspectives

Molecules (Basel, Switzerland), 2023-01, Vol.28 (1), p.337

2023

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On the quality control of traded saffron by means of transmission Fourier-transform mid-infrared (FT-MIR) spectroscopy and chemometrics

Food chemistry, 2014-05, Vol.150, p.414-421

2014

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Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges

Food research international, 2023-12, Vol.174 (Pt 1), p.113599-113599, Article 113599

2023

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Diagnostic Potential of FT-IR Fingerprinting in Botanical Origin Evaluation of Laurus nobilis L. Essential Oil is Supported by GC-FID-MS Data

Molecules (Basel, Switzerland), 2020-01, Vol.25 (3), p.583

2020

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A stepwise approach for the detection of carminic acid in saffron with regard to religious food certification

Food chemistry, 2018-11, Vol.267, p.410-419

2018

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Enhanced Bioaccessibility of Crocetin Sugar Esters from Saffron in Infusions Rich in Natural Phenolic Antioxidants

Molecules (Basel, Switzerland), 2015-09, Vol.20 (10), p.17760-17774

2015

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On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

Foods, 2021-11, Vol.10 (11), p.2650

2021

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Brine Volatilome Changes Along the Spontaneous Fermentation of Spanish-Style cv. Chalkidiki Green Olives Under High and Low NaCl Conditions

Food and bioprocess technology, 2024-06, Vol.17 (6), p.1462-1478

2024

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Insight of Saffron Proteome by Gel-Electrophoresis

Molecules (Basel, Switzerland), 2016-01, Vol.21 (2), p.167-167

2016

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The Potential of Tree Fruit Stone and Seed Wastes in Greece as Sources of Bioactive Ingredients

Recycling (Basel), 2018-03, Vol.3 (1), p.9-0

2018

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Bay Laurel ( Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

Foods, 2022-03, Vol.11 (5), p.752

2022

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A non-invasive, sensor-based approach to exploit the autofluorescence of saffron (Crocus sativus L.) for on-site evaluation of aging

Greek PDO saffron authentication studies using species specific molecular markers

Consideration of fluorescence properties for the direct determination of erythrosine in saffron in the presence of other synthetic dyes

Ion-pair assisted extraction followed by (1)H NMR determination of biogenic amines in food and biological matrices

Screening method for the detection of artificial colours in saffron using derivative UV-Vis spectrometry after precipitation of crocetin

Uncovering a challenging case of adulterated commercial saffron

Near-Infrared Spectroscopy in Saffron Quality Control: Determination of Chemical Composition and Geographical Origin

Crocin Bleaching Assay Step by Step: Observations and Suggestions for an Alternative Validated Protocol

DETECTION OF ERYTHROSINE IN SAFFRON

MANUAL PROCEDURE TO ASSESS PRO-/ANTIOXIDANT IMBALANCE IN HUMAN PLASMA BASED ON THE CROCIN BLEACHING ASSAY (CBA)

OBSERVATIONS ON THE APPLICABILITY OF COMMONLY USED RADICAL SCAVENGING ASSAYS TO ASSESSMENT OF ANTIOXIDANT ACTIVITY OF PHENOLIC ANTIOXIDANTS

Food Fraud

DETECTION OF ARTIFICIAL RED COLORANTS IN SAFFRON USING UV-VIS SPECTROMETRY AND TRISTIMULUS COLORIMETRY

Insights into the FTIR Spectral Fingerprint of Saffron (Crocus sativus L.) Stigmas After Gentle Drying Treatments

Toward the Non-Targeted Detection of Adulterated Virgin Olive Oil with Edible Oils via FTIR Spectroscopy & Chemometrics: Research Methodology Trends, Gaps and Future Perspectives

On the quality control of traded saffron by means of transmission Fourier-transform mid-infrared (FT-MIR) spectroscopy and chemometrics

Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges

Diagnostic Potential of FT-IR Fingerprinting in Botanical Origin Evaluation of Laurus nobilis L. Essential Oil is Supported by GC-FID-MS Data

A stepwise approach for the detection of carminic acid in saffron with regard to religious food certification

Enhanced Bioaccessibility of Crocetin Sugar Esters from Saffron in Infusions Rich in Natural Phenolic Antioxidants

On the Effect of Microwave Heating on Quality Characteristics and Functional Properties of Persimmon Juice and Its Residue

Brine Volatilome Changes Along the Spontaneous Fermentation of Spanish-Style cv. Chalkidiki Green Olives Under High and Low NaCl Conditions

Insight of Saffron Proteome by Gel-Electrophoresis

The Potential of Tree Fruit Stone and Seed Wastes in Greece as Sources of Bioactive Ingredients

Bay Laurel ( Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products

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