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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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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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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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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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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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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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Insight of Saffron Proteome by Gel-Electrophoresis

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

2016

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Rapid Assessment of Anthocyanins Content of Onion Waste through Visible-Near-Short-Wave and Mid-Infrared Spectroscopy Combined with Machine Learning Techniques

Sustainability, 2021-06, Vol.13 (12), p.6588

2021

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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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Xylanase Supplementation in Wheat-Based Diets of Laying Hens Affects the Egg Yolk Color, Carotenoid and Fatty Acid Profiles

Foods, 2022-07, Vol.11 (15), p.2209

2022

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Strategic Priorities of the Scientific Plan of the European Research Infrastructure METROFOOD-RI for Promoting Metrology in Food and Nutrition

Foods, 2022-02, Vol.11 (4), p.599

2022

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Measuring antioxidant and prooxidant capacity using the Crocin Bleaching Assay (CBA)

Methods in molecular biology (Clifton, N.J.), 2015, Vol.1208, p.329

2015

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Structure–antioxidant activity relationship study of natural hydroxybenzaldehydes using in vitro assays

Food research international, 2010-10, Vol.43 (8), p.2014-2019

2010

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Further Examination of Antiradical Properties of Crocus sativus Stigmas Extract Rich in Crocins

Journal of agricultural and food chemistry, 2009-04, Vol.57 (8), p.3080-3086

2009

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Kinetics of Individual Crocetin Ester Degradation in Aqueous Extracts of Saffron (Crocus sativus L.) upon Thermal Treatment in the Dark

Journal of agricultural and food chemistry, 2008-03, Vol.56 (5), p.1627-1637

2008

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Crocin Bleaching Assay (CBA) in Structure−Radical Scavenging Activity Studies of Selected Phenolic Compounds

Journal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9347-9356

2006

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An on-line high performance liquid chromatography-crocin bleaching assay for detection of antioxidants

Journal of Chromatography A, 2012-05, Vol.1237, p.80-85

2012

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Structure-radical scavenging activity relationship of alkannin/shikonin derivatives

Food chemistry, 2011, Vol.124 (1), p.171-176

2011

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Physicochemical Characterization of Crocus serotinus Stigmas Indicates Their Potential as a Source of the Bioactive Apocarotenoid Crocetin

European journal of lipid science and technology, 2019-05, Vol.121 (5), p.n/a

2019

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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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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

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

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

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

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

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

Insight of Saffron Proteome by Gel-Electrophoresis

Rapid Assessment of Anthocyanins Content of Onion Waste through Visible-Near-Short-Wave and Mid-Infrared Spectroscopy Combined with Machine Learning Techniques

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

Xylanase Supplementation in Wheat-Based Diets of Laying Hens Affects the Egg Yolk Color, Carotenoid and Fatty Acid Profiles

Strategic Priorities of the Scientific Plan of the European Research Infrastructure METROFOOD-RI for Promoting Metrology in Food and Nutrition

Measuring antioxidant and prooxidant capacity using the Crocin Bleaching Assay (CBA)

Structure–antioxidant activity relationship study of natural hydroxybenzaldehydes using in vitro assays

Further Examination of Antiradical Properties of Crocus sativus Stigmas Extract Rich in Crocins

Kinetics of Individual Crocetin Ester Degradation in Aqueous Extracts of Saffron (Crocus sativus L.) upon Thermal Treatment in the Dark

Crocin Bleaching Assay (CBA) in Structure−Radical Scavenging Activity Studies of Selected Phenolic Compounds

An on-line high performance liquid chromatography-crocin bleaching assay for detection of antioxidants

Structure-radical scavenging activity relationship of alkannin/shikonin derivatives

Physicochemical Characterization of Crocus serotinus Stigmas Indicates Their Potential as a Source of the Bioactive Apocarotenoid Crocetin

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

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