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Items: 1 to 20 of 128

1.

HPLC/PDA/ESI-MS evaluation of saffron (Crocus sativus L.) adulteration.

Sabatino L, Scordino M, Gargano M, Belligno A, Traulo P, Gagliano G.

Nat Prod Commun. 2011 Dec;6(12):1873-6.

PMID:
22312727
2.

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

Petrakis EA, Cagliani LR, Polissiou MG, Consonni R.

Food Chem. 2015 Apr 15;173:890-6. doi: 10.1016/j.foodchem.2014.10.107. Epub 2014 Oct 27.

PMID:
25466103
3.

Saffron yellow: characterization of carotenoids by high performance liquid chromatography with electrospray mass spectrometric detection.

Lech K, Witowska-Jarosz J, Jarosz M.

J Mass Spectrom. 2009 Dec;44(12):1661-7. doi: 10.1002/jms.1631.

PMID:
19821449
4.

Assessing saffron (Crocus sativus L.) adulteration with plant-derived adulterants by diffuse reflectance infrared Fourier transform spectroscopy coupled with chemometrics.

Petrakis EA, Polissiou MG.

Talanta. 2017 Jan 1;162:558-566. doi: 10.1016/j.talanta.2016.10.072. Epub 2016 Oct 20.

PMID:
27837871
5.

Comparison of different tandem mass spectrometric techniques (ESI-IT, ESI- and IP-MALDI-QRTOF and vMALDI-TOF/RTOF) for the analysis of crocins and picrocrocin from the stigmas of Crocus sativus L.

Koulakiotis NS, Pittenauer E, Halabalaki M, Tsarbopoulos A, Allmaier G.

Rapid Commun Mass Spectrom. 2012 Mar 30;26(6):670-8. doi: 10.1002/rcm.6142.

PMID:
22328221
6.

Genetic and Epigenetic Approaches for the Possible Detection of Adulteration and Auto-Adulteration in Saffron (Crocus sativus L.) Spice.

Soffritti G, Busconi M, Sánchez RA, Thiercelin JM, Polissiou M, Roldán M, Fernández JA.

Molecules. 2016 Mar 11;21(3):343. doi: 10.3390/molecules21030343.

7.

A new validated SPE-HPLC method for monitoring crocetin in human plasma--application after saffron tea consumption.

Chryssanthi DG, Lamari FN, Georgakopoulos CD, Cordopatis P.

J Pharm Biomed Anal. 2011 Jun 1;55(3):563-8. doi: 10.1016/j.jpba.2011.02.018. Epub 2011 Feb 21.

PMID:
21398065
8.

Picrocrocin content and quality categories in different (345) worldwide samples of saffron ( Crocus sativus L.).

del Campo CP, Carmona M, Maggi L, Kanakis CD, Anastasaki EG, Tarantilis PA, Polissiou MG, Alonso GL.

J Agric Food Chem. 2010 Jan 27;58(2):1305-12. doi: 10.1021/jf903336t.

PMID:
20028014
9.

Evaluation of Crocus sativus L. stigma phenolic and flavonoid compounds and its antioxidant activity.

Karimi E, Oskoueian E, Hendra R, Jaafar HZ.

Molecules. 2010 Sep 6;15(9):6244-56. doi: 10.3390/molecules15096244.

10.

Comparative evaluation of an ISO 3632 method and an HPLC-DAD method for safranal quantity determination in saffron.

García-Rodríguez MV, López-Córcoles H, Alonso GL, Pappas CS, Polissiou MG, Tarantilis PA.

Food Chem. 2017 Apr 15;221:838-843. doi: 10.1016/j.foodchem.2016.11.089. Epub 2016 Nov 21.

PMID:
27979282
11.

Quality control of saffron (Crocus sativus L.): development of SCAR markers for the detection of plant adulterants used as bulking agents.

Marieschi M, Torelli A, Bruni R.

J Agric Food Chem. 2012 Nov 7;60(44):10998-1004. doi: 10.1021/jf303106r. Epub 2012 Oct 23.

PMID:
22989071
12.

Novel quantitative real-time PCR approach to determine safflower (Carthamus tinctorius) adulteration in saffron (Crocus sativus).

Villa C, Costa J, Oliveira MB, Mafra I.

Food Chem. 2017 Aug 15;229:680-687. doi: 10.1016/j.foodchem.2017.02.136. Epub 2017 Feb 28.

PMID:
28372231
13.

Increasing the applications of Crocus sativus flowers as natural antioxidants.

Serrano-Díaz J, Sánchez AM, Maggi L, Martínez-Tomé M, García-Diz L, Murcia MA, Alonso GL.

J Food Sci. 2012 Nov;77(11):C1162-8. doi: 10.1111/j.1750-3841.2012.02926.x. Epub 2012 Oct 11.

PMID:
23057806
14.

Barcoding melting curve analysis for rapid, sensitive, and discriminating authentication of saffron (Crocus sativus L.) from its adulterants.

Jiang C, Cao L, Yuan Y, Chen M, Jin Y, Huang L.

Biomed Res Int. 2014;2014:809037. doi: 10.1155/2014/809037. Epub 2014 Oct 30.

15.

In-chain neutral hydrocarbon loss from crocin apocarotenoid ester glycosides and the crocetin aglycon (Crocus sativus L.) by ESI-MS(n) (n=2, 3).

Pittenauer E, Koulakiotis NS, Tsarbopoulos A, Allmaier G.

J Mass Spectrom. 2013 Dec;48(12):1299-307. doi: 10.1002/jms.3290.

PMID:
24338885
16.

PTR-TOF-MS and HPLC analysis in the characterization of saffron (Crocus sativus L.) from Italy and Iran.

Masi E, Taiti C, Heimler D, Vignolini P, Romani A, Mancuso S.

Food Chem. 2016 Feb 1;192:75-81. doi: 10.1016/j.foodchem.2015.06.090. Epub 2015 Jul 2.

PMID:
26304322
17.

Rapid determination of crocetin esters and picrocrocin from saffron spice (Crocus sativus L.) using UV-visible spectrophotometry for quality control.

Sánchez AM, Carmona M, Zalacain A, Carot JM, Jabaloyes JM, Alonso GL.

J Agric Food Chem. 2008 May 14;56(9):3167-75. doi: 10.1021/jf703725e. Epub 2008 Apr 12.

PMID:
18407652
18.

Radical scavenging activity and LC-MS metabolic profiling of petals, stamens, and flowers of Crocus sativus L.

Montoro P, Maldini M, Luciani L, Tuberoso CI, Congiu F, Pizza C.

J Food Sci. 2012 Aug;77(8):C893-900. doi: 10.1111/j.1750-3841.2012.02803.x. Epub 2012 Jul 18.

PMID:
22809329
19.

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