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Items: 1 to 20 of 99

1.

Preservation of saffron floral bio-residues by hot air convection.

Serrano-Díaz J, Sánchez AM, Alvarruiz A, Alonso GL.

Food Chem. 2013 Nov 15;141(2):1536-43. doi: 10.1016/j.foodchem.2013.04.029. Epub 2013 Apr 18.

PMID:
23790949
2.

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
3.

Cytotoxic effect against 3T3 fibroblasts cells of saffron floral bio-residues extracts.

Serrano-Díaz J, Estevan C, Sogorb MÁ, Carmona M, Alonso GL, Vilanova E.

Food Chem. 2014 Mar 15;147:55-9. doi: 10.1016/j.foodchem.2013.09.130. Epub 2013 Oct 1. Erratum in: Food Chem. 2014 May 15;151:21.

PMID:
24206685
4.

Effects of mild temperature conditions during dehydration procedures on saffron quality parameters.

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

J Sci Food Agric. 2010 Mar 15;90(4):719-25. doi: 10.1002/jsfa.3877.

PMID:
20355104
5.

Effect of drying temperature and air flow on the production and retention of secondary metabolites in saffron.

Gregory MJ, Menary RC, Davies NW.

J Agric Food Chem. 2005 Jul 27;53(15):5969-75.

PMID:
16028982
6.

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.

7.

Influence of different drying and aging conditions on saffron constituents.

Carmona M, Zalacain A, Pardo JE, López E, Alvarruiz A, Alonso GL.

J Agric Food Chem. 2005 May 18;53(10):3974-9.

PMID:
15884826
8.

Characterisation of Aronia powders obtained by different drying processes.

Horszwald A, Julien H, Andlauer W.

Food Chem. 2013 Dec 1;141(3):2858-63. doi: 10.1016/j.foodchem.2013.05.103. Epub 2013 May 30.

PMID:
23871034
9.

Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa.

Ramirez-Rodrigues MM, Plaza ML, Azeredo A, Balaban MO, Marshall MR.

J Food Sci. 2011 Apr;76(3):C428-35. doi: 10.1111/j.1750-3841.2011.02091.x.

PMID:
21535810
10.

Picrocrocin kinetics in aqueous saffron spice extracts (Crocus sativus L.) upon thermal treatment.

Sánchez AM, Carmona M, Jarén-Galán M, Mosquera MI, Alonso GL.

J Agric Food Chem. 2011 Jan 12;59(1):249-55. doi: 10.1021/jf102828v. Epub 2010 Dec 8.

PMID:
21141822
11.

From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity.

Piga A, Del Caro A, Corda G.

J Agric Food Chem. 2003 Jun 4;51(12):3675-81.

PMID:
12769544
12.

Determination of saffron quality by high-performance liquid chromatography.

Valle García-Rodríguez M, Serrano-Díaz J, Tarantilis PA, López-Córcoles H, Carmona M, Alonso GL.

J Agric Food Chem. 2014 Aug 13;62(32):8068-74. doi: 10.1021/jf5019356. Epub 2014 Aug 5.

PMID:
25075549
13.

Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.

Wojdyło A, Figiel A, Oszmiański J.

J Agric Food Chem. 2009 Feb 25;57(4):1337-43. doi: 10.1021/jf802507j.

PMID:
19170638
14.

Kinetics of individual crocetin ester degradation in aqueous extracts of saffron (Crocus sativus L.) upon thermal treatment in the dark.

Sánchez AM, Carmona M, Ordoudi SA, Tsimidou MZ, Alonso GL.

J Agric Food Chem. 2008 Mar 12;56(5):1627-37. doi: 10.1021/jf0730993. Epub 2008 Feb 1.

PMID:
18237133
15.

Simultaneous analysis of anthocyanins and flavonols in petals of lotus (Nelumbo) cultivars by high-performance liquid chromatography-photodiode array detection/electrospray ionization mass spectrometry.

Yang RZ, Wei XL, Gao FF, Wang LS, Zhang HJ, Xu YJ, Li CH, Ge YX, Zhang JJ, Zhang J.

J Chromatogr A. 2009 Jan 2;1216(1):106-12. doi: 10.1016/j.chroma.2008.11.046. Epub 2008 Nov 25.

PMID:
19062023
16.

Two-season study of the influence of regulated deficit irrigation and reflective mulch on individual and total phenolic compounds of nectarines at harvest and during storage.

Pliakoni ED, Nanos GD, Gil MI.

J Agric Food Chem. 2010 Nov 24;58(22):11783-9. doi: 10.1021/jf102387m. Epub 2010 Nov 3.

PMID:
21047092
17.

A new approach to saffron aroma.

Carmona M, Zalacain A, Salinas MR, Alonso GL.

Crit Rev Food Sci Nutr. 2007;47(2):145-59. Review.

PMID:
17364699
18.
19.

Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes.

Del Caro A, Piga A, Pinna I, Fenu PM, Agabbio M.

J Agric Food Chem. 2004 Jul 28;52(15):4780-4.

PMID:
15264914
20.

Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries.

White BL, Howard LR, Prior RL.

J Agric Food Chem. 2011 May 11;59(9):4692-8. doi: 10.1021/jf200149a. Epub 2011 Apr 5.

PMID:
21438531

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