Saffron is an expensive spice. Its primary effective constituents are crocin I and II, and the
contents of these compounds directly affect the quality and commercial value of saffron. In …

Saffron (Crocus sativus L.) in either unprocessed or distillate form is valuable in terms of its
color, flavor and medicinal properties. Due to its high economical value and demanding …

Quality of saffron, a valuable food additive, could considerably affect the consumers' health.
In this work, a novel preprocessing strategy for image analysis of saffron thin layer …

Saffron (Crocus sativus) stigmas as a flavoring commodity command a very high price in
international food markets and, as a result, are a candidate for various kinds of fraud. This …

The adulteration of saffron, due to its high market value, is an old and common practice.
Hence, there is a high demand for rapid, easy-to-go, environmentally friendly and low-cost …

This paper reviews advances in qualitative and quantitative thin layer chromatography
analytical methods published from 2000–2018 for assessing quality, adulteration, and …

TLC is an off-line process in which the various stages (Fig. 1) are carried out independently.
The advantages ofthis arrangement using an open, disposable layer com-pared with an on …

A simple, sensitive, rapid and eco friendly micellar liquid chromatographic method was
developed for the detection of banned color methyl orange in counterfeit saffron and …

The aim of the present work was to study the effect of pomegranate seeds powder (PSP)
supplementation to gluten-free (GF) sheeted pasta on cooking properties, sensory …

Nitrogen source is required for the growth of Cordyceps cicadae and involved in the
regulation of metabolite synthesis. In order to further investigate the regulatory effects of …