Saffron is obtained from the dried red stigmas of Crocus sativus L., an autumnal herbaceous
flowering plant belonging to the Iridaceae family. It is largely cultivated in Iran, India …

The increasing demand for food and the globalisation of the supply chain have resulted in a
rise in food fraud, and recent high profile cases, such as the Chinese milk scandal in 2008 …

In this work, the potential of near-infrared (NIR) and mid-infrared (MIR) spectroscopy along
with chemometrics was investigated for authentication and adulteration detection of Iranian …

Public interest in food quality and methods of production has increased significantly in
recent decades, due in part to changes in eating habits, consumer behavior, and the …

Saffron, the golden spice, is a medicinally and economically important crop that is used in a
variety of cuisines to add colour, taste and aroma. Being the costliest spice, saffron is …

Crocus sativus L. has been cultivated throughout history to obtain its flowers, whose dried
stigmas give rise to the spice known as saffron. Crocetin esters, picrocrocin, and safranal are …

Saffron, the dried red stigmas of the plant Crocus sativus L., is well-known as one of the most
important and expensive spices worldwide. It is thus highly susceptible to fraudulent …

In this study, encapsulation of aqueous saffron extract (ASE) was studied using a core-shell
nanofiber structure (zein-tragacanth) via coaxial electrospinning technique. Morphological …

Spices and herbs play an important role as flavorings, colorants, and also as bioactive
compounds used in medicine and cosmetics. The presence of common contaminants, eg …

Verification of the authenticity of natural and agricultural foods has become a potential
application of spectroscopic methods such as ultraviolet (UV), visible (VIS), near infrared …