Antioxidant activities of bioactive compounds and various extracts obtained from saffron
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Elsevier
Reference120 articles.
1. The effects of aqueous and alcoholic saffron (Crocus sativus) tepal extracts on quality and shelflife of pacific white shrimp (Litopeneous vannamei) during iced storage;Abbasvali;Journal of Food Quality,2016
2. Breeding of saffron (Crocus sativus): Possibilities and problems;Agayev;Acta Horticulturae,2007
3. Supercritical carbon dioxide extraction of antioxidants from Crocus sativus petals of saffron industry residues: Optimization using response surface methodology;Ahmadian-Kouchaksaraie;Journal of Supercritical Fluids,2017
4. Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage;Aktypis;Small Ruminant Research,2018
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Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Surface Barrier Discharge Remote Plasma Inactivation of Aspergillus niger ATCC 10864 Spores for Packaged Crocus sativus;Food and Bioprocess Technology;2023-04-11
2. Potential Role of Phytochemical Extract from Saffron in Development of Functional Foods and Protection of Brain-Related Disorders;Oxidative Medicine and Cellular Longevity;2022-09-22
3. Nanoencapsulation of saffron (Crocus sativus L.) extract in zein nanofibers and their application for the preservation of sea bass fillets;LWT;2022-06
4. Carotenoids: New Applications of “Old” Pigments;Phyton;2021
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