NMR investigations for a quality assessment of Italian PDO saffron (Crocus sativus L.)
Author:
Funder
Scientific Foundation A. De Marco
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference44 articles.
1. Method to determine the authenticity of aroma of saffron (Crocus sativus L.);Alonso;Journal of Food Protection,1998
2. Composition of crocins and picrocrocin from Spanish saffron (Crocus sativus L);Alonso;Journal of Food Quality,2001
3. Differentiation of saffron from four countries by mid-infrared spectroscopy and multivariate analysis;Anastasaki;European Food Research Technology,2010
4. Quantification of crocetin esters in saffron (Crocus sativus L.) using Raman spectroscopy and chemometrics;Anastasaki;Journal of Agricultural and Food Chemistry,2010
5. UV-Vis, FT-Raman, and 1H-NMR spectroscopies of cis-trans carotenoids from saffron (Crocus sativus L.);Assimiadis;Applied Spectroscopy,1998
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