ライフサイエンスコーパス: saffron

1 be present in Kosher and Halal foods such as saffron.

2 ethod for safranal quantity determination in saffron.

3 t and quantify safflower as an adulterant in saffron.

4 accurate tools were proposed to authenticate saffron.

5 enes during the development of the stigma in saffron.

6 vorably used to discriminate between Spanish saffron.

7 for the first time in the quality control of saffron.

8 in Spain of unknown origin, labeled Spanish saffron.

9 dress the quality and authenticity issues of saffron.

10 hich was used to prepare mixtures with fresh saffron.

11 e determination of aroma-active compounds of saffron.

12 sible compound matches for peaks observed in saffron.

13 tal of 28 aroma compounds were identified in saffron.

14 hieve a representative aromatic extract from saffron.

15 and prediction of authentic and adulterated saffron.

16 Quality of saffron, a valuable food additive, could considerably af

17 iency of established methodologies to detect saffron adulteration with plant adulterants, the method

18 MR spectroscopy to be used for evaluation of saffron adulteration with Sudan dyes.

19 applied for improved analytical accuracy of saffron analysis, by using retention indices in the two-

20 Authentic Greek saffron and four typical plant-derived materials utilise

21 ars to be restricted to the stigma tissue in saffron and other Crocus species and was correlated with

22 ne vision technology for characterization of saffron and shows how it can be employed in practical us

23 inary study for the detection of adulterated saffron and the identification of the adulterant used by

24 cleave zeaxanthin, the presumed precursor of saffron apocarotenoids, both in Escherichia coli and in

25 nt analysis applied to the UV-vis spectra of saffron aqueous extracts revealed a clear differentiatio

26 enoid-derived compound is characterised by a saffron aroma and is here reported in grape for the firs

27 The saffron aromatic extracts were obtained by four differen

28 presentation of small molecules contained in saffron as possible.

29 In this research, a new strategy of saffron authentication based on metabolic fingerprinting

30 te delivery system of bioactive compounds of saffron by protein-polysaccharide complex.

31 ntification of each Sudan dye in adulterated saffron can be utilised for quantitative (1)H NMR (qHNMR

32 thms can be made available for prediction of saffron characteristics such as color as well as for pro

33 There is a correlation between saffron color and its geographic location of production

34 remost parameters that define the quality of saffron (crocetin esters, picrocrocin and safranal); the

35 Juices obtained from cold-pressed saffron (Crocus sativus L.) floral by-products were eval

36 Aroma and aroma-active compounds of Iranian saffron (Crocus sativus L.) were analyzed by gas chromat

37 ely 1.4 DNA copies) and 0.1% of safflower in saffron (Crocus sativus L.), respectively.

38 1 is a new glucosyltransferase isolated from saffron (Crocus sativus) that localizes to the cytoplasm

39 sis (PCA) revealed clear differences between saffron cultivated and packaged in Spain, protected desi

40 The differentiation of saffron cultivated in Sardinia from those produced in Ce

41 ocin, while safranal was most represented in saffron dried at 55 degrees C for 95min.

42 O) microemulsions contain 5, and 10% aqueous saffron extract as a dispersed phase.

43 This study suggests that juices from saffron floral by-products could potentially be used to

44 uantitatively the most dominant volatiles in saffron, followed by aldehydes and acids.

45 e safranal content and the classification of saffron for commercial purposes.

46 ensitive and rapid tool in the fight against saffron fraud.

47 d could be viable for dealing with extensive saffron frauds at a minimum level of 20% (w/w).

48 The GC data for several samples of powdered saffron from different origins were compared to specific

49 composition results a promising indicator of saffron geographical origin.

50 ived materials utilised as bulking agents in saffron, i.e., Crocus sativus stamens, safflower, turmer

51 to screen for the presence of lower quality saffron in a commercial product in a few minutes.

52 Saffron is one of the oldest and most expensive spices,

53 arkers as a result of a metabolomic study of saffron (kaempferol 3-O-glucoside, kaempferol 3-O-sophor

54 presence of two major flavonoid compounds in saffron: kaempferol-3-O-beta-D-glucopyranosyl-(1-2)-beta

55 ained by SAFE was the most representative of saffron odour.

56 , protected designation of origin (PDO), and saffron packaged in Spain of unknown origin, labeled Spa

57 ions on the secondary metabolite contents of saffron produced in the area of Cascia, in central Italy

58 ivariate data analysis for quantification of saffron properties.

59 uld be properly used for characterization of saffron quality and freshness.

60 Saffron quality characterization is an important issue i

61 d the method to be specific and suitable for saffron quality control.

62 Accordingly, the saffron quality from different areas of Iran was evaluat

63 fic and useful for commercial comparisons of saffron quality.

64 Saffron's quality depends on the concentration of second

65 Different aliquots of the same saffron sample were subjected to various dehydration con

66 essfully validated and applied to commercial saffron samples (stigmas, powders and seasonings).

67 Saffron samples from Italy and Iran were analyzed for th

68 severe validation conditions (30% and 50% of saffron samples in the evaluation set), correct predicti

69 We investigated 81 saffron samples produced in L'Aquila, Citta della Pieve,

70 One hundred and forty-four Italian saffron samples produced in the years from 2009 to 2015

71 The aroma strength of saffron samples quantitated by GC and the specific absor

72 After 4min, the saffron samples treated with Ar/20% O2 had blackened and

73 r to compare spectra in pseudo-absorbance of Saffron samples with different geographical origins thro

74 Crocus sativus stigmas are the source of the saffron spice and accumulate the apocarotenoids crocetin

75 For every kilogram of saffron spice produced, about 63 kg of floral bio-residu

76 amounts of floral bio-residues are wasted in saffron spice production, which need to be stabilized be

77 Crocin, a component of saffron spice, is known to have an anticancer activity.

78 Moreover, saffron spices cultivated in Sardinia and Central Italy

79 27 Saffron spices produced in three Italian regions, Abruzz

80 In HOLE anterior mitral leaflet, saffron-staining collagen (Movat) decreased, consistent

81 eq datasets of three developmental stages of saffron stigma allowed the determination of alternative

82 R technique to the quality control of traded saffron that suffers various types of fraud or mislabell

83 Saffron, the dried red stigmas of Crocus sativus L., is

84 preprocessing strategy for image analysis of saffron thin layer chromatographic (TLC) patterns was in

85 was developed to assess the authenticity of saffron through the analysis of a group of kaempferol de

86 nique to obtain the chemical fingerprints of saffron TLC images.

87 inity effect, as a cultivation parameter, on saffron TLC patterns.

88 apocarotenoid products in the adaptation of saffron to environmental stresses.

89 that can be applied to several posts of the saffron trade chain to specifically detect adulteration

90 Italian saffron turned out to be richer in total crocins and saf

91 In saffron, two CCD4 genes have been previously isolated fr

92 We attempted geographical classification of saffron using UV-visible spectroscopy, conventionally ad

93 ) was applied to isolation and enrichment of saffron volatiles.

94 Fresh saffron was stored under selected conditions (25 and 40

95 plasma on crocin esters and volatile oils of saffron was studied for the first time.

96 The extracted components of the saffron were separated and determined by gas chromatogra

97 n the range of 0.1-20% (w/w) of safflower in saffron, which was successfully validated and applied to

98 as also studied as an adulteration marker of saffron with gardenia.

99 o identify and determine the adulteration of saffron with Sudan I-IV dyes.