Detection of Methyl Orange in Saffron and Other Edibles Using Direct Injection Micellar Liquid Chromatography

Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector

Katerina S. Minioti, Christina F. Sakellariou, Νikolaos S. Τhomaidis · Analytica Chimica Acta · 2006 · 356 citations

Food Chemistry, Food Authentication, Food Analysis +7

Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection

Naoki Yoshioka, Keiko Ichihashi · Talanta · 2007 · 329 citations

Food Chemistry, Synthetic Food Colors, Food Authentication +10

Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color

K. Mahdavee Khazaei, Seid Mahdi Jafari, Mohammad Ghorbani et al. · Carbohydrate Polymers · 2014 · 296 citations

Food Chemistry, Chemical Engineering, Storage Stability +5

Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials

Hamid Rajabi, Mohammad Ghorbani, Seid Mahdi Jafari et al. · Food Hydrocolloids · 2015 · 259 citations

Food Chemistry, Edible Film, Edible Packaging +6

Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate

Afshin Faridi Esfanjani, Seid Mahdi Jafari, Elham Assadpoor et al. · Journal of Food Engineering · 2015 · 238 citations

Food Colloid, Nanomedicine, Engineering +9