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List of works by Manuel Carmona

Analysis of saffron volatile fraction by TD–GC–MS and e-nose

article

Authentication of Saffron Spice (Crocus sativusL.)

Changes in saffron volatile profile according to its storage time

Determination of free amino acids and ammonium ion in saffron (Crocus sativus L.) from different geographical origins

scholarly article by C. Priscila del Campo et al published June 2009 in Food Chemistry

Effects of Crocetin Esters and Crocetin from Crocus sativus L. on Aortic Contractility in Rat Genetic Hypertension.

scientific article published on 22 September 2015

Erratum to “Cytotoxic effect against 3T3 fibroblasts cells of saffron floral bio-residues extracts” [Food Chem. 147 (2013) 55–59]

scholarly article by Jéssica Serrano-Díaz et al published May 2014 in Food Chemistry

Generation of Saffron Volatiles by Thermal Carotenoid Degradation

scientific article published on 01 September 2006

Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins

scholarly article by Manuel Carmona et al published January 2007 in Food Chemistry

Kinetics of individual crocetin ester degradation in aqueous extracts of saffron (Crocus sativus L.) upon thermal treatment in the dark.

scientific article published in February 2008

Microbiological quality of saffron from the main producer countries

scientific article published in October 2009

Olive oil aromatization with saffron by liquid-liquid extraction

scientific article published on 25 January 2018

Picrocrocin content and quality categories in different (345) worldwide samples of saffron ( Crocus sativus L.).

scientific article published in January 2010

Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines

scientific article published on 4 August 2012

Rapid determination of safranal in the quality control of saffron spice (Crocus sativus L.)

scholarly article by Luana Maggi et al published July 2011 in Food Chemistry

Solid-phase extraction for picrocrocin determination in the quality control of saffron spice (Crocus sativus L.)

scholarly article by Ana María Sánchez et al published October 2009 in Food Chemistry

Synergic effect of water-soluble components on the coloring strength of saffron spice

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Worldwide market screening of saffron volatile composition

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