Citation Impact
Citing Papers
Carotenoids: biochemistry, pharmacology and treatment
2016 Standout
Influence of Drying and Extraction Methods on Yield and Chemical Composition of the Essential Oil of Eucalyptus sargentii
2012
Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
2012 Standout
Biodiversity Conservation in Tropical Agroecosystems
2008 Standout
Therapeutic applications of compounds in the Magnolia family
2011 Standout
Endogenous skeletal muscle antioxidants
1994
Anti-inflammatory effects of crocin and crocetin in rat brain microglial cells
2010 Standout
Crocus sativus L.: A comprehensive review
2010
Simultaneous quantification of five major biologically active ingredients of saffron by high-performance liquid chromatography
1999
Antioxidative peptides from food proteins: A review
2010 Standout
In vivo protective effect of crocetin on benzo(a)pyrene‐induced lung cancer in Swiss albino mice
2008
Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis
1994
Organic agriculture in the twenty-first century
2016 Standout
Use of phytogenic products as feed additives for swine and poultry1
2007 Standout
A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods
2002
Effect of antioxidants on elimination and formation of acrylamide in model reaction systems
2010
Impact of freezing and thawing on the quality of meat: Review
2012 Standout
Antidepressant properties of bioactive fractions from the extract of Crocus sativus L.
2009
Dietary versus post-mortem use of oregano oil and/or α-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage
2004
Biomedical properties of saffron and its potential use in cancer therapy and chemoprevention trials
2004 Standout
Effect of long- or short-term feeding of α-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability
1992
Natural compounds for cancer treatment and prevention
2009 Standout
Separation of picrocrocin, cis-trans-crocins and safranal of saffron using high-performance liquid chromatography with photodiode-array detection
1994
Effect of vitamin E supplementation on α-tocopherol and β-carotene concentrations in tissues from pasture- and grain-fed cattle
2002 Standout
Radical scavenging activity ofCrocus sativus L. extract and its bioactive constituents
2005 Standout
Physiology and Pathophysiology of Carnosine
2013 Standout
Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers
1993
Essential oils as antimicrobials in food systems – A review
2015 Standout
Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E
1989
Cancer Chemopreventive and Tumoricidal Properties of Saffron (Crocus sativus L.)
2002 Standout
The structure of dimethylcrocetin
1994
Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices
2000
A Decade of Raman Spectroscopy in Art and Archaeology
2007 Standout
Water stress-induced diurnal variations in leaf water relations, stomatal conductance, soluble sugars, lipids and essential oil content ofOriganum majoranaL.
1991
A critical assessment of organic farming-and-food assertions with particular respect to the UK and the potential environmental benefits of no-till agriculture
2004
Isolation and Identification of the Aroma Components from Saffron (Crocus sativus)
1997
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Anticancer Effect and Molecular Targets of Saffron Carotenoids
2014
The Dilemma of Plants: To Grow or Defend
1992 Standout
THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW
1990
FT-IR, FT-Raman spectroscopic study of carotenoids from saffron (Crocus sativus L.) and some derivatives
1998
Potential of biobased materials for food packaging
1999 Standout
Works of D. Basker being referenced
EFFECTS OF TEMPERATURE ON THE FLOWERING OF THE SAFFRON CROCUS (CROCUS SATIVUS L.): INDUCTION OF HYSTERANTHY
2013
Kinetics of sensory quality changes in soymilk during thermal processing, by parametric and non-parametric data analyses
2000
Comparison of taste quality between organically and conventionally grown fruits and vegetables
1992
Experimental Cultivation of Marjoram, Oregano and Basil
1977
SAFFRON, THE COSTLIEST SPICE: DRYING AND QUALITY, SUPPLY AND PRICE
1993
Effect of Dietary Vitamin E on the Stability and Sensory Quality of Turkey Meat
1983
Uses of saffron
1983