[1] T.K. Lim, Edible Medicinal and Non Medicinal Plants, Springer Science & Business Press, (2014).
[2] Kh. Bouzarjomehri, F. Sheikhahmadi, The role of climate changes on the development of saffron cultivation in the city Bakharz. 2nd National Conference on The Newest Scientific and Research Findings on Saffron, (2013) 86.
[3] M.H. Abrishami, Saffron (spice). Astanprint Press, (2000).
[4] F.I. Abdullaev, Cancer chemopreventive and tumoricidal properties of saffron (Crocus sativus L.). Exp. Biol. M. (2002) 20-25.
[5] J.I. Choi, Srinivasan, P. Srinivasan, H.D. Park, decontamination of Withania somnifera by gamma irradiation and its effect on antioxidant activities, J. Food Quality. 38(3) (2015) 213-220.
[6] N. Khazaei, M. Jouki, A. Kalbasi, H. Tavakolpour, S. Rajabifar, F. Motamedi Sedeh, A. Jouki, Study of Microbial Critical Points of Saffron from Farm to Factory in Iran, Int. J. Biol. Biomol. Agri. Food Biotechnol. Eng. 5(5) (2011) 293-296.
[7] M. Mokhtari, Saffron decontamination by fumigation process. Thesis of Iranian Research Organization for Science and Technology, Khorasan Institute, Mashad (1995) 3-33.
[8] GAO, Food irradiation :FDA could improve its documentation of key decisions on food irradiation petition,Washington,D.C.GAO-10-309R(2010).
[9] M.N.C. Harder, V. Arthur, The Effects of Gamma Radiation in Nectar of Kiwifruit (Actinidia deliciosa), In: Feriz Adrovic, Gamma Radiation, Publisher:In Tech, Rijeka, Croatia, Brazil (2012).
[10] S.N. Mahindru, Food Preservation and irradiation, New Delhi (2005).
[11] M. Jouki, N. Khazaei, H. Tavakolipour, S. Rajabifar, F. Motamedi, A. Kalbasi, Determination of Chemical Characteristics of Saffron in Different Area of Iran, J. Biol. Sci. 4 (1) (2012) 71-74.
[12] E.H. Sales, F. Motamedi, S. Rajabifar, Effects of gamma irradiation and silver nano part particles on microbiological characteristics of Saffron, using hundel technology. Indian J. Microbiol. 52 (1) (2012) 66-69.
[13] K. Jae Kyung, J. Cheorun, H. Hwang, H. Park, K. Byu. M. Woo, Color improvement by irradiation of Curcuma aromatic extract for industrial application, Radiat. Phys. Chem. 75 (2006) 449-542.
[14] N. Moraga, L. Rambla, O. Ahrazem, A. Granell, L. Gmez, Metabolite and target transcript analysis during crocus sativus stigma development. Phytochemistry. 110 (2009) 751-765.
[15] T.K. Lim, Edible Medicinal and Non Medicinal plants, 8 Flowers. (2009) 89-130.
[16] T.K. Lim, Edible Medicinal and Non Medicinal plants, 8 Flowers. (2009) 77-137.
[17] M. Jouki, A. Kalbasi, H. Tavakolpour, S. Rajabifar, F. Motamedi. Sedeh, A. Jouki, Study of Gamma Irradiation and Storage Time on Microbial Load and Chemical Quality of Persian Saffron, World Academy of Science, Engineering and Technology 5 (2011) 05-23.
[18] S.Vedadi, B.Naserian,Determination of suitable doses of gamma radiation for reducing microbial contamination of saffron (crocus sativus L.) Pajouhesh va Sazandegi 65 (2005) 33-57.
[19] J.W. Lee, J.K. Kim, P. Srinivasan, J. Choi, J.H. Kim, S.B. Han, D.J. Kimc, M.W. Byun, Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage, LWT-Food Sci. Technol. 42 (2009) 101-105.
[20] J. Iborra, M.R. Castellar, M. Canovas, A. Manjon, TLC preparative purification of picrocrocin, HTCC and crocin from saffron. J. Food Sci. 57 (3) (1992) 714-731.
[21] M.S. Lee, C.T. Kim, Y. Kim, Supplemental Methods, Figures, Tables and References. Supplemental Methods, (2009).
[22] Ortega. Heriberto Caballero,
Food Chem. 100 (
3) (2007) 1126-1131.
[23] A.O. Adekunte, B.K. Tiwari, P.J. Cullen, A.G.M. Scannell, C.P. Odonnell, Effect of snication on colour, ascorbic acid and yeast in activation in tomato juice,
Food Chem. 122 (
3) (2010) 500-507.
[24] P.B. Pathare, U.L. Opera, F.A.J. Al-Said, Colour measurement and analysis in fresh and processed foods: A review. Food Bioprocess Technol. (2012) 1-25.
[25] A. Anonymous, International Color Consortium, Specification ICC.1:2004-10 (Profile version 4.2.0.0.) Image technology colour management, Architecture, profile format and data structure, (2006) 1-10.
[26] J.K. Kim, C. Jo, H.J. Hwang, H.J. Park, Y.J. Kim, M.W. Byun, Color improvement by irradiation of Curcuma aromatic extract for industrial application, Radiat. Phys. Chem. 75 (2006) 449-452.
[27] B. Anonymous, Microbiology manual, (12th Edition). Darmstadt: Merck (2010) 688.
[28] A. Zareena, V. Variyar, S. Gholap, A.S, D.R. Bongirwar, Chemical investigation of Gamma Irradiated saffron (Crocus sativus L.), J. Agri. Food Chem. 49 (2001) 687-69.
[29] E. Arjeh, M. Barzegar, M.A. Sahari, Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice, Radiat. Phys. Chem. 114 (2015)18-24.
[30] W. Song, H. Sung, S. Kim, K. Kim, S. Ryu, D. Kang, Inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in black pepper and red pepper by Gamma Irradiation, Int. J. Food Microbiol. 172 (2014) 125–129.
[31] Sh. Zaman, Kh. Alam, F. Mortuza, L. Bari, Effectiveness of irradiation treatment in eliminating E. coli O157:H7 and Salmonella in dried organic herb samplesintended for use innded
tea. J. Food and Nutr. Sci. 3(1-2) (2015) 165-170.