Artificial intelligence (AI) has embodied the recent technology in the food industry over the
past few decades due to the rising of food demands in line with the increasing of the world …

Saffron is obtained from the dried red stigmas of Crocus sativus L., an autumnal herbaceous
flowering plant belonging to the Iridaceae family. It is largely cultivated in Iran, India …

Background The process of quality evaluation is a challenging concern in food industries to
ensure the maximum level of food safety in relation to consumer preference. Growing …

Background There is a growing concern for the problem of food authenticity assessment
(and hence the detection of food adulteration), since it cheats the consumer and can pose …

Saffron is a well-known product in the food industry. It is one of the spices that are
sometimes adulterated with the sole motive of gaining more economic profit. Today …

The global herb and spice industry, valued at approximately US $4 billion, continues to
grow. This industry is continuously under threat from criminals dealing in economically …

The traceability of agro-products are very crucial as the food with know and guaranteed
origin charged a high premium; meanwhile, the authenticity of the food product is also very …

Saffron (Crocus sativus L.) is a monocotyledonous herbaceous triploid plant that produces
the most expensive spice in the world. Its main constituents, crocin, picrocrocin, and …

Counterfeiting of food is recently one of the risks relevant for producers, distributors,
retailers, consumers, and national governments from economic (price), health (allergens) …

An electronic nose (Enose) relies on the use of an array of partially selective chemical gas
sensors for identification of various chemical compounds, including volatile organic …