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	1.	Consideration of fluorescence properties for the direct determination of erythrosine in saffron in the presence of other synthetic dyes. [electronic resource] by Ordoudi, S A Tsimidou, M Z Producer: 20110719 In: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Greek PDO saffron authentication studies using species specific molecular markers. [electronic resource] by Bosmali, I Ordoudi, S A Tsimidou, M Z Madesis, P Producer: 20190702 In: Food research international (Ottawa, Ont.) vol. 100 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Ion-pair assisted extraction followed by (1)H NMR determination of biogenic amines in food and biological matrices. [electronic resource] by Chatzimitakos, T Exarchou, V Ordoudi, S A Fiamegos, Y Stalikas, C Producer: 20161114 In: Food chemistry vol. 202 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Screening method for the detection of artificial colours in saffron using derivative UV-Vis spectrometry after precipitation of crocetin. [electronic resource] by Zalacain, A Ordoudi, S A Blázquez, I Díaz-Plaza, E M Carmona, M Tsimidou, M Z Alonso, G L Producer: 20050929 In: Food additives and contaminants vol. 22 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)