Assimopoulou, A. N., Sinakos, Z., & Papageorgiou, V. (2005). Radical scavenging activity of Crocus sativus L. extract and its bioactive constituents. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 19(11), 997-1000.
Alavi Talab, H. (2012). Production of omega-3's microcapsules by coacervation method. Medical Science Journal of Islamic Azad Univesity-Tehran Medical Branch, 22(3), 205-210. [in Persian].
Chen, Y., Zhang, H., Tian, X., Zhao, C., Cai, L., Liu, Y., ... & Chen, C. (2008). Antioxidant potential of crocins and ethanol extracts of Gardenia jasminoides ELLIS and Crocus sativus L.: A relationship investigation between antioxidant activity and crocin contents. Food Chemistry, 109(3), 484-492.
Drusch, S., Benedetti, S., Scampicchio, M. M., & Mannino, S. (2008). Stabilisation of omega-3 fatty acids by microencapsulation. Agro Food industry hi-tech, 19(4), 31-32.
Drusch, S., Benedetti, S., Scampicchio, M. M., & Mannino, S. (2008). Stabilisation of omega-3 fatty acids by microencapsulation. Agro Food industry hi-tech, 19(4), 31-32.
Díaz-Torres, R. D. C., Alonso-Castro, A. J., Carrillo-Inungaray, M. L., & Carranza-Alvarez, C. (2021). Bioactive compounds obtained from plants, their pharmacological applications and encapsulation. In Phytomedicine (pp. 181-205). Academic Press.
Dumitraşcu, L., Stănciuc, N., Borda, D., Neagu, C., Enachi, E., Barbu, V., & Aprodu, I. (2021). Microencapsulation of bioactive compounds from cornelian cherry fruits using different biopolymers with soy proteins. Food bioscience, 41, 101032.
Dima, C., Pătraşcu, L., Cantaragiu, A., Alexe, P., & Dima, Ş. (2016). The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules. Food chemistry, 195, 39-48.
Galland, L. (2013). Functional foods: Health effects and clinical applications encyclopedia of human nutrition, 366-371.
Fang, Z., & Bhandari, B. (2010). Encapsulation of polyphenols–a review. Trends in food science & technology, 21(10), 510-523.
Gheshm, R., & Brown, R. N. (2021). Growing saffron Crocus in the northeastern United States: effects of winter protection and planting density. HortTechnology, 31(4), 524-531.
Gulin-Sarfraz, T., Kalantzopoulos, G. N., Haugen, J. E., Axelsson, L., Raanaas Kolstad, H., & Sarfraz, J. (2022). Controlled release of volatile antimicrobial compounds from mesoporous silica nanocarriers for active food packaging applications. International Journal of Molecular Sciences, 23(13), 7032.
Gouin, S. (2004). Microencapsulation: industrial appraisal of existing technologies and trends. Trends in food science & technology, 15(7-8), 330-347.
Hosseinzadeh, M. S., & Modi. (2022). A review on the active compounds of saffron and its therapeutic effects on neurodegenerative diseases. Saffron Research, 10(2), 258-275.
Hosseini, A., Jafari, S. M., Mirzaei, H., Asghari, A., & Akhavan, S. (2015). Application of image processing to assess emulsion stability and emulsification properties of Arabic gum. Carbohydrate polymers, 126, 1-8.
Herdiana, Y., Wathoni, N., Shamsuddin, S., & Muchtaridi, M. (2022). Drug release study of the chitosan-based nanoparticles. Heliyon, 8(1).
Homs, M., Calderó, G., Monge, M., Morales, D., & Solans, C. (2018). Influence of polymer concentration on the properties of nano-emulsions and nanoparticles obtained by a low-energy method. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 536, 204-212.
Hakimzadeh, Vahid, & Rahnama. (2023). Microencapsulation of aqueous saffron extract by two methods: spray drying and freeze drying with the aim of application in beverages. Saffron Research, 11(2), 236-249. [in Persian].
Jain, A., Thakur, D., Ghoshal, G., Katare, O. P., & Shivhare, U. S. (2015). Microencapsulation by complex coacervation using whey protein isolates and gum acacia: An approach to preserve the functionality and controlled release of β-carotene. Food and Bioprocess Technology, 8, 1635-1644.
Jyothi, N. V. N., Prasanna, P. M., Sakarkar, S. N., Prabha, K. S., Ramaiah, P. S., & Srawan, G. Y. (2010). Microencapsulation techniques, factors influencing encapsulation efficiency. Journal of microencapsulation, 27(3), 187-197.
Koochaki, A., & Seydi, M. (2015). Phenology and the process of daughter corm formation in saffron (Crocus sativus L.) during the growth period. Journal of Saffron Research, 3(2), 134-154. [In Persian].
Kanakis, C. D., Tarantilis, P. A., Tajmir-Riahi, H. A., & Polissiou, M. G. (2007). Crocetin, dimethylcrocetin, and safranal bind human serum albumin: stability and antioxidative properties. Journal of Agricultural and Food Chemistry, 55(3), 970-977.
Khazaei, K. M., Jafari, S. M., Ghorbani, M., Kakhki, A. H., & Sarfarazi, M. (2016). Optimization of anthocyanin extraction from saffron petals with response surface methodology. Food Analytical Methods, 9, 1993-2001.
Khatibi, S. A., Ehsani, A., Nemati, M., & Javadi, A. (2021). Microencapsulation of Zataria multiflora Boiss. essential oil by complex coacervation using gelatin and gum arabic: Characterization, release profile, antimicrobial and antioxidant activities. Journal of Food Processing and Preservation, 45(10), e15823.
Liu, B., Jiao, L., Chai, J., Bao, C., Jiang, P., & Li, Y. (2021). Encapsulation and targeted release. Food Hydrocolloids: Functionalities and Applications, 369-407.
Modi, Ziviar, Navid, Bagherzadeh, & Ghodsieh. (2020). Identification of phenolic and flavonoid compounds and antibacterial properties in the plant (Crocus pallasii subsp. haussknechtii (Boiss. & Reut. ex Maw) B. Mathew. Saffron Research, 8(1), 127-140. [in Persian].
Özkan, G., & Bilek, S. E. (2014). Microencapsulation of natural food colourants. International Journal of Nutrition and Food Sciences, 3(3), 145-156.
Prabhakar, P., Sen, R. K., Patel, M., Dwivedi, N., Singh, S., Kumar, P., ... & Dhand, C. (2022). Development of copper impregnated bio-inspired hydrophobic antibacterial nanocoatings for textiles. Colloids and Surfaces B: Biointerfaces, 220, 112913.
Rezaee, R., & Hosseinzadeh, H. (2013). Safranal: from an aromatic natural product to a rewarding pharmacological agent. Iranian journal of basic medical sciences, 16(1), 12.
Shahidi Noghabi, M., & Molaveisi, M. (2020). Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design. Journal of Food Process Engineering, 43(2), e13341.
Vishwakarma, A., Singh, M., Weclawski, B., Reddy, V. J., Kandola, B. K., Manik, G., ... & Chattopadhyay, S. (2022). Construction of hydrophobic fire retardant coating on cotton fabric using a layer-by-layer spray coating method. International journal of biological macromolecules, 223, 1653-1666.
Wang, C., Pan, R., Wan, X., Tan, Y., Xu, L., McIntyre, R. S., ... & Ho, C. (2020). A longitudinal study on the mental health of general population during the COVID-19 epidemic in China. Brain, behavior, and immunity, 87, 40-48.
Zhou, J., Wang, Y., Pan, W., Xiang, H., Li, P., Zhou, Z., & Zhu, M. (2021). High thermal stability Cu2O@ OZrP micro-nano hybrids for melt-spun excellent antibacterial activity polyester fibers. Journal of Materials Science & Technology, 81, 58-66.
Zabot, G. L., Schaefer Rodrigues, F., Polano Ody, L., Vinícius Tres, M., Herrera, E., Palacin, H., ... & Olivera-Montenegro, L. (2022). Encapsulation of bioactive compounds for food and agricultural applications. Polymers, 14(19), 4194.
Teixé-Roig, J., Oms-Oliu, G., Odriozola-Serrano, I., & Martín-Belloso, O. (2023). Emulsion-based delivery systems to enhance the functionality of bioactive compounds: towards the use of ingredients from natural, sustainable sources. Foods, 12(7), 1502.
Ubbink, J., & Krüger, J. (2006). Physical approaches for the delivery of active ingredients in foods. Trends in Food Science & Technology, 17(5), 244-254.