Aims and Scope
The Journal of Saffron Research (J Saffron Res), established in 2013, is a double-blind peer-reviewed semiannual journal, owned, managed & published by University of Birjand. The Journal of Saffron Research is dedicated to advancing high-quality research on Saffron (Crocus sativus) and all scientific, technological, agronomic, economic, and interdisciplinary aspects related to its cultivation, agriculture, processing, chemistry, biochemistry, biotechnology, pharmacology, genetics and plant, breeding, and also its application and usage in medicine, food industry and other products.
The journal welcomes original research articles, reviews, short communications, and interdisciplinary studies that contribute to the advancement of scientific and practical knowledge on saffron.
The journal aims to serve as a specialized platform for researchers, industry experts, and policymakers to disseminate innovative findings that support sustainable production, value-chain improvement, and evidence-based utilization of saffron worldwide.
Core areas of interest include, but are not limited to:
1. Agronomy, Cultivation & Production Systems
- Saffron plant physiology, growth, and development
- Sustainable cultivation systems and climate-smart agriculture
- Soil fertility, irrigation management, and crop nutrition
- Pest, disease, and weed management in saffron fields
- Agroecology and environmental factors affecting yield and quality
2. Genetics, Breeding & Biotechnology
- Genetic diversity, molecular markers, and genome studies
- Breeding strategies for yield, resilience, and quality improvement
- Biotechnological approaches, tissue culture, and omics-based studies
3. Post-harvest Technology & Quality Assessment
- Harvesting techniques, drying methods, and storage technologies
- Standards, quality control, and authentication of saffron
- Chemical profiling, bioactive components, and adulteration detection
4. Chemistry, Pharmacology & Biological Effects
- Phytochemistry and analysis of crocin, safranal, picrocrocin, and other compounds
- Pharmacological properties and therapeutic applications
- Toxicology, safety studies, and functional product development
5. Food Science, Processing & Industrial Applications
- Saffron in food, pharmaceutical, nutraceutical, and cosmetic industries
- Innovation in processing, packaging, and product formulation
- Market studies, trade, economics, and global supply chains
- Post-harvest technologies, drying methods, and quality preservation
- Value-added saffron products and functional food formulations
- Aroma, color, and pigment extraction technologies
6. Sustainability, Climate Change & Socioeconomic Studies
- Environmental impacts of saffron cultivation
- Climate resilience and adaptation strategies
- Socioeconomic importance of saffron production in farming communities
- Policy analysis and rural development studies related to saffron
