1. Mc Cann D, Barrett A, Cooper A, Crumpler D, Dalen L, Gremshaw K, Kitchin E, Lok K, Porteus L, Prince E, Sonugabrake p, John Owarner P, Jim Stevenson P, . Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community’ by The Department of Child Health.The lancet. 2007;370(9598):1524-1525. [
DOI]
2. Abdullaev F. Cancer chemopreventive and tumoricidal properties of saffro(Crocus sativus L.). Experimental Biology and Medicine. 2002; 227(1): 20-25. [
DOI]
3. Hosseinzadeh H, Younesi H. Petal and stigma extracts of Crocus sativus L. have antinociceptive and anti-inflammatory effects in mice. BMC Pharmacology. 2002; 2: 1-8. DOI: 10.1186/1471-2210-2-7 [
DOI]
4. Zarghami N S, Heinz D E. The volatile constituents of saffron, Lebensmittel-Wissenschaft and Technologie Food Science and Technology. 1971;4:41-45 [
DOI]
5. Hagh-Nazari S, Keifi N. Saffron and various fraud manners in its production and trades. In II International Symposium on Saffron Biology and Technology. 2006; 739: 411-416. [
DOI]
6. ISIRI. Institute of Standards and Industrial Research of Iran, Ice cream - Specifications and test methods. ISIRI No. 2450. Fith erevision, 2008. (Persion) [
DOI]
7. ISIRI. Institute of Standards and Industrial Research of Iran, Tar additive color (test method):ISIRI No. 2634, first revision, 1988. (Persion) [
DOI]
8. Loskutov A, V., Beninger C, W., Hosfield G, L., Sink K, C. Development of an improved procedure for extraction and quantification of safranal in stigmas of Crocus sativus L. using high performance liquid chromatography, Food Chemistry. 2000, 69(2): 87-95. [
DOI]
9. Revision C, Tomes F, Collins C, Robert L, Sprado M, Shackelford D, et al. Proposed testing guidelines for developmental toxicity studies. J Regulatory Toxicol and Pharmacol. 2002;30:39-44. [
DOI]
10. Nigg JT, Lewis K, Edinger T, Falk M. Meta-analysis of attention-deficit/hyperactivity disorder or attention-deficit/hyperactivity disorder symptoms, restriction diet, and synthetic food color additives. Journal of the American Academy of Child & Adolescent Psychiatry. 2012 1;51 (1):86-97. [
DOI]
11. Arast Y, Mohammadian M, Noruzi M, Ramoz Z. Evaluating the trend of oral intakes in confectionary products in Qom. Department of Toxicology, School of Health Qom University of Medical Sciences Qom, Iran. 2013;15(3):62-64. (Persion) [
DOI]
12. Heshmati A, Hakhim s, Safari A. Kh, Afshar A, Amini Kh, Rabi N, Nasiri E. Existence and type of artificial color in traditional nuts and ice cream delivered in Karaj city. Scienitific and Research Journal Alborz University Of Medical Sciences. 2014;3(3):165-170. (Persion) [
DOI]
13. Jalilevand F, Rahiminiaraki A, Sadeghiniaraki A, HadizadeSaffari R. investigation of artificial colors in saffron aqueous extract of restaurants in Qazvin province in 2008. National conference on Environ-mental Health. 2009; 2666-2673. (Persion) [
DOI]
14. Mohammadi HR, Vahedi S, Hajimahmoodi M, Nadjarian A, Salsali M, Shokrzadeh M. A Survey on the Use of Synthetic and Natural Fruit Colures in non-certified Juice and Fruit Products in Tehran, Iran.Journal Of Mazandaran Univ Med Sci. 2014;24(120):159-172. (Persion) [
DOI]
15. Soltandalal M, Vahedi S, Najjarian A, Dastbaze A, Kaffashi T, Pirhadi E. The study of the frequency of unauthorized dye consumption in cherry juice and barberry juice supplied in Tehran. Payavardsalamat. 2008; 2(1-2): 55-62. (Persion) [
DOI]
16. Sereshti H, Poursorkh Z, Aliakbarzadeh G, Zarre S, Ataolahi S. An image analysis of TLC patterns for quality control of saffron based on soil salinity effect: A strategy for data (pre)-processing. Food Chemistry. 2018; 239: 831-839. [
DOI]
17. Avazpour M, seifipour F, abdi J, nabavi T, zamanianazodi M. Detection of dyes in confectionery products using thin-layer chromatography. Iranian Journal of Nutrition Sciences and Food Technology. 2013; 8(3): 73-78. (Persion) [
DOI]
18. Rahimi-pardanjani S, kiani M, ezzati P, Pourmohammadi B, Biabani J, Torabi H, et al. Determination of frequency of consumable colors in saffron foods in Yazd city using thin layer chromatography. Research Quarterly Journal Of University Medical Sciences Mashhad. 2016; 19 (61): 1-7. (Persion) [
DOI]
19. Soltandalal M, Mohamadi H-R, Dastbaz A, Mohamadi S, Salsali M, Arasteh M, et al. The state of consumable colors in dry sweets in southern Tehran using thin-layer chromatography. Journal of Gorgan university of Medical sciences. 2006; 9(9): 73-78. (Persion) [
DOI]
20. AlipourHafshejani F, MahdaviHafshejani F. Determine the prevalence of food contamination to synthetic colors with thin layer chromatography in Shahrekord. Shahrekord University of Medical Sciences 2016; 17(6): 103-112. (Persion) [
DOI]
21. Molaei Tavani S, Nobari S, Ghasemi R, Mazloomi S. Survey the Authorized and Unauthorized Food Colorings Consumption in the Food Supply of Nazarabad Township in 1395. Environmental Health Engineering. 2017; 4 (4): 299-306. (Persion) [
DOI]
22. Rezaei R, Mirlohi M, Maraccy MR, Vahid Dastjerdi M. Exposure Estimation to Tartrazine through Traditional Hard Candies (Nabat and Poulaki) in Iran, Isfahan Province. Health Research Journal. 2015; 11(3): 604-612. (Persion) [
DOI]
23. Khosravimashizi R, Yunesian M, Galoy E. Investigating the reasons for the unauthorized use of artificial colors in food preparation by hierarchical analysis method. Journal of Food Hygiene. 2016; 6(1): 75-86. [
DOI]