– Ancient Artworks and Crocus Genetics Both Support Saffron’s Origin in Early Greece – Front. Plant Sci., 25 February 2022 | https://doi.org/10.3389/fpls.2022.834416
– J. Robinson (ed) “The Oxford Companion to Wine” Third Edition pp. 326–329
Oxford University Press 2006 ISBN 0-19-860990-6
– Dioscurides, De materia medica, V, 54 & V,72
– Theophrastus, Historia Plantarum, VI,6,5
– Stavroula Kourakou- Dragona, Vine and Wine in the Ancient Greek World, 2009, 223-234
– A. Sarpaki, Re-visiting the Visibility of the Grape, Grape Products, By products and some Insights of its Organization from the Prehistoric Aegean, as Guided by New Evidence from Monastiraki, Crete
– Apicius -De Re Coquinari (Cooking and Dining in Imperial Rome)– see conditum paradoxum
– Theophrastus, Odor. 7.32
– Valamoti Soultana- Maria, Archaeobotanical research on nutrition in prehistoric Greece, Thessaloniki, 2009, 97-100
– G. A. Pikoulas- Resinated wine & resinated drinks in Prehistoric Aegean: data, ypotheses, and intepretations, 25,26,28,30,31,36
-Aristotle University Thessaloniki- Thesis of Evangelia Pouliou (Chemist)- Utilization of Bitter Ingredients derived from dried stigmas of Crocus sativus L. in the Food and Beverage Industry, p.33
-Stravroula D. Kioutsouki, Production of pharmaceutical wines with the presence of the aromatic plants, terebinth and savoury during fermentation, Athens 2019