Literature DB >> 5546376

Separation and identification of food colours. I. Identification of synthetic water soluble food colours using thin-layer chromatography.

R A Hoodless, K G Pitman, T E Stewart, J Thomson, J E Arnold.   

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Year:  1971        PMID： 5546376     DOI： 10.1016/s0021-9673(01)80295-8

Source DB:  PubMed          Journal:  J Chromatogr


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  2 in total

1.  Ultrasound-assisted ionic liquid-based dispersive liquid-liquid microextraction for preconcentration of patent blue V and its determination in food samples by UV-visible spectrophotometry.

Authors:  Yunus Emre Unsal; Mustafa Soylak; Mustafa Tuzen
Journal:  Environ Monit Assess       Date:  2015-03-24       Impact factor: 2.513

2.  Determination of 20 synthetic dyes in chili powders and syrup-preserved fruits by liquid chromatography/tandem mass spectrometry.

Authors:  Chia-Fen Tsai; Ching-Hao Kuo; Daniel Yang-Chih Shih
Journal:  J Food Drug Anal       Date:  2015-01-01       Impact factor: 6.157
  2 in total

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