Liquid chromatographic quantification of synthetic colorants in fish roe and caviar-Reference-Cited by-同舟云学术

Liquid chromatographic quantification of synthetic colorants in fish roe and caviar

Published:2005-12-09 Issue:5-6 Volume:222 Page:572-579
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Kirschbaum Jochen,Krause Corina,Brückner Hans

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0157-0.pdf

Reference29 articles.

1. Rakow D (1976) Arch Lebensm Hyg 27(1):27–30

2. Macrae R, Robinson RK, Stadler MJ (1995) Encyclopedia of food science, food technology, and nutrition, vol. 3. Academic Press, London, San Diego, New York, p 1870

3. Neier S, Matissek R (1998) Deutsche Lebensm Rundsch 11:374–380

4. Otterstätter G (1995) Die Färbung von Lebensmitteln, Arzneimitteln, Kosmetika, 2nd edn. Behr's Verlag, Hamburg

5. DFG Deutsche Forschungsgemeinschaft. Farbstoff-Kommission (1988) Colours for foods, 2nd edn. VCH, Weinheim

Cited by 42 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dual emission N-doped carbon dots as a ratiometric fluorescent and colorimetric dual-signal probe for indigo carmine detection;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy;2023-04

2. Synthetic colourants in capsule dietary supplements on the Korean market;Food Additives & Contaminants: Part B;2023-01-02

3. Analytical detection methods for azo dyes: A focus on comparative limitations and prospects of bio-sensing and electrochemical nano-detection;Journal of Food Composition and Analysis;2022-12

4. Fast Sensitive and Accurate Analysis of the Most Common Synthetic Food Colorants in 65 Egyptian Commercial Products Using New HPLC–DAD and UPLC-ESI–MS/MS Methods;Food Analytical Methods;2022-08-10

5. Development and validation of the HPLC-DAD method for the quantification of 16 synthetic dyes in various foods and the use of liquid anion exchange extraction for qualitative expression determination;Food Chemistry;2022-02