Determination of banned dyes in red spices by ultra-high-performance liquid chromatography-atmospheric pressure ionization-tandem mass spectrometry

Author:

Arrizabalaga-Larrañaga A.ORCID,Epigmenio-Chamú S.ORCID,Santos F.J.ORCID,Moyano E.ORCID

Funder

Generalitat de Catalunya Agència de Gestió d'Ajuts Universitaris i de Recerca

Gobierno de Espana Ministerio de Ciencia Innovacion y Universidades

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference28 articles.

1. Regulation (EC) No 1333/2008 of the European Parliament ans of the Council of 16 December 2998 on food additives;European Parliament and the Concil of the European Union;Off. J. Eur. Union,2008

2. COMMISSION DECISION of 23 May 2005 on emergency measures regarding chilli, chilli products, curcuma and palm oil;Off. J. Eur. Union,2005

3. Cytogenetic evaluation and DNA interaction studies of the food colorants amaranth, erythrosine and tartrazine;Mpountoukas;Food Chem. Toxicol.,2010

4. Risk assessment of food coloring agents on DNA damage using RAPD markers;Abdelmigid;Open Biotechnol. J.,2009

5. Binding of Sudan II and IV to lecithin liposomes and E. coli membranes: Insights into the toxicity of hydrophobic azo dyes;Li;BMC Struct. Biol.,2007

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