Simultaneous determination of carminic acid, riboflavine, curcumin and erythrosine by derivative spectrophotometry and ratio spectra derivative
Author:
Publisher
Elsevier BV
Subject
Analytical Chemistry
Cited by 27 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. Switchable-hydrophilicity solvent liquid–liquid microextraction prior to magnetic nanoparticle-based dispersive solid-phase microextraction for spectrophotometric determination of erythrosine in food and other samples;Food Chemistry;2021-06
2. Determination of cochineal and erythrosine in cherries in syrup in the presence of quenching effect by means of excitation-emission fluorescence data and three-way PARAFAC decomposition;Talanta;2019-05
3. A simple and sensitive sensor based on a molecularly imprinted polymer-modified carbon paste electrode for the determination of curcumin in foods;RSC Advances;2017
4. Validation of an Ultraviolet–visible (UV–Vis) technique for the quantitative determination of curcumin in poly(l-lactic acid) nanoparticles;Food Chemistry;2015-04
5. Chemiluminescence Determination of Carminic Acid in Foodstuffs and Human Plasma Using Ru(phen)3 2+-Acidic Ce(IV) System;Food Analytical Methods;2015-03-06
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