Separation and identification of water-soluble food dyes by ion-exchange and soap thin-layer chromatography
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference18 articles.
1. Chromatographic and electrophoretic behavior of purines and pyrimidines on layers of weak and strong cation exchangers
2. Chromatographic and electrophoretic behaviour of primary aromatic amines on anion-exchange thin layers
3. Chromatographic behaviour of phenols on thin layers of cation and anion exchangers
4. Chromatographic behaviour of phenols on thin layers of cation and anion exchangers
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1. Levels of FD&C certified food dyes in foods commonly consumed by children;Journal of Food Composition and Analysis;2022-09
2. Comparative Toxicity of Vegan Red, E124, and E120 Food Dyes on Three Rapidly Proliferating Model Systems;Environments;2022-07-10
3. Identification and Quantitation of Water-Soluble Synthetic Colors in Foods by Liquid Chromatography/Ultraviolet–Visible Method Development and Validation;ACS Omega;2018-06-19
4. A new thin-layer chromatographic system for the identification and selective separation of brilliant blue food dye: Application of a green solvent;JPC - Journal of Planar Chromatography - Modern TLC;2016-12
5. Role of Surfactants in Thin- Layer Chromatography of Pesticides;Handbook of Pesticides;2009-09-14
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