Toxicology, extraction and analytical methods for determination of Amaranth in food and beverage products-Reference-Cited by-同舟云学术

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Toxicology, extraction and analytical methods for determination of Amaranth in food and beverage products

Published:2017-07 Issue: Volume:65 Page:68-79
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Rovina Kobun,Siddiquee Shafiquzzaman,Shaarani Sharifudin Md

Funder

Ministry of Education Malaysia

Fundamental Research Grant Scheme

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference76 articles.

1. Preparation and properties of resorcinol–formaldehyde organic and carbon gels;Al-Muhtaseb;Advanced Materials,2003

2. Molecular imprinting science and technology: A survey of the literature for the years up to and including 2003;Alexander;Journal of Molecular Recognition,2006

3. Determination of synthetic food dyes in commercial soft drinks by TLC and ion-pair HPLC;Andrade;Food Chemistry,2014

4. Electrical contacting of redox enzymes by means of oligoaniline-cross-linked enzyme/carbon nanotube composites;Baravik;Langmuir,2009

5. Degradation of Amaranth dye in alkaline medium by ultrasoniccavitation coupled with electrochemical oxidation using a boron-doped diamond anode;Barros;Electrochimica Acta,2014

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4. 3D-printed electrodes using graphite/carbon nitride/polylactic acid composite material: A greener platform for detection of amaranth dye in food samples;Food Chemistry;2024-06

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