Adverse reactions to synthetic food colours: interactions between tartrazine and muscarinic acetylcholine receptors in isolated guinea-pig ileum-Reference-Cited by-同舟云学术

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Adverse reactions to synthetic food colours: interactions between tartrazine and muscarinic acetylcholine receptors in isolated guinea-pig ileum

Published:1992-04 Issue:2 Volume:60 Page:165-173
ISSN:0378-4274
Container-title:Toxicology Letters
language:en
Short-container-title:Toxicology Letters

Author:

Hutchinson A.P.,Carrick B.,Miller K.,Nickiin S.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine

Reference28 articles.

1. Intolerance and allergic reactions to food components and additives;Nicklin,1991

2. Adverse reactions to food additives and colours;Miller,1984

3. Intolerance to food colours and other additives;Miller,1987

4. Adverse reactions to food dyes;Lockey;Ann. Allergy,1977

Cited by 4 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. A new eco-friendly methodology for the determination of Amaranth dye in foodstuffs using diffuse reflectance spectroscopy;Anal. Methods;2016

2. Assessment of the breakdown products of solar/UV induced photolytic degradation of food dye tartrazine;Food and Chemical Toxicology;2014-06

3. Pigments as Food Colorants;Natural Colorants for Food and Nutraceutical Uses;2002-12-26

4. The application of in vitro data in the derivation of the Acceptable Daily Intake of food additives;Food and Chemical Toxicology;1999-12

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