Qualitative and Quantitative Determination of Some Yellow, Orange and Red Food Dyes by Resonance Raman Spectroscopy-Reference-Cited by-同舟云学术

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Qualitative and Quantitative Determination of Some Yellow, Orange and Red Food Dyes by Resonance Raman Spectroscopy

Published:1983-03 Issue:2 Volume:48 Page:521-525
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

STOBBAERTS R. F.,HAVERBEKE L. VAN,HERMAN M. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb10780.x/fullpdf

Reference10 articles.

1. IDENTIFICATION OF FD&C DYES BY RESONANCE RAMAN SPECTROSCOPY

2. Isolation, separation and identification of synthetic food colors

3. Separation and identification of water-soluble food dyes by ion-exchange and soap thin-layer chromatography

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1. Study on the effect of different dyeing systems on the interaction of multi‐component reactive dyes by Raman spectroscopy;Coloration Technology;2021-04-04

2. Raman spectroscopic determination of norbixin and tartrazine in sugar;Food Additives & Contaminants: Part A;2012-08

3. Introduction to Vibrational Spectroscopy in Food Science;Handbook of Vibrational Spectroscopy;2010-11-15

4. Colorants;Handbook of Processed Meats and Poultry Analysis;2008-11-12

5. Vibrational Spectroscopy of Food and Food Products;Handbook of Vibrational Spectroscopy;2006-08-15

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