Analysis of Lac and Cochineal Colors in Foods Using Reversed-phase Thin-layer Chromatography/Scanning Densitometry-Reference-Cited by-同舟云学术

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Analysis of Lac and Cochineal Colors in Foods Using Reversed-phase Thin-layer Chromatography/Scanning Densitometry

Published:1999 Issue:3 Volume:40 Page:183-188_1
ISSN:0015-6426
Container-title:Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
language:
Short-container-title:J. Food Hyg. Soc. Jpn

Author:

ITAKURA Yuko,UENO Eiji,ITO Yuko,OKA Hisao,OZEKI Naoko,HAYASHI Tomoko,YAMADA Sadaji,KAGAMI Tadaaki,MIYAZAKI Yutaka,OTSUNJI Yasuko,HATANO Ryoichi,YAMADA Eiichi,SUZUKI Ryoji

Publisher

Japanese Society for Food Hygiene and Safety

Subject

General Medicine

Cited by 14 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. Methods of analysis for food colour additive quality and safety assessment;Colour Additives for Foods and Beverages;2015

2. Methods for the determination of European Union-permitted added natural colours in foods: a review;Food Additives & Contaminants: Part A;2011-05

3. Absolute Quantification of Carminic Acid in Cochineal Extract by Quantitative NMR;Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi);2010

4. Analysis of Natural Colorings in Foods by Thin Layer Chromatography;Journal of Liquid Chromatography & Related Technologies;2007-06

5. Antioxidative Compounds in the Extracts of Black Rice Brans;Journal of Health Science;2006

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