167 related articles for article (PubMed ID: 31009321)
1. A new high-throughput screening method to determine multiple dyes in herbs and spices.
Bessaire T; Savoy MC; Mujahid C; Tarres A; Mottier P
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2019 Jun; 36(6):836-850. PubMed ID: 31009321
[TBL] [Abstract][Full Text] [Related]
2. Illegal synthetic dyes in spices: a Singapore case study.
Chin ZX; Chua SL; Ang YL; Wee S; Lee KKM; Wu Y; Chan JSH
Food Addit Contam Part B Surveill; 2024 Jun; 17(2):142-152. PubMed ID: 38600616
[TBL] [Abstract][Full Text] [Related]
3. [Sudan and other illegal dyes--food adulteration].
Gajda J; Switka A; Kuźma K; Jarecka J
Rocz Panstw Zakl Hig; 2006; 57(4):317-23. PubMed ID: 17713194
[TBL] [Abstract][Full Text] [Related]
4. Quality assessment of the saffron samples using second-order spectrophotometric data assisted by three-way chemometric methods via quantitative analysis of synthetic colorants in adulterated saffron.
Masoum S; Gholami A; Hemmesi M; Abbasi S
Spectrochim Acta A Mol Biomol Spectrosc; 2015 Sep; 148():389-95. PubMed ID: 25919327
[TBL] [Abstract][Full Text] [Related]
5. Overview of Analytical Tools for the Identification of Adulterants in Commonly Traded Herbs and Spices.
Osman AG; Raman V; Haider S; Ali Z; Chittiboyina AG; Khan IA
J AOAC Int; 2019 Mar; 102(2):376-385. PubMed ID: 30646970
[No Abstract] [Full Text] [Related]
6. Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art.
Velázquez R; Rodríguez A; Hernández A; Casquete R; Benito MJ; Martín A
Foods; 2023 Sep; 12(18):. PubMed ID: 37761082
[TBL] [Abstract][Full Text] [Related]
7. A comprehensive strategy to detect the fraudulent adulteration of herbs: The oregano approach.
Black C; Haughey SA; Chevallier OP; Galvin-King P; Elliott CT
Food Chem; 2016 Nov; 210():551-7. PubMed ID: 27211681
[TBL] [Abstract][Full Text] [Related]
8. Method development and survey of Sudan I-IV in palm oil and chilli spices in the Washington, DC, area.
Genualdi S; MacMahon S; Robbins K; Farris S; Shyong N; DeJager L
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016; 33(4):583-91. PubMed ID: 26824489
[TBL] [Abstract][Full Text] [Related]
9. Analysis of unauthorized Sudan dyes in food by high-performance thin-layer chromatography.
Schwack W; Pellissier E; Morlock G
Anal Bioanal Chem; 2018 Sep; 410(22):5641-5651. PubMed ID: 29516134
[TBL] [Abstract][Full Text] [Related]
10. Banned Sudan dyes in spices available at markets in Karachi, Pakistan.
Ullah A; Chan MWH; Aslam S; Khan A; Abbas Q; Ali S; Ali M; Hussain A; Mirani ZA; Sibt-E-Hassan S; Kazmi MR; Ali S; Hussain S; Khan AM
Food Addit Contam Part B Surveill; 2023 Mar; 16(1):69-76. PubMed ID: 35909386
[TBL] [Abstract][Full Text] [Related]
11. Mycotoxins in spices and culinary herbs from Italy and Tunisia.
Potortì AG; Tropea A; Lo Turco V; Pellizzeri V; Belfita A; Dugo G; Di Bella G
Nat Prod Res; 2020 Jan; 34(1):167-171. PubMed ID: 30957566
[TBL] [Abstract][Full Text] [Related]
12. Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC-MS/MS method.
Waśkiewicz A; Beszterda M; Bocianowski J; Goliński P
Food Microbiol; 2013 Dec; 36(2):426-31. PubMed ID: 24010625
[TBL] [Abstract][Full Text] [Related]
13. Low-level detections of Sudan I, II, III and IV in spices and Chili-containing foodstuffs using UPLC-ESI-MS/MS.
Schummer C; Sassel J; Bonenberger P; Moris G
J Agric Food Chem; 2013 Mar; 61(9):2284-9. PubMed ID: 23390927
[TBL] [Abstract][Full Text] [Related]
14. Evaluation of ED-XRF for the detection of inorganic adulterants in turmeric, paprika and oregano.
Cottenet G; Andrey D; Dubascoux S
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2024 May; 41(5):461-467. PubMed ID: 38478009
[TBL] [Abstract][Full Text] [Related]
15. Plasticizers and BPA in spices and aromatic herbs of Mediterranean areas.
Lo Turco V; Potortì AG; Ben Mansour H; Dugo G; Di Bella G
Nat Prod Res; 2020 Jan; 34(1):87-92. PubMed ID: 30905174
[TBL] [Abstract][Full Text] [Related]
16. Synthetic food colours in saffron solutions, saffron rice and saffron chicken from restaurants in Tehran, Iran.
Moradi-Khatoonabadi Z; Amirpour M; AkbariAzam M
Food Addit Contam Part B Surveill; 2015; 8(1):12-7. PubMed ID: 25116149
[TBL] [Abstract][Full Text] [Related]
17. Nation-Based Occurrence and Endogenous Biological Reduction of Mycotoxins in Medicinal Herbs and Spices.
Do KH; An TJ; Oh SK; Moon Y
Toxins (Basel); 2015 Oct; 7(10):4111-30. PubMed ID: 26473926
[TBL] [Abstract][Full Text] [Related]
18. A DNA Metabarcoding Workflow to Identify Species in Spices and Herbs.
Cottenet G; Cavin C; Blancpain C; Chuah PF; Pellesi R; Suman M; Nogueira S; Gadanho M
J AOAC Int; 2022 Dec; 106(1):65-72. PubMed ID: 35980160
[TBL] [Abstract][Full Text] [Related]
19. Rhodamine B in spices determined by a sensitive UPLC-MS/MS method.
Wang M; Nie X; Tian L; Hu J; Yin D; Qiao H; Li T; Li Y
Food Addit Contam Part B Surveill; 2019 Mar; 12(1):59-64. PubMed ID: 30463493
[TBL] [Abstract][Full Text] [Related]
20. Mycotoxins in spices and herbs-An update.
Kabak B; Dobson AD
Crit Rev Food Sci Nutr; 2017 Jan; 57(1):18-34. PubMed ID: 26528824
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
