BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

167 related articles for article (PubMed ID: 31009321)

  • 21. Spices and Seasoning Mixes in European Union-Innovations and Ensuring Safety.
    Śmiechowska M; Newerli-Guz J; Skotnicka M
    Foods; 2021 Sep; 10(10):. PubMed ID: 34681338
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Incidence of fraud and adulterations in ASEAN food/feed exports: A 20-year analysis of RASFF's notifications.
    Owolabi IO; Olayinka JA
    PLoS One; 2021; 16(11):e0259298. PubMed ID: 34739490
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Development and validation of a LC-MS/MS method for the simultaneous determination of aflatoxins, dyes and pesticides in spices.
    Ferrer Amate C; Unterluggauer H; Fischer RJ; Fernández-Alba AR; Masselter S
    Anal Bioanal Chem; 2010 May; 397(1):93-107. PubMed ID: 20225064
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review.
    Oliveira MM; Cruz-Tirado JP; Barbin DF
    Compr Rev Food Sci Food Saf; 2019 May; 18(3):670-689. PubMed ID: 33336923
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom.
    Sagoo SK; Little CL; Greenwood M; Mithani V; Grant KA; McLauchlin J; de Pinna E; Threlfall EJ
    Food Microbiol; 2009 Feb; 26(1):39-43. PubMed ID: 19028303
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Development of an Analytical Method for Analyzing Pyrrolizidine Alkaloids in Different Groups of Food by UPLC-MS/MS.
    Chung SWC; Lam CH
    J Agric Food Chem; 2018 Mar; 66(11):3009-3018. PubMed ID: 29485280
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Development of a LC-MS method for the discrimination between trace level Prunus contaminants of spices.
    Inman SE; Groves K; McCullough B; Quaglia M; Hopley C
    Food Chem; 2018 Apr; 245():289-296. PubMed ID: 29287373
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Development of a simple gel permeation clean-up procedure coupled to a rapid disequilibrium enzyme-linked immunosorbent assay (ELISA) for the detection of Sudan I dye in spices and sauces.
    Oplatowska M; Stevenson PJ; Schulz C; Hartig L; Elliott CT
    Anal Bioanal Chem; 2011 Sep; 401(4):1411-22. PubMed ID: 21732043
    [TBL] [Abstract][Full Text] [Related]  

  • 29. On-line SPE-UHPLC method using fused core columns for extraction and separation of nine illegal dyes in chilli-containing spices.
    Khalikova MA; Satínský D; Smidrkalová T; Solich P
    Talanta; 2014 Dec; 130():433-41. PubMed ID: 25159432
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Development and validation of a rapid HPLC method for the determination of five banned fat-soluble colorants in spices using a narrow-bore monolithic column.
    Zacharis CK; Kika FS; Tzanavaras PD; Rigas P; Kyranas ER
    Talanta; 2011 Apr; 84(2):480-6. PubMed ID: 21376976
    [TBL] [Abstract][Full Text] [Related]  

  • 31. SWATH-MS screening strategy for the determination of food dyes in spices by UHPLC-HRMS.
    Périat A; Bieri S; Mottier N
    Food Chem X; 2019 Mar; 1():100009. PubMed ID: 31432009
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Heavy metals in spices and herbs from wholesale markets in Malaysia.
    Nordin N; Selamat J
    Food Addit Contam Part B Surveill; 2013; 6(1):36-41. PubMed ID: 24786623
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Applicability of high-resolution NMR in combination with chemometrics for the compositional analysis and quality control of spices and plant-derived condiments.
    Belmonte-Sánchez E; Romero-González R; Garrido Frenich A
    J Sci Food Agric; 2021 Jul; 101(9):3541-3550. PubMed ID: 33368301
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Standardization of UV-visible data in a food adulteration classification problem.
    Di Anibal CV; Ruisánchez I; Fernández M; Forteza R; Cerdà V; Pilar Callao M
    Food Chem; 2012 Oct; 134(4):2326-31. PubMed ID: 23442691
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Identification of synthetic dyes magenta III (new fuchsin) and rhodamine B as common adulterants in commercial saffron.
    Bhooma V; Nagasathiya K; Vairamani M; Parani M
    Food Chem; 2020 Mar; 309():125793. PubMed ID: 31699557
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Hazards reported on food of plant origin in the Rapid Alert System for Foodand Feed (RASFF) from 1997 to 2021 and their occurrence, prevention and reduction.
    Pigłowski M; Niewczas-Dobrowolska M
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2024 Jan; 41(1):91-104. PubMed ID: 38166161
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Modern analytical methods for the detection of food fraud and adulteration by food category.
    Hong E; Lee SY; Jeong JY; Park JM; Kim BH; Kwon K; Chun HS
    J Sci Food Agric; 2017 Sep; 97(12):3877-3896. PubMed ID: 28397254
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Microbiological quality of selected spices and herbs including the presence of Cronobacter spp.
    Garbowska M; Berthold-Pluta A; Stasiak-Różańska L
    Food Microbiol; 2015 Aug; 49():1-5. PubMed ID: 25846909
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Herbs and spices: characterization and quantitation of biologically-active markers for routine quality control by multiple headspace solid-phase microextraction combined with separative or non-separative analysis.
    Sgorbini B; Bicchi C; Cagliero C; Cordero C; Liberto E; Rubiolo P
    J Chromatogr A; 2015 Jan; 1376():9-17. PubMed ID: 25541091
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Discovery and structural elucidation of the illegal azo dye Basic Red 46 in sumac spice.
    Ruf J; Walter P; Kandler H; Kaufmann A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(6):897-907. PubMed ID: 22455543
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.