Citations (51)
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Isadora Gomes Cavalcante Mota, Renata Alexandra Moreira Das Neves, Sara Sayonara Da Cruz Nascimento, Bruna Leal Lima Maciel, Ana Heloneida De Araújo Morais & Thaís Souza Passos. (2023) Artificial Dyes: Health Risks and the Need for Revision of International Regulations. Food Reviews International 39:3, pages 1578-1593.
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Duygu Kumbul Doguc, Firdevs Deniz, İlter İlhan, Esin Ergonul & Fatih Gultekin. (2021) Prenatal exposure to artificial food colorings alters NMDA receptor subunit concentrations in rat hippocampus. Nutritional Neuroscience 24:10, pages 784-794.
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Bahram Soleymani, Behrooz Zargar & Saadat Rastegarzadeh. (2019) Separation and pre-concentration of Sunset Yellow in beverages and effervescent vitamin C tablets by a new flotation technique prior to spectrophotometric determination. Food Additives & Contaminants: Part A 36:11, pages 1605-1615.
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J. Gajda-Wyrębek, K. Kuźma, A. Świtka, J. Jarecka, M. Beresińska & J. Postupolski. (2017) Exposure of Polish children to Southampton food colours. Food Additives & Contaminants: Part A 34:1, pages 1-9.
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Diana L. Doell, Daniel E. Folmer, Hyoung S. Lee, Kyla M. Butts & Susan E. Carberry. (2016) Exposure estimate for FD&C colour additives for the US population. Food Additives & Contaminants: Part A 33:5, pages 782-797.
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Arushi Jain & Pulkit Mathur. (2015) Estimation of Food Additive Intake—Overview of the Methodology. Food Reviews International 31:4, pages 355-384.
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M.-S. Ha, S.-D. Ha, S.-H. Choi & D.-H. Bae. (2013) Exposure assessment of synthetic colours approved in Korea. Food Additives & Contaminants: Part A 30:4, pages 643-653.
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B. Fallico, E. Chiappara, E. Arena & G. Ballistreri. (2011) Assessment of the exposure to Allura Red colour from the consumption of red juice-based and red soft drinks in Italy. Food Additives & Contaminants: Part A 28:11, pages 1501-1515.
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Sumita Dixit, S.K. Purshottam, S.K. Khanna & Mukul Das. (2011) Usage pattern of synthetic food colours in different states of India and exposure assessment through commodities preferentially consumed by children. Food Additives & Contaminants: Part A 28:8, pages 996-1005.
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S. Dixit, S.K. Purshottam, S.K. Gupta, S.K. Khanna & M. Das. (2010) Usage pattern and exposure assessment of food colours in different age groups of consumers in the State of Uttar Pradesh, India. Food Additives & Contaminants: Part A 27:2, pages 181-189.
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Articles from other publishers (41)
Halavath Ramesh & Abani K. Bhuyan. (2024) Food Colorants Acid Yellow 23, Azorubine, and Acid Red 18 Cause Aggregation and Fibrillation of Proteins. ACS Food Science & Technology 4:4, pages 963-974.
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Ali Mohammadzadeh & Mahboobeh Amiri. (2024) Magnetic stirring in syringe dispersive liquid-liquid microextraction as an effective method for preconcentration of tartrazine dye from food samples: A multivariate analysis approach. Heliyon 10:5, pages e27611.
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M. Alejandra Guerrero-Rubio, Samanta Hernández-García, Francisco García-Carmona & Fernando Gandía-Herrero. (2023) Consumption of commonly used artificial food dyes increases activity and oxidative stress in the animal model Caenorhabditis elegans. Food Research International 169, pages 112925.
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Afshin Zand, Sodbuyan Enkhbilguun, John M. Macharia, Ferenc Budán, Zoltán Gyöngyi & Timea Varjas. (2023) Tartrazine Modifies the Activity of DNMT and HDAC Genes—Is This a Link between Cancer and Neurological Disorders?. Nutrients 15:13, pages 2946.
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Mohammed Asif Ahmed, Abdulrahman S. Al-Khalifa, Doha M. Al-Nouri & Mohamed Fekry Serag El-din. (2023) Average daily intake of artificially food color additives by school children in Saudi Arabia. Journal of King Saud University - Science 35:4, pages 102596.
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Anca Moanță, Alice Carla Carabet, Ion Pălărie, Andrei Rotaru, Mariana Popescu, Marian Leulescu, Gabriela Iacobescu, Mihail Stoicescu & Petre Rotaru. (2023) Thermal, physical and biological properties of new etheric dyes with chlorine and two azo groups of anthracene. Journal of Thermal Analysis and Calorimetry 148:10, pages 4615-4639.
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Caroline Ramos‐Souza, Daniel Henrique Bandoni, Adriana Pavesi Arisseto Bragotto & Veridiana Vera De Rosso. (2022) Risk assessment of azo dyes as food additives: Revision and discussion of data gaps toward their improvement. Comprehensive Reviews in Food Science and Food Safety 22:1, pages 380-407.
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Hannaneh Rahnama, Seyed Mohammad Mazloomi, Enayat Berizi, Azam Abbasi & Zahra Gholami. (2022) Identification of Tartrazine adulteration and evaluating exposure to synthetic dyes of sunset yellow and Quinoline yellow through consumption of food products among children. Food Science & Nutrition 10:11, pages 3781-3788.
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Ziyu Li, Jing Zhang, Shaoting Yin & Gengsi Xi. (2022) Toxicity effect of the edible pigment carmoisine on Polyrhachis vicina Roger (Hymenoptera: Formicidae). Ecotoxicology 31:6, pages 1009-1022.
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Miriam Fonceca Martínez, Mari Carmen López Pérez & Fabián Pérez Labrada. (2022) Qualitative Consumption of Processed Foods with Allura Red Additive in Mexican Primary School Children. Current Research in Nutrition and Food Science Journal 10:1, pages 384-392.
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Javed Masood Khan, Ajamaluddin Malik, Fohad Mabood Husain, Mohammed J. Hakeem & Abdullah S. Alhomida. (2022) Sunset Yellow Dye Induces Amorphous Aggregation in β-Lactoglobulin at Acidic pH: A Multi-Techniques Approach. Polymers 14:3, pages 395.
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