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F.R. Mancini, D. Paul, J. Gauvreau, J.L. Volatier, K. Vin & M. Hulin. (2015) Dietary exposure to benzoates (E210–E213), parabens (E214–E219), nitrites (E249–E250), nitrates (E251–E252), BHA (E320), BHT (E321) and aspartame (E951) in children less than 3 years old in France. Food Additives & Contaminants: Part A 32:3, pages 293-306.
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Laura J. Stevens, John R. Burgess, Mateusz A. Stochelski & Thomas Kuczek. (2013) Amounts of Artificial Food Colors in Commonly Consumed Beverages and Potential Behavioral Implications for Consumption in Children. Clinical Pediatrics 53:2, pages 133-140.
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Sayed Mehdi Ghoreishi, Mohsen Behpour & Mahshid Golestaneh. (2011) Simultaneous voltammetric determination of Brilliant Blue and Tartrazine in real samples at the surface of a multi-walled carbon nanotube paste electrode. Analytical Methods 3:12, pages 2842.
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C Leclercq, D Arcella & A Turrini. (2000) Estimates of the theoretical maximum daily intake of erythorbic acid, gallates, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in Italy: a stepwise approach. Food and Chemical Toxicology 38:12, pages 1075-1084.
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Aida Turrini. (2000) Food Data Quality in Nutritional Surveys: which Issues are to be Tackled?. Journal of Food Composition and Analysis 13:4, pages 597-609.
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