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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC

Afshin BaraniDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, IranCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3772-7305
ORCID Icon &
Hossein TajikDepartment of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
Pages 1608-1614 | Received 29 Apr 2019, Accepted 06 Sep 2019, Published online: 19 Sep 2019

Citations (4)

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Rajat Rana, Ajay Kumar & Rohit Bhatia. (2020) Estimation of Tartrazine and Brilliant Blue Supra in Marketed Formulation through HPLC and Photo Stability Studies. Analytical Chemistry Letters 10:4, pages 507-516.
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Articles from other publishers (3)

Samira Eghbali, Faegheh Farhadi & Vahid Reza Askari. (2023) An overview of analytical methods employed for quality assessment of Crocus sativus (saffron). Food Chemistry: X 20, pages 100992.
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Fereshteh Zarghampour, Yadollah Yamini, Ebrahim Alipanahpour Dil, Ardeshir Shokrollahi & Ghazal Javadian. (2023) A new microfluidic-chip device followed by sensitive image analysis of smart phone for simultaneous determination of dyes with different acidic–basic properties. Talanta 254, pages 124168.
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Elena M. Gómez-Sáez, Natalia Moratalla-López, Gonzalo L. Alonso & Herminia Vergara. (2021) Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham. Foods 10:7, pages 1506.
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