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Food Additives & Contaminants: Part B
Surveillance
Volume 16, 2023 - Issue 1
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Research Article

Banned Sudan dyes in spices available at markets in Karachi, Pakistan

Asad Ullaha Food and Marine Resources Research Center, PCSIR Laboratories Complex, Karachi, Karachi, Pakistan;b Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, ChinaORCID Iconhttps://orcid.org/0000-0002-5231-5595View further author information
ORCID Icon,
Malik Wajid Hussain Chanc Department of Chemistry, Faculty of Science, Federal Urdu University of Arts, Science and Technology, Karachi, PakistanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4260-3494View further author information
ORCID Icon,
Sadar Aslamd Institute of Marine Science, University of Karachi, Karachi, Pakistan;e Department of Microbiology, University of Karachi, Karachi, PaksitanORCID Iconhttps://orcid.org/0000-0002-4340-7885View further author information
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Ali Khanf Department of Mathematical Sciences & Research Centre, Federal Urdu University of Arts, Sciences and Technology (FUUAST), Karachi, PakistanORCID Iconhttps://orcid.org/0000-0003-0272-438XView further author information
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Qamar Abbasg Biological Science Department, Karakoram International University, Gilgit, PakistanView further author information
,
Shamsher Alih Department of Chemistry, Karakoram International University, Gilgit, PakistanView further author information
,
Meher Alih Department of Chemistry, Karakoram International University, Gilgit, PakistanView further author information
,
Abid Hussaini Department of Agriculture and Agribusiness Management, University of Karachi, Karachi, PakistanView further author information
,
Zulfiqar Ali Mirania Food and Marine Resources Research Center, PCSIR Laboratories Complex, Karachi, Karachi, PakistanView further author information
,
Syed Sibt-e-Hassanj Department of Chemistry, Karakoram International University, Gilgit, Gilgit-Baltistan, PakistanView further author information
,
Mohib Reza Kazmik Department of Applied Chemistry, Faculty of Science, University of Karachi, Karachi, PakistanView further author information
,
Shaukat Alil Department of Environmental Sciences, Karakoram International University, Gilgit, PakistanView further author information
,
Shafqat Hussainm Department of Chemistry, University of Baltistan, Skardu, PakistanView further author information
&
Abdul Majeed Khanc Department of Chemistry, Faculty of Science, Federal Urdu University of Arts, Science and Technology, Karachi, PakistanView further author information
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Pages 69-76 | Received 13 Apr 2022, Accepted 07 Jul 2022, Published online: 01 Aug 2022

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Muhammad Naveed, Malik Wajid Hussain Chan, Sadar Aslam, Fenghuan Wang, Anas Sajjad, Asad Ullah, Nida Saleem, Muhammad Samee Haider & Victoria Arija. (2023) Nutritional composition assessment and antimicrobial activity of Catostylus perezi, jellyfish blooms along the coast of Pakistan: an awareness to avoid food neophobia in Pakistan. Natural Product Research 0:0, pages 1-7.
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Articles from other publishers (3)

Prafulla Kumar Sahu, Sukumar Purohit, Swarnajeet Tripathy, Durga Prasad Mishra & Biswajeet Acharya. 2023. High Performance Liquid Chromatography - Recent Advances and Applications. High Performance Liquid Chromatography - Recent Advances and Applications.
Muhammad Naveed, Yadong Wang, Xian Yin, Malik Wajid Hussain Chan, Sadar Aslam, Fenghuan Wang, Baocai Xu & Asad Ullah. (2023) Purification, Characterization and Bactericidal Action of Lysozyme, Isolated from Bacillus subtillis BSN314: A Disintegrating Effect of Lysozyme on Gram-Positive and Gram-Negative Bacteria. Molecules 28:3, pages 1058.
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Laila RAHMAWATI, Slamet WIDODO, Deni Permana KURNIADI, Pamungkas DAUD, Agus TRIYONO, SRIHARTI, Novita Dwi SUSANTI, Nur Kartika Indah MAYASTI, Ashri INDRIATI, Lista Eka YULIANTI, Devry Pramesti PUTRI, Seri Intan KUALA, Cahya Edi Wahyu ANGGARA, Eko Joni PRISTIANTO, Erry Dwi KURNIAWAN, Ignatius Fajar APRIYANTO & Dayat KURNIAWAN. (2023) Determination of colorant type in yellow tofu using Vis-NIR and SW-NIR spectroscopy. Food Science and Technology 43.
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