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Original Articles

Discovery and structural elucidation of the illegal azo dye Basic Red 46 in sumac spice

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Pages 897-907 | Received 25 Jan 2012, Accepted 14 Feb 2012, Published online: 29 Mar 2012

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Read on this site (5)

Thomas Bessaire, Marie-Claude Savoy, Claudia Mujahid, Adrienne Tarres & Pascal Mottier. (2019) A new high-throughput screening method to determine multiple dyes in herbs and spices. Food Additives & Contaminants: Part A 36:6, pages 836-850.
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Naoki Ochi, Tetsuya Okuda & Hisashi Fujii. (2016) Identification of the monobrominated derivative of Acid Red 52 (Food Red No. 106) in pickled vegetables. Food Additives & Contaminants: Part A 33:9, pages 1387-1395.
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Mingchih Fang, Chia-Fen Tsai, Ching-Hao Kuo & Hwei-Fang Cheng. (2015) Detection by coupled LC-photodiode array detection and high-resolution Orbitrap MS of dimethyl and diethyl yellow dyes used illegally in processed soymilk curd. Food Additives & Contaminants: Part A 32:10, pages 1730-1736.
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Articles from other publishers (16)

Amit Bafana. (2022) Identification and characterization of azoreductase enzyme AzoR2 from Bacillus velezensis for biodegradation of azo dyes. International Biodeterioration & Biodegradation 167, pages 105351.
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Gizem O. Cilak, Gamze N. Mujdeci & Bulent Kabak. 2021. Aromatic Herbs in Food. Aromatic Herbs in Food 405 438 .
Marco Iammarino, Annalisa Mentana, Diego Centonze, Carmen Palermo, Michele Mangiacotti & Antonio Eugenio Chiaravalle. (2019) Dye use in fresh meat preparations and meat products: a survey by a validated method based on HPLC ‐ UV ‐diode array detection as a contribution to risk assessment . International Journal of Food Science & Technology 55:3, pages 1126-1135.
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Mingchih Fang, Chia-Fen Tsai, Der-Yuan Wang & Hwei-Fang Cheng. (2019) Structure elucidation of a novel analogue of pesticide from express post parcel by HRMS. SN Applied Sciences 1:12.
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Marco Iammarino, Annalisa Mentana, Diego Centonze, Carmen Palermo, Michele Mangiacotti & Antonio Eugenio Chiaravalle. (2019) Simultaneous determination of twelve dyes in meat products: Development and validation of an analytical method based on HPLC-UV-diode array detection. Food Chemistry 285, pages 1-9.
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Huiwen Chen, Zepeng Zhang, Guanzheng Zhuang & Rui Jiang. (2019) A new method to prepare ‘Maya red’ pigment from sepiolite and Basic red 46. Applied Clay Science 174, pages 38-46.
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Nicolai Zederkopff Ballin & Kristian Holst Laursen. (2019) To target or not to target? Definitions and nomenclature for targeted versus non-targeted analytical food authentication. Trends in Food Science & Technology 86, pages 537-543.
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Wolfgang Schwack, Elodie Pellissier & Gertrud Morlock. (2018) Analysis of unauthorized Sudan dyes in food by high-performance thin-layer chromatography. Analytical and Bioanalytical Chemistry 410:22, pages 5641-5651.
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Shayla Smithson, Boluwatife Fakayode, Siera Henderson, John Nguyen & Sayo Fakayode. (2018) Detection, Purity Analysis, and Quality Assurance of Adulterated Peanut (Arachis hypogaea) Oils. Foods 7:8, pages 122.
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Guan-Jhih Peng, Mei-Hua Chang, Mingchih Fang, Chia-Ding Liao, Chia-Fen Tsai, Su-Hsiang Tseng, Ya-Min Kao, Hsiu-Kuan Chou & Hwei-Fang Cheng. (2017) Incidents of major food adulteration in Taiwan between 2011 and 2015. Food Control 72, pages 145-152.
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Alok Pani, Tran Duy Thanh, Nam Hoon Kim, Joong Hee Lee & Soon‐Il Yun. (2016) Peanut skin extract mediated synthesis of gold nanoparticles, silver nanoparticles and gold–silver bionanocomposites for electrochemical Sudan IV sensing. IET Nanobiotechnology 10:6, pages 431-437.
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Connor Black, Simon A. Haughey, Olivier P. Chevallier, Pamela Galvin-King & Christopher T. Elliott. (2016) A comprehensive strategy to detect the fraudulent adulteration of herbs: The oregano approach. Food Chemistry 210, pages 551-557.
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A. Kaufmann, S. Walker & G. Mol. (2016) Product ion isotopologue pattern: A tool to improve the reliability of elemental composition elucidations of unknown compounds in complex matrices. Rapid Communications in Mass Spectrometry 30:7, pages 791-799.
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Ingars Reinholds, Vadims Bartkevics, Isabelle C.J. Silvis, Saskia M. van Ruth & Susanne Esslinger. (2015) Analytical techniques combined with chemometrics for authentication and determination of contaminants in condiments: A review. Journal of Food Composition and Analysis 44, pages 56-72.
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Simon J. Hird, Benjamin P.-Y. Lau, Rainer Schuhmacher & Rudolf Krska. (2014) Liquid chromatography-mass spectrometry for the determination of chemical contaminants in food. TrAC Trends in Analytical Chemistry 59, pages 59-72.
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Xinying Ma & Mingyong Chao. (2013) Sensitive electrochemical determination of Sudan II in food samples using a poly(aminosulfonic acid) modified glassy carbon electrode. Russian Journal of Electrochemistry 49:11, pages 1057-1064.
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