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Food Additives & Contaminants: Part A Volume 31, 2014 - Issue 6
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Original Articles

Determination of synthetic by-products and an intermediate in the colour additives D&C Red Nos 27 and 28 (phloxine B) and their lakes using conventional HPLC

Adrian WeiszUS Food and Drug Administration (USFDA), Center for Food Safety and Applied Nutrition, Office of Cosmetics and Colors, College Park, MD, USACorrespondence[email protected]
&
Zoe B. KrantzUS Food and Drug Administration (USFDA), Center for Food Safety and Applied Nutrition, Office of Cosmetics and Colors, College Park, MD, USA
Pages 979-984 | Received 22 Jan 2014, Accepted 02 Mar 2014, Published online: 29 Apr 2014

Citations (3)

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Read on this site (1)

India C. James, Rodrigo Lazo-Portugal, Marianita Perez-Gonzalez & Adrian Weisz. (2019) Determination of fluorescein and brominated fluoresceins in the color additive D&C Orange No. 5 and its lakes using high-performance liquid chromatography. Food Additives & Contaminants: Part A 36:12, pages 1800-1807.
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Articles from other publishers (2)

Adrian Weisz, Stanley R. Milstein, Alan L. Scher & Nancy M. Hepp. 2018. Analysis of Cosmetic Products. Analysis of Cosmetic Products 123 157 .
Chiye Tatebe, Takashi Ohtsuki, Tsuyoshi Fujita, Koji Nishiyama, Sumio Itoh, Naoki Sugimoto, Hiroki Kubota, Atsuko Tada, Kyoko Sato & Hiroshi Akiyama. (2017) Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography. Food Chemistry 237, pages 733-742.
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