References
- Alves SP, Brum DM, Branco De Andrade ÉC, Pereira Netto AD. 2008. Determination of synthetic dyes in selected foodstuffs by high performance liquid chromatography with UV-DAD detection. Food Chem. 107(1):489–496. doi:10.1016/j.foodchem.2007.07.054.
- Arezes PM, Barroso MP, Cordeiro P, Costa LG, Miguel AS. 2006. Estudo Antropométrico da População Portuguesa. 1 st. Lisboa (Portugal): Instituto para a Segurança, Higiene e Saúde no Trabalho.
- Burrows A. 2009. Palette of our palates: a brief history of food coloring and its regulation. Compr Rev Food Sci Food Saf. 8(4):394–408. doi:10.1111/j.1541-4337.2009.00089.x.
- Carvalho PRN, Collins CH. 1997. HPLC determination of carminic acid in foodstuffs and beverages using diode array and fluorescence detection. Chromatographia. 45(1):63–66. doi:10.1007/BF02505539.
- Chieli A, Sanyova J, Doherty B, Brunetti BG, Miliani C. 2016. Chromatographic and spectroscopic identification and recognition of ammoniacal cochineal dyes and pigments. Spectrochim Acta Part A Mol Biomol Spectrosc. 162:86–92. doi:10.1016/j.saa.2016.03.007.
- [DGS] Direção Geral da Saúde. 2006. Circular Normativa No: 05/DSMIA. Consultas de Vigilância de Saúde Infantil e Juvenil - Actualização das Curvas de Crescimento. Lisboa (Portugal).
- [EC] European Commission. 2008. COMMISSION DIRECTIVE 2008/128/EC of 22 December 2008 laying down specific purity criteria concerning colours for use in foodstuffs (Codified version) (Text with EEA relevance). Off J Eur Union [Internet]. L6:20–63. https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:006:0020:0063:EN:PDF.
- [EC] European Commission. 2011. COMMISSION REGULATION (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Off J Eur Union. L295:1–177.
- [EC] European Commission. 2018. COMMISSION REGULATION (EU) 2018/1472 of 28 September 2018 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Cochineal, Carminic acid, Carmines. Off J Eur Union. 247:1–4.
- González M, Gallego M, Valcárcel M. 2003a. Determination of natural and synthetic colorants in prescreened dairy samples using liquid chromatography-diode array detection. Anal Chem. 75(3):685–693. doi:10.1021/ac020468f.
- González M, Gallego M, Valcárcel M. 2003b. Liquid chromatographic determination of natural and synthetic colorants in lyophilized foods using an automatic solid-phase extraction system. J Agric Food Chem. 51(8):2121–2129. doi:10.1021/jf0261147.
- Greenhawt MJ, Baldwin JL. 2009. Carmine dye and cochineal extract: hidden allergens no more. Ann Allergy Asthma Immunol. 103(1):73–75. doi:10.1016/S1081-1206(10)60146-9.
- Heydari R, Hosseini M, Zarabi S. 2015. A simple method for determination of carmine in food samples based on cloud point extraction and spectrophotometric detection. Spectrochim Acta Part A Mol Biomol Spectrosc. 150:786–791. doi:10.1016/j.saa.2015.06.032.
- [IPCS] International Programme on Chemical Safety. 2009. Dietary exposure assessment of chemicals in food. In Organization WH, editor. Principles and methods for the risk assessment of chemicals in food. Geneva (Switzerland); p. 95.
- [JECFA] Joint FAO/WHO Expert Committee on Food Additives. 2000. Cochineal extract - Prepared at the 55th JECFA (2000). Geneva (Switzerland).
- Lancaster FE, Lawrence JF. 1996. High-performance liquid chromatographic separation of carminic acid, α- and β-bixin, and α- and β-norbixin, and the determination of carminic acid in foods. J Chromatogr A. 732(2):394–398. doi:10.1016/0021-9673(95)01332-6.
- Lim H-S, Choi J-C, Song S-B, Kim M. 2014. Quantitative determination of carmine in foods by high-performance liquid chromatography. Food Chem. 158:521–526. doi:10.1016/j.foodchem.2014.02.122.
- Lopes C, Torres D, Oliveira A, Severo M, Alarcão V, Guiomar S, Mota J, Teixeira P, Rodrigues S, Lobato L, et al. 2017. Inquérito Alimentar Nacional e de Atividade Física IAN-AF, Universidade do Porto, 2015-2016. Porto (Portugal).
- Maier MS, Parera SD, Seldes AM. 2004. Matrix-assisted laser desorption and electrospray ionization mass spectrometry of carminic acid isolated from cochineal. Int J Mass Spectrom. 232(3):225–229. doi:10.1016/j.ijms.2003.12.008.
- Marshall PN, Horobin RW. 1974. A simple assay procedure for carmine and carminic acid samples. Stain Technol. 49(1):19–28. doi:10.3109/10520297409116931.
- Merino L, Edberg U, Tidriks H. 1997. Development and validation of a quantitative method for determination of carmine (E120) in foodstuffs by liquid chromatography: NMKL Collaborative Study. J AOAC Int. 80(5):1044–1051. doi:10.1093/jaoac/80.5.1044.
- Nakayama N, Ohtsu Y, Maezawa-Kase D, Sano K-I. 2015. Development of a rapid and simple method for detection of protein contaminants in carmine. Int J Anal Chem. 2015(174302):1–5. doi:10.1155/2015/748056.
- Ordoudi SA, Staikidou C, Kyriakoudi A, Tsimidou MZ. 2018. A stepwise approach for the detection of carminic acid in saffron with regard to religious food certification. Food Chem. 267(75470):410–419. doi:10.1016/j.foodchem.2017.04.096.
- Yilmaz UT, Ergun F, Yilmaz H. 2014. Determination of the food dye carmine in milk and candy products by differential pulse polarography. J Food Drug Anal. 22(3):329–335. doi:10.1016/j.jfda.2013.12.002.