Evaluation of Different Sudan Dyes in Egyptian Food Samples Utilizing Liquid Chromatography/Tandem Mass Spectrometry
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Title
Evaluation of Different Sudan Dyes in Egyptian Food Samples Utilizing Liquid Chromatography/Tandem Mass Spectrometry
Authors
Keywords
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Journal
Food Analytical Methods
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2021-05-03
DOI
10.1007/s12161-021-02036-x
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Related references
Note: Only part of the references are listed.- Fast Simultaneous Determination of Eight Sudan Dyes in Chili Oil by Ultra-High-Performance Supercritical Fluid Chromatography
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- UPLC-MS/MS analysis of Sudan I, butylated-hydroxytoluene and its major metabolites from sampling sites along the Nile River-Egypt: Environmentally evaluated study
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- (2019) Zhibo Hu et al. FOOD CHEMISTRY
- Determination of Sudan dyes in chili products by micellar electrokinetic chromatography-MS/MS using a volatile surfactant
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- Analysis of unauthorized Sudan dyes in food by high-performance thin-layer chromatography
- (2018) Wolfgang Schwack et al. ANALYTICAL AND BIOANALYTICAL CHEMISTRY
- 3D hierarchical magnetic hollow sphere-like CuFe 2 O 4 combined with HPLC for the simultaneous determination of Sudan I–IV dyes in preserved bean curd
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- Centrifugeless dispersive liquid-liquid microextraction based on salting-out phenomenon followed by high performance liquid chromatography for determination of Sudan dyes in different species
- (2018) Mohammad Bazregar et al. FOOD CHEMISTRY
- Method development and survey of Sudan I–IV in palm oil and chilli spices in the Washington, DC, area
- (2016) Susie Genualdi et al. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
- Determination of Sudan Dyes in Juice Samples via Solidification of Ionic Liquid in Microwave-Assisted Liquid-Liquid Microextraction Followed by High-Performance Liquid Chromatography
- (2016) Mingzhu Hu et al. Food Analytical Methods
- Simultaneous Determination of 23 Azo Dyes in Paprika by Gas Chromatography-Mass Spectrometry
- (2016) Paz Otero et al. Food Analytical Methods
- Determination of Sudan I–IV in candy using ionic liquid/anionic surfactant aqueous two-phase extraction coupled with high-performance liquid chromatography
- (2015) Wei Yu et al. FOOD CHEMISTRY
- Identifying potential sources of Sudan I contamination in Capsicum fruits over its growth period
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- In-line micro-matrix solid-phase dispersion extraction for simultaneous separation and extraction of Sudan dyes in different spices
- (2015) Maryam Rajabi et al. JOURNAL OF CHROMATOGRAPHY A
- Determination of 20 synthetic dyes in chili powders and syrup-preserved fruits by liquid chromatography/tandem mass spectrometry
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- Dispersive Liquid-Phase Microextraction with Solidification of Floating Organic Droplet Coupled with High-Performance Liquid Chromatography for the Determination of Sudan Dyes in Foodstuffs and Water Samples
- (2014) Bo Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Occurrence of Sudan I in Paprika Fruits Caused by Agricultural Environmental Contamination
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- On-line SPE–UHPLC method using fused core columns for extraction and separation of nine illegal dyes in chilli-containing spices
- (2014) Maria A. Khalikova et al. TALANTA
- CYP-450 isoenzymes catalyze the generation of hazardous aromatic amines after reaction with the azo dye Sudan III
- (2013) Thalita Boldrin Zanoni et al. FOOD AND CHEMICAL TOXICOLOGY
- Low-Level Detections of Sudan I, II, III and IV in Spices and Chili-Containing Foodstuffs Using UPLC-ESI-MS/MS
- (2013) Claude Schummer et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Development and Validation of a Confirmatory HPLC Method for Simultaneous Determination of Sudan Dyes in Animal Tissues and Eggs
- (2013) Y.-L. Wu et al. JOURNAL OF CHROMATOGRAPHIC SCIENCE
- Determination of 23 Dyes in Chili Powder and Paste by High-Performance Liquid Chromatography–Electrospray Ionization Tandem Mass Spectrometry
- (2011) Shan Zhao et al. Food Analytical Methods
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- Development and validation of a rapid HPLC method for the determination of five banned fat-soluble colorants in spices using a narrow-bore monolithic column
- (2011) Constantinos K. Zacharis et al. TALANTA
- Sudan azo dyes and Para Red degradation by prevalent bacteria of the human gastrointestinal tract
- (2009) Haiyan Xu et al. ANAEROBE
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