Quantitative analysis of Sudan dye adulteration in paprika powder using FTIR spectroscopy

The feasibility of using near infrared and Raman spectroscopic techniques to detect fraudulent adulteration of chili powders with Sudan dye

(2015) Simon A. Haughey et al.   FOOD CONTROL

A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

(2015) Santosh Lohumi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fluorescent Nanomicelles for Selective Detection of Sudan Dye in Pluronic F127 Aqueous Media

(2014) Xinliang Ye et al.   ACS Applied Materials & Interfaces

Advancements in IR spectroscopic approaches for the determination of fungal derived contaminations in food crops

(2014) David McMullin et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

UV-Visible Spectroscopy and Multivariate Classification as a Screening Tool to Identify Adulteration of Culinary Spices with Sudan I and Blends of Sudan I + IV Dyes

(2013) Carolina Di Anibal et al.   Food Analytical Methods

Taiwan food scandal: The illegal use of phthalates as a clouding agent and their contribution to maternal exposure

(2013) Justin Yang et al.   FOOD AND CHEMICAL TOXICOLOGY

A review of analytical techniques for determination of Sudan I–IV dyes in food matrixes

(2010) Riin Rebane et al.   JOURNAL OF CHROMATOGRAPHY A

Review of the most common pre-processing techniques for near-infrared spectra

(2009) Åsmund Rinnan et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

The use of net analyte signal (NAS) in near infrared spectroscopy pharmaceutical applications: Interpretability and figures of merit

(2008) Mafalda Cruz Sarraguça et al.   ANALYTICA CHIMICA ACTA

On the geometry of SNV and MSC

(2008) Tom Fearn et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS