Rapid Screening Technique To Identify Sudan Dyes (I to IV) in Adulterated Tomato Sauce, Chilli Powder, and Palm Oil by Innovative High-Resolution Mass Spectrometry

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

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

Using SPE-LC-ESI-MS/MS Analysis to Assess Disperse Dyes in Environmental Water Samples

(2015) Guilherme Julião Zocolo et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Sudan dyes: are they dangerous for human health?

(2012) Teresa M. Fonovich   DRUG AND CHEMICAL TOXICOLOGY

Interference-free determination of illegal dyes in sauces and condiments by matrix solid phase dispersion (MSPD) and liquid chromatography (HPLC–DAD)

(2012) L. Enríquez-Gabeiras et al.   FOOD CHEMISTRY

Production of the Polyclonal Antibody against Sudan 3 and Immunoassay of Sudan Dyes in Food Samples

(2012) Yong Hua Qi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development of a simple gel permeation clean-up procedure coupled to a rapid disequilibrium enzyme-linked immunosorbent assay (ELISA) for the detection of Sudan I dye in spices and sauces

(2011) Michalina Oplatowska et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

1H NMR and UV-visible data fusion for determining Sudan dyes in culinary spices

(2011) Carolina V. Di Anibal et al.   TALANTA

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

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

Determining the adulteration of spices with Sudan I-II-II-IV dyes by UV–visible spectroscopy and multivariate classification techniques

(2009) Carolina V. Di Anibal et al.   TALANTA