Results 151 to 160 of about 2,295 (177)

Lesions of the liver produced by sudan dyes

The Journal of Pathology and Bacteriology, 1964
openaire   +2 more sources

Determination of Sudan dyes in chili products by micellar electrokinetic chromatography-MS/MS using a volatile surfactant

Food Chemistry, 2020
David Moreno-González, Pavel Jáč, Frantisek Svec   +2 more
exaly  

Sudan dyes in adulterated saffron (Crocus sativus L.): Identification and quantification by 1H NMR

Food Chemistry, 2017
Eleftherios A Petrakis, Petros A. Tarantilis, Roberto Consonni   +2 more
exaly  

Solid-phase microextraction based on nickel-foam@polydopamine followed by ion mobility spectrometry for on-site detection of Sudan dyes in tomato sauce and hot-pot sample

Talanta, 2020
Zhenxia Du
exaly  

A rapid HPLC method for determination of Sudan dyes and Para Red in red chilli pepper

Food Chemistry, 2007
Erdal ErtaŞ, Cesarettin Alasalvar
exaly  

Chemometrics-assisted determination of Sudan dyes using zinc oxide nanoparticle-based electrochemical sensor

Food Chemistry, 2019
Mohammad Heydari, Sayed Mehdi Ghoreishi, Asma Khoobi   +2 more
exaly  

Fumigants, Radioactivity, Mycotoxins and Sudan Dyes in Spices

2008
openaire   +1 more source

Sudan azo dyes and Para Red degradation by prevalent bacteria of the human gastrointestinal tract

Anaerobe, 2010
Huizhong Chen
exaly  

Fat‐staining by Sudan dyes suspended in watery media

The Journal of Pathology and Bacteriology, 1944
openaire   +1 more source

Dummy molecularly imprinted polymer based microplate chemiluminescence sensor for one-step detection of Sudan dyes in egg

Food Chemistry, 2019
Jian Ping Wang
exaly