Development of a method for the analysis of seven banned azo-dyes in chilli and hot chilli food samples by pressurised liquid extraction and liquid chromatography with electrospray ionization-tandem mass spectrometry.

Development of a method for the analysis of seven banned azo-dyes in chilli and hot chilli food samples by pressurised liquid extraction and liquid chromatography with electrospray ionization-tandem mass spectrometry.

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http://www.wikidata.org/entity/Q46143756
Optimizing Mass Spectrometry Analyses: A Tailored Review on the Utility of Design of Experiments.Food colors: Existing and emerging food safety concerns.UPLC-ESI-MS/MS analysis of Sudan dyes and Para Red in food.Application of an enzyme immunoassay for the quantitative determination of azo dye (Orange II) in food products.Optimization and validation of a HPLC method for simultaneous determination of aflatoxin B1, B2, G1, G2, ochratoxin A and zearalenone using an experimental design.A sensitive and selective enzyme-linked immunosorbent assay for the analysis of Para red in foods.Dispersed synthesis of uniform Fe3O4 magnetic nanoparticles via in situ decomposition of iron precursor along cotton fibre for Sudan dyes analysis in food samples.Determination of sudan dyes in red wine and fruit juice using ionic liquid-based liquid-liquid microextraction and high-performance liquid chromatography.Sudan azo dyes and Para Red degradation by prevalent bacteria of the human gastrointestinal tract.Determination of Sudan dyes in chili pepper powder by online solid-phase extraction with a butyl methacrylate monolithic column coupled to liquid chromatography with tandem mass spectrometry.Molecularly imprinted solid-phase extraction combined with ultrasound-assisted dispersive liquid-liquid microextraction for the determination of four Sudan dyes in sausage samples.Sensitive and fast determination of Sudan dyes in chili powder by partial-filling micellar electrokinetic chromatography-tandem mass spectrometry.Discovery and structural elucidation of the illegal azo dye Basic Red 46 in sumac spice.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.Fast Determination of Sudan I-IV in Chili Products Using Automated On-Line Solid Phase Extraction Coupled with Liquid Chromatography-Mass Spectrometry
P2860

Development of a method for the analysis of seven banned azo-dyes in chilli and hot chilli food samples by pressurised liquid extraction and liquid chromatography with electrospray ionization-tandem mass spectrometry.

Item
http://www.wikidata.org/entity/Q46143756
description
2008 nî lūn-bûn
@nan
2008年の論文
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2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh-hant
name
Development of a method for th ...... tion-tandem mass spectrometry.
@en
Development of a method for th ...... tion-tandem mass spectrometry.
@nl
type
label
Development of a method for th ...... tion-tandem mass spectrometry.
@en
Development of a method for th ...... tion-tandem mass spectrometry.
@nl
prefLabel
Development of a method for th ...... tion-tandem mass spectrometry.
@en
Development of a method for th ...... tion-tandem mass spectrometry.
@nl
P1433
P1476
P2093
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698
P921
P356
P1433
P1476
Development of a method for th ...... ation-tandem mass spectrometry
@en
P2093
P304
P31
P356
10.1016/J.TALANTA.2008.10.052
P407
P433
P478
P50
P577
P5875
P698
P921