HPTLC–MS based method development and validation for the detection of adulterants in spices

Development and in-house validation of a liquid chromatography–electrospray–tandem mass spectrometry method for the simultaneous determination of Sudan I, Sudan II, Sudan III and Sudan IV in hot chilli products

F. Calbiani, Maria Careri, Lisa Elviri et al. · Journal of Chromatography A · 2004 · 198 citations

Natural Sciences, Chemistry, Food Science +14

High performance thin-layer chromatography

David C. Fenimore, Chester M. Davis · Analytical Chemistry · 1981 · 179 citations

Natural Sciences, Chemistry, Analytical Chemistry +5

Determination of Sudan dye residues in eggs by liquid chromatography and gas chromatography–mass spectrometry

Limin He, Yijuan Su, Binghu Fang et al. · Analytica Chimica Acta · 2007 · 175 citations

Agriculture, Food Science, Toxicology +12

Quantitative Analysis of the Banned Food Dye Sudan-1 Using Surface Enhanced Raman Scattering with Multivariate Chemometrics

William Cheung, I. T. Shadi, Yun Xu et al. · The Journal of Physical Chemistry C · 2010 · 136 citations

Agriculture, Chemistry, Food Science +17

Fast Determination of Sudan I by HPLC/APCI-MS in Hot Chilli, Spices, and Oven-Baked Foods

F. Tateo, M. Bononi · Journal of Agricultural and Food Chemistry · 2004 · 135 citations · Full text

Agriculture, Food Science, Analytical Chemistry +10