Identification of synthetic dyes magenta III (new fuchsin) and rhodamine B as common adulterants in commercial saffron

DEVELOPING A PROTOCOL FOR THE CONVERSION OF RANK-BASED TAXON NAMES TO PHYLOGENETICALLY DEFINED CLADE NAMES, AS EXEMPLIFIED BY TURTLES

Walter G. Joyce, James F. Parham, Jacques A. Gauthier · Journal of Paleontology · 2004 · 444 citations

Life Sciences, Biology, Zoology +17

Cytogenetic evaluation and DNA interaction studies of the food colorants amaranth, erythrosine and tartrazine

Panagiotis Mpountoukas, Αnastasia A. Pantazaki, Efterpi Kostareli et al. · Food and Chemical Toxicology · 2010 · 335 citations

Life Sciences, Genetics, Plant Sciences +8

Evaluation of saffron (Crocus sativus L.) adulteration with plant adulterants by 1H NMR metabolite fingerprinting

Eleftherios A. Petrakis, Laura Ruth Cagliani, Moschos G. Polissiou et al. · Food Chemistry · 2014 · 203 citations

Life Sciences, Botany, Plant Sciences +15

A quantitative high-performance liquid chromatographic method to analyse commercial saffron (Crocus sativus L.) products.

Pedro Lozano, M.R. Castellar, M.J Simancas et al. · Journal of Chromatography A · 1999 · 136 citations

Pharmacy, Food Science, Pharmaceutical Analysis +14

Determination of food dyes in soft drinks containing natural pigments by liquid chromatography with minimal clean-up

M.S. Garcı́a-Falcón, Jesús Simal‐Gándara · Food Control · 2004 · 121 citations

Agriculture, Food Science, Analytical Chemistry +16