orange g has been researched along with fat red 7b in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 2 (66.67) | 29.6817 |
| 2010's | 1 (33.33) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Ai, LF; Sun, HW; Wang, FC | 1 |
| León, N; Pardo, O; Pastor, A; Yusà, V | 1 |
| Khalikova, MA; Satínský, D; Smidrkalová, T; Solich, P | 1 |
3 other study(ies) available for orange g and fat red 7b
| Article | Year |
|---|---|
Determination of banned 10 azo-dyes in hot chili products by gel permeation chromatography-liquid chromatography-electrospray ionization-tandem mass spectrometry.
Topics: Azo Compounds; Capsicum; Chromatography, Gel; Chromatography, High Pressure Liquid; Food Analysis; Food Coloring Agents; Molecular Structure; Naphthols; Reproducibility of Results; Spectrometry, Mass, Electrospray Ionization; Spices; Tandem Mass Spectrometry | 2007 |
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.
Topics: Azo Compounds; Capsicum; Chromatography, Liquid; Food Analysis; Food Coloring Agents; Food Contamination; Methods; Spectrometry, Mass, Electrospray Ionization | 2009 |
On-line SPE-UHPLC method using fused core columns for extraction and separation of nine illegal dyes in chilli-containing spices.
Topics: Azo Compounds; Capsicum; Chromatography, High Pressure Liquid; Coloring Agents; Food Analysis; Food Coloring Agents; Indicators and Reagents; Naphthols; Online Systems; Solid Phase Extraction; Spices | 2014 |