orange g has been researched along with scarlet red in 4 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (25.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (25.00) | 29.6817 |
| 2010's | 2 (50.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Horobin, RW; Proctor, GB | 1 |
| Ai, LF; Sun, HW; Wang, FC | 1 |
| Khalikova, MA; Satínský, D; Smidrkalová, T; Solich, P | 1 |
| Arghavani-Beydokhti, S; Asghari, A; Bazregar, M; Rajabi, M; Yamini, Y | 1 |
4 other study(ies) available for orange g and scarlet red
| Article | Year |
|---|---|
Purification of oil red O using preparative paper chromatography.
Topics: Azo Compounds; Chromatography, Paper; Coloring Agents | 1985 |
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 |
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 |
Centrifugeless dispersive liquid-liquid microextraction based on salting-out phenomenon followed by high performance liquid chromatography for determination of Sudan dyes in different species.
Topics: Azo Compounds; Centrifugation; Chromatography, High Pressure Liquid; Coloring Agents; Food Analysis; Hydrogen-Ion Concentration; Limit of Detection; Liquid Phase Microextraction; Naphthols; Sodium Chloride; Time Factors; Water | 2018 |