Page last updated: 2024-08-21

tartrazine and ponceau 4r

tartrazine has been researched along with ponceau 4r in 19 studies

Research

Studies (19)

TimeframeStudies, this research(%)All Research%
pre-19901 (5.26)18.7374
1990's3 (15.79)18.2507
2000's3 (15.79)29.6817
2010's9 (47.37)24.3611
2020's3 (15.79)2.80

Authors

AuthorsStudies
Minguzzi, A; Turtura, GC1
Krogdahl, A; Veien, NK1
Diril, N; Izbirak, A; Sümer, S1
Kobayashi, N; Sako, F; Taniguchi, N; Watabe, H1
Kuno, N; Mizutani, T1
Kokot, S; Ni, Y; Wang, Y1
Boylan, E; Connolly, A; Flynn, A; Gibney, MJ; Hearty, A; McKevitt, A; Nugent, A1
Mizutani, T1
Gao, M; Qin, H; Yang, X; Zhang, H1
Bolel, P; Datta, S; Halder, M; Mahapatra, N1
Hu, L; Liu, B; Liu, X; Wu, K; Zhang, Y1
Feng, Y; Ma, W; Sha, O; Zhu, X1
Cheng, Q; Tong, J; Wu, K; Xia, S1
Abbasi, S; Benvidi, A; Dehghan Tezerjani, M; Gharaghani, S; Masoum, S1
Apyari, VV; Ramazanova, GR; Tikhomirova, TI1
Ho, XL; Leo, L; Loke, WM; Loong, C; Raman, MFB; Suan, MYT1
Darabi, R; Gholami, A; Karimi-Maleh, H; Shabani-Nooshabadi, M1
Gandía-Herrero, F; García-Carmona, F; Guerrero-Rubio, MA; Hernández-García, S1
Bai, J; Bo, X; Sun, M; Wang, J; Wu, J1

Other Studies

19 other study(ies) available for tartrazine and ponceau 4r

ArticleYear
Microbiological research on soft drinks: discolouring of natural-flavoured products.
    Zentralblatt fur Mikrobiologie, 1992, Volume: 147, Issue:1-2

    Topics: Azo Compounds; Beverages; Color; Coloring Agents; Drug Stability; Food Coloring Agents; Food Microbiology; Indigo Carmine; Indoles; Naphthalenesulfonates; Saccharomyces cerevisiae; Spectrophotometry; Sunlight; Tartrazine; Temperature

1992
Cutaneous vasculitis induced by food additives.
    Acta dermato-venereologica, 1991, Volume: 71, Issue:1

    Topics: Adult; Azo Compounds; Female; Food Additives; Food Coloring Agents; Humans; Naphthalenesulfonates; Tartrazine; Vasculitis, Leukocytoclastic, Cutaneous

1991
[Mutagenicity testing of some azo dyes used as food additives].
    Mikrobiyoloji bulteni, 1990, Volume: 24, Issue:1

    Topics: Amaranth Dye; Azo Compounds; Food Coloring Agents; Mutagenicity Tests; Naphthalenesulfonates; Salmonella typhimurium; Tartrazine

1990
Cytotoxicity of food dyes on cultured fetal rat hepatocytes.
    Toxicology and applied pharmacology, 1980, Jun-30, Volume: 54, Issue:2

    Topics: Amaranth Dye; Animals; Azo Compounds; Benzenesulfonates; Cell Division; Cells, Cultured; Eosine I Bluish; Erythrosine; Female; Fetus; Food Coloring Agents; Indigo Carmine; Lissamine Green Dyes; Liver; Naphthalenesulfonates; Pregnancy; Rats; Rose Bengal; Tartrazine

1980
Influence of synthetic and natural food dyes on activities of CYP2A6, UGT1A6, and UGT2B7.
    Journal of toxicology and environmental health. Part A, 2005, Aug-27, Volume: 68, Issue:16

    Topics: Amaranth Dye; Animals; Aryl Hydrocarbon Hydroxylases; Azo Compounds; Benzenesulfonates; Cattle; Coloring Agents; Cytochrome P-450 CYP2A6; Erythrosine; Food Coloring Agents; Glucuronosyltransferase; In Vitro Techniques; Indigo Carmine; Kinetics; Microsomes, Liver; Mixed Function Oxygenases; Naphthalenesulfonates; Structure-Activity Relationship; Tartrazine

2005
Simultaneous kinetic spectrophotometric analysis of five synthetic food colorants with the aid of chemometrics.
    Talanta, 2009, Apr-30, Volume: 78, Issue:2

    Topics: Amaranth Dye; Azo Compounds; Benzenesulfonates; Complex Mixtures; Ferrocyanides; Iron; Kinetics; Naphthalenesulfonates; Oxidation-Reduction; Spectrum Analysis; Tartrazine

2009
Pattern of intake of food additives associated with hyperactivity in Irish children and teenagers.
    Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2010, Volume: 27, Issue:4

    Topics: Adolescent; Attention Deficit Disorder with Hyperactivity; Azo Compounds; Child; Child, Preschool; Databases, Factual; Diet; Diet Surveys; Food; Food Additives; Food Labeling; Humans; Ireland; Naphthalenesulfonates; Quinolines; Risk Assessment; Tartrazine

2010
Toxicity of xanthene food dyes by inhibition of human drug-metabolizing enzymes in a noncompetitive manner.
    Journal of environmental and public health, 2009, Volume: 2009

    Topics: Amaranth Dye; Aryl Hydrocarbon Hydroxylases; ATP Binding Cassette Transporter, Subfamily B, Member 1; Azo Compounds; Benzenesulfonates; Biological Transport; Catalase; Cytochrome P-450 CYP2A6; Cytochrome P-450 CYP3A; Cytochrome P-450 CYP3A Inhibitors; Cytochrome P-450 Enzyme Inhibitors; Enzyme Inhibitors; Erythrosine; Fluoresceins; Food Coloring Agents; Glucuronosyltransferase; Humans; Indigo Carmine; Microsomes, Liver; Naphthalenesulfonates; Rhodamines; Rose Bengal; Superoxide Dismutase; Tartrazine; Xanthenes

2009
Simultaneous detection of Ponceat 4R and tartrazine in food using adsorptive stripping voltammetry on an acetylene black nanoparticle-modified electrode.
    Journal of the science of food and agriculture, 2011, Volume: 91, Issue:15

    Topics: Azo Compounds; Electrochemistry; Electrodes; Food Additives; Limit of Detection; Nanoparticles; Naphthalenesulfonates; Potentiometry; Tartrazine

2011
Exploration of pH-dependent behavior of the anion receptor pocket of subdomain IIA of HSA: determination of effective pocket charge using the Debye-Hückel limiting law.
    The journal of physical chemistry. B, 2014, Jan-09, Volume: 118, Issue:1

    Topics: Anions; Azo Compounds; Binding Sites; Humans; Hydrogen-Ion Concentration; Ligands; Models, Molecular; Molecular Structure; Naphthalenesulfonates; Protein Structure, Tertiary; Serum Albumin; Static Electricity; Tartrazine; Warfarin

2014
Highly-sensitive and rapid detection of ponceau 4R and tartrazine in drinks using alumina microfibers-based electrochemical sensor.
    Food chemistry, 2015, Jan-01, Volume: 166

    Topics: Aluminum Oxide; Azo Compounds; Chromatography, High Pressure Liquid; Coloring Agents; Electrochemical Techniques; Naphthalenesulfonates; Tartrazine

2015
Aqueous two-phase based on ionic liquid liquid-liquid microextraction for simultaneous determination of five synthetic food colourants in different food samples by high-performance liquid chromatography.
    Food chemistry, 2015, May-01, Volume: 174

    Topics: Amaranth Dye; Azo Compounds; Benzenesulfonates; Chromatography, High Pressure Liquid; Food Analysis; Food Coloring Agents; Ionic Liquids; Limit of Detection; Liquid Phase Microextraction; Naphthalenesulfonates; Salts; Sensitivity and Specificity; Tartrazine; Water

2015
Highly-sensitive electrochemical sensing platforms for food colourants based on the property-tuning of porous carbon.
    Analytica chimica acta, 2015, Aug-05, Volume: 887

    Topics: Azo Compounds; Beverages; Carbon; Chromatography, High Pressure Liquid; Electrochemical Techniques; Electrodes; Food Coloring Agents; Limit of Detection; Nanostructures; Naphthalenesulfonates; Oxidation-Reduction; Porosity; Tartrazine

2015
Spectrophotometric determination of synthetic colorants using PSO-GA-ANN.
    Food chemistry, 2017, Apr-01, Volume: 220

    Topics: Algorithms; Azo Compounds; Color; Naphthalenesulfonates; Neural Networks, Computer; Spectrophotometry; Spectrum Analysis; Tartrazine

2017
A hybrid sorption - Spectrometric method for determination of synthetic anionic dyes in foodstuffs.
    Food chemistry, 2017, Apr-15, Volume: 221

    Topics: Azo Compounds; Beverages; Coloring Agents; Food Analysis; Naphthalenesulfonates; Spectrum Analysis; Tartrazine

2017
Occurrence of azo food dyes and their effects on cellular inflammatory responses.
    Nutrition (Burbank, Los Angeles County, Calif.), 2018, Volume: 46

    Topics: Azo Compounds; Beverages; F2-Isoprostanes; Food; Food Analysis; Food Coloring Agents; Humans; Inflammation; Leukotriene B4; Naphthalenesulfonates; Neutrophils; Risk Factors; Singapore; Tartrazine

2018
The potential of electrochemistry for one-pot and sensitive analysis of patent blue V, tartrazine, acid violet 7 and ponceau 4R in foodstuffs using IL/Cu-BTC MOF modified sensor.
    Food chemistry, 2022, Jan-30, Volume: 368

    Topics: Azo Compounds; Copper; Electrochemical Techniques; Electrochemistry; Electrodes; Humans; Ionic Liquids; Metal-Organic Frameworks; Naphthalenesulfonates; Rosaniline Dyes; Tartrazine

2022
Consumption of commonly used artificial food dyes increases activity and oxidative stress in the animal model Caenorhabditis elegans.
    Food research international (Ottawa, Ont.), 2023, Volume: 169

    Topics: Animals; Caenorhabditis elegans; Coloring Agents; Food Coloring Agents; Humans; Oxidative Stress; Tartrazine

2023
Pt nanoparticles/laser-engraved graphene-based integrated electrochemical platform for point-of-use determination of ponceau 4R, amaranth and tartrazine in food.
    Food chemistry, 2024, Mar-01, Volume: 435

    Topics: Amaranth Dye; Electrochemical Techniques; Electrodes; Graphite; Lasers; Nanoparticles; Reproducibility of Results; Tartrazine

2024