Azo dyes, compounds having double bond linkage between two nitrogen atoms, are widely
found as a main scaffold in a massive library of organic species that exhibit promising …

Background Worldwide consumers seek most delightful and appealing foodstuffs, at the
same time they require safer, more nutritious and healthier products. Color is one of the most …

A wide variety of azo dyes are generally added for coloring food products not only to make
them visually aesthetic but also to reinstate the original appearance lost during the …

A simple, economical, and green method for the preparation of water-soluble, high-
fluorescent carbon quantum dots (C-dots) has been developed via hydrothermal process …

Food colors are added to different types of commodities to increase their visual
attractiveness or to compensate for natural color variations. The use of these additives is …

Some colourants are hazardous to living species; hence, a powerful and fast methodology is
required for the analysis of those colourants in food and water samples. A modest …

Food coloring agents, amaranth, erythrosine and tartrazine have been tested at 0.02–8mM
in human peripheral blood cells in vitro, in order to investigate their genotoxic, cytotoxic and …

Forty synthetic food colors were determined in drinks and candies by reversed-phase high-
performance liquid chromatography with photodiode array detection. The following food …

A simple, sensitive, efficient and rapid method was developed based on vortex assisted
deep eutectic solvent dispersive liquid-liquid microextraction (VA-DES-DLLME) of five …

The current work introduced a novel electrochemical sensor (screen-printed graphite
electrode (SPGE) modified with MnO 2 nanorods anchored graphene oxide nanocomposite …