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A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods
TLDR
The reportedHPLC method has been successfully applied to basic colorant determination in various processed foods such as fat-based food matrices (curry paste and tandoori chicken), chili products (gochujang and chili sauce), and protein-based products (shrimp powder and powder soup).
Extraction Method and Determination of Sudan I Present in Sunset Yellow FCF by Isocratic High-Performance Liquid Chromatography
A method to extract and analyze Sudan I present in Sunset Yellow FCF (SYF) products was developed and validated. The method included the simple extraction of Sudan I from the SYF product using water,
A Comparative Study of the Hydroxyl and Saponification Values of Polysorbate 60 in International Food Additive Specifications
We investigated the hydroxyl and saponification values of 27 samples of Polysorbate 60 products that were commercially available worldwide. We observed that the values of most of the studied
Solubility Testing of Sucrose Esters of Fatty Acids in International Food Additive Specifications.
TLDR
The present study suggests that the current solubility criterion of the JECFA SEFA specifications needs to be revised.
Subchronic toxicity evaluation of isoeugenyl methyl ether in F344/DuCrj rats by 13‐week oral administration
TLDR
It was concluded that the main target organ of isoeugenyl methyl ether was the liver and that the no‐observed‐adverse‐effect level (NOAEL) for both male and female F344/DuCrj rats was estimated to be 40mg/kg BW/day.
An IC-MS/MS Method for the Determination of 1-Hydroxyethylidene-1,1-diphosphonic Acid on Uncooked Foods Treated with Peracetic Acid-Based Sanitizers.
TLDR
The results of the present study suggest that the proposed method is an accurate, precise, and reliable way to determine residual HEDP levels on PAS-treated uncooked foods.
Analysis of residual solvent in thickeners by headspace gas chromatography using a standard addition method
Headspace gas chromatography (HS-GC) is an accepted method for analysis of residual solvents in pharmaceuticals, food additives and food. The amounts of residual solvent present in various food
Development of an analytical method for copper chlorophyll and sodium copper chlorophyllin in processed foods
The food colourants copper chlorophyll (CuCh) and sodium copper chlorophyllin (CuCh-Na) are used worldwide in a wide range of processed foods. We developed an analytical method for the determination
Determinationmethod of 2-( 5-benzyl-3 , 6-dioxopiperazin-2-yl ) acetic using high performance liquid chromatography ( Receiyed May 27 , 2015 ) ( AcceptedJuly 31 , 2015 ) acid in aspartame
2-(5-Benzyl-3,6-dioxopiperazin-2-yl)acetic cid (DKP) is one of the degradation products of aspartame (APM). The Joint FAOI WHO Expert Committee on Food Additives (JECFA), USA, EU, and Japan has set
Development of an HPLC Method with an ODS Column to Determine Low Levels of Aspartame Diastereomers in Aspartame
TLDR
This method gave excellent accuracy, repeatability, and reproducibility in a recovery test performed on five different days, and was successfully applied to the determination of these diastereomers in commercial L, L-APM samples.
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