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Scopus by Title (Ref)

1. Common Food Additives Inhibit Carbonic Anhydrase Activity

- Karaçelik A.A. , et al.

2. Food Safety and Health Concerns of Synthetic Food Colors: An Update

- Amchova P. , et al.

3. Negatively charged food additive dye “Allura Red” rapidly induces SDS-soluble amyloid fibril in beta-lactoglobulin protein

- Al-Shabib N.A. , et al.

4. Degradation products of the artificial azo dye, Allura red, inhibit esterase activity of carbonic anhydrase II: A basic in vitro study on the food safety of the colorant in terms of enzyme inhibition

- Esmaeili S. , et al.

5. Multispectroscopic and calorimetric studies on the binding of the food colorant tartrazine with human hemoglobin

- Basu A. , et al.