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Articles that cite the referenced work, matched by title from the Scopus database.

5 resultsUpdated October 16, 2026

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1

Common Food Additives Inhibit Carbonic Anhydrase Activity

Journal of Biochemical and Molecular Toxicology

September 2025

Karaçelik A.A.

Open Access

2

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

Toxics

July 2024

Amchova P.

Open Access

3

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

International Journal of Biological Macromolecules

February 2018

Al-Shabib N.A.

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

Food Chemistry

15 December 2016

Esmaeili S.

5

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

Journal of Hazardous Materials

15 November 2016

Basu A.