The Official Journal of Neuroscience Research Center, IUMS
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Articles that cite the referenced work, matched by title from the Scopus database.
Microbial pigments as next generation food colorants: unraveling structure, function relationships and biotechnological innovations
Food Production Processing and Nutrition
December 2026
Duwan A.H.
Open Access
Risk Assessment of Colorant Additives and Heavy Metal Content of Jelly Products Targeting Pediatric Populations in Arak Market, Iran
Iranian Journal of Toxicology
May 2025
Alimoradian A.
Comparison of High-Performance Liquid Chromatography and Thin Layer Chromatography Methods to Identify Tartrazine in Four Food Types
International Journal of Nutrition Sciences
March 2025
Rahnama H.
Innovative electrochemical quantification of brilliant blue dye with polyvinylpyrrolidone-stabilized MoS₂
Materials Chemistry and Physics
15 February 2025
Murali A.S.
Saffron (Crocus sativus L.) Analysis: Techniques for Quality Assurance and Authentication
Spices Production to Products Purity and Authenticity
1 January 2025
Kumari L.
Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns
Journal of Food Quality and Hazards Control
2024
vayghan R.S.
Open Access
Sniffing out adulteration in saffron: Detection methods and health risks
Food Control
January 2024
Raina A.
Evaluating aflatoxins and Sudan dyes contamination in red chili and turmeric and its health impacts on consumer safety of Lahore, Pakistan
Food and Chemical Toxicology
December 2023
Sadef Y.
Evaluating the Artificial and Microbial Contamination (Pathogenic Bacteria, Molds, Yeasts) of Confectionery Products in Iran: A Systematic Review
Journal of Chemical Health Risks
May 2022
Morasa H.K.
Various techniques useful for determination of adulterants in valuable saffron: A review
Trends in Food Science and Technology
May 2021
Kumari L.
Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran
International Journal of Nutrition Sciences
March 2021
Gholami Z.
Examining the existence of synthetic dyes in the nuts offered in Marivan county, west of Iran
Journal of Chemical Health Risks
2021
Heydarzade B.
Forensic attribution profiling of food using liquid chromatography-mass spectrometry
Food Toxicology and Forensics
1 January 2020
Silva C.
MWCNT-modified Electrode for Voltammetric Determination of Allura Red and Brilliant Blue FCF in Isotonic Sport Drinks
Electroanalysis
May 2019
Sierra-Rosales P.
All Open Access, Green
Toxicology and analytical methods for the analysis of allura red (E129) in food and beverage products: A current perspective
Safety Issues in Beverage Production Volume 18 the Science of Beverages
1 January 2019
Siddiquee S.
Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka
Journal of Food Quality
2019
Dilrukshi P.
Open Access
Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC
International Journal of Food Properties
1 January 2019
Barani A.
Open Access
Data on prevalence of additive colors in local food and beverage products, Tehran, Iran
Data in Brief
August 2018
Asadnejad S.
Open Access
Natural pigments and colorants in foods and beverages
Polyphenols Properties Recovery and Applications
1 January 2018
Vinha A.F.
Heavy metal bioaccumulation in different fish species in the coast of the Persian Gulf, Iran
Toxin Reviews
2 October 2015
Pilehvarian A.A.