Thrita Journal of Neuron
The Official Journal of Neuroscience Research Center, IUMS
Scopus by Title (Ref)
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2. Comparison of High-Performance Liquid Chromatography and Thin Layer Chromatography Methods to Identify Tartrazine in Four Food Types
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3. Innovative electrochemical quantification of brilliant blue dye with polyvinylpyrrolidone-stabilized MoS₂
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4. Saffron (Crocus sativus L.) Analysis: Techniques for Quality Assurance and Authentication
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5. Simultaneous determination of 11 water-soluble synthetic colorants in foods consumed in Chile by high-performance liquid chromatography with diode Array detection
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6. Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns
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7. Sniffing out adulteration in saffron: Detection methods and health risks
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8. Evaluating aflatoxins and Sudan dyes contamination in red chili and turmeric and its health impacts on consumer safety of Lahore, Pakistan
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9. Evaluating the Artificial and Microbial Contamination (Pathogenic Bacteria, Molds, Yeasts) of Confectionery Products in Iran: A Systematic Review
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10. Various techniques useful for determination of adulterants in valuable saffron: A review
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11. Identification of Synthetic Dyes in Traditional Juices and Beverages in Shiraz, Iran
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12. Examining the existence of synthetic dyes in the nuts offered in Marivan county, west of Iran
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13. Forensic attribution profiling of food using liquid chromatography-mass spectrometry
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14. MWCNT-modified Electrode for Voltammetric Determination of Allura Red and Brilliant Blue FCF in Isotonic Sport Drinks
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15. Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka
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16. Toxicology and analytical methods for the analysis of allura red (E129) in food and beverage products: A current perspective
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17. Simultaneous determination of saffron and synthetic dyes in ready-to-cook Iranian barbecued chicken by HPLC
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18. Data on prevalence of additive colors in local food and beverage products, Tehran, Iran
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