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Items: 1 to 20 of 94

1.

Determination of 4-Methylimidazole and 2-Acetyl-4()- tetrahydroxybutylimidazole in Caramel Color and Processed Foods by LC-MS/MS.

Kim TR, Kim SU, Shin Y, Kim JY, Lee SM, Kim JH.

Prev Nutr Food Sci. 2013 Dec;18(4):263-8. doi: 10.3746/pnf.2013.18.4.263.

2.

Determination of 2-methylimidazole, 4-methylimidazole and 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in caramel colours and cola using LC/MS/MS.

Schlee C, Markova M, Schrank J, Laplagne F, Schneider R, Lachenmeier DW.

J Chromatogr B Analyt Technol Biomed Life Sci. 2013 May 15;927:223-6. doi: 10.1016/j.jchromb.2012.10.021. Epub 2012 Oct 23.

PMID:
23141774
3.

2-acetyl-4-tetrahydroxybutylimidazole and 4-methylimidazole in caramel colours, vinegar and beverages in China.

Wang L, Ren B, Liu Y, Lu Y, Chang F, Yang L.

Food Addit Contam Part B Surveill. 2015;8(3):163-8. doi: 10.1080/19393210.2015.1027286. Epub 2015 May 8.

PMID:
25832559
4.

Determination of caramel colorants' by-products in liquid foods by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).

Goscinny S, Hanot V, Trabelsi H, Van Loco J.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2014;31(10):1652-60. doi: 10.1080/19440049.2014.940609. Epub 2014 Aug 28.

PMID:
25060737
5.

Determination of 4(5)-methylimidazole in soy sauce and other foods by LC-MS/MS after solid-phase extraction.

Yamaguchi H, Masuda T.

J Agric Food Chem. 2011 Sep 28;59(18):9770-5. doi: 10.1021/jf201736c. Epub 2011 Aug 31.

PMID:
21879707
6.

Toxicity studies of Caramel Colour III and 2-acetyl-4(5)-tetrahydroxybutylimidazole in F344 rats.

MacKenzie KM, Boysen BG, Field WE, Petsel SR, Chappel CI, Emerson JL, Stanley J.

Food Chem Toxicol. 1992 May;30(5):417-25.

PMID:
1644383
8.

Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System.

Lee S, Lee JB, Hwang J, Lee KG.

J Food Sci. 2016 Jan;81(1):T262-7. doi: 10.1111/1750-3841.13183. Epub 2015 Dec 11.

PMID:
26661512
9.

Determination of 2-Methylimidazole, 4-Methylimidazole, and 2-Acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Licorice Using High-Performance Liquid Chromatography-Tandem Mass Spectrometry Stable-Isotope Dilution Analysis.

Raters M, Elsinghorst PW, Goetze S, Dingel A, Matissek R.

J Agric Food Chem. 2015 Jul 1;63(25):5930-4. doi: 10.1021/acs.jafc.5b01493. Epub 2015 Jun 22.

PMID:
26073294
10.

Synthesis and application of (13)C-labeled 2-acetyl-4-((1R,2S,3R)-1,2,3,4-tetrahydroxybutyl)imidazole (THI), an immunosuppressant observed in caramel food colorings.

Elsinghorst PW, Raters M, Dingel A, Fischer J, Matissek R.

J Agric Food Chem. 2013 Aug 7;61(31):7494-9. doi: 10.1021/jf4026772. Epub 2013 Jul 29. Erratum in: J Agric Food Chem. 2014 Sep 10;62(36):9056.

PMID:
23866086
11.

Analysis and risk assessment of 4(5)-methylimidazole in brown colored foods and beverages.

Lee S, Lee KG.

Food Addit Contam Part B Surveill. 2016;9(1):59-65. doi: 10.1080/19393210.2015.1127294. Epub 2016 Jan 12.

PMID:
26653824
12.

Effects of the color additive caramel color III and 2-acetyl-4(5)-tetrahydroxybutylimidazole (THI) on the immune system of rats.

Houben GF, van den Berg H, Kuijpers MH, Lam BW, van Loveren H, Seinen W, Penninks AH.

Toxicol Appl Pharmacol. 1992 Mar;113(1):43-54.

PMID:
1553755
14.

Carcinogenic 4(5)-methylimidazole found in beverages, sauces, and caramel colors: chemical properties, analysis, and biological activities.

Hengel M, Shibamoto T.

J Agric Food Chem. 2013 Jan 30;61(4):780-9. doi: 10.1021/jf304855u. Epub 2013 Jan 15. Review.

PMID:
23294412
15.

Quantification of 4-methylimidazole in class III and IV caramel colors: validation of a new method based on heart-cutting two-dimensional liquid chromatography (LC-LC).

Moretton C, Crétier G, Nigay H, Rocca JL.

J Agric Food Chem. 2011 Apr 27;59(8):3544-50. doi: 10.1021/jf104464f. Epub 2011 Mar 17.

PMID:
21381772
16.

Heart-cutting two-dimensional liquid chromatography methods for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Class III caramel colours.

Moretton C, Crétier G, Nigay H, Rocca JL.

J Chromatogr A. 2008 Jul 11;1198-1199:73-9. doi: 10.1016/j.chroma.2008.04.081. Epub 2008 May 14.

PMID:
18538331
17.

A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods.

Tatebe C, Zhong X, Ohtsuki T, Kubota H, Sato K, Akiyama H.

Food Sci Nutr. 2014 Sep;2(5):547-56. doi: 10.1002/fsn3.127. Epub 2014 Jun 2.

19.

Determination of 4-methylimidazole in caramel color by capillary isotachophoresis.

Kvasnicka F.

Electrophoresis. 1989 Nov;10(11):801-2.

PMID:
2612480
20.

Component of Caramel Food Coloring, THI, Causes Lymphopenia Indirectly via a Key Metabolic Intermediate.

Ohtoyo M, Machinaga N, Inoue R, Hagihara K, Yuita H, Tamura M, Hashimoto R, Chiba J, Muro F, Watanabe J, Kobayashi Y, Abe K, Kita Y, Nagasaki M, Shimozato T.

Cell Chem Biol. 2016 May 19;23(5):555-60. doi: 10.1016/j.chembiol.2016.04.007. Epub 2016 May 12.

PMID:
27185637
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