Electrokinetic chromatography, synthetic food

Chou, S.S. et al., Determination of synthetic colors in soft drinks and confectioneries by micellar electrokinetic capillary chromatography, J Food ScL, 67, 1314, 2002. 

The legal or illegal application of synthetic dyes in foods and food products increases consumer acceptance, and consequently, the profit of the producer. As a considerable quantity of foods and food products contain dyes, their determination is of considerable importance. Electrophoretic techniques have been frequently employed for dye analysis. Thus, micellar electrokinetic capillary chromatography has also been employed for the determination of synthetic colours in soft drinks and confectioneries [183],... 

Boyce, M. C., and Spickett, E. E., Separation of food grade antioxidants (synthetic and natural) using mixed micellar electrokinetic capillary chromatography, J. Agric. Food. Chem., 47,1970, 1999. 

Delgado-Zamarreno, M. M., I. Gonzalez-Maza, A. Sanchez-Perez, and R. Carabias Martinez. 2007. Analysis of synthetic phenolic antioxidants in edible oils by micellar electrokinetic capillary chromatography. Food Chem. 100(4) 1722-1727. 

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