“…The sensitisation of lanthanide ions luminescence -especially terbium and europium ions -by organic ligands, has been widely employed in some applications, such as the investigation of the function of nucleic acids, immunoassays, determination of organic compounds and chromatographic and electrophoretic detections (Dehghan et al, in press;Ioannou, Rusakova, Andrikopoulou, Glynou, & Tzompanaki, 1998;Leonard & Gunnlaugsson, 2005;Manzoori et al, in press;Miao, Liu, Hou, & Jiang, 2006;Yegorova et al, 2007;Yu, Li, & Chen, 2007), also it has been applied in food and beverage industries for determination of phenolic compounds in wine, fruit juice and tea (Andreu-Navarro, Russo, AguilarCaballos, Fernández-Romero, & Gómez-Hens, 2011;Shaghaghi, Manzoori, & Jouyban, 2008), terephthalic acid in drink samples (Caro de la Torre & Gómez-Hens, 2000), nicotinic acid and nicotinamide in food and pharmaceutical samples (Krasnova, Aguilar-Caballos, & Gómez-Hens, 2001) and lasalocid in drinking water, poultry feed and chicken liver samples (Aguilar-Caballos, Gómez-Hens, & Pérez-Bendito, 1999).…”