Evaluation of DNA barcoding to facilitate the authentication of processed fish products in the seafood industry-Reference-Cited by-同舟云学术

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Evaluation of DNA barcoding to facilitate the authentication of processed fish products in the seafood industry

Published:2020-07 Issue: Volume:129 Page:109585
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Adibah A.B.,Syazwan S.,Haniza Hanim M.Z.,Badrul Munir M.Z.,Intan Faraha A.G.,Siti Azizah M.N.

Funder

Universiti Pendidikan Sultan Idris

Ministry of Higher Education, Malaysia

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. DNA barcoding reveals commercial and health issues in ethnic seafood sold on the Italian market;Armani;Food Control,2015

2. DNA barcoding unveils a high rate of mislabeling in a commercial freshwater catfish from Brazil;Carvalho;Mitochondrial DNA,2011

3. DNA barcode identification of fish products in Taiwan: Government-commissioned authentication cases;Chang;Food Control,2016

4. Comparison of DNA extraction methods from muscle of canned tuna for species identification;Chapela;Food Control,2007

5. Detection of mislabelled seafood products in Malaysia by DNA barcoding: Improving transparency in food market;Chin;Food Control,2016

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1. Label analysis and molecular identification of Japanese Seafood Products purchased on Chinese e-commerce;Food Control;2024-07

2. Classification and quantification of adulterants in Alaska pollock based on fourier transform near-infrared spectroscopy with chemometrics;Food Bioscience;2024-06

3. Navigating the depths of seafood authentication: Technologies, regulations, and future prospects;Measurement: Food;2024-06

4. Food authentication, current issues, analytical techniques, and future challenges: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2024-05

5. Integrated DNA barcoding methods to identify species in the processed fish products from Chinese market;Food Research International;2024-04

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