Rapid detection of duck ingredient in adulterated foods by isothermal recombinase polymerase amplification assays-Reference-Cited by-同舟云学术

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Rapid detection of duck ingredient in adulterated foods by isothermal recombinase polymerase amplification assays

Published:2023-07 Issue: Volume:6 Page:100162
ISSN:2666-5662
Container-title:Food Chemistry: Molecular Sciences
language:en
Short-container-title:Food Chemistry: Molecular Sciences

Author:

Zhou Cang^ORCID,Wang Jinfeng,Xiang Jialin,Fu Qi,Sun Xiaoxia,Liu Libing,Ai Lianfeng,Wang Jianchang

Funder

Ministry of Science and Technology of the People's Republic of China

Hebei Province Science and Technology Support Program

Hebei Province Department of Science And Technology

Publisher

Elsevier BV

Subject

Molecular Biology,Food Science

Reference40 articles.

1. Analytical methods used for the authentication of food of animal origin;Abbas;Food Chemistry,2018

2. Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reaction;Ali;Meat Science,2012

3. Food adulteration: Sources, health risks, and detection methods;Bansal;Critical Reviews in Food Science and Nutrition,2017

4. Detection of porcine-derived ingredients from adulterated meat based on real-time loop-mediated isothermal amplification;Cai;Molecular and Cellular Probes,2020

5. Duplex PCR approach for the detection and quantification of donkey, horse and mule in raw and heat-processed meat products;Chen;International Journal of Food Science and Technology,2015

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1. Identification of horse ingredients based on recombinase polymerase amplification, high-throughput DNA isolation and magnetic separation;Food Control;2025-01

2. A novel recombinase polymerase amplification approach with propidium iodide reporter for rapid detection of porcine adulteration in food;Journal of Food Composition and Analysis;2024-11

3. Development of a duplex recombinase polymerase amplification-lateral flow strip assay with 1 min of DNA extraction for simultaneous identification of pork and chicken ingredients;Journal of Food Composition and Analysis;2024-08

4. Multiplex-PCR method application to identify duck blood and its adulterated varieties;Food Chemistry;2024-06

5. High-throughput identification of meat ingredients in adulterated foods based on centrifugal integrated purification-CRISPR array;Food Chemistry;2024-06

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