Recent technological advances for the determination of food authenticity
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference102 articles.
1. Tequila authenticity assessment by headspace SPME-HRGC-IRMS analysis of C-13/C-12 and O-18/O-16 ratios of ethanol;Aguilar-Cisneros;Journal of Agricultural and Food Chemistry,2002
2. Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative polymerase chain reaction (PCR);Alary;Cereal Chemistry,2002
3. Contribution of FA profile obtained by high-resolution GC/chemometric techniques to the authenticity of green and roasted coffee varieties;Alves;Journal of the American Oil Chemists Society,2003
4. Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME and INDEX;Ampuero;European Food Research and Technology,2004
5. Detection of adulteration in Australian orange juices by stable carbon isotope ratio analysis (SCIRA);Antolovich;Journal of Agricultural and Food Chemistry,2001
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