A novel approach to authenticity control of whole grain durum wheat (Triticum durum Desf.) flour and pasta, based on analysis of alkylresorcinol composition-Reference-Cited by-同舟云学术

A novel approach to authenticity control of whole grain durum wheat (Triticum durum Desf.) flour and pasta, based on analysis of alkylresorcinol composition

Published:2010-01 Issue:1 Volume:118 Page:177-181
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Knödler Matthias,Most Maike,Schieber Andreas,Carle Reinhold

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Effect of high-temperature drying of pasta on quality parameters and on solubility, gel electrophoresis, and reversed phase high-performance liquid chromatography of protein components;Aktan;Cereal Chemistry,1992

2. Alkylresorcinol in wheat varieties in the healthgrain diversity screen;Andersson;Journal of Agricultural and Food Chemistry,2008

3. The use of reversed-phase high-performance liquid chromatography to detect common wheat (Triticum aestivum) adulteration of durum wheat (Triticum durum) pasta products dried at low and high temperatures;Barnwell;Journal of Cereal Science,1994

4. Compared use of HPLC and FZCE for cluster analysis of Triticum spp and for the identification of T. durum adulteration;Bonetti;Journal of Agricultural and Food Chemistry,2004

5. A PCR-based method fort he detection of hexaploid bread wheat adulteration of durum wheat and pasta;Bryan;Journal of Cereal Science,1998

Cited by 42 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Neural networks allow the automatic verification of the type of flour, analysing the starch granule morphology, to ensure the protected geographical indication ‘Galician Bread’;Food Control;2024-04

2. Polarized light microscopy guarantees the use of autochthonous wheat in the production of flour for the Protected Geographical Indication ‘Galician Bread’;Food Control;2023-05

3. Rapid discrimination of authenticity in wheat flour and pasta samples using LIBS;Journal of Cereal Science;2022-03

4. Fighting food frauds exploiting chromatography-mass spectrometry technologies: Scenario comparison between solutions in scientific literature and real approaches in place in industrial facilities;TrAC Trends in Analytical Chemistry;2021-09

5. A novel approach for rapid discrimination of common and durum wheat flours using spectroscopic analyses combined with chemometrics;Journal of Cereal Science;2021-07