Development of real-time PCR methods for cocoa authentication in processed cocoa-derived products-Reference-Cited by-同舟云学术

Development of real-time PCR methods for cocoa authentication in processed cocoa-derived products

Published:2022-01 Issue: Volume:131 Page:108414
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

de Oliveira Ana Caroline,Marien Aline,Hulin Julie^ORCID,Muhovski Yordan,Baeten Vincent^ORCID,Janssen Eric,Berben Gilbert,Rogez Herve,Debode Frédéric

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fédération Wallonie-Bruxelles

Wallonie-Bruxelles International

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference37 articles.

1. Produits alimentaires. Détection et quantification des organismes végétaux génétiquement modifies et produits dérivés. Partie 2: Méthodes basées sur la réaction de polymérisation en chaîne;Norme expérimentale,2008

2. Cocoa production processing technology;Afoakwa,2014

3. Application of authentication and traceability in chocolate;Amin,2018

4. Status, supply chain and processing of cocoa - a review;Beg;Trends in Food Science & Technology,2017

5. Guidelines for validation of qualitative real-time PCR methods;Broeders;Trends in Food Science & Technology,2014

Cited by 7 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. Mid-infrared spectroscopy and machine learning as a complementary tool for sensory quality assessment of roasted cocoa-based products;Infrared Physics & Technology;2024-09

2. DNA-based techniques to check quality and authenticity of food, feed and medicinal products of plant origin: A review;Trends in Food Science & Technology;2024-07

3. Authentication of Cocoa Products Based on Profiling and Fingerprinting Approaches: Assessment of Geographical, Varietal, Agricultural and Processing Features;Foods;2023-08-20

4. DNA Isolation from Cocoa-Derived Products and Cocoa Authentication by TaqMan Real-Time PCR;Methods in Molecular Biology;2023

5. Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies;Critical Reviews in Food Science and Nutrition;2022-08-11