Multi-isotopic signatures of organic and conventional Italian pasta along the production chain-Reference-Cited by-同舟云学术

Multi-isotopic signatures of organic and conventional Italian pasta along the production chain

Published:2016-08-25 Issue:9 Volume:51 Page:675-683
ISSN:1076-5174
Container-title:Journal of Mass Spectrometry
language:en
Short-container-title:J. Mass Spectrom.

Author:

Bontempo L.¹,Camin F.¹,Paolini M.¹²,Micheloni C.³,Laursen K. H.⁴

Affiliation:

1. Food Quality and Nutrition Department, Research and Innovation Centre; Fondazione Edmund Mach; Via E. Mach 1 38010 San Michele all'Adige (TN) Italy

2. Department of Food Science; University of Udine; Via Sondrio 2A 33100 Udine Italy

3. AIAB - Associazione Italiana per l'Agricoltura Biologica; largo D. Frisullo 00185 Rome Italy

4. Plant and Soil Science Section and Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science; University of Copenhagen; Thorvaldsensvej 40 1871 Frederiksberg C Denmark

Funder

CORE Organic II

Danish Council for Independent Research - Technology and Production Sciences

Publisher

Wiley

Subject

Spectroscopy

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jms.3816/fullpdf

Reference42 articles.

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2. Report from the Commission to the European Parliament and the Council regarding the mandatory indication of the country of origin or place of provenance for unprocessed foods, single ingredient products and ingredients that represent more than 50% of a food 2015 http://ec.europa.eu/transparency/regdoc/rep/1/2015/EN/1-2015-204-EN-F1-1.PDF

3. Structure and quality of pasta enriched with functional ingredients;Bustos;RSC Adv.,2015

4. Combining isotopic signatures of n(87Sr)/n(86Sr) and light stable elements (C, N, O, S) with multi-elemental profiling for the authentication of provenance of European cereal samples;Goitom Asfaha;J. Cereal Sci.,2011

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