Distinguishing Between Fresh and Frozen-thawed Smoked Salmon: Histology to Detect Food Adulteration in High-Value Products

Assessing different processed meats for adulterants using visible-near-infrared spectroscopy

(2018) Ahmed Rady et al.   MEAT SCIENCE

Detection and characterisation of frauds in bovine meat in natura by non-meat ingredient additions using data fusion of chemical parameters and ATR-FTIR spectroscopy

(2016) Karen M. Nunes et al.   FOOD CHEMISTRY

The role of the public private partnership in Food Fraud prevention—includes implementing the strategy

(2016) John Spink et al.   Current Opinion in Food Science

Integration of classifiers analysis and hyperspectral imaging for rapid discrimination of fresh from cold-stored and frozen-thawed fish fillets

(2015) Jun-Hu Cheng et al.   JOURNAL OF FOOD ENGINEERING

A novel method for discrimination of beef and horsemeat using Raman spectroscopy

(2013) İsmail Hakkı Boyacı et al.   FOOD CHEMISTRY

Foodstuff authentication from spectral data: Toward a species-independent discrimination between fresh and frozen–thawed fish samples

(2013) Matteo Ottavian et al.   JOURNAL OF FOOD ENGINEERING

Histology as a Valid and Reliable Tool To Differentiate Fresh from Frozen-Thawed Fish

(2012) E. BOZZETTA et al.   JOURNAL OF FOOD PROTECTION

Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C

(2007) A.S. Duun et al.   FOOD CHEMISTRY