δ34 S for tracing the origin of cheese and detecting its authenticity

Geographical origin and species differentiation of Transylvanian cheese. Comparative study of isotopic and elemental profiling vs. DNA results

(2018) Dana Alina Magdas et al.   FOOD CHEMISTRY

Italian Cheeses Discrimination by Means of δ13C and δ15N Isotopic Ratio Mass Spectrometry

(2017) Angelo Faberi et al.   Food Analytical Methods

Stable Isotope Ratio Analysis for Assessing the Authenticity of Food of Animal Origin

(2016) Federica Camin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Multi-Element (C, N, H, O) Stable Isotope Ratio Analysis for Determining the Geographical Origin of Pure Milk from Different Regions

(2015) Donghui Luo et al.   Food Analytical Methods

Validation of methods for H, C, N and S stable isotopes and elemental analysis of cheese: results of an international collaborative study

(2015) Federica Camin et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Multi-stable isotope analysis as a tool for assessing the geographic provenance of dairy products: A case study using buffalo's milk and cheese samples from the Amazon basin, Brazil

(2013) Almir Vieira Silva et al.   INTERNATIONAL DAIRY JOURNAL

H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses

(2011) Federica Camin et al.   ANALYTICA CHIMICA ACTA

Elemental and isotopic characterisation of typical Italian alpine cheeses

(2011) L. Bontempo et al.   INTERNATIONAL DAIRY JOURNAL

H, C, N and O stable isotope characteristics of alpine forage, milk and cheese

(2011) L. Bontempo et al.   INTERNATIONAL DAIRY JOURNAL

Multielement stable isotope ratios (H, C, N, S) of honey from different European regions

(2010) Antje Schellenberg et al.   FOOD CHEMISTRY

Influence of dietary composition on the carbon, nitrogen, oxygen and hydrogen stable isotope ratios of milk

(2008) Federica Camin et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY