Development of a Ladder-Shape Melting Temperature Isothermal Amplification Assay for Detection of Duck Adulteration in Beef

Target and Non-Target Approaches for Food Authenticity and Traceability

(2021) Joana S. Amaral   Foods

A visual method to detect meat adulteration by recombinase polymerase amplification combined with lateral flow dipstick

(2021) Liyun Lin et al.   FOOD CHEMISTRY

An effective analytical droplet digital PCR approach for identification and quantification of fur-bearing animal meat in raw and processed food

(2021) Ning Yu et al.   FOOD CHEMISTRY

Smartphone detection of minced beef adulteration

(2021) Weiran Song et al.   MICROCHEMICAL JOURNAL

A strip of lateral flow gene assay using gold nanoparticles for point-of-care diagnosis of African swine fever virus in limited environment

(2021) Zhiying Wang et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

CRISPR-/Cas12a-Mediated Liposome-Amplified Strategy for the Surface-Enhanced Raman Scattering and Naked-Eye Detection of Nucleic Acid and Application to Food Authenticity Screening

(2021) Jianghua Liu et al.   ANALYTICAL CHEMISTRY

Ladder-shape melting temperature isothermal amplification of nucleic acids

(2021) Deguo Wang et al.   BIOTECHNIQUES

Saltatory rolling circle amplification (SRCA) for sensitive visual detection of horsemeat adulteration in beef products

(2021) Xuejia Hu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Rapid detection of minced pork and chicken adulteration in fresh, stored and cooked ground meat

(2021) Lemonia-Christina Fengou et al.   FOOD CONTROL

Smartphone-based competitive immunoassay for quantitative on-site detection of meat adulteration

(2021) Narjiss Seddaoui et al.   TALANTA

Development of a Duck Genomic Reference Material by Digital PCR Platforms for the Detection of Meat Adulteration

(2021) Xiaoyun Chen et al.   Foods

Label-free and reagentless electrochemical genosensor based on graphene acid for meat adulteration detection

(2021) José M.R. Flauzino et al.   BIOSENSORS & BIOELECTRONICS

Direct lysis-multiplex polymerase chain reaction assay for beef fraud substitution with chicken, pork and duck

(2021) Gang Zhao et al.   FOOD CONTROL

Accurate determination of meat mass fractions using DNA measurements for quantifying meat adulteration by digital PCR

(2021) Sasithon Temisak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Carbon and Nitrogen Isotope Ratios of Food and Beverage in Brazil

(2020) Luiz A. Martinelli et al.   MOLECULES

Traceability of fruits and vegetables

(2020) Guyon Francois et al.   PHYTOCHEMISTRY

Widespread mislabeling of nonnative apple snails (Ampullariidae: Pomacea) as native field snails (Viviparidae: Cipangopaludina) on the Chinese food markets

(2020) Qian-Qian Yang et al.   AQUACULTURE

Authentication of camel meat using species-specific PCR and PCR-RFLP

(2020) S. Vaithiyanathan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Multiplex and real-time PCR for qualitative and quantitative donkey meat adulteration

(2020) Tingyao Zhu et al.   Journal of Food Measurement and Characterization

A novel quantitative real-time PCR method for the detection of mammalian and poultry species based on a shared single-copy nuclear DNA sequence

(2020) Wenjun Wang et al.   FOOD CHEMISTRY

A Contribution to the Harmonization of Non-targeted NMR Methods for Data-Driven Food Authenticity Assessment

(2019) Vito Gallo et al.   Food Analytical Methods

Targeted metabolomics to assess the authenticity of bakery products containing chia, sesame and flax seeds

(2019) Federico I. Brigante et al.   FOOD CHEMISTRY

Enzyme immunoassay (ELISA/immunosensor) for a sensitive detection of pork adulteration in meat

(2018) Jihane Mandli et al.   FOOD CHEMISTRY

A novel method to detect meat adulteration by recombinase polymerase amplification and SYBR green I

(2018) Yuhao Cao et al.   FOOD CHEMISTRY

Simultaneous determination of heat stable peptides for eight animal and plant species in meat products using UPLC-MS/MS method

(2018) Yingying Li et al.   FOOD CHEMISTRY

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

(2018) Ahmed Rady et al.   MEAT SCIENCE

Rapid Identification of Pork Adulterated in the Beef and Mutton by Infrared Spectroscopy

(2018) Ling Yang et al.   Journal of Spectroscopy

Development of a direct loop-mediated isothermal amplification (LAMP) assay for rapid and simple on-site detection of chicken in processed meat products

(2018) SuYeon Sul et al.   FOOD CONTROL

Loop-Mediated Isothermal Amplification Assays for the Rapid Identification of Duck-Derived Ingredients in Adulterated Meat

(2017) Ya Shi et al.   Food Analytical Methods

Loop-Mediated Isothermal Amplification (LAMP) for the Detection of Salmonella in Food

(2013) P. A. Kokkinos et al.   Food Analytical Methods