Stable isotope composition of cocoa beans of different geographical origin

Multielemental fingerprinting and geographic traceability of Theobroma cacao beans and cocoa products

(2016) Daniela Bertoldi et al.   FOOD CONTROL

Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans

(2015) Didier Diomande et al.   FOOD CHEMISTRY

Discrimination of geographical origin of lentils (Lens culinaris Medik.) using isotope ratio mass spectrometry combined with chemometrics

(2015) F. Longobardi et al.   FOOD CHEMISTRY

Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions

(2015) M. Torres-Moreno et al.   FOOD CHEMISTRY

Investigation of production method, geographical origin and species authentication in commercially relevant shrimps using stable isotope ratio and/or multi-element analyses combined with chemometrics: An exploratory analysis

(2015) Ignacio Ortea et al.   FOOD CHEMISTRY

Applicability of stable C and N isotope analysis in inferring the geographical origin and authentication of commercial fish (Mackerel, Yellow Croaker and Pollock)

(2015) Heejoong Kim et al.   FOOD CHEMISTRY

Stable isotope and trace metal compositions of Australian prawns as a guide to authenticity and wholesomeness

(2015) J.F. Carter et al.   FOOD CHEMISTRY

Isotopic and Elemental Composition of Roasted Coffee as a Guide to Authenticity and Origin

(2015) James F. Carter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Different tools to trace geographic origin and seasonality of croaker (Micropogonias furnieri)

(2015) Milena P. Chaguri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Control of Origin of Sesame Oil from Various Countries by Stable Isotope Analysis and DNA Based Markers—A Pilot Study

(2015) Micha Horacek et al.   PLoS One

Traceability Studies for Analyzing the Geographical Origin of Rice by Isotope Ratio Mass Spectrometry

(2014) Takashi KORENAGA   BUNSEKI KAGAKU

Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels

(2014) Augusta Caligiani et al.   FOOD CHEMISTRY

Determination of organic milk authenticity using carbon and nitrogen natural isotopes

(2014) Ill-Min Chung et al.   FOOD CHEMISTRY

Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins

(2014) Angela Marseglia et al.   FOOD RESEARCH INTERNATIONAL

Yeasts are essential for cocoa bean fermentation

(2014) Van Thi Thuy Ho et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Stable isotope ratios of H, C, N and O in Italian citrus juices

(2014) L. Bontempo et al.   JOURNAL OF MASS SPECTROMETRY

Assessment of international reference materials for isotope-ratio analysis (IUPAC Technical Report)

(2014) Willi A. Brand et al.   PURE AND APPLIED CHEMISTRY

Variations in leaf characteristics of three species of angiosperms with changing of altitude in Qilian Mountains and their inland high-altitude pattern

(2014) XueFang Wang et al.   Science China-Earth Sciences

The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacaoL.), Depending on Variety, Growing Region, and Processing Operations: A Review

(2013) Joanna Oracz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia

(2013) Luis C. Carrillo et al.   FOOD RESEARCH INTERNATIONAL

Statistical methods for improving verification of claims of origin for Italian wines based on stable isotope ratios

(2012) N. Dordevic et al.   ANALYTICA CHIMICA ACTA

Effect of origin, breeding and processing conditions on the isotope ratios of bioelements in dry-cured ham

(2012) Matteo Perini et al.   FOOD CHEMISTRY

Using elemental profiles and stable isotopes to trace the origin of green coffee beans on the global market

(2012) Alessandro Santato et al.   JOURNAL OF MASS SPECTROMETRY

Discrimination between ginseng from Korea and China by light stable isotope analysis

(2010) Micha Horacek et al.   ANALYTICA CHIMICA ACTA

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

(2010) Antje Schellenberg et al.   FOOD CHEMISTRY

1H NMR Study of Fermented Cocoa (Theobroma cacao L.) Beans

(2010) Augusta Caligiani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2010) Daniel Goitom Asfaha et al.   JOURNAL OF CEREAL SCIENCE

Determination of the Provenance of Cocoa by Soil Protolith Ages and Assessment of Anthropogenic Lead Contamination by Pb/Nd and Lead Isotope Ratios

(2009) William I. Manton   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Climatic factors influencing the isotope composition of Italian olive oils and geographic characterisation

(2009) Paola Iacumin et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Coast and year effect on H, O and C stable isotope ratios of Tyrrhenian and Adriatic italian olive oils

(2009) L. Bontempo et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L)

(2008) Juan C. Motamayor et al.   PLoS One