Traceability as a Key of Seafood Safety: Reassessment and Possible Applications

Authentication of fishery and aquaculture products by multi-element and stable isotope analysis

(2016) Li Li et al.   FOOD CHEMISTRY

Practical Aspects of Traceability in Small Food Businesses with Implemented Food Safety Management Systems

(2015) Waldemar Dzwolak   JOURNAL OF FOOD SAFETY

Quality Indices as Potential Markers Indicating the Origin of Cultured Scallop (Argopecten irradians) in the North China Sea

(2015) Qiang Xu et al.   JOURNAL OF SHELLFISH RESEARCH

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

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

Comparison of ITS and 18S rDNA for estimating fungal diversity using PCR–DGGE

(2015) Jie Liu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

High-Throughput Metagenomic Technologies for Complex Microbial Community Analysis: Open and Closed Formats

(2015) Jizhong Zhou et al.   mBio

How to Determine the Geographical Origin of Seafood?

(2014) Aly Farag El Sheikha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Responsible Aquaculture in 2050: Valuing Local Conditions and Human Innovations Will Be Key to Success

(2013) James S. Diana et al.   BIOSCIENCE

Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan yu, a traditional Chinese low salt fermented fish

(2013) Xuefeng Zeng et al.   FOOD CONTROL

Molecular Analysis of Bacterial Communities and Detection of Potential Pathogens in a Recirculating Aquaculture System for Scophthalmus maximus and Solea senegalensis

(2013) Patrícia Martins et al.   PLoS One

Fish Matters: Importance of Aquatic Foods in Human Nutrition and Global Food Supply

(2013) Albert G. J. Tacon et al.   REVIEWS IN FISHERIES SCIENCE

Denaturing gradient gel electrophoresis for nonlethal detection of Aeromonas salmonicida in salmonid mucus and its potential for other bacterial fish pathogens

(2012) Robert A. Quinn et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Chemical and microbial properties of Chinese traditional low-salt fermented whole fish product Suan yu

(2012) Xuefeng Zeng et al.   FOOD CONTROL

How to define traceability

(2012) Petter Olsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The classification of sea cucumber (Apostichopus japonicus) according to region of origin using multi-element analysis and pattern recognition techniques

(2011) Xiaofang Liu et al.   FOOD CONTROL

Fatty acid composition in adductor muscle of juvenile scallops (Pecten maximus) from five Norwegian populations reared in the same environment

(2010) Otto Grahl-Nielsen et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

Traceability as part of competitive strategy in the fruit supply chain

(2010) Maurizio Canavari et al.   British Food Journal

Investigation of the geographical origin and migration of anchovy Engraulis japonicus in Tachibana Bay, Japan: A stable isotope approach

(2009) Hiroshige Tanaka et al.   FISHERIES RESEARCH

Survival and growth of Salmonella and Vibrio in som-fak, a Thai low-salt garlic containing fermented fish product

(2009) Nete Bernbom et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biochemical Changes and Aroma Development During the Spontaneous Fermentation of Cassava Fish intoLanhouinand Their Influence on Product Acceptability

(2009) V. B. Anihouvi et al.   Journal of Aquatic Food Product Technology

Determination of fruit origin by using 26S rDNA fingerprinting of yeast communities by PCR-DGGE: preliminary application toPhysalisfruits from Egypt

(2009) Aly Farag El Sheikha et al.   YEAST

How to get more out of molecular fingerprints: practical tools for microbial ecology

(2008) Massimo Marzorati et al.   ENVIRONMENTAL MICROBIOLOGY

Determination of fish origin by using 16S rDNA fingerprinting of bacterial communities by PCR-DGGE: An application on Pangasius fish from Viet Nam

(2007) Doan Duy Le Nguyen et al.   FOOD CONTROL