Analysis of Porcine Gelatin DNA in a Commercial Capsule Shell Using Real-Time Polymerase Chain Reaction for Halal Authentication

Determination of Porcine Contamination in Laboratory PrepareddendengUsing Mitochondrial D-Loop686 andcyt bGene Primers by Real Time Polymerase Chain Reaction

(2015) St. Maryam et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Detection of pork adulteration by highly-specific PCR assay of mitochondrial D-loop

(2013) Nagappa S. Karabasanavar et al.   FOOD CHEMISTRY

Analysis of Pig Derivatives for Halal Authentication Studies

(2011) A. Rohman et al.   FOOD REVIEWS INTERNATIONAL

Real-time PCR assays for detection and quantitation of porcine and bovine DNA in gelatin mixtures and gelatin capsules

(2011) Hui Cai et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Detection of porcine DNA in gelatine and gelatine-containing processed food products—Halal/Kosher authentication

(2011) Yasemin Demirhan et al.   MEAT SCIENCE

Porcine-Specific Polymerase Chain Reaction Assay Based on Mitochondrial D-Loop Gene for Identification of Pork in Raw Meat

(2010) Yaakob B. Che Man et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

(2009) D.M. Hashim et al.   FOOD CHEMISTRY

Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin

(2009) Guifeng Zhang et al.   FOOD HYDROCOLLOIDS

Gelatin alternatives for the food industry: recent developments, challenges and prospects

(2008) A.A. Karim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY