Application of class-modelling techniques to infrared spectra for analysis of pork adulteration in beef jerkys

Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors

(2013) Xiaojing Tian et al.   JOURNAL OF FOOD ENGINEERING

Species authentication of commercial beef jerky based on PCR-RFLP analysis of the mitochondrial 12S rRNA gene

(2010) Shi-Yi Chen et al.   Journal of Genetics and Genomics

Authentication of meat and meat products

(2010) N.Z. Ballin   MEAT SCIENCE

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy

(2010) A. Rohman et al.   MEAT SCIENCE

A review of current PCR-based methodologies for the authentication of meats from game animal species

(2010) Violeta Fajardo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Tracing the geographical origin of honeys based on volatile compounds profiles assessment using pattern recognition techniques

(2009) I. Stanimirova et al.   FOOD CHEMISTRY

Meat species identification and Halal authentication analysis using mitochondrial DNA

(2009) Chandrika Murugaiah et al.   MEAT SCIENCE

Class-modeling techniques, classic and new, for old and new problems

(2008) M. Forina et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Application of FTIR-HATR spectroscopy and multivariate analysis to the quantification of adulterants in Mexican honeys

(2008) Tzayhri Gallardo-Velázquez et al.   FOOD RESEARCH INTERNATIONAL

Authentication of meat from game and domestic species by SNaPshot minisequencing analysis

(2008) Fabio La Neve et al.   MEAT SCIENCE

Muslim consumer trust in halal meat status and control in Belgium

(2007) Karijn Bonne et al.   MEAT SCIENCE