Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)
Open Access
Abstract
The authentication of foods and beverages is a very current topic of great interest for all the actors involved in the food chain, including the food industry, consumers, and food science researchersKeywords
This publication has 11 references indexed in Scilit:
- Potential of Ultraviolet-Visible Spectroscopy for the Differentiation of Spanish Vinegars According to the Geographical Origin and the Prediction of Their Functional PropertiesFoods, 2021
- Alkaline Phosphatase Survey in Pecorino Siciliano PDO CheeseFoods, 2021
- Molecular Approaches to Agri-Food Traceability and Authentication: An Updated ReviewFoods, 2021
- A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality VinegarsFoods, 2021
- Digested Civet Coffee Beans (Kopi Luwak)—An Unfortunate Trend in Specialty Coffee Caused by Mislabeling of Coffea liberica?Foods, 2021
- Optimum DNA Extraction Methods for Edible Bird’s Nest Identification Using Simple Additive Weighting TechniqueFoods, 2021
- Discriminant Analysis of the Geographical Origin of Asian Red Pepper Powders Using Second-Derivative FT-IR SpectroscopyFoods, 2021
- Authenticity Assessment and Fraud Quantitation of Coffee Adulterated with Chicory, Barley, and Flours by Untargeted HPLC-UV-FLD Fingerprinting and ChemometricsFoods, 2021
- Rapid Authentication of Potato Chip Oil by Vibrational Spectroscopy Combined with Pattern Recognition AnalysisFoods, 2020
- Food Authentication: Techniques, Trends and Emerging ApproachesFoods, 2020