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Showing posts with label Food Authenticity. Show all posts
Showing posts with label Food Authenticity. Show all posts
Wednesday, 23 June 2021

Metal and metalloid profile as a fingerprint for traceability of wines under any Galician protected designation of origin

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 Journal of Food Composition and Analysis, 102, 104043, 2021 Effective and cheap methods for detecting fraud and, guaranteeing wine authenti...
Tuesday, 26 February 2019

Prediction Models to Control Aging Time in Red Wine

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Molecules 2019, 24(5), 826 DOI: 10.3390/molecules24050826 A combination of physical-chemical analysis has been used to monitor th...
Wednesday, 2 January 2019

Fatty Acids-Based Quality Index to Differentiate Worldwide Commercial Pistachio Cultivars

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Molecules 2019, 24(1), 58 DOI: 10.3390/molecules24010058 The fatty acid profiles of five main commercial pistachio cultivars, i...
Tuesday, 21 August 2018

Future challenges on the use of blockchain for food traceability analysis

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Trends in Analytical Chemistry DOI: 10.1016/j.trac.2018.08.011 The steady increase in food falsification, which has caused large...
Thursday, 7 June 2018

A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

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Food Control, 93, 165-182, 2018 DOI: 10.1016/j.foodcont.2018.06.015 The increase of food adulteration, inducing losing a large am...
Sunday, 20 May 2018

Use of spectroscopic methods in combination with linear discriminant analysis for authentication of food products

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Food Control, 2018, 91, 100-112 DOI:10.1016/j.foodcont.2018.03.031 Spectroscopic methods are efficient tools for food authenticat...