Food authenticity is a highly relevant topic for the entire food supply chain from the raw material to the final product. Compliance with raw material specifications and food product related legal req
Diagram for the description of the experimental design used for the work entitled: Use of NDSS to discriminate between Parmigiano Reggiano and Grana Padano PDO and their ripening times from grated che
Abstract The use of analytical methodologies based on DNA (e.g. PCR-RFLP) to determine the authenticity of different types of meat products after the initial labeling is pivotal to avoid fraudulent pr
The adulteration of hazelnuts is a potential target for food fraud due to high price discrepancies between European and Caucasian hazelnuts. This project provides raw sequencing data of 12 different h
