Food Authenticity Research Network Hub

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Stable isotope and fatty acid compositions of monovarietal olive oils: implications of ripening stage and climate effects as determinants in traceability studies
Portarena S; Farinelli D; Lauteri M; Famiani F; Esti M; Brugnoli EFood Control 2015
Stable isotope ratio analysis for authentication of lamb meat
Piasentier E; Valusso R; Camin F; Versini GMeat Science 2003
Status-quo and future research challenges on organic food quality determination with focus on laboratory methods
Kahl J; Bodroza-Solarov M; Busscher N; Hajslova J; Kneifel W; Kokornaczyk MO; van Ruth SM; Schulzova V; Stolz PJournal of the Science of Food and Agriculture 2014
Stepwise geographical traceability of virgin olive oils by chemical profiles using artificial neural network models
Garcia-Gonzalez DL; Luna G; Morales MT; Aparicio REuropean Journal of Lipid Science and Technology 2009
Strategies to document adulteration of food supplement based on sea buckthorn oil: a case study
Hurkova K; Rubert J; Stranska-Zachariasova M; Hajslova JFood Analytical Methods 2017
Strontium isotopic signatures of natural mineral waters, the reference to a simple geological map and its potential for authentication of food
Voerkelius S; Lorenz G; Rummel S; Quetel C; Heiss G; Baxter M; Brach-Papa C; Deters-itzelsberger P; Hoelzl S; Hoogewerff J; Ponzevera E; Van Bocxstaele M; Ueckermann HFood Chemistry 2010
Study of the microbial discrimination of fruits by PCR-DGGE: Application to the determination of the geographical origin of Physalis fruits from Colombia, Egypt, Uganda and Madagascar
El Sheikha AF; Durand N; Sarter S; Okullo JB; Montet DFood Control 2012
Study of the microbial diversity of Oreochromis niloticus of three lakes of Cameroon by PCR-DGGE: Application to the determination of the geographical origin
Tatsadjieu Ngoune L; Maiwore J; Hadjia BM; Loiseau G; Montet D; Mbofung CMFood Control 2010
Study on honey quality evaluation and detection of adulteration by analysis of volatile compounds
Kruzik V; Gregrova A; Rajchl A; Cizkova HJournal of Apicultural Science 2017
Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state
Bendini A; Valli E; Cerretani L; Chiavaro E; Lercker G 2009
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For publications, you can use one filter or combine several filters.
Search filters allow you to find publications that share one or more pieces of information, that means:

  • Publications records containing the mentioned keyword (whole word with at least 4 characters).
  • Publications published by one or several teams of the same country (i.e. France) or by teams of several countries inside one continent (i.e. Europe) or by teams of different continents (i.e. World). By this way you are able to filter publications issue from national, continental or international collaboration,
  • Publications dedicated to one specific commodity (i.e. Beers) or a category of commodities (i.e. All alcoholic beverages) or food in general (All food products),
  • Publications published between 2 years (i.e. from 2010 to 2017),
  • Publications peer-reviewed or not.

This tool allows you to find for example:

  • All the publications on olive oil published in 2015 by Spanish teams,
  • All the peer reviewed publications on seafood, published between 2015 and 2017 by European teams,
  • All the publications on beer and wine published from 2010 by Belgian and French teams.