Related references
Note: Only part of the references are listed.Detection of goat meat adulteration by real-time PCR based on a reference primer
Ting Ting Li et al.
FOOD CHEMISTRY (2019)
Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging
Xiaochun Zheng et al.
MEAT SCIENCE (2019)
A simple isothermal nucleic acid amplification method for the effective on site identification for adulteration of pork source in mutton
Rui Liu et al.
FOOD CONTROL (2019)
Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer
Qian Wang et al.
FOOD CONTROL (2019)
A fast multiplex real-time PCR assay for simultaneous detection of pork, chicken, and beef in commercial processed meat products
Mi-Ju Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Enzyme immunoassay (ELISA/immunosensor) for a sensitive detection of pork adulteration in meat
Jihane Mandli et al.
FOOD CHEMISTRY (2018)
Monoclonal antibody-based ELISA for the quantification of porcine hemoglobin in meat products
Xingyi Jiang et al.
FOOD CHEMISTRY (2018)
Multiplex TaqMan locked nucleic acid real-time PCR for the differential identification of various meat and meat products
Rusu Xu et al.
MEAT SCIENCE (2018)
Identification of a chicken (Gallus gallus) endogenous reference gene (Actb) and its application in meat adulteration
Wenjin Xiang et al.
FOOD CHEMISTRY (2017)
A novel quantitative real-time PCR method for identification and quantification of mammalian and poultry species in foods
Yifei Ren et al.
FOOD CONTROL (2017)
Development of a Rapid Method for the Visible Detection of Pork DNA in Halal Products by Loop-Mediated Isothermal Amplification
Guangyao Ran et al.
FOOD ANALYTICAL METHODS (2016)
Development of qualitative and quantitative PCR analysis for meat adulteration from RNA samples
Jai-Hong Cheng et al.
FOOD CHEMISTRY (2016)
Economically motivated food fraud and adulteration in China: An analysis based on 1553 media reports
Wenjing Zhang et al.
FOOD CONTROL (2016)
Developing control points for halal slaughtering of poultry
I. A. Shahdan et al.
POULTRY SCIENCE (2016)
Rapid analysis and identification of meat species by laser-ablation electrospray mass spectrometry (LAESI-MS)
Wenzhao Zhou et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2016)
Species identification and quantification in meat and meat products using droplet digital PCR (ddPCR)
C. Floren et al.
FOOD CHEMISTRY (2015)
Development of a sensitive and specific multiplex PCR method for the simultaneous detection of chicken, duck and goose DNA in meat products
Hou Bo et al.
MEAT SCIENCE (2015)
Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors
Xiaojing Tian et al.
JOURNAL OF FOOD ENGINEERING (2013)
A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products
Sonia Soares et al.
MEAT SCIENCE (2013)
Evaluation of housekeeping genes as references for quantitative real time RT-PCR analysis of gene expression in Japanese flounder (Paralichthys olivaceus)
Wen-jiang Zheng et al.
FISH & SHELLFISH IMMUNOLOGY (2011)
A highly specific PCR assay for identification of raw and heat treated mutton (Ovis aries)
Nagappa S. Karabasanavar et al.
SMALL RUMINANT RESEARCH (2011)
Authentication of meat and meat products
N. Z. Ballin
MEAT SCIENCE (2010)
Identification of goose, mule duck, chicken, turkey, and swine in foie gras by species-specific polymerase chain reaction
MA Rodríguez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)