Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA)

By L. Asensio, I. González, T. García, Rosario Martín. 2008

403 citations recorded by the source corpus.

Subfields: Ecology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/c2f0c3ddd805e2350e961f6bad759c4da3c508b3

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In Ecology

In Food Science

In Molecular Biology

Citations in the corpus

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review (2017, methodology): “The techniques used for the detection of some food adulterants include also molecular biology-based and enzyme-linked methods (Asensio et al. 2008; Chen et al. 2010; Ghovvati et al. 2009).”
Advances of DNA-based methods for tracing the botanical origin of food products (2014, methodology): “methods include immunological (Asensio et al., 2008) orelectrophoretic assays (Vallejo Cordoba & González Córdova, 2010) while the metabolite analysis is based mainly on HPLC (high-performance liquid chromatography), NMR (nuclear magnetic resonance) and MS (mass spectrometry), e.”
Food authentication: Techniques, trends & emerging approaches (2016, methodology): “Enzyme-linked immunosorbent assay, ELISA, is the most used of immunological techniques [29].”
Molecular marker based adulteration detection in traded food and agricultural commodities of plant origin with special reference to spices. (2010, background): “Additionally, deceitful adulteration of these products is objectionable for health reasons, since consumption of products containing, undeclared constituents may cause intoxication or problems such as allergy in sensitized individuals (1,2).”
Molecular identification methods of fish species: reassessment and possible applications (2009, methodology): “Traditional and official methods used in species identification, including fish, are based chiefly on the separation and characterization of specific proteins using electrophoretic techniques, such as isoelectric focusing: IEF (Rehbein 1990) and capillary electrophoresis: CE (Kvasnička 2005), high ”