DNA-based methods for food authentication

By A. K. Lockley, R. Bardsley. 2000

374 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/f958ea069373068e66ea174b52f784b17c6bb48e

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In Ecology

In Molecular Biology

Citations in the corpus

Multiplex PCR in Species Authentication: Probability and Prospects—A Review (2014, background): “In this context, DNA-based molecular techniques poise huge potentials because of some interesting features such as universality, codon degeneracy, thermal stability, and polymorphism of the molecule itself (Aida et al. 2005; Ballin 2010; Lockley and Bardsley 2000).”
Molecular identification methods of fish species: reassessment and possible applications (2009, methodology): “This results in that the tremendous advances in molecular biology, driven by the clinical arena, have now rendered possible the identification of any species in virtually any kind of organic substrate, such as muscle, fin, or blood (Lockley and Bardsley 2000; Teletchea et al. 2005).”
DNA barcoding detects market substitution in North American seafood (2008, methodology): “Today, DNA-based methods are more frequently employed for food authentication (Lockley & Bardsley, 2000).”
Molecular barcoding reveals mislabelling of commercial fish products in Italy (2010, background): “(F. Nonnis Marzano). becoming widely used and is gaining increasing attention (Lockely & Bardsley, 2000).”
Molecular marker based adulteration detection in traded food and agricultural commodities of plant origin with special reference to spices. (2010, methodology): “However, a relatively large amount of DNA is required and the process is timeconsuming (79), needs very stringent experimental conditions (81,82), and labor-intensive compared to PCR-based methods.”