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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 2
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Articles

Exploring the possible reasons for fish fraud in China based on results from monitoring sardine products sold on Chinese markets using DNA barcoding and real time PCR

Xiong XiongCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing, ChinaCorrespondence[email protected]
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Fangying YuanCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing, ChinaView further author information
,
Manhong HuangCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing, ChinaView further author information
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Xiaohui XiongCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing, ChinaView further author information
Pages 193-204 | Received 27 Aug 2019, Accepted 04 Nov 2019, Published online: 06 Dec 2019

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Rongzhen Shi, Manhong Huang, Jing Wang, Chuhan He, Xiaoguo Ying, Xiaohui Xiong & Xiong Xiong. (2020) Molecular identification of dried squid products sold in China using DNA barcoding and SYBR green real time PCR. Food Additives & Contaminants: Part A 37:7, pages 1061-1074.
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Articles from other publishers (11)

Slim Smaoui, Maria Tarapoulouzi, Sofia Agriopoulou, Teresa D’Amore & Theodoros Varzakas. (2023) Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics. Foods 12:23, pages 4254.
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Katrien Dierickx, Samantha Presslee & Virginia L. Harvey. (2023) Rapid collagen peptide mass fingerprinting as a tool to authenticate Pleuronectiformes in the food industry. Food Control 148, pages 109680.
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Saima Naz, Ahmad Manan Mustafa Chatha & Rifat Ullah Khan. (2023) Pragmatic applications of DNA barcoding markers in identification of fish species – A review. Annals of Animal Science 23:2, pages 363-389.
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Eliska Cermakova, Simona Lencova, Subham Mukherjee, Petra Horka, Simon Vobruba, Katerina Demnerova & Kamila Zdenkova. (2023) Identification of Fish Species and Targeted Genetic Modifications Based on DNA Analysis: State of the Art. Foods 12:1, pages 228.
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Shahida Anusha Siddiqui, Maximilian Julius Pahmeyer, Mohammad Mehdizadeh, Andrey Ashotovich Nagdalian, Natalya Pavlovna Oboturova & Ahmed Taha. 2022. The Age of Clean Label Foods. The Age of Clean Label Foods 209 247 .
Chia-Hao Chang, Meng-Ling Tsai, Ting-Ting Huang & Yu-Chun Wang. (2021) Authentication of fish species served in conveyor-belt sushi restaurants in Taiwan using DNA barcoding. Food Control 130, pages 108264.
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Xiong Xiong, Wenjie Xu, Longqing Guo, Jiaxin An, Lilin Huang, Hanyong Qian, Xiaowen Cui, Yi Li, Min Cao, Xiaohui Xiong, Xiaoguo Ying & Libin Wang. (2021) Development of loop-mediated isothermal amplification (LAMP) assay for rapid screening of skipjack tuna (Katsuwonus pelamis) in processed fish products. Journal of Food Composition and Analysis 102, pages 104038.
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A.A. Nagdalian, I.V. Rzhepakovsky, S.A. Siddiqui, S.I. Piskov, N.P. Oboturova, L.D. Timchenko, A.D. Lodygin, A.V. Blinov & S.A. Ibrahim. (2021) Analysis of the content of mechanically separated poultry meat in sausage using computing microtomography. Journal of Food Composition and Analysis 100, pages 103918.
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Xiaoye Chen, Mingyang Fu, Wenjie Xu, Manhong Huang, Xiaowen Cui, Min Cao, Xiaohui Xiong & Xiong Xiong. (2020) One‐step triplex high‐resolution melting (HRM) analysis for rapid identification of Atlantic cod ( Gadus morhua ), Alaska pollock ( Gadus chalcogrammus ) and haddock ( Melanogrammus aeglefinus ) . International Journal of Food Science & Technology 56:6, pages 2876-2885.
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Wenjie Xu, Mingyang Fu, Manhong Huang, Xiaowen Cui, Yi Li, Min Cao, Libin Wang, Xiaohui Xiong & Xiong Xiong. (2021) Duplex real-time PCR combined with melting curve analysis for rapid detection of Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss). Journal of Food Composition and Analysis 97, pages 103765.
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Xiong Xiong, Manhong Huang, Wenjie Xu, Yi Li, Min Cao & Xiaohui Xiong. (2021) Using real time fluorescence loop-mediated isothermal amplification for rapid species authentication of Atlantic salmon (Salmo salar). Journal of Food Composition and Analysis 95, pages 103659.
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