Food chemistry

Meat science

[1] Authenticity and traceability in beverages.

[2] identification of the geographic origin of parmigiano reggiano (p.d.o.) cheeses deploying non-targeted mass spectrometry and chemometrics

[3] Influence of Geographical Origins on the Physicochemical Properties of Hass Avocado Oil

[4] Association between vitamin content, plant morphology and geographical origin in a worldwide collection of the orphan crop Gynandropsis gynandra (Cleomaceae)

[5] Geographical origin traceability of Keemun Black Tea based on its non-volatile composition combined with chemometrics.

[6] Effect of clones, year of harvest and geographical origin of fruits on quality and chemical composition of Argan oil.

[7] Precipitation isotopic information: A tool for building the data base to verify milk geographical origin traceability

[8] Tea geographical origin explained by LIBS elemental profile combined to isotopic information

[9] Characterization and classification of wines according to geographical origin, vintage and specific variety based on elemental content: a new chemometric approach.

[10] Stable isotopes verify geographical origin of yak meat from Qinghai-Tibet plateau

[11] Indication of the geographical origin of honey using its physicochemical characteristics and multivariate analysis

[12] selected parameters of arabica coffee quality affected by its geographical origin

[13] genetic diversity of poa pratensis l. depending on geographical origin and compared with genetic markers

[14] The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin