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      Modern analytical methods for the detection of food fraud and adulteration by food category : Adulterated food categories and their analytical methods

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          Most cited references176

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          Quantitative determination of the odorants of young red wines from different grape varieties

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            High-resolution DNA melting analysis for simple and efficient molecular diagnostics.

            High-resolution melting of DNA is a simple solution for genotyping, mutation scanning and sequence matching. The melting profile of a PCR product depends on its GC content, length, sequence and heterozygosity and is best monitored with saturating dyes that fluoresce in the presence of double-stranded DNA. Genotyping of most variants is possible by the melting temperature of the PCR products, while all variants can be genotyped with unlabeled probes. Mutation scanning and sequence matching depend on sequence differences that result in heteroduplexes that change the shape of the melting curve. High-resolution DNA melting has several advantages over other genotyping and scanning methods, including an inexpensive closed tube format that is homogenous, accurate and rapid. Owing to its simplicity and speed, the method is a good fit for personalized medicine as a rapid, inexpensive method to predict therapeutic response.
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              DNA barcoding detects market substitution in North American seafood

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                Author and article information

                Journal
                Journal of the Science of Food and Agriculture
                J. Sci. Food Agric
                Wiley
                00225142
                September 2017
                September 2017
                May 24 2017
                : 97
                : 12
                : 3877-3896
                Affiliations
                [1 ]Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology; Chung-Ang University; Gyeonggi-do Republic of Korea
                [2 ]Science and Technology Management Policy; University of Science & Technology; Gyeonggi-do Republic of Korea
                [3 ]R&D Strategy, Korea Food Research Institute; Gyeonggi-do Republic of Korea
                [4 ]Department of Food Science and Nutrition; Sookmyung Women's University; Seoul Republic of Korea
                [5 ]New Hazardous Substances Team, National Institute of Food and Drug Safety Evaluation; Chungcheongbuk-do Republic of Korea
                Article
                10.1002/jsfa.8364
                28397254
                a627e827-07ff-4169-a39a-f013f3d49c4f
                © 2017

                http://doi.wiley.com/10.1002/tdm_license_1.1

                http://onlinelibrary.wiley.com/termsAndConditions#vor

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