Identification and Quantification in Food

Identification and Quantification in Food is a research topic within Molecular Biology. Science Explorer counts 39k research works in it since 1950. 10.0% of them reached the world's top 10% most cited for their field and year.

This cluster of papers focuses on the use of DNA barcoding and PCR-based methods for authenticating food products, detecting fraud, and identifying species in fish and meat. It addresses issues such as market substitution, mislabeling, and adulteration, with a specific emphasis on traceability and species identification in the food industry.

• DNA Barcoding
• Food Authentication
• Fraud Detection
• Species Identification
• Fish Species
• Meat Products
• PCR-based Methods
• Adulteration
• Market Substitution
• Traceability