Discrimination of food adulteration by means of PCR and FTIR

Author:

Saadi SamiORCID,Nacer Nor Elhouda,Ariffin Abdul Azis,Ghazali Hasanah Mohd,Abdulkarim Sabo Mohammed,Boo Huey Chern,Miskandar Mat Sahri,Saari Nazamid,Hamid Azizah Abdul,Anwar Farooq

Publisher

Elsevier BV

Reference221 articles.

1. Aboonajmi, M., and Faridi, H. (2016). Nondestructive quality assessment of agro-food products, Proceedings of the 3rd Iranian International NDT Conference, pp. 1–9.

2. Adulteration of milk: methods of detection and implications for consumer;Abrantes;Revista do Instituto Adolfo Lutz,2014

3. Application of 2D-COS-FTIR spectroscopic analysis to milk powder adulteration: Detection of melamine;Al-Lafi;Journal of Food Composition and Analysis,2023

4. `Rapid competitive PCR using melting curve analysis for DNA quantification';Al Robaiy;Biotechniques,2001

5. A machine learning approach for lamb meat quality assessment using FTIR spectra;Alaiz-Rodríguez;IEEE Access,2020

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