This review provides current information on the analytical methods used to identify food
adulteration in the six most adulterated food categories: animal origin and seafood, oils and …

In recent years, interest in meat authenticity has increased. Many consumers are concerned
about the meat they eat and accurate labelling is important to inform consumer choice …

Isotope Ratio Mass Spectrometry (IRMS) is a specialized technique used to provide
information about the geographic, chemical, and biological origins of substances. The ability …

The use of isotopic analytical methods for food authentication was established years ago.
Changes in food technology and consumer behavior, as well as the increasing number of …

The main elemental constituents (H, C, N, O, and S) of bio‐organic material have different
stable isotopes (2H, 1H; 13C, 12C; 15N, 14N; 18O, 17O, 16O; 36S, 34S, 33S, and 32S) …

With the globalisation of agro-product markets and convenient transportation of food across
countries and continents, the potential for distribution of mis-labelled products increases …

The authenticity of meat is now an important consideration in the multi-step food chain from
production of animals on farm to consumer consumption of the final meat product. A range of …

Consumers' interest in organic foods is increasing and so is the need for robust analytical
tools for their authentication. This review focuses on the most promising …

The 'organic'label guarantees a production process that avoids the use of synthetic
fertilisers, pesticides and hormones and minimises the use of veterinary drugs; however …

The development of analytical strategies to fight against food fraud is currently one of the
most develo** fields in food science as the food value chain becomes increasingly …