Food adulteration is one of the most serious problems regarding food safety and quality
worldwide. Besides misleading consumers, it poses a considerable health risk associated …

Adulteration and mislabeling of food products and the commercial fraud derived, either
intentionally or not, is a global source of economic fraud to consumers but also to all …

The world's seafood supply and trade have increased in the last decades, as well as the
potential for marketed species substitution. Currently, seafood safety and authenticity …

Food adulteration, mislabeling and fraud, either unintentional or deliberate, is a worldwide
and growing concern. Current challenges associated with food authentication comprise …

Parvalbumins (PVALBs) are low molecular weight calcium-binding proteins. In addition to
their role in many biological processes, PVALBs play an important role in regulating Ca2+ …

Food authentication using molecular techniques is of great importance to fight food fraud.
Metabarcoding, based on the next‐generation sequencing (NGS) technologies, allowing …

The recent increase in international fish trade leads to the need for improving the traceability
of fishery products. In relation to this, consistent monitoring of the production chain focusing …

Meat product adulteration caused by temptation of economic benefit among different meats
has always been a serious global problem. It is necessary to carry out a reliable and …

Long‐lived top predators shape biodiversity structure in their ecosystems and predator–prey
interactions are critical in decoding how communities function. Studies on the foraging …

Tuna is one of the most widely consumed fish on the European market, being available in
various consumable options. Among them, Thunnus albacares, also called yellowfin tuna, is …