selected publications
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conference paper
- Entomological authentication of honey based on DNA markers: differentiation of honey produced by Apis mellifera and Apis cerana 2018
- Development of molecular markers for honey entomological origin identification 2017
- Towards honey authentication: assessing European honey entomological origin by a molecular identification approach 2017
- DNA mini-barcodes coupled to high resolution melting (hrm) analysis for the botanical authentication of rosemary honey 2016
- DNA barcoding for the botanical species differentiation in honey. 125-126. 2015
- Identificação da origem botânica do mel por DNA barcoding. 31-31. 2015
- Applicability of DNA-based methods for food authentication 2014
- Comparison of DNA extraction methods for the determination of botanical origin of portuguese honey. 69-69. 2013
- Exploiting DNA markers for the botanical origin identification of honey. 199-199. 2013
- Quantitative detection of pork’s meat by real-time PCR for halal verification of processed meat products. 220-220. 2013
- Food authentication by molecular methods 2011
- Hidden allergens in food 2011
- The use of model samples to estimate the level of fraudulent addition of pork meat in poultry meat by real-time PCR. 171-174. 2010
- Polymerase chain reaction for the detection of allergens: the case of soybean in processed meat products 2009
- Quantitative detection of pork’s meat adulteration in processed poultry’s meat products by real time PCR 2009
- Real time polymerase chain reaction for the quantitative detection 2009
- SYBR green I real-time polymerase chain reaction as a tool to detect poultry’s meat adulteration with pork’s meat 2009
- Species identification in heat processed meat products 2009
- Polymerase chain reaction for soybean detection in heat processed meat products 2008
- Quality control of Frankfurt sausages by biomolecular techniques 2008
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journal article
- Towards honey authentication: Differentiation of Apis mellifera subspecies in European honeys based on mitochondrial DNA markers. Food Chemistry. 294-301. 2019
- Botanical authentication of lavender (Lavandula spp.) honey by a novel DNA-barcoding approach coupled to high resolution melting analysis. Current Opinion in Food Science. 367-373. 2018
- Novel diagnostic tools for Asian ( Apis cerana ) and European ( Apis mellifera ) honey authentication. Food Research International. 686-693. 2018
- A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin. Comprehensive Reviews in Food Science and Food Safety. 1072-1100. 2017
- Improving DNA isolation from honey for the botanical origin identification. Current Opinion in Food Science. 130-136. 2015
- Assessing the variability of the fatty acid profile and cholesterol content of meat sausages. Rivista Italiana delle Sostanze Grasse. 2014
- Quantitative detection of soybean in meat products by a TaqMan real-time PCR assay. Meat Science. 41-46. 2014
- A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products. Meat Science. 115-120. 2013
- A PCR assay to detect trace amounts of soybean in meat sausages. International Journal of Food Science. 2581-2588. 2010
- Quantitative detection of poultry meat adulteration with pork by a duplex PCR assay. Meat Science. 531-536. 2010