Concepedia

Cheese Authentication

Cheese Authentication is a methodological framework within food authentication science that specifically verifies the geographical origin, species origin, production process, and declared ingredients of cheese to distinguish it from adulterated or mislabeled dairy products.

35

Publications

1.3K

Citations

163

Authors

57

Institutions

Publications per year

2017–2026

19

Parents

Publications

35

Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Tony Woodcock, Colette C. Fagan, Colm P. O’Donnell et al. · Food and Bioprocess Technology · 2007 · 162 citations

, , +14

H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses

Federica Camin, Ron Wehrens, Daniela Bertoldi et al. · Analytica Chimica Acta · 2011 · 86 citations

, , +15

Detection of adulteration in italian mozzarella cheese using mitochondrial DNA templates as biomarkers

Maria Feligini, Ivan Bonizzi, Gian Franco Greppi · Hrčak Portal of scientific journals of Croatia (University Computing Centre) · 2005 · 64 citations · Full text

, , +10

Sensory analysis and species-specific PCR detect bovine milk adulteration of frescal (fresh) goat cheese

Luciana Pacheco Golinelli, Ana Carolina da Silva Carvalho, Roberta Soares Casaes et al. · Journal of Dairy Science · 2014 · 61 citations · Full text

, , +17

Chemometric authentication of farming systems of origin of food (milk and ripened cheese) using infrared spectra, fatty acid profiles, flavor fingerprints, and sensory descriptions

Matteo Bergamaschi, Claudio Cipolat‐Gotet, Alessio Cecchinato et al. · Food Chemistry · 2019 · 60 citations

, , +17

1–5 of 35

Authors

163

  1. LB
    Luana Bontempo

    Fondazione Edmund Mach, Italy

    4 publications · 186 citations

    4

    h-index

  2. FC
    Federica Camin

    Fondazione Edmund Mach, Italy

    4 publications · 186 citations

    4

    h-index

  3. MP
    Matteo Perini

    Fondazione Edmund Mach, Italy

    4 publications · 186 citations

    4

    h-index

  4. DB
    Daniela Bertoldi

    Fondazione Edmund Mach, Italy

    3 publications · 168 citations

    3

    h-index

  5. GP
    Georgios P. Danezis

    Agricultural University of Athens, Greece

    3 publications · 81 citations

    3

    h-index

1–5 of 163

Institutions

57

  1. Fondazione Edmund Mach

    San Michele all'Adige, Italy

    5 h-index

    31 publications

    1.5K citations

  2. Consorzio del Formaggio Parmigiano-Reggiano

    Reggio Emilia, Italy

    3 h-index

    4 publications

    167 citations

  3. Agricultural University of Athens

    Athens, Greece

    3 h-index

    20 publications

    546 citations

  4. Wageningen University & Research

    Wageningen, The Netherlands

    2 h-index

    9 publications

    271 citations

  5. University of Padua

    Padua, Italy

    2 h-index

    11 publications

    485 citations

  6. Southwest Bahia State University

    Vitória da Conquista, Brazil

    2 h-index

    13 publications

    246 citations

  7. Poznań University of Economics and Business

    Poznan, Poland

    1 h-index

    1 publications

    54 citations

  8. Charles University

    Prague, Czechia

    1 h-index

    1 publications

    22 citations

1–8 of 57

Venues

  1. Food Chemistry

    6 publications · 254 citations

    6

    h-index

  2. International Dairy Journal

    4 publications · 69 citations

    4

    h-index

  3. International Journal of Dairy Technology

    3 publications · 91 citations

    3

    h-index

  4. Food Analytical Methods

    2 publications · 68 citations

    2

    h-index

  5. Foods

    2 publications · 54 citations

    2

    h-index

1–5