Concepedia

Cheese Authenticity Testing

Cheese Authenticity Testing is a methodological framework within food authentication science that distinguishes genuine cheese products from adulterated or mislabeled counterparts through the application of compositional, isotopic, or molecular marker analysis.

55

Publications

2K

Citations

245

Authors

92

Institutions

Publications per year

2017–2026

22

Parents

Publications

55

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

The potential of combined infrared and fluorescence spectroscopies as a method of determination of the geographic origin of Emmental cheeses

Romdhane Karoui, Éric Dufour, Laurent Pillonel et al. · International Dairy Journal · 2004 · 111 citations

, , +15

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

Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of “Trentingrana” cheese

Franco Biasioli, Flavia Gasperi, Eugenio Aprea et al. · Food Quality and Preference · 2005 · 70 citations

, , +16

Sensitive Determination of Lysinoalanine for Distinguishing Natural from Imitation Mozzarella Cheese

L. Pellegrino, P. Resmini, Ivano De Noni et al. · Journal of Dairy Science · 1996 · 66 citations · Full text

, , +11

1–5 of 55

Authors

245

  1. MN
    Marco Nocetti

    Consorzio del Formaggio Parmigiano-Reggiano, Italy

    3 publications · 168 citations

    3

    h-index

  2. LS
    Leandro Soares Santos

    Southwest Bahia State University, Brazil

    3 publications · 54 citations

    3

    h-index

  3. LM
    Linda Monaci

    Institute of Sciences of Food Production, Italy

    3 publications · 105 citations

    3

    h-index

  4. LZ
    Luca Ziller

    Fondazione Edmund Mach, Italy

    3 publications · 140 citations

    3

    h-index

  5. LB
    Luana Bontempo

    Fondazione Edmund Mach, Italy

    3 publications · 140 citations

    3

    h-index

1–5 of 245

Institutions

92

  1. Consorzio del Formaggio Parmigiano-Reggiano

    Reggio Emilia, Italy

    4 h-index

    6 publications

    243 citations

  2. Brazilian Agricultural Research Corporation

    Brasília, Brazil

    3 h-index

    4 publications

    173 citations

  3. Agricultural University of Athens

    Athens, Greece

    3 h-index

    20 publications

    546 citations

  4. University of Bari Aldo Moro

    Bari, Italy

    3 h-index

    8 publications

    303 citations

  5. Southwest Bahia State University

    Vitória da Conquista, Brazil

    3 h-index

    15 publications

    276 citations

  6. Fondazione Edmund Mach

    San Michele all'Adige, Italy

    3 h-index

    22 publications

    1.1K citations

  7. Universidade Federal de Santa Catarina

    Florianópolis, Brazil

    2 h-index

    5 publications

    152 citations

  8. University of Padua

    Padua, Italy

    2 h-index

    12 publications

    410 citations

1–8 of 92

Venues

  1. Food Chemistry

    11 publications · 429 citations

    11

    h-index

  2. European Food Research and Technology

    4 publications · 74 citations

    4

    h-index

  3. Food Control

    4 publications · 107 citations

    4

    h-index

  4. Journal of Dairy Science

    JDS · 4 publications · 177 citations

    4

    h-index

  5. International Dairy Journal

    4 publications · 165 citations

    4

    h-index

1–5