Egg Authentication
Egg Authentication is a protein-based analytical method that identifies and verifies the biological origin and authenticity of egg products by characterizing species-specific protein markers.
36
Publications
1.2K
Citations
193
Authors
76
Institutions
Publications per year
2017–2026
17
Parents
36
Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness
D Cavanna, Sandro Zanardi, Chiara Dall’Asta et al. · Food Chemistry · 2018 · 160 citations
Agriculture, Chemistry, Food Science +16
Authentication of organic and conventional eggs by carotenoid profiling
Saskia M. van Ruth, Martin Alewijn, Karyne M. Rogers et al. · Food Chemistry · 2010 · 66 citations · Full text
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Agricultural Research Service
Washington, United States
4 h-index
7 publications
211 citations
Wageningen University & Research
Wageningen, The Netherlands
3 h-index
12 publications
504 citations
United States Department of Agriculture
Washington, United States
3 h-index
6 publications
158 citations
Chungnam National University
Daejeon, South Korea
3 h-index
8 publications
196 citations
Universitas Ahmad Dahlan
Yogyakarta, Indonesia
2 h-index
6 publications
123 citations

Murdoch University
Perth, Australia
2 h-index
17 publications
541 citations
Universidade de Santiago de Compostela
Santiago de Compostela, Spain
2 h-index
5 publications
127 citations
GNS Science
Lower Hutt, New Zealand
1 h-index
1 publications
66 citations
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7 publications · 378 citations
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2 publications · 70 citations
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1 publications · 11 citations
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1 publications · 30 citations
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1 publications · 37 citations
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