H. Hird

Primer3—new capabilities and interfaces

Fingerprinting food: current technologies for the detection of food adulteration and contamination

Modern analytical methods for the detection of food fraud and adulteration by food category

A review of current PCR-based methodologies for the authentication of meats from game animal species

DNA barcoding as a new tool for food traceability

Traceability in a food supply chain: Safety and quality perspectives

Automatic identification of species-specific repetitive DNA sequences and their utilization for detecting microbial organisms

Food authentication by PCR-based methods

The Russia-Ukraine Conflict: Its Implications for the Global Food Supply Chains

The detection of horse and donkey using real-time PCR

Rapid detection of chicken and turkey in heated meat products using the polymerase chain reaction followed by amplicon visualisation with vistra green

Truncation of oligonucleotide primers confers specificity on real-time polymerase chain reaction assays for food authentication

Effect of heat and pressure processing on DNA fragmentation and implications for the detection of meat using a real-time polymerase chain reaction

Detection of peanut using real-time polymerase chain reaction