I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) FOODinteract Research Team (I3A-LAQV)

DNA barcoding coupled with qPCR and High Resolution Melting (HRM) analysis for food authentication

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Botanical authentication of lavender (Lavandula spp.) honey by a novel DNA-barcoding approach coupled to high resolution melting analysis, Food Control, 86: 367-373, 2018. COI barcode-HRM as a novel approach for the discrimination of hake species. Fisheries Research 197: 50-59, 2018.

https://doi.org/10.1016/j.fishres.2017.09.014

HRM analysis targeting ITS1 and matK loci as potential DNA mini-barcodes for the authentication of Hypericum perforatum and Hypericum androsaemum in herbal infusions. Food Control, 2016, 61, 105–114.

Codfish authentication by a fast Short Amplicon High Resolution Melting Analysis (SA-HRMA) method, Food Control, 71, 255-263.

https://doi.org/10.1016/j.foodcont.2016.07.004

Sensitive detection of Piper nigrum L. adulterants by a novel screening approach based on qPCR. Food Chemistry, 2019, 283, 596-603.

https://doi.org/10.1016/j.foodchem.2019.01.062