Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Rupert Hochegger"'
Autor:
Davor Balić, Tomislav Dijanić, Marija Agičić, Josip Barić, Maria Kaltenbrunner, Hrvoje Krajina, Rupert Hochegger, Mario Škrivanko, Karlo Kožul
Publikováno v:
Microorganisms, Vol 11, Iss 12, p 2995 (2023)
Background: Trichinellosis in Croatia posed a significant health concern during the 1990s, followed by a notable improvement in the epidemiological situation. However, in 2017, there was a resurgence, with 37 recorded cases in 3 outbreaks and 3 spora
Externí odkaz:
https://doaj.org/article/f94aa708bed84bdea78951164ad5d41c
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-13 (2021)
Abstract Regarding the prospective investigation of food authenticity and adulteration the aim of the present study was the development and validation of a real-time PCR assay to identify hemp (Cannabis sativa) which has gained increasing importance
Externí odkaz:
https://doaj.org/article/9e36c2f8118544a5b401fc5c6146bf95
Publikováno v:
Foods, Vol 12, Iss 5, p 1086 (2023)
Insects have the potential to become an efficient and reliable food source for humans in the future and could contribute to solving problems with the current food chain. Analytical methods to verify the authenticity of foods are essential for consume
Externí odkaz:
https://doaj.org/article/43be2f1c28f04626841642ee037bc0a0
Autor:
Stefanie Dobrovolny, Steffen Uhlig, Kirstin Frost, Anja Schlierf, Kapil Nichani, Kirsten Simon, Margit Cichna-Markl, Rupert Hochegger
Publikováno v:
Foods, Vol 11, Iss 8, p 1108 (2022)
Meat species authentication in food is most commonly based on the detection of genetic variations. Official food control laboratories frequently apply single and multiplex real-time polymerase chain reaction (PCR) assays and/or DNA arrays. However, i
Externí odkaz:
https://doaj.org/article/91f30c0cd898429a8a7eecff0231bd4f
Publikováno v:
Scientific Reports, Vol 8, Iss 1, Pp 1-11 (2018)
Abstract Since game meat is more valuable and expensive than meat from domesticated animal species it is a potential target for adulteration. Analytical methods must allow the identification and quantification of meat species to be applicable for the
Externí odkaz:
https://doaj.org/article/17b0c00957f0477d852ecb356d2fb8cc
Autor:
Laura Preckel, Claudia Brünen-Nieweler, Grégoire Denay, Henning Petersen, Margit Cichna-Markl, Stefanie Dobrovolny, Rupert Hochegger
Publikováno v:
Foods, Vol 10, Iss 11, p 2875 (2021)
The substitution of more appreciated animal species by animal species of lower commercial value is a common type of meat product adulteration. DNA metabarcoding, the combination of DNA barcoding with next-generation sequencing (NGS), plays an increas
Externí odkaz:
https://doaj.org/article/4910bbc3efeb4cfd851dcd7d0881fa1f
Autor:
Barbara Druml, Steffen Uhlig, Kirsten Simon, Kirstin Frost, Karina Hettwer, Margit Cichna-Markl, Rupert Hochegger
Publikováno v:
Foods, Vol 10, Iss 11, p 2645 (2021)
Game meat products are particularly prone to be adulterated by replacing game meat with cheaper meat species. Recently, we have presented a real-time polymerase chain reaction (PCR) assay for the identification and quantification of roe deer in food.
Externí odkaz:
https://doaj.org/article/f0174d8503f843d8a98eb560a213c33f
Autor:
Kristina Gense, Verena Peterseil, Alma Licina, Martin Wagner, Margit Cichna-Markl, Stefanie Dobrovolny, Rupert Hochegger
Publikováno v:
Foods, Vol 10, Iss 11, p 2618 (2021)
The production of bivalve species has been increasing in the last decades. In spite of strict requirements for species declaration, incorrect labelling of bivalve products has repeatedly been detected. We present a DNA metabarcoding method allowing t
Externí odkaz:
https://doaj.org/article/af01b5f350a9421d829cb55438296257
Publikováno v:
Agronomy, Vol 11, Iss 1, p 61 (2020)
The comprehensive EU regulatory framework regarding GMOs aims at preventing damage to human and animal health and the environment, and foresees labelling and traceability. Genome-edited plants and products fall under these EU GMO regulations, which h
Externí odkaz:
https://doaj.org/article/4d33e91d3e8a46d2a34edcdeef085495
Publikováno v:
Foods, Vol 4, Iss 4, Pp 654-664 (2015)
Celiac Disease (CD) is one of the most common food intolerances. It comes along with serious damage of the mucosa in the small intestine and is caused by the storage proteins—termed “gluten”—of wheat, rye, barley and possibly oats. Sensitive
Externí odkaz:
https://doaj.org/article/0965b3a088064c30ae426e6d7e0080fb