Wheat authentication：An overview on different techniques and chemometric methods
Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat g...
Saved in:
| Published in | Critical reviews in food science and nutrition Vol. 63; no. 1; pp. 33 - 56 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Boca Raton
Taylor & Francis
02.01.2023
Taylor & Francis Ltd |
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat geographical origin, wheat variety, organic wheat, and wheat flour from other cereals. This paper collected related literature in the last ten years, and attempted to highlight the recent studies on the discrimination and authentication of wheat using different determination techniques and chemometric methods. The stable isotope analysis and elemental profile of wheat are promising tools to obtain information regarding the origin, and variety, and to differentiate organic from conventional farming of wheat. Image analysis, genetic parameters, and omics analysis can provide solutions for wheat variety, organic wheat, and wheat adulteration. Vibrational spectroscopy analyses, such as NIR, FTIR, and HIS, in combination with multivariate data analysis methods, such as PCA, LDA, and PLS-DA, show great potential in wheat authenticity and offer many advantages such as user-friendly, cost-effective, time-saving, and environment friendly. In conclusion, analytical techniques combining with appropriate multivariate analysis are very effective to discriminate geographical origin, cultivar classification, and adulterant detection of wheat. |
|---|---|
| AbstractList | Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat geographical origin, wheat variety, organic wheat, and wheat flour from other cereals. This paper collected related literature in the last ten years, and attempted to highlight the recent studies on the discrimination and authentication of wheat using different determination techniques and chemometric methods. The stable isotope analysis and elemental profile of wheat are promising tools to obtain information regarding the origin, and variety, and to differentiate organic from conventional farming of wheat. Image analysis, genetic parameters, and omics analysis can provide solutions for wheat variety, organic wheat, and wheat adulteration. Vibrational spectroscopy analyses, such as NIR, FTIR, and HIS, in combination with multivariate data analysis methods, such as PCA, LDA, and PLS-DA, show great potential in wheat authenticity and offer many advantages such as user-friendly, cost-effective, time-saving, and environment friendly. In conclusion, analytical techniques combining with appropriate multivariate analysis are very effective to discriminate geographical origin, cultivar classification, and adulterant detection of wheat.Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat geographical origin, wheat variety, organic wheat, and wheat flour from other cereals. This paper collected related literature in the last ten years, and attempted to highlight the recent studies on the discrimination and authentication of wheat using different determination techniques and chemometric methods. The stable isotope analysis and elemental profile of wheat are promising tools to obtain information regarding the origin, and variety, and to differentiate organic from conventional farming of wheat. Image analysis, genetic parameters, and omics analysis can provide solutions for wheat variety, organic wheat, and wheat adulteration. Vibrational spectroscopy analyses, such as NIR, FTIR, and HIS, in combination with multivariate data analysis methods, such as PCA, LDA, and PLS-DA, show great potential in wheat authenticity and offer many advantages such as user-friendly, cost-effective, time-saving, and environment friendly. In conclusion, analytical techniques combining with appropriate multivariate analysis are very effective to discriminate geographical origin, cultivar classification, and adulterant detection of wheat. Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a crucial issue over the last decades. Recently, many techniques have been applied in wheat authentication including the authentication of wheat geographical origin, wheat variety, organic wheat, and wheat flour from other cereals. This paper collected related literature in the last ten years, and attempted to highlight the recent studies on the discrimination and authentication of wheat using different determination techniques and chemometric methods. The stable isotope analysis and elemental profile of wheat are promising tools to obtain information regarding the origin, and variety, and to differentiate organic from conventional farming of wheat. Image analysis, genetic parameters, and omics analysis can provide solutions for wheat variety, organic wheat, and wheat adulteration. Vibrational spectroscopy analyses, such as NIR, FTIR, and HIS, in combination with multivariate data analysis methods, such as PCA, LDA, and PLS-DA, show great potential in wheat authenticity and offer many advantages such as user-friendly, cost-effective, time-saving, and environment friendly. In conclusion, analytical techniques combining with appropriate multivariate analysis are very effective to discriminate geographical origin, cultivar classification, and adulterant detection of wheat. |
| Author | Liu, Hong-Yan Guo, Bo-Li Gan, Ren-You Liu, Yi Wadood, Syed Abdul Xia, Yu Guo, Huan |
| Author_xml | – sequence: 1 givenname: Hong-Yan surname: Liu fullname: Liu, Hong-Yan organization: Chengdu National Agricultural Science & Technology Center – sequence: 2 givenname: Syed Abdul surname: Wadood fullname: Wadood, Syed Abdul organization: Department of Food and Nutrition, University of Home Economics – sequence: 3 givenname: Yu surname: Xia fullname: Xia, Yu organization: Chengdu National Agricultural Science & Technology Center – sequence: 4 givenname: Yi surname: Liu fullname: Liu, Yi organization: Chengdu National Agricultural Science & Technology Center – sequence: 5 givenname: Huan surname: Guo fullname: Guo, Huan organization: Chengdu National Agricultural Science & Technology Center – sequence: 6 givenname: Bo-Li surname: Guo fullname: Guo, Bo-Li organization: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences – sequence: 7 givenname: Ren-You surname: Gan fullname: Gan, Ren-You organization: Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Chengdu University |
| BookMark | eNqFkc9KJDEQxsOisI7uIyw0ePEys_k73cGLIq67ICwsisdQnU7oSHcyJhmHeRWfxXfaVzDtuBcPCgVfHX5fUVXfDO354A1C3wleENzgHwRz3DDZLCimZEEkp3XDvqADIric142ge6UvzHyCvqJZSvcYY87J8gD9vesN5ArWuTc-Ow3ZBf_v-encV-HRxEdnNlXwVeesNbEQVTa69-5hbVIFvqt0b8Ywmhydror0oUtHaN_CkMy3Nz1Etz8vby5-za__XP2-OL-ea455LsvU0gIwI1sGFCjVmAITmnaSUSFsxwmXNbFWsFbwhllBhJWt7HjbUQMtO0Qnu7mrGKZ9shpd0mYYwJuwToo2hEhJ6FJ8jgpeC04ZowU9fofeh3X05RBFaybFcqpCiR2lY0gpGqtW0Y0Qt4pgNYWi_oeiplDUWyjFd_rOp11-_XmO4IZP3Wc7t_M2xBE2IQ6dyrAdQrQRvHZJsY9HvAB-x6g8 |
| CitedBy_id | crossref_primary_10_1016_j_fochx_2024_101235 crossref_primary_10_3390_foods13060959 crossref_primary_10_1016_j_saa_2023_122982 crossref_primary_10_3390_ijms24021013 crossref_primary_10_1016_j_foodcont_2023_110198 crossref_primary_10_1016_j_foodchem_2023_136461 crossref_primary_10_1016_j_foohum_2024_100413 crossref_primary_10_1038_s41598_024_74875_7 crossref_primary_10_1016_j_jfca_2023_105737 crossref_primary_10_1007_s42452_025_06639_5 crossref_primary_10_1080_05704928_2023_2204946 crossref_primary_10_1016_j_foodchem_2024_141012 crossref_primary_10_3390_foods13193176 crossref_primary_10_1016_j_foodchem_2024_142439 crossref_primary_10_1021_acsfoodscitech_2c00113 crossref_primary_10_1016_j_foodcont_2024_110715 crossref_primary_10_1016_j_jcs_2023_103784 crossref_primary_10_1016_j_eswa_2023_122175 crossref_primary_10_1080_10408398_2024_2387329 |
| Cites_doi | 10.1016/j.foodchem.2018.08.140 10.1016/j.foodres.2014.02.032 10.1016/j.foodres.2013.12.024 10.1007/s13197-011-0424-y 10.1016/j.fbio.2017.10.009 10.1016/j.foodchem.2017.01.029 10.1016/j.fcr.2015.02.021 10.1016/j.foodcont.2018.03.045 10.2533/chimia.2016.360 10.2116/bunsekikagaku.58.1011 10.1016/j.foodchem.2016.12.053 10.1080/10408398.2018.1431763 10.1111/j.1750-3841.2011.02417.x 10.1016/j.foodchem.2014.11.096 10.1021/jf0627726 10.1016/j.foodchem.2013.08.103 10.1021/jf104389m 10.1021/jf802923r 10.1016/j.foodchem.2012.11.037 10.1007/s00217-013-1940-y 10.1016/j.foodchem.2013.05.068 10.1021/acs.jafc.5b00662 10.1016/j.foodchem.2007.09.038 10.1016/j.lwt.2014.10.049 10.1016/j.tifs.2018.04.001 10.1016/j.foodchem.2018.05.037 10.1007/s00217-013-1967-0 10.1016/j.foodchem.2014.08.111 10.1021/jf9019739 10.1016/j.aaspro.2015.12.047 10.1016/j.tifs.2015.07.007 10.1007/s12161-015-0328-y 10.3964/j.issn.1000-0593(2010)04-0924-05 10.1080/01448765.2010.10510433 10.1007/s11694-019-00216-2 10.1111/ijfs.13366 10.1016/j.foodchem.2013.08.022 10.1111/1541-4337.12436 10.1016/j.trac.2012.08.003 10.4236/fns.2016.75037 10.1080/10942912.2018.1506479 10.1016/j.compag.2010.08.001 10.1556/CRC.2012.0016 10.1007/s00217-011-1573-y 10.3176/proc.2014.1.11 10.1016/j.jfca.2016.06.005 10.1007/s12161-015-0215-6 10.1016/j.jfoodeng.2017.04.024 10.1016/j.lwt.2020.109368 10.1021/jf104928r 10.1021/jf901267z 10.1002/jms.4453 10.1016/j.foodchem.2020.127449 10.1016/j.foodchem.2012.03.100 10.1016/j.foodchem.2013.09.142 10.1088/1742-6596/835/1/012011 10.1021/jf050374h 10.1016/j.jfoodeng.2016.06.001 10.1016/j.trac.2016.02.026 10.1016/j.talanta.2016.08.003 10.1016/j.foodchem.2018.07.178 10.3964/j.issn.1000-0593(2015)12-3369-06 10.1080/10408390701558175 10.1002/jms.4312 10.1021/jf902624z 10.5897/AJB11.488 10.2116/bunsekikagaku.63.255 10.1016/j.foodchem.2019.126059 10.1016/j.eja.2015.01.002 10.1021/jf200108d 10.1007/s10337-016-3142-9 10.1002/jsfa.6818 10.1016/j.jcs.2011.02.012 10.2478/v10247-012-0058-y 10.1002/jms.3451 10.1016/j.jcs.2018.11.020 10.3390/su11030736 10.1016/j.foodchem.2017.08.020 10.1016/j.ijfoodmicro.2010.11.001 10.1016/j.foodchem.2020.126366 10.1371/journal.pone.0160729 10.1002/elps.201800004 10.1080/01448765.2011.648918 10.1002/jsfa.6566 10.1002/jms.3930 10.1002/ps.2124 10.1016/j.jcs.2015.08.002 10.1016/j.foodcont.2015.11.002 10.1021/jf305258r 10.1002/mrc.2695 10.3390/genes10030234 10.1016/j.foodres.2018.12.052 10.1021/jf3021283 10.1016/j.foodchem.2017.11.007 10.1002/jsfa.10144 10.1111/ijfs.14105 10.1016/j.tifs.2015.08.003 10.5601/jelem.2012.17.2.02 10.1016/j.jcs.2010.11.004 10.1016/j.jfoodeng.2016.12.014 10.1556/CRC.37.2009.2.5 10.1111/j.1365-2621.2012.03034.x 10.1016/j.foodchem.2014.11.006 10.1016/j.microc.2019.104295 10.1016/j.foodchem.2016.06.002 10.1007/s12161-018-1368-x 10.1016/j.trac.2014.04.008 10.1016/j.jfca.2018.01.009 10.1016/j.foodcont.2017.03.025 10.1016/j.jcs.2013.01.008 10.1016/j.biosystemseng.2019.12.006 10.1080/19440049.2018.1520398 10.1016/j.jcs.2012.08.015.k 10.1080/10942912.2011.615085 10.1007/s00217-020-03517-9 10.1016/j.foodcont.2018.06.015 10.1016/j.foodchem.2013.11.122 10.1016/j.jcs.2019.05.001 10.4141/CJPS09006 10.1021/acs.jafc.8b05791 10.1002/jsfa.4288 10.1016/j.foodchem.2016.07.156 |
| ContentType | Journal Article |
| Copyright | 2021 Taylor & Francis Group, LLC 2021 2021 Taylor & Francis Group, LLC |
| Copyright_xml | – notice: 2021 Taylor & Francis Group, LLC 2021 – notice: 2021 Taylor & Francis Group, LLC |
| DBID | AAYXX CITATION 7QO 7QP 7QR 7T7 7TK 8FD C1K FR3 K9. NAPCQ P64 7X8 7S9 L.6 |
| DOI | 10.1080/10408398.2021.1942783 |
| DatabaseName | CrossRef Biotechnology Research Abstracts Calcium & Calcified Tissue Abstracts Chemoreception Abstracts Industrial and Applied Microbiology Abstracts (Microbiology A) Neurosciences Abstracts Technology Research Database Environmental Sciences and Pollution Management Engineering Research Database ProQuest Health & Medical Complete (Alumni) Nursing & Allied Health Premium Biotechnology and BioEngineering Abstracts MEDLINE - Academic AGRICOLA AGRICOLA - Academic |
| DatabaseTitle | CrossRef Nursing & Allied Health Premium Biotechnology Research Abstracts Technology Research Database ProQuest Health & Medical Complete (Alumni) Chemoreception Abstracts Engineering Research Database Industrial and Applied Microbiology Abstracts (Microbiology A) Calcium & Calcified Tissue Abstracts Neurosciences Abstracts Biotechnology and BioEngineering Abstracts Environmental Sciences and Pollution Management MEDLINE - Academic AGRICOLA AGRICOLA - Academic |
| DatabaseTitleList | MEDLINE - Academic Nursing & Allied Health Premium AGRICOLA |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Engineering Diet & Clinical Nutrition |
| EISSN | 1549-7852 |
| EndPage | 56 |
| ExternalDocumentID | 10_1080_10408398_2021_1942783 1942783 |
| Genre | Review |
| GroupedDBID | --- .7F .QJ 0BK 0R~ 29F 2DF 30N 36B 4.4 5GY 5VS 6J9 6PF AAENE AAHBH AAIKC AAJMT AALDU AAMIU AAMNW AAPUL AAQRR AAWTL ABCCY ABFIM ABHAV ABJNI ABLIJ ABPAQ ABPEM ABTAI ABXUL ABXYU ACGEJ ACGFO ACGFS ACGOD ACIWK ACPRK ACTIO ADCVX ADGTB ADXPE AEISY AENEX AEOZL AEPSL AEYOC AFKVX AFRAH AGDLA AGMYJ AHDZW AHMBA AIJEM AJWEG AKBVH AKOOK ALIPV ALMA_UNASSIGNED_HOLDINGS ALQZU AQRUH AVBZW AWYRJ BLEHA CCCUG CE4 CS3 DGEBU DKSSO DU5 E.L EBS E~A E~B F5P GTTXZ H13 HF~ HZ~ H~P IPNFZ J.P KSZGM KYCEM LJTGL M4Z NA5 NX0 O9- RIG RNANH ROSJB RTWRZ RWL S-T SNACF TAE TBQAZ TDBHL TEI TFL TFT TFW TQWBC TTHFI TUROJ TWF UT5 UU3 WH7 ZGOLN ~KM ~S~ AAGDL AAHIA AAYXX ADYSH AFRVT AIYEW AMPGV CITATION 7QO 7QP 7QR 7T7 7TK 8FD C1K FR3 K9. NAPCQ P64 TASJS 7X8 7S9 L.6 |
| ID | FETCH-LOGICAL-c404t-8379faa3e9b3a2a22c02a35c2d93255fd414971ff53b5483f515f9b9d4bd2eab3 |
| ISSN | 1040-8398 1549-7852 |
| IngestDate | Wed Jul 02 04:35:25 EDT 2025 Mon Jul 21 11:24:35 EDT 2025 Wed Aug 13 07:17:17 EDT 2025 Tue Jul 01 03:08:05 EDT 2025 Thu Apr 24 22:50:44 EDT 2025 Wed Dec 25 09:07:02 EST 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 1 |
| Language | English |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-c404t-8379faa3e9b3a2a22c02a35c2d93255fd414971ff53b5483f515f9b9d4bd2eab3 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 ObjectType-Review-3 content type line 23 |
| PQID | 2739569569 |
| PQPubID | 32624 |
| PageCount | 24 |
| ParticipantIDs | proquest_miscellaneous_2811991265 proquest_miscellaneous_2547542332 informaworld_taylorfrancis_310_1080_10408398_2021_1942783 crossref_citationtrail_10_1080_10408398_2021_1942783 crossref_primary_10_1080_10408398_2021_1942783 proquest_journals_2739569569 |
| ProviderPackageCode | CITATION AAYXX |
| PublicationCentury | 2000 |
| PublicationDate | 2023-01-02 |
| PublicationDateYYYYMMDD | 2023-01-02 |
| PublicationDate_xml | – month: 01 year: 2023 text: 2023-01-02 day: 02 |
| PublicationDecade | 2020 |
| PublicationPlace | Boca Raton |
| PublicationPlace_xml | – name: Boca Raton |
| PublicationTitle | Critical reviews in food science and nutrition |
| PublicationYear | 2023 |
| Publisher | Taylor & Francis Taylor & Francis Ltd |
| Publisher_xml | – name: Taylor & Francis – name: Taylor & Francis Ltd |
| References | CIT0072 CIT0071 CIT0074 CIT0073 CIT0076 CIT0075 CIT0078 CIT0111 CIT0077 CIT0110 CIT0070 Neacsu A. (CIT0065) 2010; 27 CIT0113 CIT0079 CIT0112 CIT0115 CIT0114 CIT0117 CIT0116 CIT0119 CIT0118 CIT0083 CIT0082 CIT0085 CIT0084 CIT0087 CIT0120 CIT0086 CIT0001 CIT0089 CIT0122 CIT0088 CIT0121 CIT0081 CIT0080 CIT0003 CIT0124 CIT0123 CIT0005 CIT0004 CIT0007 CIT0006 CIT0009 CIT0008 CIT0094 CIT0093 CIT0096 CIT0095 CIT0010 CIT0098 CIT0097 CIT0012 CIT0011 CIT0099 CIT0090 CIT0092 CIT0091 CIT0014 CIT0013 CIT0016 CIT0015 CIT0018 CIT0017 CIT0019 CIT0021 CIT0020 CIT0023 CIT0022 CIT0025 CIT0024 CIT0027 CIT0026 CIT0029 CIT0028 CIT0030 CIT0032 CIT8805939 CIT0031 CIT0034 CIT0033 CIT0036 CIT0035 CIT0038 CIT0037 CIT0039 CIT0040 CIT0043 CIT0042 CIT0045 CIT0044 CIT0047 CIT0046 CIT0049 CIT0048 CIT0050 CIT0052 CIT0051 CIT0054 CIT0053 Abdi H. (CIT0002) 2007 CIT0056 CIT0055 CIT0058 CIT0057 CIT0059 CIT0061 CIT0060 CIT0063 CIT0062 CIT0064 CIT0067 CIT0100 CIT0066 CIT0109 Lakshmi V. (CIT0041) 2012; 1 CIT6679297 CIT0069 CIT0102 CIT0068 CIT0101 CIT0104 CIT0103 CIT0106 CIT0105 CIT0108 CIT0107 |
| References_xml | – ident: CIT0083 doi: 10.1016/j.foodchem.2018.08.140 – ident: CIT0073 doi: 10.1016/j.foodres.2014.02.032 – ident: CIT0013 doi: 10.1016/j.foodres.2013.12.024 – ident: CIT0003 doi: 10.1007/s13197-011-0424-y – ident: CIT0007 doi: 10.1016/j.fbio.2017.10.009 – ident: CIT0054 doi: 10.1016/j.foodchem.2017.01.029 – ident: CIT0012 doi: 10.1016/j.fcr.2015.02.021 – ident: CIT0101 doi: 10.1016/j.foodcont.2018.03.045 – ident: CIT0107 doi: 10.2533/chimia.2016.360 – ident: CIT0068 doi: 10.2116/bunsekikagaku.58.1011 – ident: CIT0014 doi: 10.1016/j.foodchem.2016.12.053 – ident: CIT0096 doi: 10.1080/10408398.2018.1431763 – ident: CIT0088 doi: 10.1111/j.1750-3841.2011.02417.x – ident: CIT0109 doi: 10.1016/j.foodchem.2014.11.096 – ident: CIT0009 doi: 10.1021/jf0627726 – ident: CIT0035 doi: 10.1016/j.foodchem.2013.08.103 – ident: CIT0018 doi: 10.1021/jf104389m – ident: CIT0123 doi: 10.1021/jf802923r – ident: CIT0117 doi: 10.1016/j.foodchem.2012.11.037 – ident: CIT0005 doi: 10.1007/s00217-013-1940-y – ident: CIT0043 doi: 10.1016/j.foodchem.2013.05.068 – ident: CIT0069 doi: 10.1021/acs.jafc.5b00662 – ident: CIT0058 doi: 10.1016/j.foodchem.2007.09.038 – ident: CIT0075 doi: 10.1016/j.lwt.2014.10.049 – ident: CIT0063 doi: 10.1016/j.tifs.2018.04.001 – ident: CIT0085 doi: 10.1016/j.foodchem.2018.05.037 – ident: CIT0048 doi: 10.1007/s00217-013-1967-0 – ident: CIT0050 doi: 10.1016/j.foodchem.2014.08.111 – ident: CIT0124 doi: 10.1021/jf9019739 – ident: CIT0095 doi: 10.1016/j.aaspro.2015.12.047 – ident: CIT0039 doi: 10.1016/j.tifs.2015.07.007 – ident: CIT0049 doi: 10.1007/s12161-015-0328-y – ident: CIT0114 doi: 10.3964/j.issn.1000-0593(2010)04-0924-05 – start-page: 1 volume-title: Encyclopedia of measurement and statistics year: 2007 ident: CIT0002 – ident: CIT0090 doi: 10.1080/01448765.2010.10510433 – ident: CIT0072 doi: 10.1007/s11694-019-00216-2 – ident: CIT0055 doi: 10.1111/ijfs.13366 – ident: CIT0099 doi: 10.1016/j.foodchem.2013.08.022 – ident: CIT0066 doi: 10.1111/1541-4337.12436 – ident: CIT0028 doi: 10.1016/j.trac.2012.08.003 – ident: CIT0108 doi: 10.4236/fns.2016.75037 – ident: CIT0047 doi: 10.1080/10942912.2018.1506479 – ident: CIT0093 doi: 10.1016/j.compag.2010.08.001 – ident: CIT0079 doi: 10.1556/CRC.2012.0016 – ident: CIT0111 doi: 10.1007/s00217-011-1573-y – ident: CIT0046 doi: 10.3176/proc.2014.1.11 – ident: CIT0122 doi: 10.1016/j.jfca.2016.06.005 – ident: CIT0070 doi: 10.1007/s12161-015-0215-6 – ident: CIT0026 doi: 10.1016/j.jfoodeng.2017.04.024 – ident: CIT0022 doi: 10.1016/j.lwt.2020.109368 – ident: CIT0045 doi: 10.1021/jf104928r – ident: CIT0091 doi: 10.1021/jf901267z – ident: CIT0104 doi: 10.1002/jms.4453 – ident: CIT0023 doi: 10.1016/j.foodchem.2020.127449 – ident: CIT0025 doi: 10.1016/j.foodchem.2012.03.100 – ident: CIT0067 doi: 10.1016/j.foodchem.2013.09.142 – ident: CIT0078 doi: 10.1088/1742-6596/835/1/012011 – ident: CIT0008 doi: 10.1021/jf050374h – ident: CIT0006 doi: 10.1016/j.jfoodeng.2016.06.001 – ident: CIT0021 doi: 10.1016/j.trac.2016.02.026 – ident: CIT0061 doi: 10.1016/j.talanta.2016.08.003 – volume: 27 start-page: 35 year: 2010 ident: CIT0065 publication-title: Romanian Agricultural Research – ident: CIT0086 doi: 10.1016/j.foodchem.2018.07.178 – ident: CIT0027 doi: 10.3964/j.issn.1000-0593(2015)12-3369-06 – ident: CIT0098 doi: 10.1080/10408390701558175 – ident: CIT0102 doi: 10.1002/jms.4312 – ident: CIT0087 doi: 10.1021/jf902624z – ident: CIT0074 doi: 10.5897/AJB11.488 – ident: CIT0037 doi: 10.2116/bunsekikagaku.63.255 – ident: CIT0011 doi: 10.1016/j.foodchem.2019.126059 – ident: CIT0062 doi: 10.1016/j.eja.2015.01.002 – ident: CIT0119 doi: 10.1021/jf200108d – ident: CIT0071 doi: 10.1007/s10337-016-3142-9 – ident: CIT0038 doi: 10.1002/jsfa.6818 – volume: 1 start-page: 106 issue: 2 year: 2012 ident: CIT0041 publication-title: International Journal of Science Invention Today – ident: CIT0112 doi: 10.1016/j.jcs.2011.02.012 – ident: CIT0120 doi: 10.2478/v10247-012-0058-y – ident: CIT0084 doi: 10.1002/jms.3451 – ident: CIT0110 doi: 10.1016/j.jcs.2018.11.020 – ident: CIT0024 doi: 10.3390/su11030736 – ident: CIT0081 doi: 10.1016/j.foodchem.2017.08.020 – ident: CIT0082 doi: 10.1016/j.ijfoodmicro.2010.11.001 – ident: CIT0016 doi: 10.1016/j.foodchem.2020.126366 – ident: CIT0036 doi: 10.1371/journal.pone.0160729 – ident: CIT0019 doi: 10.1002/elps.201800004 – ident: CIT0031 doi: 10.1080/01448765.2011.648918 – ident: CIT0010 doi: 10.1002/jsfa.6566 – ident: CIT0052 doi: 10.1002/jms.3930 – ident: CIT0121 doi: 10.1002/ps.2124 – ident: CIT0076 doi: 10.1016/j.jcs.2015.08.002 – ident: CIT0097 doi: 10.1016/j.foodcont.2015.11.002 – ident: CIT0077 doi: 10.1021/jf305258r – ident: CIT0042 doi: 10.1002/mrc.2695 – ident: CIT0030 doi: 10.3390/genes10030234 – ident: CIT0033 doi: 10.1016/j.foodres.2018.12.052 – ident: CIT0115 doi: 10.1021/jf3021283 – ident: CIT0001 doi: 10.1016/j.foodchem.2017.11.007 – ident: CIT0106 doi: 10.1002/jsfa.10144 – ident: CIT0105 doi: 10.1111/ijfs.14105 – ident: CIT0056 doi: 10.1016/j.tifs.2015.08.003 – ident: CIT0017 doi: 10.5601/jelem.2012.17.2.02 – ident: CIT0034 doi: 10.1016/j.jcs.2010.11.004 – ident: CIT0092 doi: 10.1016/j.jfoodeng.2016.12.014 – ident: CIT6679297 doi: 10.1556/CRC.37.2009.2.5 – ident: CIT0100 doi: 10.1111/j.1365-2621.2012.03034.x – ident: CIT0057 doi: 10.1016/j.foodchem.2014.11.006 – ident: CIT0103 doi: 10.1016/j.microc.2019.104295 – ident: CIT0053 doi: 10.1016/j.foodchem.2016.06.002 – ident: CIT0004 doi: 10.1007/s12161-018-1368-x – ident: CIT0044 doi: 10.1016/j.trac.2014.04.008 – ident: CIT0051 doi: 10.1016/j.jfca.2018.01.009 – ident: CIT0080 doi: 10.1016/j.foodcont.2017.03.025 – ident: CIT0116 doi: 10.1016/j.jcs.2013.01.008 – ident: CIT0032 doi: 10.1016/j.biosystemseng.2019.12.006 – ident: CIT0064 doi: 10.1080/19440049.2018.1520398 – ident: CIT0015 doi: 10.1016/j.jcs.2012.08.015.k – ident: CIT0113 doi: 10.1080/10942912.2011.615085 – ident: CIT0089 doi: 10.1007/s00217-020-03517-9 – ident: CIT0060 doi: 10.1080/10408398.2018.1431763 – ident: CIT0029 doi: 10.1016/j.foodcont.2018.06.015 – ident: CIT0118 doi: 10.1016/j.foodchem.2013.11.122 – ident: CIT0040 doi: 10.1016/j.jcs.2019.05.001 – ident: CIT0094 doi: 10.4141/CJPS09006 – ident: CIT0020 doi: 10.1021/acs.jafc.8b05791 – ident: CIT8805939 doi: 10.1002/jsfa.4288 – ident: CIT0059 doi: 10.1016/j.foodchem.2016.07.156 |
| SSID | ssj0004416 |
| Score | 2.5322864 |
| SecondaryResourceType | review_article |
| Snippet | Wheat (Triticum aestivum L.) is one of the most important cereal crops and is consumed as a staple food around the globe. Wheat authentication has become a... |
| SourceID | proquest crossref informaworld |
| SourceType | Aggregation Database Enrichment Source Index Database Publisher |
| StartPage | 33 |
| SubjectTerms | adulterants adulterated products adulteration Authenticity Cereal crops Cereals Chemometrics Cost analysis cost effectiveness Cultivars Data analysis Farming food science Genetic analysis geographical origin Image analysis Image processing Mathematical analysis Multivariate analysis nutrition provenance Spectroscopy Stable isotopes staple foods Triticum aestivum Wheat wheat authentication wheat flour |
| Title | Wheat authentication：An overview on different techniques and chemometric methods |
| URI | https://www.tandfonline.com/doi/abs/10.1080/10408398.2021.1942783 https://www.proquest.com/docview/2739569569 https://www.proquest.com/docview/2547542332 https://www.proquest.com/docview/2811991265 |
| Volume | 63 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1fb9MwELfKeAAeEBQQHQMZifIypSR2_tSPZWyakOgDbKJ9imwnQZW2BK0JEnwUxEfhO_EVuEscJ92mjSFVUZU6l8R3Pd-d735HyCs0-RNPSEdz7Tu40-QoplNHRwnYF5nQugar_jAPD4_994tgMRj86mUtVaWa6B-X1pX8D1fhHPAVq2RvwFlLFE7Ad-AvHIHDcPwnHteadFdiknpemuDbeP9g_HZvLGYzMAS_oSbAypTcdkIpdy1sawPPDFw7LU6xsZY2_aTXfYvV9kIwuKUYIMkQCrktCEIaeYvpb_N7VlW9qBX5F2fZCeBnmZgUn0_fwdKdqaTLS1w0abvL6hyN5aofmWC8jkz0gpUeZiuCAdbo19QoWF840TTY0MBGxfUlrVGnDUaGWZgbAPILKr_JkcR74a3A42fexBN1B5FujWv39c8tfTYh0TNIqS2ZGMnEhswtcpuBE4JalLvzrurWrxvr2rds68Om7ptLn2bD8tnAxb1gB9TGzdEDct94JXTWiNhDMkjzIRm9W6UlfU0NdOwJnbdcHpI7bUH7ekju9TAtH5GPtVDSTaH88_vnLKetONIip1YcaSeOFESJ9sSRGnF8TI4P9o_2Dh3TuMPRvuuXMBuRyKTkqVBcMsmYdpnkgWYJeAtBkCU--OWRl2UBV-Ax8wyM6kwokfgqYalU_AnZyos8fUootqQVEuY0EgJGBopHbiiEkhH47aHnjYjfTmqsDao9Nlc5ia9k6YhM7GVfG1iX6y4QfY7FZR1Py5rmNzG_5tqdlr2x0R7rmOEOeYifEXlpfwbdjht2Mk-LCsYEPjao5pxdMWbqYfYiC4Ptm77TM3K3-9vukK3yrEqfg4ldqhe1pP8FELjGjg |
| linkProvider | Taylor & Francis |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMw1V3NbtQwEB6Vcigc-FlAbClgJOCW1cY_SX3gUFGqLW33gFqpN2M7iYRos4hkhcqj9DE48xY8CK_ATGIvLQh6QD0gRdpD7Mjr8Xhm7JnvA3hKLn-Rapt44WVCN02J475MfF6gf1Fp7zuw6r1pNjmQrw_V4RJ8ibUwlFZJMXTVA0V0ezUpNx1Gx5Q4_JXoOWjKzOLpCMNwoosIiZU75cknDNuaF9ubKONnnG-92n85SQKzQOLlWLYJRmW6slaU2gnLLed-zK1QnhfozihVFRIDhzytKiUcuvSiQqtfaacL6QpeWifwu1fgqtJZTrolxtOftZiyo1ulISY0xlg19Kdhn7OH59BSf7MOncnbugnf4mT1mS7vR_PWjfznX3Ak_6_ZvAU3ggfONnqVuQ1LZT2A4ea7smXPWYBJPWLTyFIwgJVYvN0M4PoZ_MY78KYzZcxSlUDdhtPP719PN2pGmbF068JmNYskNC1bIOY2DOeLocIcz46J08yznsq7uQsHl_Ln78FyPavL-8CIflVbFEmuNbZUTuTjTGtnc4xRszQdgoxLxfiA4E5EIkcmDUCvUZSGRGmCKIcwWnT70EOYXNRBn12Hpu3Ojqqe6MWIC_quxUVrwm7YGE63wRk9Q3iyeI37GF1O2bqczbGNkkTGLAT_S5v1lDL1eKZW_2GIj2Flsr-3a3a3pzsP4Bq-Et2ZGl-D5fbjvHyIXmbrHnVqzeDtZa_8H3C1fL0 |
| linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMw1V3NbtQwEB6VIgE98LMUsVDASMAtq43tJPjAoWJZtRRWCFGpN2M7sYRosxXJqoJH4S248xS8CK_ATGIvLQh6QD0gRcrBduR4bM-MPfN9AA_I5C9TZRInnEzopimx3FWJK0q0L7xyrgOrfjnLt3bl871sbwW-xFwYCqskH9r3QBHdXk2L-7D0MSIO3xINB0WBWTwdoRdObBEhrnKn-niEXlvzZHuCIn7I-fTZm6dbSSAWSJwcyzZBp0x5Y0SlrDDccO7G3IjM8RKtmSzzpUS_oUi9z4RFi154VPpeWVVKW_LKWIHfPQfnc0rspKyR8exnKqbs2Fapiwn1MSYN_anbJ9ThCbDU35RDp_GmV-BbHKs-0OX9aNHakfv0C4zkfzWYV-FysL_ZZr9grsFKVQ9gOHlXtewRCyCp-2wWOQoGcDGmbjcDWDuG3ngdXneKjBnKEajbcPb5_evnzZpRXCzdubB5zSIFTcuWeLkNw-FiuFwO5gfEaOZYT-TdrMPumfz8DVit53V1ExiRryqDIimUwpqZFcU4V8qaAj3UPE2HIONM0S7gtxONyL5OA8xrFKUmUeogyiGMls0OewCT0xqo49NQt93Jke9pXrQ4pe1GnLM67IWN5nQXnNMzhPvLYtzF6GrK1NV8gXUySVTMQvC_1HmcUpwez7Nb_9DFe3Dh1WSqX2zPdm7DJSwR3YEa34DV9sOiuoMmZmvvdouawduznvg_ACX5e2E |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Wheat+authentication%EF%BC%9AAn+overview+on+different+techniques+and+chemometric+methods&rft.jtitle=Critical+reviews+in+food+science+and+nutrition&rft.au=Liu%2C+Hong-Yan&rft.au=Wadood%2C+Syed+Abdul&rft.au=Xia%2C+Yu&rft.au=Liu%2C+Yi&rft.date=2023-01-02&rft.issn=1040-8398&rft.eissn=1549-7852&rft.volume=63&rft.issue=1&rft.spage=33&rft.epage=56&rft_id=info:doi/10.1080%2F10408398.2021.1942783&rft.externalDBID=n%2Fa&rft.externalDocID=10_1080_10408398_2021_1942783 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1040-8398&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1040-8398&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1040-8398&client=summon |