| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7590968 | Food Chemistry | 2016 | 6 Pages |
Abstract
The method displayed a very high efficiency and specificity for the genus Pinus. The intrinsic LOD was 1Â pg of DNA, while the practical LOD evaluated on model foods was 0.1Â ppm of pine nuts powder, the lowest ever registered for the detection of food allergens via real-time PCR. Finally, the declared presence/absence of pine nut in commercial foods was confirmed.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cristiano Garino, Angelo De Paolis, Jean Daniel Coïsson, Daniela Manila Bianchi, Lucia Decastelli, Marco Arlorio,