CHIMIA 5/2016, Vol. 70


Food Authenticity and Adulteration
2016 05



Editorial 317  Icon FreeContent

Contents 318  Icon FreeContent

Scientific Articles 320  Icon OpenAccessContent Icon ExternalLink

Food Fraud Prevention: Policy, Strategy, and Decision-Making – Implementation Steps for a Government Agency or Industry
J. Spink*, N. D. Fortin, D. C. Moyer, H. Miao, Y. Wu

329  Icon OpenAccessContent Icon ExternalLink

Food Adulteration: From Vulnerability Assessment to New Analytical Solutions
C. Cavin*, G. Cottenet, C. Blancpain, T. Bessaire, N. Frank, P. Zbinden


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Food Adulteration in Switzerland: From ‘Ravioli’ over ‘Springbok’ to ‘Disco Sushi’
P. Hubner

338  Icon OpenAccessContent Icon ExternalLink

Use of Isotope Ratio Determination (13C/12C) to Assess the Production Method of Sparkling Wine
J. S. Rossier*, V. Maury, L. Gaillard, E. Pfammatter

345  Icon OpenAccessContent Icon ExternalLink

Locally Grown, Natural Ingredients? The Isotope Ratio Can Reveal a Lot!
J. S. Rossier*, V. Maury, E. Pfammatter

349  Icon OpenAccessContent Icon ExternalLink

Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses
P. Lüdin*, U. von Ah, D. Rollier, A. Roetschi, E. Eugster

354  Icon OpenAccessContent Icon ExternalLink

Basmati Rice Fraud under the Magnifying Glass of DNA Analysis
F. Fridez

357  Icon OpenAccessContent Icon ExternalLink

Chemical Analysis: An Indispensable Means for Uncovering Severe Cases of Fraud with Cosmetics and Tattoo Inks
C. Hohl*, U. Hauri

360  Icon OpenAccessContent Icon ExternalLink

Protocatechuic Acid Levels Discriminate Between Organic and Conventional Wheat from Denmark
Y. Weesepoel, S. Heenan, R. Boerrigter-Eenling, T. Venderink, M. Blokland, S. van Ruth*

Columns 364  Icon FreeContent
  365  Icon FreeContent
  366  Icon FreeContent
  369  Icon FreeContent
SCS 372  Icon FreeContent

Events 378  Icon FreeContent

Diverses 312  Icon FreeContent

CHIMIA-Report 313  Icon FreeContent



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