Novel Methodologies for Food Quality and Provenance Fingerprints Assessment
| dc.contributor.author | Ceto, Xavier | |
| dc.contributor.author | Diaz-Cruz, Jose M. | |
| dc.contributor.author | Tokatlı, Figen | |
| dc.contributor.author | Lucci, Paolo | |
| dc.contributor.author | Moret, Sabrina | |
| dc.coverage.doi | 10.1155/2019/8641786 | |
| dc.date.accessioned | 2020-07-25T22:12:41Z | |
| dc.date.available | 2020-07-25T22:12:41Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The development of novel reliable methodologies that allow the control, assessment, and prediction of the characteristics of food products is a field under expansion nowadays, especially those that allow their characterization, classification, and authentication. On the one side, the highly competitive global environment in food industry requires continuous innovation and a better sustainable usage of our natural resources in order to improve the high standards of food producers, leading to high value-added products. The linkage of new research ideas with food production provides a competitive advantage to food makers to fulfil the competitive market challenges. | en_US |
| dc.identifier.doi | 10.1155/2019/8641786 | |
| dc.identifier.doi | 10.1155/2019/8641786 | en_US |
| dc.identifier.issn | 0146-9428 | |
| dc.identifier.issn | 1745-4557 | |
| dc.identifier.scopus | 2-s2.0-85065146650 | |
| dc.identifier.uri | https://doi.org/10.1155/2019/8641786 | |
| dc.identifier.uri | https://hdl.handle.net/11147/9490 | |
| dc.language.iso | en | en_US |
| dc.publisher | Hindawi Publishing Corporation | en_US |
| dc.relation.ispartof | Journal of Food Quality | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.title | Novel Methodologies for Food Quality and Provenance Fingerprints Assessment | en_US |
| dc.type | Editorial | en_US |
| dspace.entity.type | Publication | |
| gdc.author.id | 0000-0003-2643-5523 | |
| gdc.author.id | 0000-0003-2643-5523 | en_US |
| gdc.author.institutional | Tokatlı, Figen | |
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| gdc.coar.access | open access | |
| gdc.coar.type | text::journal::editorial | |
| gdc.collaboration.industrial | false | |
| gdc.description.department | İzmir Institute of Technology. Food Engineering | en_US |
| gdc.description.endpage | 2 | |
| gdc.description.publicationcategory | Diğer | en_US |
| gdc.description.scopusquality | Q1 | |
| gdc.description.startpage | 1 | |
| gdc.description.volume | 2019 | |
| gdc.description.wosquality | Q2 | |
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| gdc.oaire.keywords | Nutrition. Foods and food supply | |
| gdc.oaire.keywords | TX341-641 | |
| gdc.oaire.popularity | 1.464577E-9 | |
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| gdc.oaire.sciencefields | 0404 agricultural biotechnology | |
| gdc.oaire.sciencefields | 04 agricultural and veterinary sciences | |
| gdc.oaire.sciencefields | 0405 other agricultural sciences | |
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