ReviewFoods (Basel, Switzerland)2022
Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
17 citing papers in PubMed.
- Characterizing Lactic Acid Bacteria in Artisanal Cheeses: Analytical Approaches and Strategic Implications.Current microbiology · 2026Review
- Survey Validation and Optimization to Assess Public Awareness of Origin Protected Designation (PDO) Cheeses: Majorero and Palmero Cases.Foods (Basel, Switzerland) · 2026Article
- Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach.Food chemistry. Molecular sciences · 2026Article
- Technological and molecular profiling of lactic flora in Hamra ewe's milk cheese from the Algerian steppe.Food science of animal resources · 2026Article
- Unveiling Adulterated Cheese: AFoods (Basel, Switzerland) · 2025Article
- Assessing Milk Authenticity Using Protein and Peptide Biomarkers: A Decade of Progress in Species Differentiation and Fraud Detection.Foods (Basel, Switzerland) · 2025Review
- Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review.Food chemistry: X · 2025Review
- Recent Trends in Food Quality and Authentication: The Role of Omics Technologies in Dairy and Meat Production.International journal of molecular sciences · 2025Review
- Constructing an origin discrimination model of japonica rice in Heilongjiang Province based on confocal microscopy Raman spectroscopy technology.Scientific reports · 2025Article
- Assessment of industrial cheese ripening using near infrared spectroscopy technique: A scoping review protocol.PloS one · 2025Article
- The Role of Promoting Agricultural and Food Products Certified with European Union Quality Schemes.Foods (Basel, Switzerland) · 2024Article
- Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey.Foods (Basel, Switzerland) · 2024Article
- A comprehensive, large-scale analysis of "terroir" cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors.ISME communications · 2024Article
- Assessment of cheese frauds, and relevant detection methods: A systematic review.Food chemistry: X · 2023Review
- Preliminary Feasibility of Near-Infrared Spectroscopy to Authenticate Grazing in Dairy Goats through Milk and Faeces Analysis.Animals : an open access journal from MDPI · 2023Article
- A Comparative Analysis on the Environmental Impact of Selected Methods for Determining the Profile of Fatty Acids in Cheese.Molecules (Basel, Switzerland) · 2023Article
- Rapid Food Authentication Using a Portable Laser-Induced Breakdown Spectroscopy System.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Food fraud, corresponding to any intentional action to deceive purchasers and gain an undue economical advantage, is estimated to result in a 10 to 65 billion US dollars/year economical cost worldwide. Dairy products, such as cheese, in particular cheeses with protected land- and tradition-related labels, have been listed as among the most impacted as consumers are ready to pay a premium price for traditional and typical products. In this context, efficient food authentication methods are needed to counteract current and emerging frauds. This review reports the available authentication methods, either chemical, physical, or DNA-based methods, currently used for origin authentication, highlighting their principle, reported application to cheese geographical origin authentication, performance, and respective advantages and limits. Isotope and elemental fingerprinting showed consistent accuracy in origin authentication. Other chemical and physical methods, such as near-infrared spectroscopy and nuclear magnetic resonance, require more studies and larger sampling to assess their discriminative power. Emerging DNA-based methods, such as metabarcoding, showed good potential for origin authentication. However, metagenomics, providing a more in-depth view of the cheese microbiota (up to the strain level), but also the combination of methods relying on different targets, can be of interest for this field.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.