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DNA-based analysis for authenticity assessment of monovarietal pasta

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Abstract

Because of the presence on the market of high-value monovarietal pasta, the aim of this work was to evaluate the potential of DNA profiling to test its authenticity. AFLP profiles obtained from eight monovarietal pasta samples and from the corresponding varieties were compared. The possibility of identifying the variety of an unknown monovarietal pasta by referring to a durum wheat molecular markers database is proposed.

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Acknowledgements

This work has been supported by MiPAF projects “BIOCER” and “AGRO-NANOTECH”.

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Authors and Affiliations

  1. Istituto Sperimentale per la Cerealicoltura, Via San Protaso 302, 29017, Fiorenzuola d’Arda (PC), Italy

    Valeria Terzi, Caterina Morcia, Davide Giovanardi, A. Michele Stanca & Primetta Faccioli

  2. Istituto Sperimentale per la Cerealicoltura, Via Cassia 176, 00191, Roma, Italy

    Maria Grazia D’Egidio

Authors
  1. Valeria Terzi
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  2. Caterina Morcia
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  3. Davide Giovanardi
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  4. Maria Grazia D’Egidio
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  5. A. Michele Stanca
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  6. Primetta Faccioli
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Corresponding author

Correspondence to Valeria Terzi.

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Terzi, V., Morcia, C., Giovanardi, D. et al. DNA-based analysis for authenticity assessment of monovarietal pasta. Eur Food Res Technol 219, 428–431 (2004). https://doi.org/10.1007/s00217-004-0965-7

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  • DOI: https://doi.org/10.1007/s00217-004-0965-7

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