Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)
- Author
- ALARY, Rémi1 ; SERIN, Arnaud1 ; DUVIAU, Marie-Pierre1 ; JOUDRIER, Philippe1 ; GAUTIER, Marie-Francoise1
[1] Unité de Biochimie et Biologie Moléculaire des Céréales, INRA, 2 Place Viala, 34060 Montpellier, France - Source
Cereal chemistry. 2002, Vol 79, Num 4, pp 553-558 ; ref : 23 ref
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Adultération Analyse quantitative Blé dur Contrôle qualité Méthode contrôle Plante céréalière Pâtes alimentaires Réaction chaîne polymérase Temps réel Triticum aestivum Triticum durum Puronidoline b Angiospermae Biologie moléculaire Céréale Gramineae Monocotyledones Produit céréalier Spermatophyta
- Keyword (en)
- Adulteration Quantitative analysis Hard wheat Quality control Control method Cereal crop Noodles Polymerase chain reaction Real time Triticum aestivum Triticum durum Angiospermae Molecular biology Cereal Gramineae Monocotyledones Cereal product Spermatophyta
- Keyword (es)
- Adulteración Análisis cuantitativo Trigo duro Control calidad Método control Planta cerealista Pasta alimenticia Reacción cadena polimerasa Tiempo real Triticum aestivum Triticum durum Angiospermae Biología molecular Cereal Gramineae Monocotyledones Producto de cereal Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13795045
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
Access to the document
Install on your browser
DOI
10.1094/CCHEM.2002.79.4.553 
https://dx.doi.org/10.1094/CCHEM.2002.79.4.553
"O:13:\"PanistOpenUrl\":36:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000idc\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:27:\"10.1094\/CCHEM.2002.79.4.553\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:125:\"Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)\";s:9:\"\u0000*\u0000jtitle\";s:16:\"Cereal chemistry\";s:9:\"\u0000*\u0000stitle\";s:11:\"Cereal chem\";s:7:\"\u0000*\u0000date\";s:4:\"2002\";s:9:\"\u0000*\u0000volume\";s:2:\"79\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"553\";s:8:\"\u0000*\u0000epage\";s:3:\"558\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0009-0352\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:5:\"ALARY\";s:10:\"\u0000*\u0000aufirst\";s:5:\"R\u00e9mi\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:13:\"SERIN, Arnaud\";i:1;s:20:\"DUVIAU, Marie-Pierre\";i:2;s:18:\"JOUDRIER, Philippe\";i:3;s:24:\"GAUTIER, Marie-Francoise\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"CECHAF\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:125:\"Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)\";s:8:\"\u0000*\u0000place\";s:12:\"St. Paul, MN\";s:6:\"\u0000*\u0000pub\";s:39:\"American Association of Cereal Chemists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Panist access
"O:12:\"IstexOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:27:\"10.1094\/CCHEM.2002.79.4.553\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:125:\"Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)\";s:9:\"\u0000*\u0000jtitle\";s:16:\"Cereal chemistry\";s:9:\"\u0000*\u0000stitle\";s:11:\"Cereal chem\";s:7:\"\u0000*\u0000date\";s:4:\"2002\";s:9:\"\u0000*\u0000volume\";s:2:\"79\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"553\";s:8:\"\u0000*\u0000epage\";s:3:\"558\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0009-0352\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:5:\"ALARY\";s:10:\"\u0000*\u0000aufirst\";s:5:\"R\u00e9mi\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:13:\"SERIN, Arnaud\";i:1;s:20:\"DUVIAU, Marie-Pierre\";i:2;s:18:\"JOUDRIER, Philippe\";i:3;s:24:\"GAUTIER, Marie-Francoise\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"CECHAF\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:125:\"Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)\";s:8:\"\u0000*\u0000place\";s:12:\"St. Paul, MN\";s:6:\"\u0000*\u0000pub\";s:39:\"American Association of Cereal Chemists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Istex access
"O:16:\"UnpaywallOpenUrl\":35:{s:8:\"\u0000*\u0000email\";s:27:\"assistance-portail@inist.fr\";s:6:\"\u0000*\u0000fmt\";N;s:6:\"\u0000*\u0000doi\";s:27:\"10.1094\/CCHEM.2002.79.4.553\";s:6:\"\u0000*\u0000pii\";N;s:7:\"\u0000*\u0000pmid\";N;s:9:\"\u0000*\u0000atitle\";N;s:9:\"\u0000*\u0000jtitle\";N;s:9:\"\u0000*\u0000stitle\";N;s:7:\"\u0000*\u0000date\";N;s:9:\"\u0000*\u0000volume\";N;s:8:\"\u0000*\u0000issue\";N;s:8:\"\u0000*\u0000spage\";N;s:8:\"\u0000*\u0000epage\";N;s:8:\"\u0000*\u0000pages\";N;s:7:\"\u0000*\u0000issn\";N;s:8:\"\u0000*\u0000eissn\";N;s:9:\"\u0000*\u0000aulast\";N;s:10:\"\u0000*\u0000aufirst\";N;s:9:\"\u0000*\u0000auinit\";N;s:10:\"\u0000*\u0000auinitm\";N;s:5:\"\u0000*\u0000au\";N;s:9:\"\u0000*\u0000aucorp\";N;s:7:\"\u0000*\u0000isbn\";N;s:8:\"\u0000*\u0000coden\";N;s:8:\"\u0000*\u0000genre\";N;s:7:\"\u0000*\u0000part\";N;s:9:\"\u0000*\u0000btitle\";N;s:8:\"\u0000*\u0000title\";N;s:8:\"\u0000*\u0000place\";N;s:6:\"\u0000*\u0000pub\";N;s:10:\"\u0000*\u0000edition\";N;s:9:\"\u0000*\u0000tpages\";N;s:9:\"\u0000*\u0000series\";N;s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";N;}"
Unpaywall access
"O:16:\"EuropePMCOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:27:\"10.1094\/CCHEM.2002.79.4.553\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:125:\"Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)\";s:9:\"\u0000*\u0000jtitle\";s:16:\"Cereal chemistry\";s:9:\"\u0000*\u0000stitle\";s:11:\"Cereal chem\";s:7:\"\u0000*\u0000date\";s:4:\"2002\";s:9:\"\u0000*\u0000volume\";s:2:\"79\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"553\";s:8:\"\u0000*\u0000epage\";s:3:\"558\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0009-0352\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:5:\"ALARY\";s:10:\"\u0000*\u0000aufirst\";s:5:\"R\u00e9mi\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:13:\"SERIN, Arnaud\";i:1;s:20:\"DUVIAU, Marie-Pierre\";i:2;s:18:\"JOUDRIER, Philippe\";i:3;s:24:\"GAUTIER, Marie-Francoise\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"CECHAF\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:125:\"Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)\";s:8:\"\u0000*\u0000place\";s:12:\"St. Paul, MN\";s:6:\"\u0000*\u0000pub\";s:39:\"American Association of Cereal Chemists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Europe PubMed Central access
"O:11:\"BaseOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:27:\"10.1094\/CCHEM.2002.79.4.553\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:125:\"Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)\";s:9:\"\u0000*\u0000jtitle\";s:16:\"Cereal chemistry\";s:9:\"\u0000*\u0000stitle\";s:11:\"Cereal chem\";s:7:\"\u0000*\u0000date\";s:4:\"2002\";s:9:\"\u0000*\u0000volume\";s:2:\"79\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"553\";s:8:\"\u0000*\u0000epage\";s:3:\"558\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0009-0352\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:5:\"ALARY\";s:10:\"\u0000*\u0000aufirst\";s:5:\"R\u00e9mi\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:13:\"SERIN, Arnaud\";i:1;s:20:\"DUVIAU, Marie-Pierre\";i:2;s:18:\"JOUDRIER, Philippe\";i:3;s:24:\"GAUTIER, Marie-Francoise\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"CECHAF\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:125:\"Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)\";s:8:\"\u0000*\u0000place\";s:12:\"St. Paul, MN\";s:6:\"\u0000*\u0000pub\";s:39:\"American Association of Cereal Chemists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
Base Search access
"O:12:\"ArXivOpenUrl\":35:{s:10:\"\u0000*\u0000openUrl\";N;s:6:\"\u0000*\u0000fmt\";s:7:\"journal\";s:6:\"\u0000*\u0000doi\";s:27:\"10.1094\/CCHEM.2002.79.4.553\";s:6:\"\u0000*\u0000pii\";s:0:\"\";s:7:\"\u0000*\u0000pmid\";s:0:\"\";s:9:\"\u0000*\u0000atitle\";s:125:\"Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)\";s:9:\"\u0000*\u0000jtitle\";s:16:\"Cereal chemistry\";s:9:\"\u0000*\u0000stitle\";s:11:\"Cereal chem\";s:7:\"\u0000*\u0000date\";s:4:\"2002\";s:9:\"\u0000*\u0000volume\";s:2:\"79\";s:8:\"\u0000*\u0000issue\";s:1:\"4\";s:8:\"\u0000*\u0000spage\";s:3:\"553\";s:8:\"\u0000*\u0000epage\";s:3:\"558\";s:8:\"\u0000*\u0000pages\";s:0:\"\";s:7:\"\u0000*\u0000issn\";s:9:\"0009-0352\";s:8:\"\u0000*\u0000eissn\";s:0:\"\";s:9:\"\u0000*\u0000aulast\";s:5:\"ALARY\";s:10:\"\u0000*\u0000aufirst\";s:5:\"R\u00e9mi\";s:9:\"\u0000*\u0000auinit\";s:0:\"\";s:10:\"\u0000*\u0000auinitm\";s:0:\"\";s:5:\"\u0000*\u0000au\";a:4:{i:0;s:13:\"SERIN, Arnaud\";i:1;s:20:\"DUVIAU, Marie-Pierre\";i:2;s:18:\"JOUDRIER, Philippe\";i:3;s:24:\"GAUTIER, Marie-Francoise\";}s:9:\"\u0000*\u0000aucorp\";s:0:\"\";s:7:\"\u0000*\u0000isbn\";s:0:\"\";s:8:\"\u0000*\u0000coden\";s:6:\"CECHAF\";s:8:\"\u0000*\u0000genre\";s:7:\"article\";s:7:\"\u0000*\u0000part\";s:0:\"\";s:9:\"\u0000*\u0000btitle\";s:0:\"\";s:8:\"\u0000*\u0000title\";s:125:\"Quantification of common wheat adulteration of durum wheat pasta using real-time quantitative Polymerase Chain Reaction (PCR)\";s:8:\"\u0000*\u0000place\";s:12:\"St. Paul, MN\";s:6:\"\u0000*\u0000pub\";s:39:\"American Association of Cereal Chemists\";s:10:\"\u0000*\u0000edition\";s:0:\"\";s:9:\"\u0000*\u0000tpages\";s:0:\"\";s:9:\"\u0000*\u0000series\";s:0:\"\";s:8:\"\u0000*\u0000proxy\";s:30:\"http:\/\/proxyout.inist.fr:8080\/\";s:12:\"\u0000*\u0000integrite\";b:1;}"
arXiv access
