| Preface |
| Overview and General Methodologies |
| Authentication of Food and Wine / Peter Winterhalter1： |
| Detection and Quantification of Roundup Ready Soy in Food Samples Using Conventional and Real-Time Polymerase Chain Reaction / Michael Rott ; Tracy Lawrence ; Margaret Green2： |
| Enantiomeric Analysis as a Tool for Authentication of Foods and Beverages / Susan E. Ebeler3： |
| Authentication of Flavors and Essential Oils |
| Sophisticated Online Techniques in the Authenticity Assessment of Natural Flavors / Armin Mosandl ; Mirjam Kreck ; Jochen Jung ; Sabine Sewenig4： |
| Flavor Authenticity Studies by Isotope Ratio Mass Spectrometry: Perspectives and Limits / Elke Richling ; Markus Appel ; Frank Heckel ; Kathrin Kahle ; Michael Kraus ; Christina Preston ; Wolfgang Hummer ; Peter Schreier5： |
| Authentication of Essential Oils / Franz-Josef Hammerschmidt ; Gerhard E. Krammer ; Lars Meier ; Detlef Stockigt ; Stefan Brennecke ; Klaus Herbrand ; Angelika Luckhoff ; Uwe Schafer ; Claus Oliver Schmidt ; Heinz-Jurgen Bertram6： |
| Authentication of Foods and Beverages |
| Quality Control of Olive Oil: Analytical and Organoleptic Schemes for Quality Grading and Purity Control of Olive Oil / Sonja Fritsche ; Karel Hrncirik7： |
| Fish and Seafood Authentication / Carmen G. Sotelo ; Ricardo I. Perez-Martin8： |
| Authenticity of Tea (C. sinensis) and Tea Products / Ulrich H. Engelhardt9： |
| Fruit Juice Authentication: What Have We Learned? / Ronald E. Wrolstad ; Robert W. Durst10： |
| Authentication of Wine and Alcoholic Beverages |
| Wine Authentication Using Stable Isotope Ratio Analysis: Significance of Geographic Origin, Climate, and Viticultural Parameters / N. Christoph ; A. Rossmann ; C. Schlicht ; S. Voerkelius11： |
| A Simplified Approach to Wine Varietal Authentication Using Complementary Methods: Headspace Mass Spectrometry and FTIR Spectroscopy / Neil Pennington ; Fan Ni ; Md. Abdul Mabud ; Sumer Dugar12： |
| Geographic Origin of Wine Via Trace and Ultra-Trace Elemental Analysis Using Inductively Coupled Plasma-Mass Spectrometry and Chemometrics / James Jaganathan13： |
| Grape and Wine Varietal Authentication by DNA Analysis / P. This ; R. Siret ; T. Lacombe ; V. Laucou ; F. Moreau ; D. Vares ; J. M. Boursiquot14： |
| Anthocyanin, Flavonol, and Shikimic Acid Profiles as a Tool to Verify Varietal Authenticity in Red Wines Produced in Chile / Dietrich von Baer ; Claudia Mardones ; Luis Gutierrez ; Glenn Hofmann ; Antonieta Hitschfeld ; Carola Vergara15： |
| Red Wine Authenticity: Impact of Technology on Anthocyanin Composition / Ulrich Fischer ; Markus Lochner ; Sascha Wolz16： |
| Assignment of the Regional Origin of Cherry Brandies by Stable Isotope Analysis / K.-H. Engel ; R. Baudler ; L. Adam ; G. Versini ; C. Bauer-Christoph17： |
| Authenticity: The Case of Tequila / Mercedes G. Lopez18： |
| Authentication of Herbs, Herbal Products, and Botanicals |
| Identification of Green Tea (Camellia sinensis L.) and Tea Oil (Camellia oleifera Abel.) by Molecular, Biological, and Anatomical Methods / Michelle R. Lum ; Anna Baycher ; Barry A. Prigge ; Mary Hardy ; David Heber ; Ann M. Hirsch19： |
| Health Food and Medicine: Combined Chemical and Molecular Technologies for Authentication and Quality Control / Pang-Chui Shaw ; Ren-Wang Jiang ; Ka-Lok Wong ; Paul Pui-Hay But20： |
| Indexes |
| Author Index |
| Subject Index |
| Preface |
| Overview and General Methodologies |
| Authentication of Food and Wine / Peter Winterhalter1： |
図書
