Background Globally, food provenance has become a concern for government authorities,
the seafood industry and consumers due to increasing food safety and authenticity …

The main elemental constituents (H, C, N, O, and S) of bio‐organic material have different
stable isotopes (2H, 1H; 13C, 12C; 15N, 14N; 18O, 17O, 16O; 36S, 34S, 33S, and 32S) …

Three factors defining the traceability of a food product are production method (wild or
farmed), geographical origin and biological species, which have to be checked and …

The market of fishery and aquaculture products is globalized with increasing numbers of
mislabeled products. This highlights the need for approaches to indentify the origin of these …

Geographic traceability is an important issue for food quality and safety control of seafood. In
this study, δ 13 C and δ 15 N values, as well as fatty acid (FA) content of 133 samples of A …

Conventional methods for food quality evaluation based on chemical or microbiological
analysis followed by traditional univariate statistics such as ANOVA are considered …

Traceability and authenticity is crucial to the food safety of scallop. The present study
investigated the possibility of using stable isotope analysis to identify the origins and species …

Currently available data show that shellfish and finfish production in Italy, derived both from
fisheries and aquaculture activities, is on the order of 474,000 tons, each activity …

Isotopes have been widely used for source identification since the early twentieth century.
Recent advances in analytical techniques have increased the precision and the accuracy of …

In the last decade, the trade of marine ornamental species has experienced a significant
expansion worldwide; however, this industry still relies on a large number of unsustainable …