@article{BoenickHuschekRawel2017,
  author    = {B{\"o}nick, Josephine and Huschek, Gerd and Rawel, Harshadrai Manilal},
  title     = {Determination of wheat, rye and spelt authenticity in bread by targeted peptide biomarkers},
  series = {Journal of Food Composition and Analysis},
  volume    = {58},
  journal   = {Journal of Food Composition and Analysis},
  publisher = {Elsevier},
  address   = {San Diego},
  issn      = {0889-1575},
  doi       = {10.1016/j.jfca.2017.01.019},
  pages     = {82 -- 91},
  year      = {2017},
  abstract  = {Adulteration of food and mislabeled products in global market is a major financial and reputational risk for food manufacturers and trade companies. Consequently, there is a necessity to develop analytical methods to meet these issues. An analytical strategy to check the authenticity of wheat, spelt and rye addition in bread products was developed based on database research, in silico digestion confirming peptide specificity and finally quantification by liquid chromatography-tandem mass spectrometry analysis. Peptide markers for wheat (SQQQISQQPQQLPQQQQIPQQPQQF; QQHQIPQQPQQFPQQQQF and QPHQPQQPYPQQ), spelt (ASIVVGIGGQ; SQQPGQIIPQQPQQPSPL) and rye (LPQSHKQHVGQGAL; AQVQGIIQPQQL and QQFPQQPQQSFPQQPQQPVPQQPL) were identified, verified by protein Basic Local Alignment Search Tool and database research and used for quantification in bread. The specific use of multi-reaction monitoring transitions of selected peptides permitted the identification of closely related species wheat and spelt. Other cereal species (emmer, einkorn, barley, maize, rye and oat) were also checked. The target peptides were quantified at different levels using own reference baked products (bread) after in-solution chymotryptic digestion. Sensitivity of the identification was 0.5-1\% using flour-based (0-25\%) matrix calibration and the analytical recovery in bread was 80-125\%. The analytical strategy described here supplies an emerging, independent and flexible tool in controlling the labeling of bread.},
  language  = {en}
}
@article{HaileKalkuhlAlgierietal.2017,
  author    = {Haile, Mekbib Gebretsadik and Kalkuhl, Matthias and Algieri, Bernardina and Gebreselassie, Samuel},
  title     = {Price shock transmission},
  series = {Agricultural economics},
  volume    = {48},
  journal   = {Agricultural economics},
  number    = {6},
  publisher = {Wiley},
  address   = {Hoboken},
  issn      = {0169-5150},
  doi       = {10.1111/agec.12373},
  pages     = {769 -- 780},
  year      = {2017},
  abstract  = {This study assesses the degree of vertical price transmission along the wheat-bread value chain in Ethiopia. This is pursued by applying a vector error correction model and an impulse response analysis using monthly price data for the period 2000-2015. Our analysis considers transmission of price shocks across different market levels, including from the international and domestic wheat grain markets at the upstream to the domestic wheat bread market at the downstream of the value chain. The empirical findings indicate that significant cointegration exists across prices of the different market stages. There is a transmission from international prices to domestic prices at downstream markets, in particular to flour and bread prices. Prices at upstream markets are largely influenced by the domestic wholesale market. In general, the speed of adjustment is quite slow with a half-life of about one year for restoring the equilibrium price relationship. As price margins between the different market stages in the value chain have substantially decreased in the last 15 years, higher transmission, and thus exposure to international market shocks, can be expected in the future. The results also show that causal relationships exist between prices at different market stageswith the wholesale market identified as the key market level where prices and price expectations are formed.},
  language  = {en}
}