The caption (allogenic gut microbiota infusion) is incorrectly mentioned in the right most row (upper and lower panels). The middle row (upper and lower panels) concerns the allogenic gut microbiota infusion and the right most row (upper and lower panels) is the autologous gutmicrobiota infusion. The corrected figure is presented below. “
“Event Date and Venue Details from * ENTOMOLOGICAL SOCIETY OF AMERICA ANNUAL MEETING, Portland, OR, USA 16–19 November Contact: ESA,

9301 Annapolis Rd., Lanham, MD 20706-3115, USA Email [email protected]. Fax: 1-301-731-4538. http://www.entsoc.org. 2015 *8th INTERNATIONAL IPM SYMPOSIUM, Salt Lake City, UT, USA 24–26 March Contact: E.E. Wolff. Email [email protected]. *18th INTERNATIONAL find more PLANT PROTECTION CONGRESS, “Mission Possible: Food for All through Adequate Plant Protection”, Berlin/Dahlem, GERMANY 24–27 August Contact see: http://tinyurl.com/3e96vdr. Vincristine mw * ENTOMOLOGICAL

SOCIETY OF AMERICA ANNUAL MEETING, Minneapolis, MN, USA 14–18 November Contact: ESA, 9301 Annapolis Rd., Lanham, MD 20706-3115, USA. [email protected]. Fax: 1-301-731-4538. http://www.entsoc.org. Full-size table Table options View in workspace Download as CSV “
“Intentional food adulteration can be defined as the unscrupulous act of corrupting a genuine food product for pecuniary profit by admixtures with cheaper products and materials which are difficult to detect by the consumers or by simple routine analytical techniques. High-priced commodities are usually targets for adulteration and roasted coffee, a leading commodity in international markets, is rather vulnerable to it. Ground roasted coffee presents physical characteristics (particle size, texture and color) that are easily reproduced by roasting and grinding a variety of

biological materials (cereals, seeds, parchments, etc), thus, it has been the target of fraudulent admixtures with several materials, including lower quality coffees (Alves, Casal, Alves, & Oliveira, 2009; Craig, Franca, & Oliveira, 2012a) and a variety of spurious materials, such as twigs, coffee berry skin and parchment, spent MYO10 coffee grounds, roasted barley, corn and other cheaper grains (Oliveira, Oliveira, Franca, & Augusti, 2009; Reis, Franca, & Oliveira, 2013). A few recent studies have established suitable parameters and markers for detection of coffee husks and roasted starchy grains in ground roasted coffee and instant or soluble coffee Garcia et al., 2009; Nogueira & Lago, 2009; Oliveira et al., 2009; Pauli, Cristiano, & Nixdorf, 2011). Although effective, the analytical methodologies employed are time demanding, expensive and laborious, and usually not appropriate for routine analysis.