Comparative study of the physicochemical and palynological characteristics of honey fromMelipona subnitidaandApis mellifera

Comprehensive Study of Honey with Protected Denomination of Origin and Contribution to the Enhancement of Legal Specifications

(2012) Antonio Iglesias et al.   MOLECULES

Organic honey from Trás-Os-Montes region (Portugal): Chemical, palynological, microbiological and bioactive compounds characterization

(2011) Leticia M. Estevinho et al.   FOOD AND CHEMICAL TOXICOLOGY

Antifungal effect of lavender honey against Candida albicans, Candida krusei and Cryptococcus neoformans

(2011) Maria Leticia Estevinho et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chemical composition and screening of the antimicrobial and anti-oxidative activity of extracts of Stachys species

(2010) Jelena Lazarevic et al.   JOURNAL OF THE SERBIAN CHEMICAL SOCIETY

Composição de amostras de mel de abelha Jataí (Tetragonisca angustula latreille, 1811)

(2009) Daniela de Almeida Anacleto et al.   Food Science and Technology

Physicochemical, microbiological and antimicrobial properties of commercial honeys from Portugal

(2009) Susana Gomes et al.   FOOD AND CHEMICAL TOXICOLOGY

Lamiaceae often used in Portuguese folk medicine as a source of powerful antioxidants: Vitamins and phenolics

(2009) Lillian Barros et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Honey major protein characterization and its application to adulteration detection

(2008) Se-Ra Won et al.   FOOD RESEARCH INTERNATIONAL