Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities
Published 2011 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
Volume 12, Issue 12, Pages 9514-9532
Publisher
MDPI AG
Online
2011-12-21
DOI
10.3390/ijms12129514
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Determination of Antioxidant Flavonoids in Sudanese Honey Samples by Solid Phase Extraction and High Performance Liquid Chromatography
- (2012) Suzan Zein Alabdeen Makawi et al. E-Journal of Chemistry
- Volatile Compounds of Asphodelus microcarpusSalzm. et Viv. Honey Obtained by HS-SPME and USE Analyzed by GC/MS
- (2011) Igor Jerković et al. CHEMISTRY & BIODIVERSITY
- Investigation of the aroma impact volatiles in Turkish pine honey samples produced in Marmaris, Datça and Fethiye regions by SPME/GC/MS technique
- (2011) Dilek Bayraktar et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Selected South African Honeys and Their Extracts Possess In Vitro Anti-Helicobacter pylori Activity
- (2010) Christy E. Manyi-Loh et al. ARCHIVES OF MEDICAL RESEARCH
- Volatile Composition Screening of Salix spp. Nectar Honey: Benzenecarboxylic Acids, Norisoprenoids, Terpenes, and Others
- (2010) Igor Jerković et al. CHEMISTRY & BIODIVERSITY
- Floral Markers in Honey of Various Botanical and Geographic Origins: A Review
- (2010) Vilma Kaškonienė et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Synthesis and antimicrobial activity of some new thiazole, thiophene and pyrazole derivatives containing benzothiazole moiety
- (2010) Samir Bondock et al. EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
- How honey kills bacteria
- (2010) Paulus H. S. Kwakman et al. FASEB JOURNAL
- A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography
- (2010) Beata Plutowska et al. FOOD CHEMISTRY
- Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys
- (2010) L. Castro-Vázquez et al. FOOD RESEARCH INTERNATIONAL
- Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico
- (2010) Manuel Viuda-Martos et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Composition of Sulla (Hedysarum coronarium L.) Honey Solvent Extractives Determined by GC/MS: Norisoprenoids and Other Volatile Organic Compounds
- (2010) Igor Jerković et al. MOLECULES
- Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples
- (2010) Patricia Garcia-Salas et al. MOLECULES
- Screening of Volatile Composition ofLavandula hybridaReverchon II Honey Using Headspace Solid-Phase Microextraction and Ultrasonic Solvent Extraction
- (2009) Igor Jerković et al. CHEMISTRY & BIODIVERSITY
- Tracing the geographical origin of honeys based on volatile compounds profiles assessment using pattern recognition techniques
- (2009) I. Stanimirova et al. FOOD CHEMISTRY
- Headspace, Volatile and Semi-Volatile Organic Compounds Diversity and Radical Scavenging Activity of Ultrasonic Solvent Extracts from Amorpha fruticosa Honey Samples
- (2009) Igor Jerković et al. MOLECULES
- Composition of volatile compounds of honey of various floral origin and beebread collected in Lithuania
- (2008) Vilma Kaškonienė et al. FOOD CHEMISTRY
- Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis
- (2008) L. Castro-Vázquez et al. FOOD CHEMISTRY
- Identification of botanical biomarkers found in Corsican honey
- (2008) James A. Donarski et al. FOOD CHEMISTRY
- Influence of Storage Conditions on Chemical Composition and Sensory Properties of Citrus Honey
- (2008) L. Castro-Vázquez et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started