Antioxidant Activity of Three Honey Samples in relation with Their Biochemical Components

Honey: A Novel Antioxidant

(2012) Omotayo O. Erejuwa et al.   MOLECULES

Physico chemical and bioactive properties of honeys from Northwestern Argentina

(2011) María Inés Isla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources

(2011) R. Krishna Kishore et al.   NUTRITION RESEARCH

Antibacterial properties of tualang honey and its effect in burn wound management: a comparative study

(2010) Nur-Azida Mohd Nasir et al.   BMC Complementary and Alternative Medicine

Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds

(2010) Jose M. Alvarez-Suarez et al.   FOOD AND CHEMICAL TOXICOLOGY

Storage-induced chemical changes in active components of honey de-regulate its antibacterial activity

(2010) Katrina Brudzynski et al.   FOOD CHEMISTRY

RP-HPLC determination of water-soluble vitamins in honey

(2010) Marco Ciulu et al.   TALANTA

Major flavonoids of Argentinean honeys. Optimisation of the extraction method and analysis of their content in relationship to the geographical source of honeys

(2009) Miriam O. Iurlina et al.   FOOD CHEMISTRY

Physical, biochemical and antioxidant properties of some Indian honeys

(2009) Sudhanshu Saxena et al.   FOOD CHEMISTRY

Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract

(2008) Isabel C.F.R. Ferreira et al.   FOOD CHEMISTRY

Physico-chemical and bioactive properties of different floral origin honeys from Romania

(2008) Mărghitaş Liviu Al et al.   FOOD CHEMISTRY