Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand

HPTLC Phenolic Profiles as Useful Tools for the Authentication of Honey

(2018) Natalia Stanek et al.   Food Analytical Methods

A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

(2018) M. Esteki et al.   FOOD CONTROL

Physicochemical analysis and determination of di- and tri-saccharide content in Longan, Litchi and Siam weed honeys of Thailand

(2018) Penpun Wetwitayaklung et al.   JOURNAL OF APICULTURAL RESEARCH

Melissopalynological analysis of stingless bee ( Tetragonula pagdeni ) honey in Eastern Thailand

(2018) Thanyalak Thakodee et al.   JOURNAL OF ASIA-PACIFIC ENTOMOLOGY

Melissopalynological analysis of stingless bee ( Tetragonula pagdeni ) honey in Eastern Thailand

(2018) Thanyalak Thakodee et al.   JOURNAL OF ASIA-PACIFIC ENTOMOLOGY

HMF and diastase activity in honeys: A fully validated approach and a chemometric analysis for identification of honey freshness and adulteration

(2017) Ioannis N. Pasias et al.   FOOD CHEMISTRY

A comparative study of physico-chemical properties and antioxidant activity of freeze-dried mung bean (Vigna radiata ) and adzuki bean (Vigna angularis ) sprout hydrolysate powders

(2017) Thasanporn Sangsukiam et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Drying kinetics, physico-chemical properties, antioxidant activity and phenolic composition of foam-mat dried germinated rice bean (Vigna umbellata ) hydrolysate

(2017) Burachat Sritongtae et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Honey: Chemical composition, stability and authenticity

(2016) Priscila Missio da Silva et al.   FOOD CHEMISTRY

Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid region

(2016) Janaína Maria Sousa et al.   FOOD RESEARCH INTERNATIONAL

Effects of conventional and ultrasound treatments on physicochemical properties and antioxidant capacity of floral honeys from Northern Thailand

(2016) Pittaya Chaikham et al.   Food Bioscience

Geographical discrimination of honeys through antioxidant capacity, mineral content and colour

(2015) Mariela Patrignani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Floral classification of honey using liquid chromatography–diode array detection–tandem mass spectrometry and chemometric analysis

(2013) Jinhui Zhou et al.   FOOD CHEMISTRY

Characterisation and classification of Greek pine honeys according to their geographical origin based on volatiles, physicochemical parameters and chemometrics

(2013) Ioannis K. Karabagias et al.   FOOD CHEMISTRY

Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

(2013) Olga Escuredo et al.   FOOD CHEMISTRY

Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment

(2013) Isabel Escriche et al.   FOOD CHEMISTRY

Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile

(2013) Fatih Tornuk et al.   INDUSTRIAL CROPS AND PRODUCTS

Nutritional value and antioxidant activity of honeys produced in a European Atlantic area

(2012) Olga Escuredo et al.   FOOD CHEMISTRY

Characterisation of Serbian unifloral honeys according to their physicochemical parameters

(2011) Kristina B. Lazarević et al.   FOOD CHEMISTRY

Phenolic profile and antioxidant properties of Polish honeys

(2011) Robert Socha et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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