Honeys from some different regions of Azerbaijan: bioactive characteristics based on phenolic profile and antioxidant activity

Physicochemical parameters, chemical composition, antioxidant capacity, microbial contamination and antimicrobial activity of Eucalyptus honey from the Andean region of Ecuador

(2018) Luis A Valdés-Silverio et al.   JOURNAL OF APICULTURAL RESEARCH

Phenolic compounds, antioxidant capacity and physicochemical properties of Brazilian Apis mellifera honeys

(2018) Kelly Souza do Nascimento et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical characteristics and pollen spectrum of monofloral honeys from Tenerife, Spain

(2017) Antonio Bentabol Manzanares et al.   FOOD CHEMISTRY

Nutritional and mineral contents of honey extracted by centrifugation and pressed processes

(2017) Samir Moura Kadri et al.   FOOD CHEMISTRY

Influence of Botanical Origin and Chemical Composition on the Protective Effect against Oxidative Damage and the Capacity to Reduce In Vitro Bacterial Biofilms of Monofloral Honeys from the Andean Region of Ecuador

(2017) Marilyn García-Tenesaca et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization of honeys by their botanical and geographical origins based on physico-chemical properties and chemo-metrics analysis

(2017) Nuru Adgaba et al.   Journal of Food Measurement and Characterization

Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review

(2016) Natália Martins et al.   FOOD CHEMISTRY

Content of metals and metabolites in honey originated from the vicinity of industrial town Košice (eastern Slovakia)

(2015) Jozef Kováčik et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles

(2015) Zehra Can et al.   FOOD CHEMISTRY

A Virtual Instrument System for Determining Sugar Degree of Honey

(2015) Qijun Wu et al.   Journal of Analytical Methods in Chemistry

Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage

(2015) Jelena Vulić et al.   Journal of Chemistry

Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil

(2014) Jonierison Alves Pontis et al.   Food Science and Technology

Antioxidant and antimicrobial activity of East Black Sea Region honeys

(2014) Omer Erturk et al.   Turkish Journal of Biochemistry-Turk Biyokimya Dergisi

An in vitro examination of the antioxidant and anti-inflammatory properties of buckwheat honey

(2014) A.J.J. van den Berg et al.   Journal of Wound Care

Phenolic profile, antioxidant activity and palynological analysis of stingless bee honey from Amazonas, Northern Brazil

(2013) Isnandia Andréa Almeida da Silva et al.   FOOD CHEMISTRY

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

(2013) Olga Escuredo et al.   FOOD CHEMISTRY

Evaluation of Phenolic Compounds in Tilia rubra Subsp. caucasica by HPLC-UV and HPLC-UV-MS/MS

(2013) Emine Akyuz et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys

(2013) Andreia Alves et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

(2012) Olga Escuredo et al.   FOOD CHEMISTRY

Rheological behavior of different honey types from Romania

(2012) Irina Dobre et al.   FOOD RESEARCH INTERNATIONAL

Phenolic compounds, melissopalynological, physicochemical analysis and antioxidant activity of jandaíra (Melipona subnitida) honey

(2012) Tania Maria Sarmento Silva et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Mineral content and physical properties of local and imported honeys in Saudi Arabia

(2012) Abdulaziz S. Alqarni et al.   Journal of Saudi Chemical Society

Phenolic compounds and abscisic acid as potential markers for the floral origin of two Polish unifloral honeys

(2011) Izabela Jasicka-Misiak et al.   FOOD CHEMISTRY

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

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

Analysis of phenolic acids and flavonoids in honey

(2009) Krystyna Pyrzynska et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY