Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Towards honey authentication: differentiation of Apis mellifera subspecies in European honeys based on mitochondrial DNA markers

(2019) Sónia Soares et al.   FOOD CHEMISTRY

Insight into the sensing mechanism of an impedance based electronic tongue for honey botanic origin discrimination

(2019) Youssef Elamine et al.   SENSORS AND ACTUATORS B-CHEMICAL

A capillary electrophoresis method to determine aliphatic organic acids in bracatinga honeydew honey and floral honey

(2019) Patricia Brugnerotto et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Spanish avocado (Persea americana Mill.) honey: Authentication based on its composition criteria, mineral content and sensory attributes

(2019) I. Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

FTIR-ATR spectroscopy of pollen and honey as a tool for unifloral honey authentication. The case study of rape honey

(2018) I. Kasprzyk et al.   FOOD CONTROL

Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types

(2018) İpek Önür et al.   JOURNAL OF FOOD ENGINEERING

Honey adulteration detection: voltammetric e-tongue versus official methods for physicochemical parameter determination

(2018) Mircea Oroian et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Rheological analysis of honeydew honey adulterated with glucose, fructose, inverted sugar, hydrolysed inulin syrup and malt wort

(2018) Mircea Oroian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia

(2018) Amel Boussaid et al.   Arabian Journal of Chemistry

Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia)

(2018) Marijana B. Sakač et al.   FOOD CHEMISTRY

Honey Adulteration Detection Using Raman Spectroscopy

(2017) Mircea Oroian et al.   Food Analytical Methods

Screening bioactivity and bioactive constituents of Nordic unifloral honeys

(2017) Anneli Salonen et al.   FOOD CHEMISTRY

Volatile profile in the accurate labelling of monofloral honey. The case of lavender and thyme honey

(2017) Isabel Escriche et al.   FOOD CHEMISTRY

Application of analytical methods in authentication and adulteration of honey

(2017) Amna Jabbar Siddiqui et al.   FOOD CHEMISTRY

Polyphenols as Possible Markers of Botanical Origin of Honey

(2017) Uroš M. Gašić et al.   JOURNAL OF AOAC INTERNATIONAL

Honey: Chemical composition, stability and authenticity

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

Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria

(2016) Sezen Özcelik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fast and global authenticity screening of honey using 1H-NMR profiling

(2015) Marc Spiteri et al.   FOOD CHEMISTRY

Application of FTIR-ATR spectroscopy to the quantification of sugar in honey

(2015) Ofélia Anjos et al.   FOOD CHEMISTRY

Linking Soil, Water, and Honey Composition To Assess the Geographical Origin of Argentinean Honey by Multielemental and Isotopic Analyses

(2015) María V. Baroni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Classification of unifloral honeys using multivariate analysis

(2015) Mircea Oroian et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Recent developments in honey characterization

(2015) Roberto Consonni et al.   RSC Advances

Using DNA Metabarcoding to Identify the Floral Composition of Honey: A New Tool for Investigating Honey Bee Foraging Preferences

(2015) Jennifer Hawkins et al.   PLoS One

Chemical Composition and Temperature Influence on the Rheological Behaviour of Honeys

(2014) Mircea Oroian et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue

(2014) Mara E.B.C. Sousa et al.   TALANTA

Characterization of Hatay honeys according to their multi-element analysis using ICP-OES combined with chemometrics

(2013) Yasin Yücel et al.   FOOD CHEMISTRY

Characterisation of honeys according to their content of phenolic compounds using high performance liquid chromatography/tandem mass spectrometry

(2013) Iwona Sergiel et al.   FOOD CHEMISTRY

Characterization and classification of Thymus capitatus (L.) honey according to geographical origin based on volatile compounds, physicochemical parameters and chemometrics

(2013) Ioannis K. Karabagias et al.   FOOD RESEARCH INTERNATIONAL

Honey for Nutrition and Health: A Review

(2013) Stefan Bogdanov et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Physicochemical characteristics of minor monofloral honeys from Tenerife, Spain

(2013) A. Bentabol Manzanares et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2013) Lee Suan Chua et al.   Journal of Analytical Methods in Chemistry

Stability of bioactive polyphenols from honey during different extraction methods

(2012) Magdalena Biesaga et al.   FOOD CHEMISTRY

The determination of phenolic profiles of Serbian unifloral honeys using ultra-high-performance liquid chromatography/high resolution accurate mass spectrometry

(2012) Silvio Kečkeš et al.   FOOD CHEMISTRY

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

(2012) Olga Escuredo et al.   FOOD CHEMISTRY

Physicochemical and Antioxidant Properties of Algerian Honey

(2012) Md. Ibrahim Khalil et al.   MOLECULES

Identification, quantification and carbon stable isotopes determinations of organic acids in monofloral honeys. A powerful tool for botanical and authenticity control

(2012) Gaëlle Daniele et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Antioxidant profile of strawberry tree honey and its marker homogentisic acid in several models of oxidative stress

(2011) Antonella Rosa et al.   FOOD CHEMISTRY

Antioxidant properties of phenolic compounds occurring in edible mushrooms

(2011) I. Palacios et al.   FOOD CHEMISTRY

Characterisation of Serbian unifloral honeys according to their physicochemical parameters

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

A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

(2011) Isabel Escriche et al.   JOURNAL OF FOOD ENGINEERING

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

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

HPLC sugar profiles of Algerian honeys

(2010) Salim Ouchemoukh et al.   FOOD CHEMISTRY

Antioxidant Activity of Artisanal Honey From Tabasco, Mexico

(2010) Yolanda Ruiz-Navajas et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania

(2010) V. Kaškonienė et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile Compounds in Honey Produced in the Central Valley of Ñuble Province, Chile

(2010) María Pía Gianelli Barra et al.   Chilean Journal of Agricultural Research

Crystallization in “Tarassaco” Italian honey studied by DSC

(2009) Elena Venir et al.   FOOD CHEMISTRY

Physical, biochemical and antioxidant properties of some Indian honeys

(2009) Sudhanshu Saxena et al.   FOOD CHEMISTRY

Pollen spectrum and physico-chemical attributes of heather (Ericasp.) honeys of north Portugal

(2009) José Pires et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of antioxidant activity and total phenolics of selected Czech honeys

(2009) Jaromír Lachman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

(2008) Letícia Estevinho et al.   FOOD AND CHEMICAL TOXICOLOGY

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

(2008) Mărghitaş Liviu Al et al.   FOOD CHEMISTRY