Description of the volatile fraction of Erica honey from the northwest of the Iberian Peninsula

Characterization of the honey produced in heather communities (NW Spain)

(2018) María Shantal Rodríguez-Flores et al.   JOURNAL OF APICULTURAL RESEARCH

Honey: Chemical composition, stability and authenticity

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

Assessment of dispersive liquid–liquid microextraction conditions for gas chromatography time-of-flight mass spectrometry identification of organic compounds in honey

(2014) M. Moniruzzaman et al.   JOURNAL OF CHROMATOGRAPHY A

Terpenes in honey: occurrence, origin and their role as chemical biomarkers

(2014) Igor Jerković et al.   RSC Advances

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

(2013) Olga Escuredo et al.   FOOD CHEMISTRY

Palynological and chemical volatile components of typically autumnal honeys of the western Mediterranean

(2013) Marzia Boi et al.   GRANA

Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures

(2012) Lucía Castro-Vázquez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Melissopalynological origin determination and volatile composition analysis of Corsican “Erica arborea spring maquis” honeys

(2012) Yin Yang et al.   FOOD CHEMISTRY

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

(2012) Olga Escuredo et al.   FOOD CHEMISTRY

Characterization of Volatiles and Aroma-Active Compounds in Honeybush (Cyclopia subternata) by GC-MS and GC-O Analysis

(2012) Maritha Le Roux et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Compounds in Honey: A Review on Their Involvement in Aroma, Botanical Origin Determination and Potential Biomedical Activities

(2011) Christy E. Manyi-Loh et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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

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

Oak (Quercus frainetto Ten.) Honeydew Honey—Approach to Screening of Volatile Organic Composition and Antioxidant Capacity (DPPH and FRAP Assay)

(2010) Igor Jerković et al.   MOLECULES

Ultrasound-assisted extraction gas chromatography–mass spectrometry analysis of volatile compounds in unifloral thyme honey from Greece

(2009) Eleftherios Alissandrakis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Floral Markers of Strawberry Tree (Arbutus unedo L.) Honey

(2009) Carlo I. G. Tuberoso et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

SPME followed by GC–MS: a powerful technique for qualitative analysis of honey volatiles

(2008) Ana Cristina Soria et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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