An innovative method for preventing honey crystallization

Combined effect of equimolal osmolytes trehalose and glycine on stability of hen egg-white lysozyme: Quantitative mechanistic aspects

(2019) Pooja Prasanthan et al.   JOURNAL OF MOLECULAR LIQUIDS

Comparison of Physicochemical, Microbiological Properties and Bioactive Compounds Content of Grassland Honey and other Floral Origin Honeys

(2019) Laura Agripina Scripcă et al.   MOLECULES

Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1

(2018) Marcela Bucekova et al.   FOOD CHEMISTRY

Kinetic of induced honey crystallization and related evolution of structural and physical properties

(2018) Amanda Dettori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of microwave heating on hydroxymethylfurfural content in Czech honeys

(2018) K. Bartáková et al.   CZECH JOURNAL OF FOOD SCIENCES

Trehalose: A Key Organic Osmolyte Effectively Involved in Plant Abiotic Stress Tolerance

(2018) Firdos Kosar et al.   JOURNAL OF PLANT GROWTH REGULATION

Studies on Power Ultrasound Process Optimization and Its Comparative Analysis with Conventional Thermal Processing for Treatment of Raw Honey

(2017) Sandeep Janghu et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

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

Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity

(2016) A. Quintero-Lira et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Honey: Chemical composition, stability and authenticity

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

Chemical and molecular dynamics analysis of crystallization properties of honey

(2016) Yun Ma et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Chemical composition and temperature influence on honey texture properties

(2015) Mircea Oroian et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

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

Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing

(2013) Stanisław Kowalski   FOOD CHEMISTRY

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

(2013) Olga Escuredo et al.   FOOD CHEMISTRY

Approaches to analysis and modeling texture in fresh and processed foods – A review

(2013) Lan Chen et al.   JOURNAL OF FOOD ENGINEERING

Rheological behavior of different honey types from Romania

(2012) Irina Dobre et al.   FOOD RESEARCH INTERNATIONAL

Trehalose Metabolism: From Osmoprotection to Signaling

(2009) Gabriel Iturriaga et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES