Recent advances in analytical techniques for the detection of adulteration and authenticity of bee products – A review

Gas chromatography-mass spectrometry analysis reveals the differences in volatile components of royal jelly from different honeybee stocks

(2020) Dandan Qi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Detection of adulteration in food based on nondestructive analysis techniques: a review

(2020) Yong He et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Low risk of category misdiagnosis of rice syrup adulteration in three botanical origin honey by ATR-FTIR and general model

(2020) Qianqian Li et al.   FOOD CHEMISTRY

DNA barcoding detects floral origin of Indian honey samples

(2019) Mohanasundaram Saravanan et al.   GENOME

A New Strategy for Rapid Classification of Honeys by Simple Cluster Analysis Method Based on Combination of Various Physicochemical Parameters

(2019) Xiaohua Zhang et al.   CHEMICAL RESEARCH IN CHINESE UNIVERSITIES

Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS )

(2019) Gamal ElMasry et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A comprehensive analysis of 13C isotope ratios data of authentic honey types produced in China using the EA-IRMS and LC-IRMS

(2019) JinZhong Xu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A DNA barcoding method for identifying and quantifying the composition of pollen species collected by European honeybees, Apis mellifera (Hymenoptera: Apidae)

(2018) Tsunashi Kamo et al.   APPLIED ENTOMOLOGY AND ZOOLOGY

Antiulcer Effect of Honey in Nonsteroidal Anti-Inflammatory Drugs Induced Gastric Ulcer Model in Rats: A Systematic Review

(2018) Annuar Fazalda et al.   Evidence-based Complementary and Alternative Medicine

Chemical profiling and multivariate data fusion methods for the identification of the botanical origin of honey

(2018) Davide Ballabio et al.   FOOD CHEMISTRY

Structure Characterization of Honey-Processed Astragalus Polysaccharides and Its Anti-Inflammatory Activity In Vitro

(2018) Jingzhu Liao et al.   MOLECULES

Rapid quantification of honey adulteration by visible-near infrared spectroscopy combined with chemometrics

(2018) Marta Ferreiro-González et al.   TALANTA

Quantitative and qualitative assessment of pollen DNA metabarcoding using constructed species mixtures

(2018) Karen L. Bell et al.   MOLECULAR ECOLOGY

Discrimination of geographical origins of Chinese acacia honey using complex 13C/12C, oligosaccharides and polyphenols

(2018) Seng She et al.   FOOD CHEMISTRY

Combination of 1H NMR and chemometrics to discriminate manuka honey from other floral honey types from Oceania

(2017) Marc Spiteri et al.   FOOD CHEMISTRY

The determination of the botanical origin in honeys with over-represented pollen: combination of melissopalynological, sensory and physicochemical analysis

(2017) Maria-Anna Rodopoulou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Validation of honey-bee smelling profile by using a commercial electronic nose

(2017) Ana R. Correa et al.   Ingenieria e Investigacion

Validation of honey-bee smelling profile by using a commercial electronic nose

(2017) Ana R. Correa et al.   Ingenieria e Investigacion

Classification of Honey According to Geographical and Botanical Origins and Detection of Its Adulteration Using Voltammetric Electronic Tongue

(2016) Madiha Bougrini et al.   Food Analytical Methods

Aroma features of honey measured by sensory evaluation, gas chromatography-mass spectrometry and electronic nose

(2016) Huaixiang Tian et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

In VitroAnti-Inflammatory Effects of Three Fatty Acids from Royal Jelly

(2016) Yi-Fan Chen et al.   MEDIATORS OF INFLAMMATION

Pollen composition and standardisation of analytical methods

(2016) Maria G. R. Campos et al.   JOURNAL OF APICULTURAL RESEARCH

Advances in high-resolution mass spectrometry based on metabolomics studies for food – a review

(2015) Josep Rubert et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Hydrogen (2H/1H) Combined with Carbon (13C/12C) Isotope Ratios Analysis to Determine the Adulteration of Commercial Honey

(2015) Donghui Luo et al.   Food Analytical Methods

Origin Identification and Quantitative Analysis of Honeys by Nuclear Magnetic Resonance and Chemometric Techniques

(2015) Xin Zheng et al.   Food Analytical Methods

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

(2015) Marc Spiteri et al.   FOOD CHEMISTRY

Detection and Quantification of Adulteration in Honey through Near Infrared Spectroscopy

(2015) Chellakutty Kumaravelu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits

(2015) Magdalena Krystyjan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Carbon isotope ratio (13C/12C) of pine honey and detection of HFCS adulteration

(2014) Serap B. Çinar et al.   FOOD CHEMISTRY

Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results

(2014) Mustafa Tahsin Yilmaz et al.   FOOD RESEARCH INTERNATIONAL

Detection of honey adulteration of high fructose corn syrup by Low Field Nuclear Magnetic Resonance (LF 1H NMR)

(2014) Roberta de Oliveira Resende Ribeiro et al.   JOURNAL OF FOOD ENGINEERING

Identification of Catechol as a New Marker for Detecting Propolis Adulteration

(2014) Shuai Huang et al.   MOLECULES

A DNA Barcoding Approach to Characterize Pollen Collected by Honeybees

(2014) Andrea Galimberti et al.   PLoS One

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

Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis

(2013) H. Cheng et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Markers of Botanical Origin and Other Compounds Extracted from Unifloral Honeys

(2013) Elisabetta Schievano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The application of high resolution diffusion NMR to the analysis of manuka honey

(2012) Adam Le Gresley et al.   FOOD CHEMISTRY

Detection of adulteration in honey samples added various sugar syrups with 13C/12C isotope ratio analysis method

(2012) Murat Tosun   FOOD CHEMISTRY

Application of a newly developed and validated high-performance thin-layer chromatographic method to control honey adulteration

(2012) Anitta Puscas et al.   JOURNAL OF CHROMATOGRAPHY A

Identification of components of Brazilian honey by 1H NMR and classification of its botanical origin by chemometric methods

(2012) Elisangela F. Boffo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Correction

(2012)   European Journal of Hospital Pharmacy-Science and Practice

Melissopalynological origin determination and volatile composition analysis of Corsican “chestnut grove” honeys

(2011) Yin Yang et al.   FOOD CHEMISTRY

Determination of the geographical origin of Slovenian black locust, lime and chestnut honey

(2010) Urška Kropf et al.   FOOD CHEMISTRY

Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys

(2010) M.M. González et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Detection of Honey Adulteration by Sugar Syrups Using One-Dimensional and Two-Dimensional High-Resolution Nuclear Magnetic Resonance

(2010) Davide Bertelli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carbohydrate Composition of High-Fructose Corn Syrups (HFCS) Used for Bee Feeding: Effect on Honey Composition

(2010) Ana Isabel Ruiz-Matute et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between botanical origin and antioxidants vitamins of bee-collected pollen

(2009) Karla C. L. S. Oliveira et al.   QUIMICA NOVA

Geographical Characterization of Polyfloral and Acacia Honeys by Nuclear Magnetic Resonance and Chemometrics

(2008) Roberto Consonni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid discrimination of extracts of Chinese propolis and poplar buds by FT-IR and 2D IR correlation spectroscopy

(2007) Yan-Wen Wu et al.   JOURNAL OF MOLECULAR STRUCTURE