Molecular Mechanism of Mature Honey Formation by GC-MS- and LC-MS-Based Metabolomics

Apoptotic events induced by a natural plastoquinone from marine algae Desmarestia menziesii on lymphoid neoplasms

(2020) Iris Mattos Santos-Pirath et al.   EXPERIMENTAL HEMATOLOGY

Comparison of the Chemical Composition and Biological Activity of Mature and Immature Honey: An HPLC/QTOF/MS-Based Metabolomic Approach

(2020) Nana Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation of malto-oligosaccharides with specific degree of polymerization by a novel cyclodextrinase from Palaeococcus pacificus

(2019) Hangyan Ji et al.   CARBOHYDRATE POLYMERS

Discrimination of Natural Mature Acacia Honey Based on Multi-Physicochemical Parameters Combined with Chemometric Analysis

(2019) Tianchen Ma et al.   MOLECULES

Honey Polyphenols Ameliorate DSS‐induced Ulcerative Colitis Via Modulating Gut Microbiota in Rats

(2019) Haoan Zhao et al.   MOLECULAR NUTRITION & FOOD RESEARCH

The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey

(2018) Haoan Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties and phenolic content of honey from different floral origins and from rural versus urban landscapes

(2018) Saorla Kavanagh et al.   FOOD CHEMISTRY

Strategy for comparative untargeted metabolomics reveals honey markers of different floral and geographic origins using ultrahigh-performance liquid chromatography-hybrid quadrupole-orbitrap mass spectrometry

(2017) Yi Li et al.   JOURNAL OF CHROMATOGRAPHY A

Identification of monofloral honeys using HPLC–ECD and chemometrics

(2016) Jing Zhao et al.   FOOD CHEMISTRY

Honey: Chemical composition, stability and authenticity

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

Predominant and Secondary Pollen Botanical Origins Influence the Carotenoid and Fatty Acid Profile in Fresh Honeybee-Collected Pollen

(2014) Rodica Mărgăoan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Botanical and Geographical Origin Characterization of Polish Honeys by Headspace SPME-GC× GC-TOFMS

(2013) Tomasz Dymerski et al.   CURRENT ORGANIC CHEMISTRY

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

(2013) Olga Escuredo et al.   FOOD CHEMISTRY

Evaluation of matrix effect in determination of some bioflavonoids in food samples by LC–MS/MS method

(2012) Andrija Ćirić et al.   TALANTA

An NMR-based metabolomic approach to identify the botanical origin of honey

(2011) Elisabetta Schievano et al.   Metabolomics

Chemical changes in the volatile fractions of Brazilian honeys during storage under tropical conditions

(2010) Ricardo F.A. Moreira et al.   FOOD CHEMISTRY

Determination of royal jelly acids in honey

(2010) V.A. Isidorov et al.   FOOD CHEMISTRY

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

Hydroxymethylfurfuraldehyde and amylase contents in Australian honey

(2009) Said Ajlouni et al.   FOOD CHEMISTRY

Metabolomic analysis in food science: a review

(2009) Juan M. Cevallos-Cevallos et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bees get a head start on honey production

(2008) S. W. Nicolson et al.   Biology Letters