Evaluation of honey authenticity in Lebanon by analysis of carbon stable isotope ratio using elemental analyzer and liquid chromatography coupled to isotope ratio mass spectrometry

Stable carbon isotope ratios for organic acids in commercial honey samples

(2019) Hiroto Kawashima et al.   FOOD CHEMISTRY

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

Establishing authenticity of honey via comprehensive Romanian honey analysis

(2019) Elisabeta-Irina Geana et al.   FOOD CHEMISTRY

Authenticity determination of honeys with non-extractable proteins by means of elemental analyzer (EA) and liquid chromatography (LC) coupled to isotope ratio mass spectroscopy (IRMS)

(2018) Hao Dong et al.   FOOD CHEMISTRY

Determination of carbon isotope ratios for honey samples by means of a liquid chromatography/isotope ratio mass spectrometry system coupled with a post-column pump

(2018) Hiroto Kawashima et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

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

(2018) Seng She et al.   FOOD CHEMISTRY

Isotope Ratio Mass Spectrometry Coupled to Element Analyzer and Liquid Chromatography to Identify Commercial Honeys of Various Botanical Types

(2017) Hao Dong et al.   Food Analytical Methods

Isotopic and elemental composition of selected types of Italian honey

(2017) Luana Bontempo et al.   MEASUREMENT

Honey: Chemical composition, stability and authenticity

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

Adulteration Identification of Commercial Honey with the C-4 Sugar Content of Negative Values by an Elemental Analyzer and Liquid Chromatography Coupled to Isotope Ratio Mass Spectroscopy

(2016) Hao Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Detection of honey adulteration with starch syrup by high performance liquid chromatography

(2015) Shaoqing Wang et al.   FOOD CHEMISTRY

Identification of Acacia Honey Adulteration with Rape Honey Using Liquid Chromatography–Electrochemical Detection and Chemometrics

(2014) Jinmei Wang et al.   Food Analytical Methods

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

(2013) Olga Escuredo et al.   FOOD CHEMISTRY

Quality characterization of artisanal and retail Turkish blossom honeys: Determination of physicochemical, microbiological, bioactive properties and aroma profile

(2013) Fatih Tornuk et al.   INDUSTRIAL CROPS AND PRODUCTS

Detection of adulterations of honey with high fructose syrups from inulin by GC analysis

(2010) A.I. Ruiz-Matute et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Polysaccharides as a Marker for Detection of Corn Sugar Syrup Addition in Honey

(2009) Mehdi Megherbi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved detection of honey adulteration by measuring differences between13C/12C stable carbon isotope ratios of protein and sugar compounds with a combination of elemental analyzer - isotope ratio mass spectrometry and liquid chromatography - isotope ratio mass spectrometry (δ13C-EA/LC-IRMS)

(2008) Lutz Elflein et al.   APIDOLOGIE