Effect of thermal liquefaction on quality, chemical composition and antibiofilm activity against multiresistant human pathogens of crystallized eucalyptus honey

Eucalyptus honey: Quality parameters, chemical composition and health-promoting properties

(2020) Otilia Bobis et al.   FOOD CHEMISTRY

The osmotic action of sugar combined with hydrogen peroxide and bee-derived antibacterial peptide Defensin-1 is crucial for the antibiofilm activity of eucalyptus honey

(2020) Adrián Proaño et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial activity of heat-treated Polish honeys

(2020) Michał Majkut et al.   FOOD CHEMISTRY

Antibiotic susceptibility profile and prevalence of mecA and lukS-PV/lukF-PV genes in Staphylococcus aureus isolated from nasal and pharyngeal sources of medical students in Ecuador

(2019) Carlos A Bastidas et al.   Infection and Drug Resistance

Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

(2019) Burcu AYDOGAN-COSKUN et al.   Food Science and Technology

Effect of thermal liquefying of crystallised honeys on their antibacterial activities

(2018) Marcela Bucekova et al.   FOOD CHEMISTRY

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

Physicochemical parameters, chemical composition, antioxidant capacity, microbial contamination and antimicrobial activity of Eucalyptus honey from the Andean region of Ecuador

(2018) Luis A Valdés-Silverio et al.   JOURNAL OF APICULTURAL RESEARCH

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

Composition and properties of Apis mellifera honey: A review

(2017) Adriane Alexandre Machado De-Melo et al.   JOURNAL OF APICULTURAL RESEARCH

Activation of AMPK/Nrf2 signalling by Manuka honey protects human dermal fibroblasts against oxidative damage by improving antioxidant response and mitochondrial function promoting wound healing

(2016) José Miguel Alvarez-Suarez et al.   Journal of Functional Foods

Effect of Thermal Processing on Antibacterial Activity of Multifloral Honeys

(2015) D.J. Pimentel-González et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Honeybee glucose oxidase—its expression in honeybee workers and comparative analyses of its content and H2O2-mediated antibacterial activity in natural honeys

(2014) Marcela Bucekova et al.   NATURWISSENSCHAFTEN

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

(2013) Olga Escuredo et al.   FOOD CHEMISTRY

Development of Novel Methods to Determine Crystalline Glucose Content of Honey Based on DSC, HPLC, and Viscosity Measurements, and Their Use to Examine the Setting Propensity of Honey

(2013) Nasser A. Al-Habsi et al.   JOURNAL OF FOOD SCIENCE

Diet effects on honeybee immunocompetence

(2010) C. Alaux et al.   Biology Letters

Crystallization in “Tarassaco” Italian honey studied by DSC

(2009) Elena Venir et al.   FOOD CHEMISTRY

Effect of Honey Thermal Conditions on Hydroxymethylfurfural Content Prior to Pasteurization

(2009) I. Escriche et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

The effect of heating and fermenting on antioxidant properties of white cabbage

(2007) Barbara Kusznierewicz et al.   FOOD CHEMISTRY

Quality of honeys influenced by thermal treatment

(2007) Irfan Turhan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY