Finding the optimum treatment procedure to delay honey crystallization without reducing its quality

An innovative method for preventing honey crystallization

(2020) Sonia Amariei et al.   Innovative Food Science & Emerging Technologies

Effect of late harvest and floral origin on honey antibacterial properties and quality parameters

(2018) I.N. Pasias et al.   FOOD CHEMISTRY

Honey: Chemical composition, stability and authenticity

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

Effect of thermal treatment and pH on antioxidant activity of saffron honey using response surface methodology

(2015) Gulzar Ahmad Nayik et al.   Journal of Food Measurement and Characterization

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

Honey for Nutrition and Health: A Review

(2013) Stefan Bogdanov et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Crystallization in “Tarassaco” Italian honey studied by DSC

(2009) Elena Venir et al.   FOOD CHEMISTRY

Honey diastase activity modified by heating

(2007) E. Tosi et al.   FOOD CHEMISTRY