Characterisation of selected Croatian honey types based on the combination of antioxidant capacity, quality parameters, and chemometrics

Correlation of Total Phenolic and Flavonoid Contents of Brazilian Honeys with Colour and Antioxidant Capacity

(2013) Luiza D'oliveira Sant'ana et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Riboflavin and lumichrome in Dalmatian sage honey and other unifloral honeys determined by LC–DAD technique

(2012) Carlo Ignazio Giovanni Tuberoso et al.   FOOD CHEMISTRY

Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity

(2011) Katrina Brudzynski et al.   FOOD CHEMISTRY

Characterisation of Serbian unifloral honeys according to their physicochemical parameters

(2011) Kristina B. Lazarević et al.   FOOD CHEMISTRY

Characterization of Monofloral Honeys with Multivariate Analysis of Their Chemical Profile and Antioxidant Activity

(2011) Luiza D’O. Sant’Ana et al.   JOURNAL OF FOOD SCIENCE

Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds

(2010) Jose M. Alvarez-Suarez et al.   FOOD AND CHEMICAL TOXICOLOGY

The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys

(2010) Katrina Brudzynski et al.   FOOD CHEMISTRY

The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys

(2010) Katrina Brudzynski et al.   FOOD CHEMISTRY

Oak (Quercus frainetto Ten.) Honeydew Honey—Approach to Screening of Volatile Organic Composition and Antioxidant Capacity (DPPH and FRAP Assay)

(2010) Igor Jerković et al.   MOLECULES

Evaluation of antioxidant activity and total phenolics of selected Czech honeys

(2009) Jaromír Lachman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical and bioactive properties of different floral origin honeys from Romania

(2008) Mărghitaş Liviu Al et al.   FOOD CHEMISTRY