A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)

Randomised controlled feasibility trial on the use of medical grade honey following microvascular free tissue transfer to reduce the incidence of wound infection

(2011) Val Robson et al.   BRITISH JOURNAL OF ORAL & MAXILLOFACIAL SURGERY

Rheological Aspects of Spanish Honeys

(2011) Mircea Oroian et al.   Food and Bioprocess Technology

Non-Newtonian behaviour of heather honey

(2011) Mariusz Witczak et al.   JOURNAL OF FOOD ENGINEERING

A viscoelastic model for a biomedical ultra-high molecular weight polyethylene using the time–temperature superposition principle

(2011) Rui Miranda Guedes   POLYMER TESTING

Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys

(2010) L. Castro-Vázquez et al.   FOOD RESEARCH INTERNATIONAL

Effect of Temperature on the Viscosity of Honey

(2010) Diego Gómez-Díaz et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Analytical and rheological investigations into selected unifloral German honey

(2009) Jamila Smanalieva et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI

(2008) YUE-WEN CHEN et al.   JOURNAL OF FOOD PROCESS ENGINEERING

THE EFFECTS OF USING ALTERNATIVE SWEETENERS TO SUCROSE ON ICE CREAM QUALITY

(2008) CIHAT OZDEMIR et al.   JOURNAL OF FOOD QUALITY