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| Simultaneous separate and group determination of tylosin and tilmicosin in foodstuffs using single antibody-based immunoassay | | Food chemistry |
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| Descriptive analysis of Rubus honey from the north‐west of Spain | | International journal of food science and technology |
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| Calcium, magnesium, sodium and potassium levels in foodstuffs from the second French Total Diet Study | | Journal of food composition and analysis |
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| Estimating multiple benefits from vegetation in mediterranean ecosystems | | Biodiversity and conservation |
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| Chemical compositions and non‐enzymatic browning compounds of thai honey: a kinetic study | | Journal of food process engineering |
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| Chickpea‐mediated effects of Bacillus thuringiensis on Helicoverpa armigera and its larval parasitoid, Campoletis chlorideae | | Journal of applied entomology |
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| Physico chemical and bioactive properties of honeys from Northwestern Argentina | | Lebensmittel-Wissenschaft |
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| Non-Newtonian behaviour of heather honey | | Journal of food engineering |
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| Antioxidant activity and phenolic acid constituents of chestnut (castania sativa mill.) honey and propolis | | Journal of food biochemistry |
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| Compositional analysis and antimicrobial activity of various honey types of Pakistan | | International journal of food science and technology |
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| Beehive fences as effective deterrents for crop‐raiding elephants: field trials in northern Kenya | | African journal of ecology |
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| THE Influence of ascorbic acid and honey addition on the anti-oxidant properties of fruit tea infusions: antioxidants in fruit tea infusions | | Journal of food biochemistry |
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| Pilot study on levels of perfluorooctane sulfonic acid (PFOS) and perfluorooctanoic acid (PFOA) in selected foodstuffs and human milk from Italy | | Food chemistry |
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| Antioxidant activities of black cumin (nigella sativa l.) seeds cultivating in different regions of turkey | | Journal of food biochemistry |
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| Biosorption of Toxic Heavy Metal Ions from Water Environment Using Honeycomb Biomass—An Industrial Waste Material | | Water, air, and soil pollution |
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| Application of High-Power Ultrasound to Improve Adhesion of Honey on Roasted Peanuts to Improve Oxidative Stability | | Food and bioprocess technology |
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| Unraveling a mechanism of honey antibacterial action: Polyphenol/H2O2-induced oxidative effect on bacterial cell growth and on DNA degradation | | Food chemistry |
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| Determination of some organochlorine pesticide residues in honeys from Konya, Turkey | | Environmental monitoring and assessment |
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| Nutraceutical values of natural honey and its contribution to human health and wealth | | Nutrition and metabolism |
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| Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics | | Food chemistry |
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| Dielectric properties of honey adulterated with sucrose syrup | | Journal of food engineering |
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| Rapid analysis of sugars in honey by processing Raman spectrum using chemometric methods and artificial neural networks | | Food chemistry |
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| Phenolic Profiles and Antioxidant Capacities of Chinese Unifloral Honeys from Different Botanical and Geographical Sources | | Food and bioprocess technology |
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| The quantitative analysis of biologically active compounds in Lithuanian honey | | Food chemistry |
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| The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys | | Food chemistry |
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| Floral classification of Yucatan Peninsula honeys by PCA & HS‐SPME/GC–MS of volatile compounds | | International journal of food science and technology |
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| Phenolic profile and antioxidant properties of Polish honeys | | International journal of food science and technology |
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| Synergistic effect of surfactin from Bacillus subtilis C4 and Achyrocline satureioides extracts on the viability of Paenibacillus larvae | | World journal of microbiology and biotechnology |
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| Selenium accumulation in flowers and its effects on pollination | | The new phytologist |
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| LC-DAD-ESI/MS analysis of flavonoids and abscisic acid with chemometric approach for the classification of Slovenian honey | | Food chemistry |
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| Direct potentiometric determination of diastase activity in honey | | Food chemistry |
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| Mechanism for the inhibition of apple juice enzymatic browning by Palo Fierro (desert ironweed) honey extract and other natural compounds | | Lebensmittel-Wissenschaft |
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| Cooking Communities: using multicultural after-school cooking clubs to enhance community cohesion | | Nutrition bulletin |
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| Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures | | European food research and technology |
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| Different Aspects of the Elemental Analysis of Honey by Flame Atomic Absorption and Emission Spectrometry: A Review | | Food analytical methods |
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| Stability of bioactive polyphenols from honey during different extraction methods | | Food chemistry |
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| Rheological Aspects of Spanish Honeys | | Food and bioprocess technology |
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| Implications of ecological data constraints for integrated policy and livelihoods modelling: An example from East Kalimantan, Indonesia | | Ecological modelling |
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| Use of inulinases to improve fermentable carbohydrate recovery during tequila production | | Food chemistry |
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| Honeydew honey as a potent antibacterial agent in eradication of multi-drug resistant Stenotrophomonas maltophilia isolates from cancer patients | | Phytotherapy research |
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