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| Comparative study of the antibacterial activity of propolis from different geographical and climatic zones | | Phytotherapy research |
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| Evaluation of honeys and bee products quality based on their mineral composition using multivariate techniques | | Environmental monitoring and assessment |
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| Application of class-modelling techniques to near infrared data for food authentication purposes | | Food chemistry |
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| Analysis of trace elements in multifloral Argentine honeys and their classification according to provenance | | Food chemistry |
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| Sensory characterization of Vitis vinifera cv. Malbec wines from seven viticulture regions of Argentina | | Journal of sensory studies |
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| Trace mineral content of Argentinean raw propolis by neutron activation analysis (NAA): Assessment of geographical provenance by chemometrics | | Lebensmittel-Wissenschaft |
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| B-HIVE: Beeswax hydrogen isotopes as validation of environment. Part I: Bulk honey and honeycomb stable isotope analysis | | Food chemistry |
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| Characterisation of Serbian unifloral honeys according to their physicochemical parameters | | Food chemistry |
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| Physical, chemical and palynological characterization of avocado (Persea americana Mill.) honey in Israel | | International journal of food science and technology |
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| Prevalence and diversity of Clostridium botulinum types A, B, E and F in honey produced in the Nordic countries | | International journal of food microbiology |
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| Biological activities and chemical composition of three honeys of different types from Anatolia | | Food chemistry |
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| Physicochemical properties and pollen spectrum of imported and local samples of blossom honey from the Pakistani market | | International journal of food science and technology |
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| Study on distribution pattern of stable carbon isotope ratio of Chinese honeys by isotope ratio mass spectrometry | | Journal of the science of food and agriculture |
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| Authentication of the Botanical and Geographical Origin of Honey by Front-Face Fluorescence Spectroscopy | | Journal of agricultural and food chemistry |
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| Authentication of the Botanical Origin of Honey by Near-Infrared Spectroscopy | | Journal of agricultural and food chemistry |
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| Authentication of the Botanical and Geographical Origin of Honey by Mid-Infrared Spectroscopy | | Journal of agricultural and food chemistry |
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| Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys | | Food chemistry |
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| Analysis of minority honey components: Possible use for the evaluation of honey quality | | Food chemistry |
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| Correlation analysis between phenolic levels of Brazilian propolis extracts and their antimicrobial and antioxidant activities | | Food chemistry |
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| Antioxidant activity and constituents of propolis collected in various areas of China | | Food chemistry |
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| Determination of volatile characteristics of Greek and Turkish pine honey samples and their classification by using Kohonen self organising maps | | Food chemistry |
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| Application of principal components analysis to 1H-NMR data obtained from propolis samples of different geographical origin | | Phytochemical analysis |
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| A review of volatile analytical methods for determining the botanical origin of honey | | Food chemistry |
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| Flavonoid profile of Robinia honeys produced in Croatia | | Food chemistry |
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| Trace element levels in honeys from different regions of Turkey | | Food chemistry |
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| Volatile constituents of propolis from various regions of Greece--Antimicrobial activity | | Food chemistry |
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| Aroma composition and new chemical markers of Spanish citrus honeys | | Food chemistry |
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| Phenotypic and genotypic diversity of Bacillus cereus isolates recovered from honey | | International journal of food microbiology |
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| Volatile and carbohydrate composition of rare unifloral honeys from Spain | | Food chemistry |
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| Comparison of the antibacterial activity of honey from different provenance against bacteria usually isolated from skin wounds | | Veterinary microbiology |
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| Minor and trace elements in different honey types produced in Siena County (Italy) | | Food chemistry |
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| Characterisation of Taiwanese propolis collected from different locations and seasons | | Journal of the science of food and agriculture |
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| Comparison of the Volatile Composition in Thyme Honeys from Several Origins in Greece | | Journal of agricultural and food chemistry |
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| Geographical Classification of Honey Samples by Near-Infrared Spectroscopy: A Feasibility Study | | Journal of agricultural and food chemistry |
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| Geographical traceability of propolis by high-performance liquid-chromatography fingerprints | | Food chemistry |
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| Application of Cryoprobe 1H Nuclear Magnetic Resonance Spectroscopy and Multivariate Analysis for the Verification of Corsican Honey | | Journal of agricultural and food chemistry |
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| Antimicrobial activity of bacterial isolates from different floral sources of honey | | International journal of food microbiology |
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| Headspace, volatile and semi-volatile patterns of Paliurus spina-christi unifloral honey as markers of botanical origin | | Food chemistry |
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| Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey | | Food chemistry |
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| Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis | | Food chemistry |
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