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| Determination of Chinese honey adulterated with high fructose corn syrup by near infrared spectroscopy | | Food chemistry |
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| Characterization of Spanish honeys with protected designation of origin “Miel de Granada” according to their mineral content | | Food chemistry |
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| The growing prevalence of Nosema ceranae in honey bees in Spain, an emerging problem for the last decade | | Research in veterinary science |
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| Identification of monofloral honey using voltammetric electronic tongue | | Journal of food engineering |
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| Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach | | International journal of food science and technology |
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| Characterization of Brazilian green propolis throughout the seasons by headspace GC/MS and ESI‐MS | | Journal of the science of food and agriculture |
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| Comparative study of the antibacterial activity of propolis from different geographical and climatic zones | | Phytotherapy research |
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| Pyrrolizidine alkaloids in honey: Risk analysis by gas chromatography-mass spectrometry | | Molecular nutrition and food research |
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| Identification of components of Brazilian honey by 1H NMR and classification of its botanical origin by chemometric methods | | Lebensmittel-Wissenschaft |
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| Pyrrolizidine alkaloids in pollen and pollen products | | Molecular nutrition and food research |
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| Modeling of phase equilibria for aqueous solutions of sugars using a cubic equation of state | | Journal of food process engineering |
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| Quality and antioxidant capacity of fresh-cut apple wedges enriched with honey by vacuum impregnation | | International journal of food science and technology |
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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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| Maternal Dietary Counseling Reduces Consumption of Energy-Dense Foods among Infants: A Randomized Controlled Trial | | Journal of nutrition education and behavior |
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| Nutritional value and antioxidant activity of honeys produced in a European Atlantic area | | Food chemistry |
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| Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys | | Food research international |
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| Volatile fraction composition and physicochemical parameters as tools for the differentiation of lemon blossom honey and orange blossom honey | | Journal of the science of food and agriculture |
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| Determination of industrial pollution effects on citrus honeys with chemometric approach | | Food chemistry |
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| Fast HPLC-DAD quantification of nine polyphenols in honey by using second-order calibration method based on trilinear decomposition algorithm | | Food chemistry |
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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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| Analytical and rheological investigations into selected unifloral German honey | | European food research and technology |
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| Physicochemical and Rheological Properties of Romanian Honeys | | Food biophysics |
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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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| Lead Content in Multifloral Honey from Central Croatia over a Three-Year Period | | Bulletin of environmental contamination and toxicology |
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| The determination of phenolic profiles of Serbian unifloral honeys using ultra-high-performance liquid chromatography/high resolution accurate mass spectrometry | | Food chemistry |
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| Experience with chemotactile cues indicating female feeding history impacts male courtship investment in the wolf spider Schizocosa ocreata | | Behavioral ecology and sociobiology |
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| Melissopalynological origin determination and volatile composition analysis of Corsican “chestnut grove” honeys | | Food chemistry |
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| Characterisation of natural honey proteins: implications for the floral and geographical origin of honey | | International journal of food science and technology |
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| Honey Prophylaxis Reduces the Risk of Endophthalmitis During Perioperative Period of Eye Surgery | | Phytotherapy research |
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| Multi-elemental composition and physical properties of honey samples from Malaysia | | Food chemistry |
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| Determination of Rheological Behavior, Emulsion Stability, Color, and Sensory of Sesame Pastes (Tahin) Blended with Pine Honey | | Food and bioprocess technology |
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| Characterisation of Serbian unifloral honeys according to their physicochemical parameters | | Food chemistry |
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| The antimicrobial effects of propolis collected in different regions in the Basque Country (Northern Spain) | | World journal of microbiology and biotechnology |
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| Detection of pyrrolizidine alkaloids in commercial honey using liquid chromatography–ion trap mass spectrometry | | Food chemistry |
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| High‐performance liquid chromatographic phenolic compound fingerprint for authenticity assessment of honey | | Journal of the science of food and agriculture |
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| Prediction of honey shelf life | | Journal of food quality |
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| Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition | | Food chemistry |
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| Preference mapping of color of Uruguayan honeys | | Journal of sensory studies |
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| Authentication of beeswax (Apis mellifera) by high-temperature gas chromatography and chemometric analysis | | Food chemistry |
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