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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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| 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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| 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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| 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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| Trace mineral content of Argentinean raw propolis by neutron activation analysis (NAA): Assessment of geographical provenance by chemometrics | | Lebensmittel-Wissenschaft |
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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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| 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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| 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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| High‐performance liquid chromatographic phenolic compound fingerprint for authenticity assessment of honey | | Journal of the science of food and agriculture |
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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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| Descriptive analysis of Rubus honey from the north‐west of Spain | | International journal of food science and technology |
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| Evaluation of Sample Preparation Procedures for Trace Element Determination in Brazilian Propolis by Inductively Coupled Plasma Optical Emission Spectrometry and Their Discrimination According to Geographic Region | | Food analytical methods |
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| Effect of freezing on physical properties of whey protein emulsion films | | Food hydrocolloids |
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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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| 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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| Rapid and effective evaluation of the antioxidant capacity of propolis extracts using DPPH bleaching kinetic profiles, FT-IR and UV–vis spectroscopic data | | Journal of food composition and analysis |
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| Multivariate analyses of element concentrations revealed the groupings of propolis from different regions in China | | Food chemistry |
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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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| Honeybee foragers adjust crop contents before leaving the hive : Effects of distance to food source, food type, and informational state | | Behavioral ecology and sociobiology |
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| A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile | | Journal of food engineering |
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| Near infrared spectroscopy for prediction of antioxidant compounds in the honey | | Food chemistry |
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| A fast chemometric procedure based on NIR data for authentication of honey with protected geographical indication | | Food chemistry |
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