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Comparative study on the physicochemical characteristics and botanical diversity of Moroccan honeys
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Muhammad H. Alu’datt, Taha Rababah, Mohammad N. Alhamad, Sana Gammoh, Doa’a Al-u’datt, Mohammad Dardakeh, Dana Abujelban, Mohammad Alrosan, Stan Kubow and Wesam Al Khateeb 93 (2024) https://doi.org/10.1016/B978-0-443-13175-2.00005-2
Conventional vs. Organically Produced Honey—Are There Differences in Physicochemical, Nutritional and Sensory Characteristics?
Sladjana P. Stanojević, Danijel D. Milinčić, Nataša Smiljanić, Mirjana B. Pešić, Nebojša M. Nedić, Stefan Kolašinac, Biljana Dojčinović, Zora Dajić-Stevanović and Aleksandar Ž. Kostić Foods 13(22) 3573 (2024) https://doi.org/10.3390/foods13223573
Impact of floral and geographical origins on honey quality parameters in Saudi Arabian regions
Using Front-Face Fluorescence Spectroscopy and Biochemical Analysis of Honey to Assess a Marker for the Level of Varroa destructor Infestation of Honey Bee (Apis mellifera) Colonies
Mira Stanković, Miloš Prokopijević, Branko Šikoparija, Nebojša Nedić, Filip Andrić, Natalija Polović, Maja Natić and Ksenija Radotić Foods 12(3) 629 (2023) https://doi.org/10.3390/foods12030629
Assessment of diastase levels in different floral honey from Oromia region, Ethiopia
Meskele Deressa Kebebe, Damto Teferi, Gemeda Meseret and Laggase Gemechis Open Journal of Analytical and Bioanalytical Chemistry 6(1) 024 (2022) https://doi.org/10.17352/ojabc.000027
Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece
Eleni Tsavea, Fotini-Paraskevi Vardaka, Elisavet Savvidaki, Abdessamie Kellil, Dimitrios Kanelis, Marcela Bucekova, Spyros Grigorakis, Jana Godocikova, Panagiota Gotsiou, Maria Dimou, Sophia Loupassaki, Ilektra Remoundou, Christina Tsadila, Tilemachos G. Dimitriou, Juraj Majtan, Chrysoula Tananaki, Eleftherios Alissandrakis and Dimitris Mossialos Foods 11(7) 943 (2022) https://doi.org/10.3390/foods11070943
Floral origin modulates the content of a lipid marker in Apis mellifera honey
Composition and properties of Apis mellifera honey: A review
Adriane Alexandre Machado De-Melo, Ligia Bicudo de Almeida-Muradian, María Teresa Sancho and Ana Pascual-Maté Journal of Apicultural Research 57(1) 5 (2018) https://doi.org/10.1080/00218839.2017.1338444
Bacillus in the guts of honey bees (Apis mellifera; Hymenoptera: Apidae) mediate changes in amylase values
Miao WANG, Wen-Zheng ZHAO, Hong XU, Zheng-Wei WANG and Shao-Yu HE European Journal of Entomology 112(4) 619 (2015) https://doi.org/10.14411/eje.2015.095
Evidence for correlation between invertase activity and sucrose content during the ripening process of honey
Characterization of α-amylase from mandarin orange honey
Takeshi Nagai, Reiji Inoue, Nobutaka Suzuki, Yasuhiro Tanoue and Norihisa Kai Journal of Apicultural Research 51(1) 3 (2012) https://doi.org/10.3896/IBRA.1.51.1.02
Palynological and physicochemical data characterisation of honeys produced in the Entre‐Douro e Minho region of Portugal
Xesús Feás, José Pires, María Letícia Estevinho, Antonio Iglesias and José Pedro Pinto De Araujo International Journal of Food Science & Technology 45(6) 1255 (2010) https://doi.org/10.1111/j.1365-2621.2010.02268.x
Pollen spectrum and physico‐chemical attributes of heather (Erica sp.) honeys of north Portugal
José Pires, María Letícia Estevinho, Xesús Feás, Jesús Cantalapiedra and Antonio Iglesias Journal of the Science of Food and Agriculture 89(11) 1862 (2009) https://doi.org/10.1002/jsfa.3663