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Physico-chemical characteristics of honey produced by Apis mellifera in the Picos region, state of Piauí, Brazil
Geni da Silva Sodré, Luís Carlos Marchini, Augusta Carolina de Camargo Carmello Moreti, Ivani Pozar Otsuk and Carlos Alfredo Lopes de Carvalho Revista Brasileira de Zootecnia 40(8) 1837 (2011) https://doi.org/10.1590/S1516-35982011000800030
Sugar analysis for authenticity evaluation of honey in Lithuanian market
The application of Taguchi method to determine the optimum blend of unifloral honeys to most closely match thyme honey quality
Maria Dimou, Simos Marnasidis, Ioanna Antoniadou, Maria Pliatsika and George J. Besseris International Journal of Food Science & Technology 44(10) 1877 (2009) https://doi.org/10.1111/j.1365-2621.2008.01899.x
Characterisation of honey produced from different fruit plants of northern India
Methyl anthranilate inCitrushoney. Analytical method and suitability as a chemical marker
Giulio Sesta, M. Lucia Piana, Livia Persano Oddo, Lorenzo Lusco and Paola Belligoli Apidologie 39(3) 334 (2008) https://doi.org/10.1051/apido:2008009
Caracterização físico-química de amostras de méis produzidas por Apis mellifera L. em fragmento de cerrado no município de Itirapina, São Paulo
Kiára Mendonça, Luís Carlos Marchini, Bruno de Almeida Souza, Daniela de Almeida-Anacleto and Augusta Carolina de Camargo Carmello Moreti Ciência Rural 38(6) 1748 (2008) https://doi.org/10.1590/S0103-84782008000600040
Chemical characterization of a traditional honey-based Sardinian product: Abbamele
Quantitative determination of physical and chemical measurands in honey by near-infrared spectrometry
Kaspar Ruoff, Werner Luginbühl, Stefan Bogdanov, Jacques-Olivier Bosset, Barbara Estermann, Thomas Ziolko, Sohrab Kheradmandan and Renato Amad/ European Food Research and Technology 225(3-4) 415 (2007) https://doi.org/10.1007/s00217-006-0432-8
Authentication of the Botanical and Geographical Origin of Honey by Front-Face Fluorescence Spectroscopy
Kaspar Ruoff, Werner Luginbühl, Raphael Künzli, Stefan Bogdanov, Jacques Olivier Bosset, Katharina von der Ohe, Werner von der Ohe and Renato Amadò Journal of Agricultural and Food Chemistry 54(18) 6858 (2006) https://doi.org/10.1021/jf060697t
Authentication of the Botanical Origin of Honey by Near-Infrared Spectroscopy
Kaspar Ruoff, Werner Luginbühl, Stefan Bogdanov, Jacques Olivier Bosset, Barbara Estermann, Thomas Ziolko and Renato Amadò Journal of Agricultural and Food Chemistry 54(18) 6867 (2006) https://doi.org/10.1021/jf060770f
Quantitative analysis of physical and chemical measurands in honey by mid-infrared spectrometry
Authentication of the Botanical and Geographical Origin of Honey by Mid-Infrared Spectroscopy
Kaspar Ruoff, Werner Luginbühl, Raphael Künzli, María Teresa Iglesias, Stefan Bogdanov, Jacques Olivier Bosset, Katharina von der Ohe, Werner von der Ohe and Renato Amadò Journal of Agricultural and Food Chemistry 54(18) 6873 (2006) https://doi.org/10.1021/jf060838r
Authentication of the Botanical Origin of Honey by Front-Face Fluorescence Spectroscopy. A Preliminary Study
Kaspar Ruoff, Romdhane Karoui, Eric Dufour, Werner Luginbühl, Jacques-Olivier Bosset, Stefan Bogdanov and Renato Amadò Journal of Agricultural and Food Chemistry 53(5) 1343 (2005) https://doi.org/10.1021/jf048384q
Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physico-chemical data
Chromatographic analysis of sugars applied to the characterisation of monofloral honey
J. F. Cotte, H. Casabianca, S. Chardon, J. Lheritier and M. F. Grenier-Loustalot Analytical and Bioanalytical Chemistry 380(4) 698 (2004) https://doi.org/10.1007/s00216-004-2764-1
Palynological and geographical characterization of avocado honeys in Spain
Flavor Composition of Cashew (Anacardium occidentale) and Marmeleiro (Croton Species) Honeys
R. F. A. Moreira, L. C. Trugo, M. Pietroluongo and C. A. B. De Maria Journal of Agricultural and Food Chemistry 50(26) 7616 (2002) https://doi.org/10.1021/jf020464b
Determination by Near-Infrared Spectroscopy of Perseitol Used as a Marker for the Botanical Origin of Avocado (Persea americana Mill.) Honey
L. Dvash, O. Afik, S. Shafir, A. Schaffer, Y. Yeselson, A. Dag and S. Landau Journal of Agricultural and Food Chemistry 50(19) 5283 (2002) https://doi.org/10.1021/jf020329z
Sugar, Non-volatile and Phenolic Acids Composition of Strawberry Tree (Arbutus unedo L. var.ellipsoidea ) Fruits
Homogentisic Acid: A Phenolic Acid as a Marker of Strawberry-Tree (Arbutus unedo) Honey
Paolo Cabras, Alberto Angioni, Carlo Tuberoso, Ignazio Floris, Fabiano Reniero, Claude Guillou and Stefano Ghelli Journal of Agricultural and Food Chemistry 47(10) 4064 (1999) https://doi.org/10.1021/jf990141o
The importance of Persea americana as a source of nectar in some honeys from La Palma (Canary Islands)