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Polyphenol-Protein Complexes and Their Consequences for the Redox Activity, Structure and Function of Honey. A Current View and New Hypothesis – a Review
Determination of the Botanical Origin of Honey by Front-Face Synchronous Fluorescence Spectroscopy
Lea Lenhardt, Ivana Zeković, Tatjana Dramićanin, Miroslav D. Dramićanin and Rasmus Bro Applied Spectroscopy 68(5) 557 (2014) https://doi.org/10.1366/13-07325
Melissopalynological and Volatile Analysis of Honeys from Corsican Arbutus unedo Habitat
Evaluation of Several Romanian Honeys Based on their Palynological and Biochemical Profiles
Irina Dobre, Olga Escuredo, Shantal Rodriguez-Flores and Maria Carmen Seijo International Journal of Food Properties 17(8) 1850 (2014) https://doi.org/10.1080/10942912.2012.752379
Physicochemical Properties of Honey from Marche, Central Italy: Classification of Unifloral and Multifloral Honeys by Multivariate Analysis
Cristina Truzzi, Silvia Illuminati, Anna Annibaldi, Carolina Finale, Monica Rossetti and Giuseppe Scarponi Natural Product Communications 9(11) (2014) https://doi.org/10.1177/1934578X1400901117
Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys
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
Specific rotation and carbohydrate profile of Croatian unifloral honeys
Ljiljana Primorac, Ivana Flanjak, Daniela Kenjerić, Dragan Bubalo and Zoran Topolnjak Czech Journal of Food Sciences 29(5) 515 (2011) https://doi.org/10.17221/164/2010-CJFS
Floral Markers in Honey of Various Botanical and Geographic Origins: A Review
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
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
A solid-phase extraction procedure coupled to 1H NMR, with chemometric analysis, to seek reliable markers of the botanical origin of honey
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
Characterization of Italian honeys (Marche Region) on the basis of their mineral content and some typical quality parameters
Marcelo Enrique Conti, Jorge Stripeikis, Luigi Campanella, Domenico Cucina and Mabel Beatriz Tudino Chemistry Central Journal 1(1) (2007) https://doi.org/10.1186/1752-153X-1-14
Pollen analysis of honeys from Mediterranean region of Anatolia
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
The European Food Legislation and its impact on honey sector
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 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
Preliminary contribution to the characterisation of artisanal honey produced on the island of Ireland by palynological and physico-chemical data
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
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 characteristics of different unifloral honeys from Greece
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
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
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
Floral origin markers of heather honeys: Calluna vulgaris and Erica arborea