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Sensory analysis integrated by palynological and physicochemical determinations plays a key role in differentiating unifloral honeys of similar botanical origins (Myrtaceae honeys from southern Spain)
Inmaculada Rodríguez, Salud Serrano, Hortensia Galán‐Soldevilla, Giulio Piva and Jose Luis Ubera International Journal of Food Science & Technology 50(7) 1545 (2015) https://doi.org/10.1111/ijfs.12802
Correlation between methyl anthranilate level and percentage of pollen in Spanish citrus honey
Marisol Juan‐Borrás, Angela Periche, Eva Domenech and Isabel Escriche International Journal of Food Science & Technology 50(7) 1690 (2015) https://doi.org/10.1111/ijfs.12827
Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey
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
Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys
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
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
Rheological behavior of different honey types from Romania
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
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
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 origin of honey using profiles of classical measurands and discriminant analysis
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
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 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
A preliminary palynological characterization of Spanish thyme honeys
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)