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Application of Steady-State and Time-Resolved Fluorescence Spectroscopy in Identification of Bee Products
Beata Szukay, Krystian Gałęcki, Agnieszka Kowalska-Baron, Jacek Budzyński and Jacek J. Fisz Food Analytical Methods 17(9) 1312 (2024) https://doi.org/10.1007/s12161-024-02667-w
Optical Rotation—A Reliable Parameter for Authentication of Honey?
AMDIS-Metab R data manipulation for the geographical and floral differentiation of selected honeys from Zambia and Botswana based on volatile chemical compositions using SPME–GC–MS
Chemical markers for the authentication of unifloral Salvia officinalis L. honey
Uroš M. Gašić, Maja M. Natić, Danijela M. Mišić, Darija V. Lušić, Dušanka M. Milojković-Opsenica, Živoslav Lj. Tešić and Dražen Lušić Journal of Food Composition and Analysis 44 128 (2015) https://doi.org/10.1016/j.jfca.2015.08.008
Physicochemical Quality Parameters at the Reception of the Honey Packaging Process: Influence of Type of Honey, Year of Harvest, and Beekeeper
Marisol Juan-Borrás, Eva Domenech, Andrea Conchado, Isabel Escriche and Dimitris P. Makris Journal of Chemistry 2015(1) (2015) https://doi.org/10.1155/2015/929658
Effect of country origin on physicochemical, sugar and volatile composition of acacia, sunflower and tilia honeys
Effect of Honey Thermal Conditions on Hydroxymethylfurfural Content Prior to Pasteurization
I. Escriche, M. Visquert, J.M. Carot, E. Domenech and P. Fito Food Science and Technology International 14(5_suppl) 29 (2008) https://doi.org/10.1177/1082013208094580
Verification test of sensory analyses of comb and strained honeys produced as pure and feeding intensively with sucrose (Saccharum officinarum L.) syrup