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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)
DOI: 10.1021/jf990141o
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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)
DOI: 10.1021/jf020329z
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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)
DOI: 10.1021/jf048384q
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Pilot study for environmental monitoring through beekeeping products of Pistoia territory

Gabriele Di Marco, Angelo Gismondi, Alessia D’Agostino, Donatella Leonardi and Antonella Canini
Journal of Apicultural Research 1 (2021)
DOI: 10.1080/00218839.2021.1984727
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Carbohydrate composition and electrical conductivity of different origin honeys from Lithuania

V. Kaškonienė, P.R. Venskutonis and V. Čeksterytė
LWT - Food Science and Technology 43 (5) 801 (2010)
DOI: 10.1016/j.lwt.2010.01.007
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Characterization of Jatropha curcas honeys originating from the southern highlands of Madagascar

M. Fröschle, H. Horn and O. Spring
LWT 93 525 (2018)
DOI: 10.1016/j.lwt.2018.04.006
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Honey botanical origin and honey-specific protein pattern: Characterization of some European honeys

Carmen Ioana Mureșan, Mihaiela Cornea-Cipcigan, Ramona Suharoschi, Silvio Erler and Rodica Mărgăoan
LWT 154 112883 (2022)
DOI: 10.1016/j.lwt.2021.112883
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Evaluating the Physicochemical Properties of Some Kosovo’s and Imported Honey Samples

Agim Rysha, Granit Kastrati, Lejla Biber, Valon Sadiku, Aurorë Rysha, Florjana Zogaj and Edona Kabashi-Kastrati
Applied Sciences 12 (2) 629 (2022)
DOI: 10.3390/app12020629
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Some special nutritional properties of honey – a brief review

Rasha Al‐Qassemi and R.K. Robinson
Nutrition & Food Science 33 (6) 254 (2003)
DOI: 10.1108/00346650310507073
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Pollen diversity of honey from northern and southern Prayagraj district Uttar Pradesh, India

Vibhasa Shukla, Kottapalli Sreenivasa Rao and Deepika Tripathi
Grana 61 (2) 148 (2022)
DOI: 10.1080/00173134.2021.1993329
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Pollen diversity in honeys of the Czech Republic in the 2019 season

Matej Pospiech, Simona Ljasovská, Dalibor Titěra, Vojtěch Kružík, Zdeňka Javůrková and Bohuslava Tremlová
Potravinarstvo Slovak Journal of Food Sciences 14 1115 (2020)
DOI: 10.5219/1504
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Numerical methods and image processing techniques for melissopalynological honey analysis

Zdeňka Javůrková, Matej Pospiech, Simona Ljasovská, Pavel Hrabec and Bohuslava Tremlová
Potravinarstvo Slovak Journal of Food Sciences 15 58 (2021)
DOI: 10.5219/1517
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A Hybrid Grey Wolves Optimizer and Convolutional Neural Network for Pollen Grain Recognition

Hanane Menad, Farah Ben-naoum and Abdelmalek Amine
International Journal of Swarm Intelligence Research 11 (3) 49 (2020)
DOI: 10.4018/IJSIR.2020070104
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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)
DOI: 10.1007/s00217-006-0432-8
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Characterization of unifloral Italian (Piedmont region) honeys by headspace solid phase microextraction coupled to gas chromatography–mass spectrometry

Elisabetta Bonometti, Alessia Giordana, Lorenza Operti, Roberto Rabezzana, Francesca Turco and Giorgio Volpi
JSFA reports (2022)
DOI: 10.1002/jsf2.67
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Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey

Lea Lenhardt, Rasmus Bro, Ivana Zeković, Tatjana Dramićanin and Miroslav D. Dramićanin
Food Chemistry 175 284 (2015)
DOI: 10.1016/j.foodchem.2014.11.162
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Characterization of Satsuma mandarin (Citrus unshiu Marc.) nectar-to-honey transformation pathway using FTIR-ATR spectroscopy

Lidija Svečnjak, Saša Prđun, Josip Rogina, Dragan Bubalo and Igor Jerković
Food Chemistry 232 286 (2017)
DOI: 10.1016/j.foodchem.2017.03.159
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