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NMR carbohydrate profile in tracing acacia honey authenticity

Elisabetta Schievano, Marco Sbrizza, Valentina Zuccato, Lucia Piana and Marco Tessari
Food Chemistry 309 125788 (2020)
DOI: 10.1016/j.foodchem.2019.125788
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Quercus frainetto honeydew honey from Croatia: composition and properties

Ivana Flanjak, Blanka Bilić Rajs, Zdenko Lončarić, Darko Kerovec and Ljiljana Primorac
Journal of Apicultural Research 60 (1) 67 (2021)
DOI: 10.1080/00218839.2020.1781502
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Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela

Deyanira Araujo, Pilar Ruiz Pérez-Cacho, Salud Serrano, Rafaela Dios-Palomares and Hortensia Galán-Soldevilla
Foods 9 (3) 339 (2020)
DOI: 10.3390/foods9030339
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Electronic Nose Technologies and Advances in Machine Olfaction

Ambra Rita Di Rosa and Francesco Leone
Advances in Computer and Electrical Engineering, Electronic Nose Technologies and Advances in Machine Olfaction 151 (2018)
DOI: 10.4018/978-1-5225-3862-2.ch008
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The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys

Evelin Kivima, Kristel Tanilas, Kaie Martverk, et al.
Foods 10 (3) 511 (2021)
DOI: 10.3390/foods10030511
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Elena Azzini
391 (2022)
DOI: 10.1016/B978-0-323-85400-9.00009-5
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R. G. Kurmanov
Innovations and Food Safety (3) 19 (2021)
DOI: 10.31677/2311-0651-2020-29-3-19-31
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Volatile compounds in off-odor honey

Bruno Rafael da Silva, Carlos D’Apolito, Sílvia Carvalho Campos Botelho, et al.
Ciência Rural 51 (7) (2021)
DOI: 10.1590/0103-8478cr20200387
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Discrimination of Polish unifloral honeys using overall PTR-MS and HPLC fingerprints combined with chemometrics

Piotr Marek Kuś and Saskia van Ruth
LWT - Food Science and Technology 62 (1) 69 (2015)
DOI: 10.1016/j.lwt.2014.12.060
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Study on Honey Quality Evaluation and Detection of Adulteration by Analysis of Volatile Compounds

Vojtěch Kružík, Adéla Grégrová, Aleš Rajchl and Helena Čížková
Journal of Apicultural Science 61 (1) 17 (2017)
DOI: 10.1515/jas-2017-0002
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Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance

Małgorzata Starowicz, Grzegorz Lamparski, Anita Ostaszyk and Beata Szmatowicz
Journal of Sensory Studies 36 (4) (2021)
DOI: 10.1111/joss.12661
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The sources and quality of Iranian honey

Elmira Khansaritoreh, Yasaman Salmaki, Tayebeh Akbari Azirani, Farnood Henareh, Kamaleddin Alizadeh, Elias Ramezani, Shahin Zarre, Gudrun Beckh and Hermann Behling
Heliyon 7 (4) e06651 (2021)
DOI: 10.1016/j.heliyon.2021.e06651
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Combined approach to studying authenticity markers following spatial, temporal and production practice trends in honey from Croatia

Maja Lazarus, Blanka Tariba Lovaković, Ankica Sekovanić, et al.
European Food Research and Technology 247 (6) 1511 (2021)
DOI: 10.1007/s00217-021-03728-8
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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)
DOI: 10.1366/13-07325
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Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities

Marta Alevia, Sandra Rasines, Leire Cantero, et al.
Foods 10 (6) 1412 (2021)
DOI: 10.3390/foods10061412
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Zantaz honey “monoflorality”: Chemometric applied to the routinely assessed parameters

Youssef Elamine, Badiâa Lyoussi, Ofélia Anjos, Leticia M. Estevinho, Smail Aazza, Jorge D. Carlier, Maria C. Costa and Maria G. Miguel
LWT 106 29 (2019)
DOI: 10.1016/j.lwt.2019.02.039
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Spanish avocado (Persea americana Mill.) honey: Authentication based on its composition criteria, mineral content and sensory attributes

I. Rodríguez, F. Cámara-Martos, J.M. Flores and S. Serrano
LWT 111 561 (2019)
DOI: 10.1016/j.lwt.2019.05.068
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Polymer film as starch azure container for the easy diastase activity determination in honey

Lara González-Ceballos, Miguel A. Fernández-Muiño, Sandra M. Osés, M. Teresa Sancho, Saturnino Ibeas, Jose Antonio Reglero Ruiz and Saúl Vallejos
Food Chemistry 355 129629 (2021)
DOI: 10.1016/j.foodchem.2021.129629
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Sensory Panel Performance Evaluation—Comprehensive Review of Practical Approaches

László Sipos, Ákos Nyitrai, Géza Hitka, László Ferenc Friedrich and Zoltán Kókai
Applied Sciences 11 (24) 11977 (2021)
DOI: 10.3390/app112411977
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Classification of the botanical and geographical origins of Chinese honey based on 1H NMR profile with chemometrics

Jialin Zhang, Hui Chen, Chunlin Fan, Shuai Gao, Zijuan Zhang and Lin Bo
Food Research International 137 109714 (2020)
DOI: 10.1016/j.foodres.2020.109714
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Proteomic analysis of honey. Identification of unique peptide markers for authentication of NZ mānuka (Leptospermum scoparium) honey

Jessie Bong, Martin Middleditch, Kerry M. Loomes and Jonathan M. Stephens
Food Chemistry 350 128442 (2021)
DOI: 10.1016/j.foodchem.2020.128442
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Consumer sensory evaluation of honey across age cohorts in Slovakia

Peter Šedí­k, Vladimí­ra Kňazovická, Elena Horská and Miroslava Kačániová
Potravinarstvo Slovak Journal of Food Sciences 12 (1) 673 (2018)
DOI: 10.5219/938
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Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers

Sandra María Osés, Leire Cantero, Guillermo Puertas, Miguel Ángel Fernández-Muiño and María Teresa Sancho
LWT 159 113235 (2022)
DOI: 10.1016/j.lwt.2022.113235
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Comparing the quality of honey from beekeepers and honey from the market chain

Milena Bušová and Lenka Kouřimská
Potravinarstvo Slovak Journal of Food Sciences 12 (1) 364 (2018)
DOI: 10.5219/909
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Protective role of strawberry tree (Arbutus unedo L.) honey against cyto/genotoxic effects induced by ultraviolet B radiation in vitro

Andreja Jurič, Irena Brčić Karačonji, Suzana Žunec, Anja Katić, Uroš Gašić, Dušanka Milojković Opsenica and Nevenka Kopjar
Journal of Apicultural Research 1 (2022)
DOI: 10.1080/00218839.2022.2047421
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Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

Eleni Tsavea, Fotini-Paraskevi Vardaka, Elisavet Savvidaki, Abdessamie Kellil, Dimitrios Kanelis, Marcela Bucekova, Spyros Grigorakis, Jana Godocikova, Panagiota Gotsiou, Maria Dimou, Sophia Loupassaki, Ilektra Remoundou, Christina Tsadila, Tilemachos G. Dimitriou, Juraj Majtan, Chrysoula Tananaki, Eleftherios Alissandrakis and Dimitris Mossialos
Foods 11 (7) 943 (2022)
DOI: 10.3390/foods11070943
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A chemometric approach for the differentiation of 15 monofloral honeys based on physicochemical parameters

Maria‐Anna Rodopoulou, Chrysoula Tananaki, Dimitrios Kanelis, Vasilios Liolios, Maria Dimou and Andreas Thrasyvoulou
Journal of the Science of Food and Agriculture 102 (1) 139 (2022)
DOI: 10.1002/jsfa.11340
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Honey with added value – enriched with rutin and quercetin from Sophora flower

Sofija Đorđević, Nebojša Nedić, Aleksandra Pavlović, Dušanka Milojković-Opsenica, Živoslav Tešić and Uroš Gašić
Journal of Herbal Medicine 34 100580 (2022)
DOI: 10.1016/j.hermed.2022.100580
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Técnicas de análisis multivariado, modelamiento factorial múltiple y PLS-PATH para estudio y clasificación de tipos de mieles venezolanas de los estados de Lara y Yaracuy / Multivariate techniques, factorial multiple analysis and PLS-PATH modeling for study and classification of venezuelan honeys from states of Lara and Yaracuy

Mónica Patricia Osorio Tangarife, Nelson Rodríguez Arias and Guillermo Salamanca Grosso
Ciencia en Desarrollo 8 (1) 129 (2017)
DOI: 10.19053/01217488.v8.n1.2017.4732
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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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E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices

Margherita Modesti, Alessandro Tonacci, Francesco Sansone, Lucia Billeci, Andrea Bellincontro, Gloria Cacopardo, Chiara Sanmartin, Isabella Taglieri and Francesca Venturi
Chemosensors 10 (7) 244 (2022)
DOI: 10.3390/chemosensors10070244
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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)
DOI: 10.1016/j.jfca.2015.08.008
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A multivariate statistical approach to identify the factors influencing the grayanotoxin content of Italian Rhododendron honey

Lorena Lucatello, Lucia Piana, Luca Fasolato and Francesca Capolongo
Food Control 136 108881 (2022)
DOI: 10.1016/j.foodcont.2022.108881
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Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L∗Cab∗hab∘ chromaticity coordinates

Carlo Ignazio Giovanni Tuberoso, Igor Jerković, Giorgia Sarais, Francesca Congiu, Zvonimir Marijanović and Piotr Marek Kuś
Food Chemistry 145 284 (2014)
DOI: 10.1016/j.foodchem.2013.08.032
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Sensory evaluation technique for discriminating different samples of Abhraka Bhasma

Krupali Jani, Prashant Bedarkar, VinayJ Shukla and Biswajyoti Patgiri
Journal of Ayurveda 16 (3) 222 (2022)
DOI: 10.4103/joa.joa_213_21
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Characterization of Rare Himalayan Balsam (Impatiens glandulifera Royle) Honey from Croatia

Saša Prđun, Ivana Flanjak, Lidija Svečnjak, Ljiljana Primorac, Maja Lazarus, Tatjana Orct, Dragan Bubalo and Blanka Bilić Rajs
Foods 11 (19) 3025 (2022)
DOI: 10.3390/foods11193025
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Fecal descriptor in honey: indole from a floral source as an explanation

Ana Bonini, Eduardo Dellacassa, Gastón Ares, Gloria Daners, Ana Godoy, Eduardo Boido and Laura Fariña
Journal of the Science of Food and Agriculture 102 (14) 6780 (2022)
DOI: 10.1002/jsfa.12166
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Physicochemical and sensory analysis of honeys from eastern Formosa province (Argentina) and its relationship with their botanical origin

Cabrera M. and Santander E.
Food Chemistry Advances 1 100026 (2022)
DOI: 10.1016/j.focha.2022.100026
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Sensory and physicochemical analysis of honeys of nine stingless bee species of Mexico and Guatemala

Isabel May-Canché, Yolanda Moguel-Ordoñez, Javier Valle-Mora, Renata González-Cadenas, Beatriz Toledo-Núñez, Lázaro Arroyo-Rodríguez, Lucia Piana and Rémy Vandame
Journal of Food Science and Technology 59 (12) 4772 (2022)
DOI: 10.1007/s13197-022-05561-7
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Organic Honey from the Middle Atlas of Morocco: Physicochemical Parameters, Antioxidant Properties, Pollen Spectra, and Sugar Profiles

Toufik Bouddine, Hassan Laaroussi, Meryem Bakour, Ibtissame Guirrou, Farid Khallouki, Hamid Mazouz, Hassan Hajjaj and Lhoussain Hajji
Foods 11 (21) 3362 (2022)
DOI: 10.3390/foods11213362
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Straightforward purification method for the determination of the activity of glucose oxidase and catalase in honey by extracting polyphenols with a film-shaped polymer

Lara González-Ceballos, Jose Carlos Guirado-Moreno, Gianluca Utzeri, José Miguel García, Miguel A. Fernández-Muiño, Sandra M. Osés, M. Teresa Sancho, Ana Arnaiz, Artur J.M. Valente and Saúl Vallejos
Food Chemistry 405 134789 (2023)
DOI: 10.1016/j.foodchem.2022.134789
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The sensory properties and metabolic impact of natural and synthetic sweeteners

Margaux R. Mora and Robin Dando
Comprehensive Reviews in Food Science and Food Safety 20 (2) 1554 (2021)
DOI: 10.1111/1541-4337.12703
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