Apidologie

Palynological and chemical volatile components of typically autumnal honeys of the western Mediterranean

Marzia Boi, Juan Antonio Llorens, Lucas Cortés, Gregorio Lladó and Leonardo Llorens
Grana 52 (2) 93 (2013)
DOI: 10.1080/00173134.2012.744774
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Chemical Analysis of Food

Ambra Rita Di Rosa, Francesco Leone and Vincenzo Chiofalo
Chemical Analysis of Food 353 (2020)
DOI: 10.1016/B978-0-12-813266-1.00007-3
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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)
DOI: 10.1111/ijfs.12802
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Pot-Honey

Patricia Vit
Pot-Honey 363 (2013)
DOI: 10.1007/978-1-4614-4960-7_25
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Verification test of sensory analyses of comb and strained honeys produced as pure and feeding intensively with sucrose (Saccharum officinarum L.) syrup

Ahmet Guler, Yuksel Bek and Veli Kement
Food Chemistry 109 (4) 891 (2008)
DOI: 10.1016/j.foodchem.2008.01.019
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Information Processing and Management of Uncertainty in Knowledge-Based Systems

Massissilia Medjkoune, Sébastien Harispe, Jacky Montmain, et al.
Communications in Computer and Information Science, Information Processing and Management of Uncertainty in Knowledge-Based Systems 610 238 (2016)
DOI: 10.1007/978-3-319-40596-4_21
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Bee Products - Chemical and Biological Properties

Silvia Sánchez Durán and José Sánchez Sánchez
Bee Products - Chemical and Biological Properties 21 (2017)
DOI: 10.1007/978-3-319-59689-1_2
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Characterization of Monofloral Honeys with Multivariate Analysis of Their Chemical Profile and Antioxidant Activity

Luiza D’O. Sant’Ana, Juliana P. L. M. Sousa, Fernanda B. Salgueiro, Maria Cristina Affonso Lorenzon and Rosane N. Castro
Journal of Food Science 77 (1) C135 (2012)
DOI: 10.1111/j.1750-3841.2011.02490.x
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Standard methods for Apis mellifera honey research

Ligia Bicudo de Almeida-Muradian, Ortrud Monika Barth, Vincent Dietemann, et al.
Journal of Apicultural Research 59 (3) 1 (2020)
DOI: 10.1080/00218839.2020.1738135
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Sensory local uniqueness of Danish honeys

Sandra Stolzenbach, Derek V. Byrne and Wender L.P. Bredie
Food Research International 44 (9) 2766 (2011)
DOI: 10.1016/j.foodres.2011.06.006
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The Mineral Content and Sensory Properties of Injera Made from the Faba Bean, Sorghum and Tef Flour Blend

Yimer Mihrete and Michel Carlos Mocellin
International Journal of Nutrition 4 (2) 1 (2019)
DOI: 10.14302/issn.2379-7835.ijn-19-2629
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Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage

Jelena Vulić, Jasna Čanadanović-Brunet, Gordana Ćetković, Sonja Djilas and Vesna Tumbas Šaponjac
Journal of Chemistry 2015 1 (2015)
DOI: 10.1155/2015/858049
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Beekeeping for Poverty Alleviation and Livelihood Security

Wim Reybroeck
Beekeeping for Poverty Alleviation and Livelihood Security 481 (2014)
DOI: 10.1007/978-94-017-9199-1_18
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Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach : Characterisation of Slovenian honeys

Jasna Bertoncelj, Terezija Golob, Urška Kropf and Mojca Korošec
International Journal of Food Science & Technology 46 (8) 1661 (2011)
DOI: 10.1111/j.1365-2621.2011.02664.x
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Viper’s bugloss (Echium spp.) honey typing and establishing the pollen threshold for monofloral honey

Tomás Martín Arroyo, Amelia V. González-Porto, Carmen Bartolomé Esteban and Wolfgang Blenau
PLOS ONE 12 (10) e0185405 (2017)
DOI: 10.1371/journal.pone.0185405
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Characterization of Botanical and Geographical Origin of Corsican “Spring” Honeys by Melissopalynological and Volatile Analysis

Yin Yang, Marie-José Battesti, Jean Costa and Julien Paolini
Foods 3 (1) 128 (2014)
DOI: 10.3390/foods3010128
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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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Determination of the geographical origin of Slovenian black locust, lime and chestnut honey

Urška Kropf, Mojca Korošec, Jasna Bertoncelj, et al.
Food Chemistry 121 (3) 839 (2010)
DOI: 10.1016/j.foodchem.2009.12.094
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Enzymatic browning reduction in white cabbage (Brassica oleracea) using honey: Does honey color matter?

Bechani Nyawali, Donald Chungu, Exilda Chisha-Kasumu, et al.
LWT - Food Science and Technology 61 (2) 543 (2015)
DOI: 10.1016/j.lwt.2014.12.006
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Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia

Abera Belay, W.K. Solomon, Geremew Bultossa, Nuru Adgaba and Samuel Melaku
Food Chemistry 167 213 (2015)
DOI: 10.1016/j.foodchem.2014.06.080
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Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys

L. Castro-Vázquez, M.C. Díaz-Maroto, C. de Torres and M.S. Pérez-Coello
Food Research International 43 (10) 2335 (2010)
DOI: 10.1016/j.foodres.2010.07.007
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Melissopalynological origin determination and volatile composition analysis of Corsican “chestnut grove” honeys

Yin Yang, Marie-José Battesti, Nassim Djabou, et al.
Food Chemistry 132 (4) 2144 (2012)
DOI: 10.1016/j.foodchem.2011.07.075
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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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Characterization of Sicilian Honeys Pollen Profiles Using a Commercial E-Tongue and Melissopalynological Analysis for Rapid Screening: A Pilot Study

Ambra Di Rosa, Anna Marino, Francesco Leone, et al.
Sensors 18 (11) 4065 (2018)
DOI: 10.3390/s18114065
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Sensory analysis of honey using Flash profile: A cross‐cultural comparison of Greek and Chinese panels

Elliott J. Price, Rishi Tang, Hani El Kadri and Konstantinos Gkatzionis
Journal of Sensory Studies 34 (3) e12494 (2019)
DOI: 10.1111/joss.12494
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Classification of Chinese honeys according to their floral origin by near infrared spectroscopy

Lanzhen Chen, Jiahua Wang, Zhihua Ye, et al.
Food Chemistry 135 (2) 338 (2012)
DOI: 10.1016/j.foodchem.2012.02.156
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Quantitative Sensory Interpretation of Rheological Parameters of a Cream Formulation

Deborah Adefunke Adejokun and Kalliopi Dodou
Cosmetics 7 (1) 2 (2019)
DOI: 10.3390/cosmetics7010002
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Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Mariela Patrignani, Maria Cristina Ciappini, Chrysoula Tananaki, et al.
International Journal of Food Science & Technology 53 (5) 1176 (2018)
DOI: 10.1111/ijfs.13694
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Palynological, physico-chemical and organoleptic characteristics of carob tree ( Ceratonia siliqua L.) honey from Sicily

Giovanna Ferrauto and Pietro Pavone
International Journal of Food Science & Technology 48 (8) 1596 (2013)
DOI: 10.1111/ijfs.12129
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Objective Definition of Monofloral and Polyfloral Honeys Based on NMR Metabolomic Profiling

Elisabetta Schievano, Claudia Finotello, Jalal Uddin, Stefano Mammi and Lucia Piana
Journal of Agricultural and Food Chemistry 64 (18) 3645 (2016)
DOI: 10.1021/acs.jafc.6b00619
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Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen

Youssef Elamine, Smail Aazza, Badiâa Lyoussi, et al.
Journal of Apicultural Research 57 (1) 153 (2018)
DOI: 10.1080/00218839.2016.1265759
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Composition and properties of Apis mellifera honey: A review

Adriane Alexandre Machado De-Melo, Ligia Bicudo de Almeida-Muradian, María Teresa Sancho and Ana Pascual-Maté
Journal of Apicultural Research 57 (1) 5 (2018)
DOI: 10.1080/00218839.2017.1338444
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A review of methods for honey sensory analysis

Gian Luigi Marcazzan, Carla Mucignat-Caretta, Carla Marina Marchese and Maria Lucia Piana
Journal of Apicultural Research 57 (1) 75 (2018)
DOI: 10.1080/00218839.2017.1357940
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Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys

M.M. González, C. de Lorenzo and R.A. Pérez
Food Science and Technology International 16 (1) 19 (2010)
DOI: 10.1177/1082013209351869
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Optimization of FTIR-ATR spectroscopy for botanical authentication of unifloral honey types and melissopalynological data prediction

Lidija Svečnjak, Dragan Bubalo, Goran Baranović and Hrvoje Novosel
European Food Research and Technology 240 (6) 1101 (2015)
DOI: 10.1007/s00217-015-2414-1
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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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Antioxidant and Sensorial Properties of Linden Honey with Dried Apricots

Gordana Ćetković, Jasna Čanadanović-Brunet, Jelena Vulić, Sonja Djilas and Vesna Tumbas Šaponjac
Chemistry & Biodiversity 11 (11) 1861 (2014)
DOI: 10.1002/cbdv.201400028
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Physicochemical and Sensorial Characterization of Honey Spirits

Ofélia Anjos, David Frazão and Ilda Caldeira
Foods 6 (8) 58 (2017)
DOI: 10.3390/foods6080058
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Exploring the antioxidant potentiality of two food by-products into a topical cream: stability, in vitro and in vivo evaluation

F. Rodrigues, B. Sarmento, M. Helena Amaral and M. Beatriz P. P. Oliveira
Drug Development and Industrial Pharmacy 42 (6) 880 (2016)
DOI: 10.3109/03639045.2015.1088865
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An automatic identification method for the comparison of plant and honey pollen based on GLCM texture features and artificial neural network

Y. Kaya, M. E. Erez, O. Karabacak, L. Kayci and M. Fidan
Grana 52 (1) 71 (2013)
DOI: 10.1080/00173134.2012.754050
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Honey Bee as Alternative Medicine to Treat Eleven Multidrug-Resistant Bacteria Causing Urinary Tract Infection during Pregnancy

Mabrouka Bouacha, Hayette Ayed and Nedjoud Grara
Scientia Pharmaceutica 86 (2) 14 (2018)
DOI: 10.3390/scipharm86020014
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Chemometrics Classification of Argentine Clover and Eucalyptus Honeys According to Palynological, Physicochemical, and Sensory Properties

Maria Ciappini, María Vitelleschi and Amalia Calviño
International Journal of Food Properties 19 (1) 111 (2016)
DOI: 10.1080/10942912.2015.1020436
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Chemical markers for the authentication of unifloral Salvia officinalis L. honey

Uroš M. Gašić, Maja M. Natić, Danijela M. Mišić, et al.
Journal of Food Composition and Analysis 44 128 (2015)
DOI: 10.1016/j.jfca.2015.08.008
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Authentication of the botanical origin of unifloral honey by infrared spectroscopy coupled with support vector machine algorithm

L Lenhardt, I Zeković, T Dramićanin, et al.
Physica Scripta T162 014042 (2014)
DOI: 10.1088/0031-8949/2014/T162/014042
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Evaluation of phenolic content, antioxidant activity and sensory characteristics of Serbian honey-based product

Jasna Čanadanović-Brunet, Gordana Ćetković, Vesna Tumbas Šaponjac, et al.
Industrial Crops and Products 62 1 (2014)
DOI: 10.1016/j.indcrop.2014.08.009
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Impact of the Asian Chestnut Gall Wasp, Dryocosmus kuriphilus (Hymenoptera, Cynipidae), on the Chestnut Component of Honey in the Southern Swiss Alps

Eric Gehring, Christina Kast, Verena Kilchenmann, et al.
Journal of Economic Entomology 111 (1) 43 (2018)
DOI: 10.1093/jee/tox338
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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, et al.
Food Chemistry 145 284 (2014)
DOI: 10.1016/j.foodchem.2013.08.032
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Modern analytical techniques in the assessment of the authenticity of Serbian honey / Moderne analitičke tehnike u procjeni izvornosti meda iz Srbije

Dušanka Milojković Opsenica, Dražen Lušić and Živoslav Tešić
Archives of Industrial Hygiene and Toxicology 66 (4) (2015)
DOI: 10.1515/aiht-2015-66-2721
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The determination of the botanical origin in honeys with over-represented pollen: combination of melissopalynological, sensory and physicochemical analysis

Maria-Anna Rodopoulou, Chrysoula Tananaki, Maria Dimou, et al.
Journal of the Science of Food and Agriculture 98 (7) 2705 (2018)
DOI: 10.1002/jsfa.8764
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Sensory and Physicochemical Evaluation of Acacia and Linden Honey Adulterated with Sugar Syrup

Zsanett Bodor, Zoltan Kovacs, Mahmoud Said Rashed, et al.
Sensors 20 (17) 4845 (2020)
DOI: 10.3390/s20174845
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Sensorial, Melissopalynological and Physico-Chemical Characteristics of Honey from Babors Kabylia’s Region (Algeria)

Asma Ghorab, María Shantal Rodríguez-Flores, Rifka Nakib, et al.
Foods 10 (2) 225 (2021)
DOI: 10.3390/foods10020225
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Traditional melissopalynology integrated by multivariate analysis and sampling methods to improve botanical and geographical characterisation of honeys

G. Aronne and V. De micco
Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology 144 (4) 833 (2010)
DOI: 10.1080/11263504.2010.514125
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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 (2021)
DOI: 10.1007/s00217-021-03728-8
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Fluorescence markers in some New Zealand honeys

Jessie Bong, Kerry M. Loomes, Ralf C. Schlothauer and Jonathan M. Stephens
Food Chemistry 192 1006 (2016)
DOI: 10.1016/j.foodchem.2015.07.118
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Design of a food product composed of honey and propolis

Sandra M Osés, Lara Melgosa, Ana Pascual-Maté, Miguel A Fernández-Muiño and M Teresa Sancho
Journal of Apicultural Research 54 (5) 461 (2015)
DOI: 10.1080/00218839.2016.1183934
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Sensory and chemical profiles of Finnish honeys of different botanical origins and consumer preferences

Maaria Kortesniemi, Sirli Rosenvald, Oskar Laaksonen, et al.
Food Chemistry 246 351 (2018)
DOI: 10.1016/j.foodchem.2017.10.069
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Physico-Chemical and Labeling Control of Imported Honeys in Burkina Faso

Schweitzer Paul, Nombré Issa, Aidoo Kwamé and Boussim I. Joseph
Food and Nutrition Sciences 04 (12) 1266 (2013)
DOI: 10.4236/fns.2013.412162
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Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

Ambra Rita Di Rosa, Francesco Leone, Federica Cheli and Vincenzo Chiofalo
Journal of Food Engineering 210 62 (2017)
DOI: 10.1016/j.jfoodeng.2017.04.024
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Detection of Adulterated Honey by Fluorescence Excitation-Emission Matrices

Tatjana Dramićanin, Lea Lenhardt Acković, Ivana Zeković and Miroslav D. Dramićanin
Journal of Spectroscopy 2018 1 (2018)
DOI: 10.1155/2018/8395212
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Nutritional and Sensory Evaluation of Injera Prepared from tef and Eragrostis curvula (Schrad.) Nees. Flours with Sorghum Blends

Habteab M. Ghebrehiwot, Hussein A. Shimelis, Kevin P. Kirkman, Mark D. Laing and Tafadzwanashe Mabhaudhi
Frontiers in Plant Science 7 (2016)
DOI: 10.3389/fpls.2016.01059
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From Flower to Honey Bouquet: Possible Markers for the Botanical Origin of Robinia Honey

Giovanna Aronne, Manuela Giovanetti, Raffaele Sacchi and Veronica De Micco
The Scientific World Journal 2014 1 (2014)
DOI: 10.1155/2014/547275
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How soil type (gypsum or limestone) influences the properties and composition of thyme honey

Amelia Virginia González-Porto, Tomás Martín Arroyo and Carmen Bartolomé Esteban
SpringerPlus 5 (1) (2016)
DOI: 10.1186/s40064-016-3243-9
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Minerals in honey: environmental, geographical and botanical aspects

Stefan Bogdanov, Max Haldimann, Werner Luginbühl and Peter Gallmann
Journal of Apicultural Research 46 (4) 269 (2007)
DOI: 10.1080/00218839.2007.11101407
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Characterization of four typical honeys from highly diverse tropical ecosystems

Angélica Zavala-Olalde, Idalia Colomo-González, Nubia Matalí-Pérez, et al.
Journal of Apicultural Research 52 (2) 24 (2013)
DOI: 10.3896/IBRA.1.52.2.05
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Sensory profile research on the main Italian typologies of monofloral honey: possible developments and applications

Gian Luigi Marcazzan, Massimiliano Magli, Lucia Piana, Angela Savino and Maria Assunta Stefano
Journal of Apicultural Research 53 (4) 426 (2014)
DOI: 10.3896/IBRA.1.53.4.09
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Ling Heather Honey Authentication by Thixotropic Parameters

Sandra María Osés, María Olga Ruiz, Ana Pascual-Maté, et al.
Food and Bioprocess Technology 10 (5) 973 (2017)
DOI: 10.1007/s11947-017-1875-6
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Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region

Ana Caroliny Vieira da Costa, Janaína Maria Batista Sousa, Maria Aparecida Azevedo Pereira da Silva, Deborah dos Santos Garruti and Marta Suely Madruga
Food Research International 105 110 (2018)
DOI: 10.1016/j.foodres.2017.10.043
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Antibacterial and antimycotic activities of Slovenian honeys

M. Kralj Kunčič, D. Jaklič, A. Lapanje and N. Gunde-Cimerman
British Journal of Biomedical Science 69 (4) 154 (2012)
DOI: 10.1080/09674845.2012.12069144
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Aceitação sensorial de bebidas lácteas potencialmente simbióticas

Janaína Fernandes de Medeiros Burkert, Renata Aline dos Santos da Fonseca, Jaqueline Oliveira de Moraes, et al.
Brazilian Journal of Food Technology 15 (4) 317 (2012)
DOI: 10.1590/S1981-67232012005000026
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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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Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau

Ana Pascual-Maté, Sandra M. Osés, Gian L. Marcazzan, et al.
Journal of Food Composition and Analysis 74 34 (2018)
DOI: 10.1016/j.jfca.2018.08.005
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A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors

Lara González-Ceballos, Maria del Mar Cavia, Miguel A. Fernández-Muiño, et al.
Food Chemistry 342 128300 (2021)
DOI: 10.1016/j.foodchem.2020.128300
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Honey botanical origin classification using hyperspectral imaging and machine learning

Ary Noviyanto and Waleed H. Abdulla
Journal of Food Engineering 265 109684 (2020)
DOI: 10.1016/j.jfoodeng.2019.109684
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Botanical origin identification of Sicilian honeys based on artificial senses and multi-sensor data fusion

Ambra R. Di Rosa, Francesco Leone, Carmelo Scattareggia and Vincenzo Chiofalo
European Food Research and Technology 244 (1) 117 (2018)
DOI: 10.1007/s00217-017-2945-8
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A Methodology for Sensory Evaluation of Food Products Using Self-Organizing Maps and K-Means Algorithm

Wonder Alexandre Luz Alves, Sidnei Alves De Araújo, Jorge Henrique Pessota and Renato Augusto Barbosa O. Dos Santos
Applied Mechanics and Materials 263-266 2191 (2012)
DOI: 10.4028/www.scientific.net/AMM.263-266.2191
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A paper-based colorimetric sensor array for discrimination of monofloral European honeys based on gold nanoparticles and chemometrics data analysis

Mahsa Chaharlangi, Javad Tashkhourian, Mohammad Mahdi Bordbar, et al.
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 247 119076 (2021)
DOI: 10.1016/j.saa.2020.119076
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A Holistic View to Develop Descriptive Sheets for Argentinean Clover and Eucalyptus Unifloral Honey

María C. Ciappini and Amalia Calviño
Current Nutrition & Food Science 16 (6) 919 (2020)
DOI: 10.2174/1573401314666180723161102
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Characterization of Novel Protein Component as Marker for Floral Origin of Jujube (Ziziphus jujuba Mill.) Honey

Ying Zhang, Yuxiang Wang, Haoan Zhao, et al.
Journal of Agricultural and Food Chemistry 67 (44) 12255 (2019)
DOI: 10.1021/acs.jafc.9b05190
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An electronic tongue for honey classification

Luís A. Dias, António M. Peres, Miguel Vilas-Boas, et al.
Microchimica Acta 163 (1-2) 97 (2008)
DOI: 10.1007/s00604-007-0923-8
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SENSORY ATTRIBUTES AND ANTIOXIDANT CAPACITY OF SPANISH HONEYS

MONTSERRAT GONZÁLEZ LORENTE, CRISTINA DE LORENZO CARRETERO and ROSA ANA PÉREZ MARTÍN
Journal of Sensory Studies 23 (3) 293 (2008)
DOI: 10.1111/j.1745-459X.2008.00156.x
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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)
DOI: 10.1111/j.1365-2621.2008.01899.x
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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, et al.
Food Research International 137 109714 (2020)
DOI: 10.1016/j.foodres.2020.109714
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Zantaz honey “monoflorality”: Chemometric applied to the routinely assessed parameters

Youssef Elamine, Badiâa Lyoussi, Ofélia Anjos, et al.
LWT 106 29 (2019)
DOI: 10.1016/j.lwt.2019.02.039
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Characterisation of Sierra Morena citrus blossom honey (Citrus sp)

Inmaculada Rodriguez, Serrano Salud, Galán Hortensia, Ubera José Luis and Manuela Jodral
International Journal of Food Science & Technology 45 (10) 2008 (2010)
DOI: 10.1111/j.1365-2621.2010.02359.x
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NMR assessment of European acacia honey origin and composition of EU-blend based on geographical floral markers

Elisabetta Schievano, Matteo Stocchero, Valentina Zuccato, Ida Conti and Lucia Piana
Food Chemistry 288 96 (2019)
DOI: 10.1016/j.foodchem.2019.02.062
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Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastes

Bouchra Moumeh, María Dolores Garrido, Pedro Diaz, Irene Peñaranda and María Belén Linares
Food Science & Nutrition 8 (11) 5823 (2020)
DOI: 10.1002/fsn3.1843
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NMR profiling clarifies the characterization of Finnish honeys of different botanical origins

Maaria Kortesniemi, Carolyn M. Slupsky, Tarja Ollikka, et al.
Food Research International 86 83 (2016)
DOI: 10.1016/j.foodres.2016.05.014
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Authentication of strawberry tree (Arbutus unedo L.) honeys from southern Europe based on compositional parameters and biological activities

Sandra María Osés, Sonia Nieto, Sara Rodrigo, et al.
Food Bioscience 38 100768 (2020)
DOI: 10.1016/j.fbio.2020.100768
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Development of a sensory profile for a new type of processed fruit and berry products

N. A. Gribova and L. V. Berketova
Proceedings of the Voronezh State University of Engineering Technologies 82 (2) 116 (2020)
DOI: 10.20914/2310-1202-2020-2-116-123
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Evaluation of the Pivot Profile©, a new method to characterize a large variety of a single product: Case study on honeys from around the world

Pascale Deneulin, Caroline Reverdy, Pierrick Rébénaque, Eve Danthe and Blaise Mulhauser
Food Research International 106 29 (2018)
DOI: 10.1016/j.foodres.2017.12.044
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Physicochemical Properties and Pollen Profile of Oak Honeydew and Evergreen Oak Honeydew Honeys from Spain: A Comparative Study

María Carmen Seijo, Olga Escuredo and María Shantal Rodríguez-Flores
Foods 8 (4) 126 (2019)
DOI: 10.3390/foods8040126
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Influence of beeswax adulteration with paraffin on the composition and quality of honey determined by physico-chemical analyses, 1H NMR, FTIR-ATR and HS-SPME/GC–MS

Lidija Svečnjak, Ozren Jović, Saša Prđun, et al.
Food Chemistry 291 187 (2019)
DOI: 10.1016/j.foodchem.2019.03.151
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