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Talanta 85 (1) 569 (2011)
DOI: 10.1016/j.talanta.2011.04.025
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Influence of Botanical Origin and Chemical Composition on the Protective Effect against Oxidative Damage and the Capacity to Reduce In Vitro Bacterial Biofilms of Monofloral Honeys from the Andean Region of Ecuador

Marilyn García-Tenesaca, Eillen Navarrete, Gabriel Iturralde, et al.
International Journal of Molecular Sciences 19 (2) 45 (2017)
DOI: 10.3390/ijms19010045
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Croatian produced unifloral honey characterized according to the protein and proline content and enzyme activities

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Journal of Apicultural Science 60 (1) (2016)
DOI: 10.1515/jas-2016-0005
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Palynological characterisation of Algerian honeys according to their geographical and botanical origin

Salim Zerrouk, María Carmen Seijo, Larbi Boughediri, Olga Escuredo and María Shantal Rodríguez-Flores
Grana 53 (2) 147 (2014)
DOI: 10.1080/00173134.2014.897751
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Application of Electronic Nose with Multivariate Analysis and Sensor Selection for Botanical Origin Identification and Quality Determination of Honey

Lingxia Huang, Hongru Liu, Bo Zhang and Di Wu
Food and Bioprocess Technology 8 (2) 359 (2015)
DOI: 10.1007/s11947-014-1407-6
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Differentiation of Blossom Honey and Honeydew Honey from Northwest Spain

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Agriculture 2 (1) 25 (2012)
DOI: 10.3390/agriculture2010025
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Evaluation of Some Pyrrolizidine Alkaloids in Honey Samples from the Veneto Region (Italy) by LC-MS/MS

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Food Analytical Methods 9 (6) 1825 (2016)
DOI: 10.1007/s12161-015-0364-7
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Microbiological Analysis and Antibacterial Effects of Turkish Thyme Honey

Aslı Özkök, Özgür Koru and Kadriye Sorkun
Bee World 93 (4) 98 (2016)
DOI: 10.1080/0005772X.2016.1275489
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Nitrogen compounds in Phacelia tanacetifolia Benth. honey: First time report on occurrence of (−)-5- epi -lithospermoside, uridine, adenine and xanthine in honey

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Food Chemistry 255 332 (2018)
DOI: 10.1016/j.foodchem.2018.02.093
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Chemometric treatment of simple physical and chemical data for the discrimination of unifloral honeys

Marco Ciulu, Rosanna Serra, Marco Caredda, et al.
Talanta 190 382 (2018)
DOI: 10.1016/j.talanta.2018.08.025
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A DNA barcoding approach to identify plant species in multiflower honey

I. Bruni, A. Galimberti, L. Caridi, et al.
Food Chemistry 170 308 (2015)
DOI: 10.1016/j.foodchem.2014.08.060
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A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

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Journal of Food Engineering 109 (3) 449 (2012)
DOI: 10.1016/j.jfoodeng.2011.10.036
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Differentiation of Anatolian honey samples from different botanical origins by ATR-FTIR spectroscopy using multivariate analysis

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Food Chemistry 170 234 (2015)
DOI: 10.1016/j.foodchem.2014.08.040
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Physicochemical characteristics of honey from different origins

S.A. El Sohaimy, S.H.D. Masry and M.G. Shehata
Annals of Agricultural Sciences 60 (2) 279 (2015)
DOI: 10.1016/j.aoas.2015.10.015
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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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Impact of the Asian Chestnut Gall Wasp, Dryocosmus kuriphilus (Hymenoptera, Cynipidae), on the Chestnut Component of Honey in the Southern Swiss Alps

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Journal of Economic Entomology 111 (1) 43 (2018)
DOI: 10.1093/jee/tox338
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Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition

A. Bentabol Manzanares, Z. Hernández García, B. Rodríguez Galdón, E. Rodríguez Rodríguez and C. Díaz Romero
Food Chemistry 126 (2) 664 (2011)
DOI: 10.1016/j.foodchem.2010.11.003
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Characterisation of Serbian unifloral honeys according to their physicochemical parameters

Kristina B. Lazarević, Filip Andrić, Jelena Trifković, Živoslav Tešić and Dušanka Milojković-Opsenica
Food Chemistry 132 (4) 2060 (2012)
DOI: 10.1016/j.foodchem.2011.12.048
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Detection of adulterated honey produced by honeybee (Apis mellifera L.) colonies fed with different levels of commercial industrial sugar (C3 and C4 plants) syrups by the carbon isotope ratio analysis

Ahmet Guler, Hasan Kocaokutgen, Ali V. Garipoglu, et al.
Food Chemistry 155 155 (2014)
DOI: 10.1016/j.foodchem.2014.01.033
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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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Sensorial and physicochemical analysis of Indian honeys for assessment of quality and floral origins

Atul Kumar, Jatinder Paul Singh Gill, Jasbir Singh Bedi, et al.
Food Research International 108 571 (2018)
DOI: 10.1016/j.foodres.2018.04.005
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Using DNA Metabarcoding to Identify the Floral Composition of Honey: A New Tool for Investigating Honey Bee Foraging Preferences

Jennifer Hawkins, Natasha de Vere, Adelaide Griffith, et al.
PLOS ONE 10 (8) e0134735 (2015)
DOI: 10.1371/journal.pone.0134735
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Pollen analysis of Australian honey

J. M. Kale Sniderman, Kia A. Matley, Simon G. Haberle, David J. Cantrill and Siew Hua Gan
PLOS ONE 13 (5) e0197545 (2018)
DOI: 10.1371/journal.pone.0197545
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Pot-Pollen in Stingless Bee Melittology

Patricia Vit, Silvia R. M. Pedro, Favian Maza, Virginia Meléndez Ramírez and Viviana Frisone
Pot-Pollen in Stingless Bee Melittology 207 (2018)
DOI: 10.1007/978-3-319-61839-5_15
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Physicochemical and rheological characterization of honey from Mozambique

Isabel Escriche, Fernando Tanleque-Alberto, Mario Visquert and Mircea Oroian
LWT 86 108 (2017)
DOI: 10.1016/j.lwt.2017.07.053
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Monitoring honey adulteration with sugar syrups using an automatic pulse voltammetric electronic tongue

Lara Sobrino-Gregorio, Román Bataller, Juan Soto and Isabel Escriche
Food Control 91 254 (2018)
DOI: 10.1016/j.foodcont.2018.04.003
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Growing stock of nectar- and honeydew-producing tree species determines the beekeepers’ profit

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Forest Ecology and Management 448 490 (2019)
DOI: 10.1016/j.foreco.2019.06.031
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Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga

Anais da Academia Brasileira de Ciências 86 (2) 981 (2014)
DOI: 10.1590/0001-3765201420130064
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Isotopic and elemental composition of selected types of Italian honey

Luana Bontempo, Federica Camin, Luca Ziller, et al.
Measurement 98 283 (2017)
DOI: 10.1016/j.measurement.2015.11.022
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Characteristics of Honey from Serpentine Area in the Eastern Rhodopes Mt., Bulgaria

Juliana Atanassova, Dolja Pavlova, Maria Lazarova and Lilyana Yurukova
Biological Trace Element Research 173 (1) 247 (2016)
DOI: 10.1007/s12011-015-0616-9
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Detection of Adulterated Honey by Fluorescence Excitation-Emission Matrices

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Journal of Spectroscopy 2018 1 (2018)
DOI: 10.1155/2018/8395212
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A review of the pollen analysis of South Asian honey to identify the bee floras of the region

Mehwish Jamil Noor, Mushtaq Ahmad, Muhammad Aqeel Ashraf, Muhammad Zafar and Shazia Sultana
Palynology 40 (1) 54 (2016)
DOI: 10.1080/01916122.2014.988383
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Chromatographic ECD fingerprints combined with a chemometric method used for the identification of three light-coloured unifloral honeys

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Analytical Methods 7 (19) 8393 (2015)
DOI: 10.1039/C5AY01063B
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Effects of long term storage on stingless bee (Hymenoptera: Apidae: Meliponini) honey

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Journal of Apicultural Research 54 (5) 441 (2015)
DOI: 10.1080/00218839.2016.1186404
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Analysis of Swiss honeys for pyrrolizidine alkaloids

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DOI: 10.3896/IBRA.
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Ecuadorian honey types described by Kichwa community in Rio Chico, Pastaza province, Ecuador using Free-Choice Profiling

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Revista Brasileira de Farmacognosia 27 (3) 384 (2017)
DOI: 10.1016/j.bjp.2017.01.005
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How soil type (gypsum or limestone) influences the properties and composition of thyme honey

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DOI: 10.1186/s40064-016-3243-9
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Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus)

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DOI: 10.1007/s13197-016-2313-x
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Nutraceutical properties of Romanian heather honey

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Nutrition & Food Science 43 (3) 218 (2013)
DOI: 10.1108/00346651311327864
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Antioxidant activity and physico-chemical parameters for the differentiation of honey using a potentiometric electronic tongue

Marisol Juan-Borrás, Juan Soto, Luis Gil-Sánchez, Ana Pascual-Maté and Isabel Escriche
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DOI: 10.1002/jsfa.8031
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Evidence for correlation between invertase activity and sucrose content during the ripening process of honey

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DOI: 10.3896/IBRA.
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Comprehensive Study of Honey with Protected Denomination of Origin and Contribution to the Enhancement of Legal Specifications

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Molecules 17 (7) 8561 (2012)
DOI: 10.3390/molecules17078561
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Rheology and botanical origin of Ethiopian monofloral honey

Abera Belay, Gulelat Desse Haki, Marc Birringer, et al.
LWT 75 393 (2017)
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Sensory profile research on the main Italian typologies of monofloral honey: possible developments and applications

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DOI: 10.3896/IBRA.
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Melissopalynological attributes of some Greek thyme honeys

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DOI: 10.3896/IBRA.
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A novel approach for honey pollen profile assessment using an electronic tongue and chemometric tools

Luís G. Dias, Ana C.A. Veloso, Mara E.B.C. Sousa, et al.
Analytica Chimica Acta 900 36 (2015)
DOI: 10.1016/j.aca.2015.10.014
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DOI: 10.3896/IBRA.
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Ling Heather Honey Authentication by Thixotropic Parameters

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DOI: 10.1007/s11947-017-1875-6
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Geographical, botanical and chemical profile of monofloral Italian honeys as food quality guarantee and territory brand

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Plant Biosystems - An International Journal Dealing with all Aspects of Plant Biology 151 (3) 450 (2017)
DOI: 10.1080/11263504.2016.1179696
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Characterization and classification of commercial thyme honeys produced in specific Mediterranean countries according to geographical origin, using physicochemical parameter values and mineral content in combination with chemometrics

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European Food Research and Technology 243 (5) 889 (2017)
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Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys

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DOI: 10.1111/ijfs.13397
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Molecules 22 (5) 735 (2017)
DOI: 10.3390/molecules22050735
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Characterization of Satsuma mandarin ( Citrus unshiu Marc.) nectar-to-honey transformation pathway using FTIR-ATR spectroscopy

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DOI: 10.1016/j.foodchem.2017.03.159
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Botanical Origin Authentication of Polish Phacelia Honey Using the Combination of Volatile Fraction Profiling by HS-SPME and Lipophilic Fraction Profiling by HPTLC

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Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau

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A Survey of the In Vitro Antifungal Activity of Heather (Erica Sp.) Organic Honey

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DOI: 10.1089/jmf.2010.0211
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Honey and Microbial Infections: A Review Supporting the Use of Honey for Microbial Control

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Bee Honey Added to the Oral Rehydration Solution in Treatment of Gastroenteritis in Infants and Children

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DOI: 10.1089/jmf.2009.0075
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Composition and Antioxidant Activity of Trigona carbonaria Honey from Australia

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DOI: 10.1089/jmf.2007.0724
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DOI: 10.1016/j.foodchem.2019.125457
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Discriminating unifloral honey from a dioecious mass flowering tree of Brazilian seasonally dry tropical forest through pollen spectra: consequences of honeybee preference for staminate flowers

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FTIR-ATR spectroscopy of pollen and honey as a tool for unifloral honey authentication. The case study of rape honey

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Food Control 84 33 (2018)
DOI: 10.1016/j.foodcont.2017.07.015
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Classical and correlative analytical methods for origin identification of Hungarian honeys

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DOI: 10.1556/066.2019.48.4.9
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Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination

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Quality parameters, pollen and volatile profiles of honey from North and Central Mozambique

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DOI: 10.1016/j.foodchem.2018.11.007
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Study of Organic Honey from the Northeast of Portugal

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Effect of the climate change on honey bee colonies in a temperate Mediterranean zone assessed through remote hive weight monitoring system in conjunction with exhaustive colonies assessment

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Science of The Total Environment 653 1111 (2019)
DOI: 10.1016/j.scitotenv.2018.11.004
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Honey authentication using rheological and physicochemical properties

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Palynological and geographical characterisation of Spanish oak honeydew honeys

Anass Terrab, Regina Berjano, Jose Alberto Sanchez, Antonio Gómez Pajuelo and María Josefa Díez
Grana 58 (1) 63 (2019)
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Karahindiba Balı: Türkiye Monofloral balları İçin Yeni Bir Kayıt

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Physicochemical properties, colour, chemical composition, and antioxidant activity of Spanish Quercus honeydew honeys

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European Food Research and Technology 245 (9) 2017 (2019)
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Characterization of the honey produced in heather communities (NW Spain)

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DOI: 10.1080/00218839.2018.1495417
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Methyl anthranilate inCitrushoney. Analytical method and suitability as a chemical marker

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Apidologie 39 (3) 334 (2008)
DOI: 10.1051/apido:2008009
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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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Multivariate and machine learning approaches for honey botanical origin authentication using near infrared spectroscopy

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DOI: 10.1177/0967033518824765
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Insight into the sensing mechanism of an impedance based electronic tongue for honey botanic origin discrimination

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DOI: 10.1016/j.snb.2019.01.023
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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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Pollen spectrum and physico-chemical attributes of heather (Ericasp.) honeys of north Portugal

José Pires, María Letícia Estevinho, Xesús Feás, Jesús Cantalapiedra and Antonio Iglesias
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DOI: 10.1002/jsfa.3663
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Contribution of honey in nutrition and human health: a review

Jose Miguel Alvarez-Suarez, Sara Tulipani, Stefania Romandini, Enrico Bertoli and Maurizio Battino
Mediterranean Journal of Nutrition and Metabolism 3 (1) 15 (2010)
DOI: 10.1007/s12349-009-0051-6
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The components that determine honeybee (Apis mellifera) preference between Israeli unifloral honeys and the implications for nectar attractiveness

Sharoni Shafir, Arnon Dag, Tom Hallel and Ohad Afik
Israel Journal of Plant Sciences 57 (3) 253 (2009)
DOI: 10.1560/IJPS.57.3.253
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Characterization of Algerian honeys by palynological and physico-chemical methods

Chahra Makhloufi, Jacob D. Kerkvliet, Giancarlo Ricciardelli D’albore, Ali Choukri and Riad Samar
Apidologie 41 (5) 509 (2010)
DOI: 10.1051/apido/2010002
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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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Physicochemical Properties of Honey from Marche, Central Italy: Classification of Unifloral and Multifloral Honeys by Multivariate Analysis

Cristina Truzzi, Silvia Illuminati, Anna Annibaldi, et al.
Natural Product Communications 9 (11) 1934578X1400901 (2014)
DOI: 10.1177/1934578X1400901117
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Properties of Honey from Ten species of Peruvian Stingless Bees

Antonio J. Rodríguez-Malaver, Claus Rasmussen, María G. Gutiérrez, et al.
Natural Product Communications 4 (9) 1934578X0900400 (2009)
DOI: 10.1177/1934578X0900400913
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Bioactive Constituents and Antioxidant Activity of Some Carpathian Basin Honeys

Kinga Gyergyák, Borbála Boros, Krisztina Marton, et al.
Natural Product Communications 11 (2) 1934578X1601100 (2016)
DOI: 10.1177/1934578X1601100228
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Comparison of Different Methodologies for Detailed Screening of Taraxacum officinale Honey Volatiles

Igor Jerković, Zvonimir Marijanović, Marina Kranjac and Ani Radonić
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DOI: 10.1177/1934578X1501000238
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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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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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Authentication of the botanical origin of honey using profiles of classical measurands and discriminant analysis

Kaspar Ruoff, Werner Luginbühl, Verena Kilchenmann, et al.
Apidologie 38 (5) 438 (2007)
DOI: 10.1051/apido:2007027
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Palynological, physico-chemical and bioactivity parameters determination, of a less common Greek honeydew honey: “dryomelo”

Ioannis K. Karabagias, Sofia Karabournioti, Vassilios K. Karabagias and Anastasia V. Badeka
Food Control 109 106940 (2020)
DOI: 10.1016/j.foodcont.2019.106940
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