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An emerging application of gamma irradiation in reducing higher levels of hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the microbial and nutritional quality
Aya Y Mostafa, Adel ZM Badee, Shahinaz A Helmy, Serag A Farag and Mohamed E Abdel Aziz Food Science and Technology International 30(6) 507 (2024) https://doi.org/10.1177/10820132231165545
Royal Jelly; Biochemical Properties, Activity and Medical Use
Suppression of Cadra cautella (Lepidoptera: Pyralidae) development by phytosanitary irradiation doses and their impacts on physiochemical and microbiological quality of dates
Recent research directions on functional royal jelly: highlights prospects in food, nutraceutical, and pharmacological industries
Muhammad H. Alu’datt, Doa’a Al-u’datt, Taha Rababah, Sana Gammoh, Mohammad Alrosan, Khalid Bani-Melhem, Yasmeen Al-widyan, Stan Kubow, Dana AbuJalban, Wesam Al Khateeb and Mais Abubaker Critical Reviews in Food Science and Nutrition 1 (2024) https://doi.org/10.1080/10408398.2024.2418892
Nutritional and anti-nutritional compositional analysis of transgenic potatoes with late blight resistance
Mukani Moyo, Eric Magembe, Lucy Mwaura, Arinaitwe Abel Byarugaba, Alex Barekye, Moses Nyongesa, Catherine Taracha and Marc Ghislain Frontiers in Bioengineering and Biotechnology 12 (2024) https://doi.org/10.3389/fbioe.2024.1432079
Production and Quality Characteristics of Royal Jelly in Relation to Available Natural Food Resources
Changes in the chemical composition of royal jelly produced through artificial bee-feeding in response to seasonal variations during non-migratory beekeeping
Eunhee Kim, Mira Jang, Heejeong Jeong, Yunhee Kim, Yeojae Shin, Juseong Park, Jeongsook Lee, Seokju Cho, Insook Hwang and Yongseung Shin Journal of Food Composition and Analysis 115 104982 (2023) https://doi.org/10.1016/j.jfca.2022.104982
Laser-induced sound pinging for the rapid determination of total sugar or sweetener content in commercial beverages
Nakara Bhawawet, Nathaniel E. Larm, Laxmi Adhikari, Luis Polo-Parada, Gerardo Gutiérrez-Juárez and Gary A. Baker Talanta 240 123034 (2022) https://doi.org/10.1016/j.talanta.2021.123034
A Comprehensive HPTLC-Based Analysis of the Impacts of Temperature on the Chemical Properties and Antioxidant Activity of Honey
Health Promoting Properties of Bee Royal Jelly: Food of the Queens
Nicolas Collazo, Maria Carpena, Bernabe Nuñez-Estevez, Paz Otero, Jesus Simal-Gandara and Miguel A. Prieto Nutrients 13(2) 543 (2021) https://doi.org/10.3390/nu13020543
Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking
Draženka Dite Hunjek, Zdenka Pelaić, Zrinka Čošić, Sandra Pedisić, Maja Repajić and Branka Levaj Journal of Food Science 86(5) 1656 (2021) https://doi.org/10.1111/1750-3841.15712
Effect of Harvest Time on Royal Jelly Yield and Chemical Composition
Sevgi Kolayli, Huseyin Sahin, Zehra Can, Oktay Yildiz, Meltem Malkoc and Alsever Asadov Journal of Evidence-Based Complementary & Alternative Medicine 21(4) NP43 (2016) https://doi.org/10.1177/2156587215618832
Comparison of the Lipid Content, Fatty Acid Profile and Sterol Composition in Local Italian and Commercial Royal Jelly Samples
Federico Ferioli, Emanuele Armaforte and Maria Fiorenza Caboni Journal of the American Oil Chemists' Society 91(6) 875 (2014) https://doi.org/10.1007/s11746-014-2446-x
Real-time, continuous detection of maltose using bioluminescence resonance energy transfer (BRET) on a microfluidic system
Physicochemical characterisation of French royal jelly: Comparison with commercial royal jellies and royal jellies produced through artificial bee-feeding
Glucose biosensor based on the immobilization of glucose oxidase on electrochemically synthesized polypyrrole-poly(vinyl sulphonate) composite film by cross-linking with glutaraldehyde
Evaluation of a liquid chromatography method for compound‐specific δ13C analysis of plant carbohydrates in alkaline media
Katja T. Rinne, Matthias Saurer, Kathrin Streit and Rolf T. W. Siegwolf Rapid Communications in Mass Spectrometry 26(18) 2173 (2012) https://doi.org/10.1002/rcm.6334
Maltose biosensing based on co-immobilization of α-glucosidase and pyranose oxidase