Honey is characterized as a natural and raw foodstuff that can be consumed not only as a
sweetener but also as medicine due to its therapeutic impact on human health. It is prone to …

Food adulteration refers to the alteration of food quality that takes place deliberately. It
includes the addition of ingredients to modify different properties of food products for …

Honey is a highly consumed natural product, not only for its taste and nutritional value, but
also for its health benefits. Owing to characteristics that are essentially or exclusively related …

The present study aimed to evaluate the physicochemical characteristics of honey
(raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey …

Since adulteration can have serious consequences on human health, it affects market
growth by destroying consumer confidence. Therefore, authentication of food is important for …

The increasing concerns toward the quality and health of food products have necessitated
accurate and precise analytical methods in order to guarantee the quality of food. It is …

The main goal of this article is to present an overview of the analytical methodologies
employed in recent years (2015–2021) to determine several honey constituents, and …

Honeydew honey has differentiated chemical and physicochemical characteristics besides
potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In …

Fraudulent acts regarding honey authenticity that use Apis mellifera honey as a substitute for
Apis cerana honey have garnered considerable concern in China and triggered a trust crisis …

Globally, honey is consumed as natural functional food, featuring high economic value,
related to its authenticity and purity. Due to the high demand for honey, it has been wildly …