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 …

A thorough updated review of both standardized and the most used and novel analytical
methods for the analysis of honey is presented. The methodologies applied to honey in the …

As a nutritious and popular seafood among consumers, Sargassum fusiforme is susceptible
to the toxic heavy metals because of its strong adsorption properties. In this study, laser …

Food fraud can cause damage to consumer health and affect their confidence, destroy
brands and generate large economic losses in the industry. Food authenticity allows to …

Stingless bee honey (SBH) is rich in phenolic compounds and available in limited quantities.
Authentication of SBH is important to protect SBH from adulteration and retain the reputation …

Given the inherent complexity of food products, most instrumental techniques employed for
quality and authenticity evaluation (eg, chromatographic methods) are time demanding …

Natural products with the underground edible part have the risk of excessive heavy metals
due to the influence of the growing environment. In this study, the content of five metal …

Moroccan and French honeys from different geographical areas were classified and
characterized by applying a voltammetric electronic tongue (VE-tongue) coupled to …

The chemical composition of bee pollens differs greatly and depends primarily on the
botanical origin of the product. Therefore, it is a crucially important task to discriminate …

One of the main food risks gaining attention from industry, governments, and standards-
setting organizations is fraud conducted for economic gain by food producers …