The aromatic volatile organic compounds present in honey is important since they contribute
toward organoleptic characteristics, identity, and quality of honey. A good number of …

The “Spiritu re fascitrari”(SRF) is a typical Sicilian distillate obtained from the by-products of
traditional process of honey production. Although some alcoholic fermentation of honey …

The volatile organic compounds (VOCs) of four monofloral and one multifloral of Thai
honeys produced by Apis cerana, Apis dorsata and Apis mellifera were analyzed by …

The bacterial quality of honey from different production sites within Tamale metropolis,
Ghana, was estimated using standard microbiological methods. Honey samples were …

High concentrations of 5-hydroxymethylfurfural (HMF) in honey provide an indication of
overheating under inappropriate storage conditions or aging. Conventional methods for …

A potential method for the discrimination and prediction of honey samples of various
botanical origins was developed based on the non‐targeted volatile profiles obtained by …

The aim of this study was to determine the physico-chemical parameters [glucose, fructose
and sucrose content, pH, moisture content, aw, refraction index, Brix concentration, free …

In the present study, the effect of different parameters on the correct geographical
differentiation of Greek fir honey was investigated. Forty-three honey samples were collected …

The “Onisiówka” nalewka liqueur is a regional Polish alcoholic beverage, which is inscribed
on the list of regional and traditional products of the Ministry of Agriculture and Rural …

The physicochemical, total phenolics, flavonoids, and antioxidant activity were evaluated for
biochemical characterization of coriander and mustard floral honey. The total phenolics …