An organic compound known as 5-hydroxymethylfurfural (HMF) is formed from reducing
sugars in honey and various processed foods in acidic environments when they are heated …

Honey is the world's third most adulterated food. The addition of cane sugar or corn syrup
and the mislabelling of geographic origin are common fraudulent practices in honey …

The levels of 30 elements (Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, P,
Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, U, V, Zn) and some typical quality parameters were measured …

As consumption of stingless bee honey has been gaining popularity in many countries
including Malaysia, ability to identify accurately its geographical origin proves pertinent for …

In the present study, the physicochemical properties and antioxidant activities of different
Iranian honey samples are investigated using various multivariate techniques in order to …

Honey is a natural food with functional properties such as antioxidant and antimicrobial
activities. These properties vary greatly depending on floral source, climate, and …

Imidacloprid is a systemic insecticide belonging to the neonicotinoid family. It was the first
neonicotinoid introduced in the mid-1990s, and since then, its use has grown rapidly to …

Numerous quality characteristics of food products are dependent on the microstructure and
water status. In this study, LF-NMR and MRI techniques were applied for the evaluation of …

The allocation of honey origin is an increasingly important issue worldwide as it is closely
related to product quality and consumer preference. In South America, honeys produced in …

Honey is a saturated sugary solution derived from the nectar of flowers collected by worker
bees. The main constituents of honey are water, sugars, proteins, minerals, and organic …