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 …

Citrus honey is one of the most important monofloral honeys produced and consumed
worldwide. This honey has pleasant sensorial characteristics, which include light color and …

This research was aimed to investigate and evaluate the phytochemical, physicochemical,
sensory, microbiological and pharmacological properties such as antioxidant, anticancer …

Honey's unique qualities should last for several years when properly stored. Therefore, it is
up to manufacturers to choose the right shelf life for their product while also considering the …

The aim of this study was to review methods of honey testing in the assessment of its quality
and authenticity. The quality of honey, like other food products, is multidimensional. This …

The aim of this study was to evaluate and compare the effect of antibiotic and pesticide
residues on the physicochemical properties of unifloral and multifloral honey. The mineral …

Over the past decade, the measurement of phenolics and flavonoids in honey has received
much attention, which is attributed to their broad spectrum of beneficial pharmacological …

Honey, a natural sweetener that can be stored long-term, is prone to Maillard reactions.
Maillard reaction products (MRPs), such as 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl …

Since ancestor times, honey has been used to promote human health due to its medicinal,
and nutritious properties, mainly due to bioactive compounds present, such as phenolic …

Honey is a sweet, naturally occurring substance produced from living parts of flowers. 1
Honey is a popular sweet substance used in several products such as bakery items, meats …