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 …

Adulteration and mislabeling of food products and the commercial fraud derived, either
intentionally or not, is a global source of economic fraud to consumers but also to all …

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 …

The assessment of food authenticity is a topic that gained a lot of interest at the international
level. This term includes misidentification of variety, origin, production system, processing …

Honey is an extract of floral and secretions from a variety of bees. Some honey
manufactures adulterate pure honey with industrial sugar, chemicals, and water either …

Food adulteration, mislabeling and fraud, either unintentional or deliberate, is a worldwide
and growing concern. Current challenges associated with food authentication comprise …

The use of non-targeted analytical methods in food authentication has rapidly increased
during the past decade. Non-targeted analyses are now used for a plethora of different food …

DNA barcoding and metabarcoding provide new avenues for investigating biological
systems. These techniques require well‐curated reference libraries with extensive coverage …

The authenticity of foodstuffs is an important issue for consumers, regulators, producers and
processors, as fraudulent practices can negatively affect consumer confidence and safety …

Honey has become a highly demanded product for consumers worldwide due to its unique
taste and rich nutritional and medicinal values. However, it remains challenging to identify …