Globally, honey is consumed as natural functional food, featuring high economic value,
related to its authenticity and purity. Due to the high demand for honey, it has been wildly …

The authenticity of honey currently poses challenges to food quality control, thus requiring
continuous modernization and improvement of related analytical methodologies. This review …

Pine honey is a honeydew honey produced in the East Mediterranean region (Greece and
Turkey) from the secretions of the plant sucking insect Marchalina hellenica (Gennadius) …

Hydrogen peroxide is the principal antibacterial compound of honey and its concentration
determines honey bacteriostatic (MIC) and bactericidal (MBC) potencies. Levels of H2O2 …

The quality evaluation and physicochemical parameters assessment of Portuguese
monofloral honeys were performed. Fifty-one monofloral honeys were collected from several …

In the present work, Laser Induced Breakdown Spectroscopy (LIBS) is used for the first time
to investigate the effects of artificial feeding of bees on the honey. According to LIBS …

The botanical origin of honey determines its composition and hence properties and product
quality. As a highly valued food product worldwide, assurance of the authenticity of honey is …

This study characterized “canudo de pito” honeys by melissopalynological analysis,
physicochemical characteristics, sugars, minerals, aliphatic organic acids (AOA), phenolic …

Honey is well known for its antioxidant and antimicrobial properties, which significantly
contribute to its high demand among consumers. While there is plenty of information …

Mānuka honey with high non-peroxide antibacterial (NPA) activity is a valuable export
product in the multi-million-dollar New Zealand honey export industry, with monofloral …