Background Honey is considered as a functional food with health-promoting properties. Its
potent antibacterial and antibiofilm effects are the major attributes of so called 'medical …

The application of chemometrics, a widely used science in food studies (and not only food
studies) has begun to increase in importance with chemometrics being a very powerful tool …

Honey is a food product consumed all over the world. Besides its nutritional properties,
honey presents antibacterial, antioxidant, and wound-healing properties. To ensure that the …

Fir honeydew honey is a uniquely beneficial product which is often subjected to adulteration;
however, pollen analysis is not useful to verify this honey type. Fourteen samples of EU …

The use of honey as a food and a medicine date back to prehistoric times. Uses include
treating wounds, cuts, burns, coughs and colds. The antioxidant and antibacterial properties …

This research explores the crystallization process of honey during storage with a focus on its
dissolution dynamics and essential characteristics. The investigation includes the …

The aim of the research was to assess the impact of liquefying honey by ultrasound
processing on its biological activity. Four solid honey samples of different botanical origin …

The aim of this study was to evaluate the effect of ultrasound treatment for preventing honey
crystallization on the physicochemical and microbiological properties of unifloral honey and …

In the present study, the effects of ultrasound (10, 20, and 30 min) on the bioactive
compounds, antioxidant capacity, enzymatic inhibition, and in vitro digestion of six honey …

Seasonal variations in the environment (eg of temperature and light intensity) can lead to the
excess production of reactive oxygen species and oxidative stress, inducing changes in the …