Bee products have been used since ancient times both for their nutritional value and for a
broad spectrum of therapeutic purposes. They are deemed to be a potential source of …

Foodomics is an emerging research field in food science that applies advanced omics
technologies to assess relevant aspects related to food and nutrition, with the ultimate goal …

Twenty four honey samples of eight distinct botanical origins obtained from different regions
of Turkey were analyzed in this study. Various physicochemical (glucose and fructose …

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 …

Pine honey is highly appreciated by consumers because of its non-crystallization,
appearance, color, taste, and unique aroma. The objective of this study was to investigate …

Geographic origin discrimination is a topic of interest for both consumers and producers
since the honey prices vary accordingly. The aim of the study was to establish the elemental …

Bee pollen is a rich bee product, from the point of view of its nutritional and functional
chemical characteristics. The chemical composition of bee pollen and its properties make …

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

Honey is popular and versatile nutraceutical product, widely used as a sweetener. Its
sensory properties, determined by the botanical origin, play a high role in consumers' …

Honeys from different regions of Algeria were analyzed to determine their pollen
characteristics and physicochemical properties (humidity, pH, electrical conductivity …