Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic
properties. These characteristics are related to its physical and chemical composition. For …

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 …

Food producers have leaned towards alternative natural and synthetic sweeteners in food
formulations to satisfy market demands. Even so, several synthetic sweeteners (eg …

Antibacterial activity is the most investigated biological property of honey. The goal of this
study was to evaluate the antibacterial activity of 57 Slovak blossom honeys against …

Assays of total antioxidant capacity (TAC) are popular in the analysis of food products. This
review presents the most popular assays of TAC and their limitations, databases of TAC of …

Background Humanity has benefited from bee products over the centuries for treating and
preventing various illnesses, and apitherapy has been employed in several countries as a …

Eucalyptus honey is an important unifloral honey commercialized worldwide and much
desired by consumers due to the medicinal properties attributed to it because of the plant …

Honey is a natural sweetener, with an osmotic effect on microorganisms due to the
increased sugar content and low amount of water. Cyclitols are minor constituents of honey …

The objective of this study was to detect the changes in physicochemical and functional
properties of raw and processed divergent honey varieties after adulterating with different …

Honey composition is mainly affected by botanical origin, however geographical factors as
well as beekeeping practice and storage conditions can also influence its quality. The aim of …