Honeydew honey has differentiated chemical and physicochemical characteristics besides
potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In …

Honey is a high-value, globally consumed, food product featuring a high market price strictly
related to its origin. Moreover, honey origin has to be clearly stated on the label, and quality …

Honey is a natural ready-to-eat product rich in flavonoids, which is known by the wound
healing properties due to both antibacterial and antioxidant activity. Flavonoids mitigate …

Non-thermal processing technology has shown unparalleled advantages in improving food
quality and safety, making it develop rapidly in recent years and become a new research …

A chemical characterization and biological activity of 7 honey types (multifloral, linden,
rapeseed, sunflower, phacelia, acacia and honeydew honey) from different regions of …

Honey is a natural product with multiple health benefits. The paper presents the chemical
characterization and the antioxidant and antimicrobial potential of ten types of honey …

Spectrofluorimetry combined with multiway chemometric tools were applied to discriminate
pure Aroeira honey samples from samples adulterated with corn syrup, sugar cane …

There are growing concerns about the chronic and acute effects of synthetic additives such
as antibacterial, fragrances, colourants and stabilizing agents used in the production of …

The aim of this study is to investigate the physicochemical properties, antioxidant activities,
and total phenolic contents of the plateau (multifloral), chestnut, rhododendron, and acacia …

Stingless bee honey, specifically honeydew honey, is generally valued for its better health
benefits than those of most blossom types. However, scientific studies about the …