Honey is a highly consumed natural product, not only for its taste and nutritional value, but
also for its health benefits. Owing to characteristics that are essentially or exclusively related …

Abstract Coronavirus disease-19 (COVID-19) is a contagious disease caused by a novel
corona virus (SARS-CoV-2). No medical intervention has yet succeeded, though vaccine …

The objective of this work is to review all known physico-chemical methods used for the
determination of the botanical origin of honey. In earlier works special attention is ascribed …

The stingless bees are one of the most diverse, attractive, fascinating, conspicuous and
useful of all the insect groups of the tropical world. This is a formidable and contentious …

Electronic noses (e-noses) employ an array of chemical gas sensors and have been widely
used for the analysis of volatile organic compounds. Pattern recognition provides a higher …

Nowadays, consumers are paying great attention to the characteristics of food such as smell,
taste, and appearance. This motivates scientists to imitate human senses using devices …

Botanical and biographical origins of honey are an important issue in food quality and
safety. This chapter focuses on use of chemical components to determine botanical and …

Advanced analytical applications require smart materials and sensor systems that are able
to adapt or be configured to specific tasks. Based on reversible photochemistry in …

The feasibility of sensors (Electronic Nose, EN; Electronic Tongue, ET) and spectra (Near
Infrared spectrum, NIR; Mid Infrared spectrum, MIR) to evaluate raw honey samples (Vitex …

The new tendency to detect adulterated honey is the development of affordable analytical
equipment that is in-line and manageable, enabling rapid on site screening. Therefore, the …