Volatile compounds of five types of unifloral honey in Northwest China: Correlation with aroma and floral origin based on HS-SPME/GC–MS combined with chemometrics
10.1016/j.foodchem.2022.132461 · doi-reference
Unifloral autumn heather honey from indigenous greek erica manipuliflora salisb.: Spme/gc-ms characterization of the volatile fraction and optimization of the isolation parameters
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Optimization of a miniaturized solid-phase microextraction method followed by gas chromatography mass spectrometry for the determination of twenty four volatile and semivolatile compounds in honey from Galicia (NW Spain) and foreign countries
10.1016/j.scp.2021.100451 · doi-reference
Characterization of botanical origin of Italian honey by carbohydrate composition and volatile organic compounds (VOCs)
10.3390/foods11162441 · doi-reference
Quality parameters, pollen and volatile profiles of honey from north and Central Mozambique
10.1016/j.foodchem.2018.11.007 · doi-reference
Characterizing the volatile and sensory profiles, and sugar content of beeswax, beebread, bee pollen, and honey
10.3390/molecules26113410 · doi-reference
GC–MS investigations of VOCs in south Indian honey samples as environmental biomarkers
10.1007/s10661-021-09302-9 · doi-reference
Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study
10.1016/j.foodchem.2021.130457 · doi-reference
Application of analytical methods in authentication and adulteration of honey
10.1016/j.foodchem.2016.09.001 · doi-reference
Quality, composition and health-protective properties of citrus honey: A review
10.1016/j.foodres.2021.110268 · doi-reference
Identification and quantitation of 2-Acetyl-1-pyrroline in manuka honey (Leptospermum scoparium)
10.1021/acs.jafc.5b03042 · doi-reference
Stir bar sorptive extraction coupled with GC/MS applied to honey: Optimization of method and comparative study with headspace extraction techniques
10.1007/s00217-016-2787-9 · doi-reference
Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin
10.1016/j.foodchem.2017.11.010 · doi-reference
Italian consumer preferences for eucalyptus honey: An exploratory study
10.3390/su14137741 · doi-reference
Botanical and geographical origin of Turkish honeys by selected-ion flow-tube mass spectrometry and chemometrics
10.1002/jsfa.10244 · doi-reference
Biomarker aroma compounds of monofloral honey from Kazakhstan by gas chromatography–mass spectrometry (GC–MS) and chemometric analysis*
10.1080/00032719.2024.2345751 · doi-reference
Pollen quality and sensory attributes of Algerian jujube (Ziziphus lotus (L.) lam.) honeys | Kakovost peloda in senzorične lastnosti medu iz alžirske vrste čičimaka (Ziziphus lotus (L.) lam.)
10.14720/aas.2022.118.3.2690 · doi-reference
Determination of biomarkers of buckwheat honey by solid-phase microextraction in order to establish authenticity
10.55452/1998-6688-2022-19-3-23-32 · doi-reference
Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques
10.1016/j.jfca.2024.106545 · doi-reference
Simultaneous qualitative and quantitative analyses of volatile components in Chinese honey of six botanical origins using headspace solid-phase microextraction and gas chromatography–mass spectrometry
10.1002/jsfa.12850 · doi-reference
Multidisciplinary analysis of Italian Alpine wildflower honey reveals criticalities, diversity and value
10.1038/s41598-021-98876-y · doi-reference
Application of selected ion flow tube-mass spectrometry to the characterization of monofloral New Zealand honeys
10.1021/jf3025002 · doi-reference
Sensorial and physicochemical analysis of Indian honeys for assessment of quality and floral origins
10.1016/j.foodres.2018.04.005 · doi-reference
Study on honey quality evaluation and detection of adulteration by analysis of volatile compounds
10.1515/jas-2017-0002 · doi-reference
The composition, physicochemical properties, antioxidant activity, and sensory properties of estonian honeys
10.3390/foods10030511 · doi-reference
Commonly used analytical tools and methods for the discrimination of honey types based on volatile organic compound profiles
10.3390/molecules31040638 · doi-reference
Rhamnus frangula honey: Screening of volatile organic compounds and their composition after short-term heating
10.1007/s10600-015-1523-1 · doi-reference
Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu
10.1016/j.foodchem.2022.134306 · doi-reference
Identification of the botanical origin and determination of physicochemical parameters of HONEY samples collected from the SARY-CHELEK biosphere reserve of Kyrgyzstan
10.31467/uluaricilik.1423188 · doi-reference
Honey flavors formed via yeast fermentation in honey from Japanese honeybees
10.1093/bbb/zbaf057 · doi-reference
The regenerative potential of honey: A comprehensive literature review
10.1080/00218839.2022.2028969 · doi-reference
Detection of honey adulteration by characterization of the physico-chemical properties of honey adulterated with the addition of glucose–fructose and maltose corn syrups
10.1007/s00217-024-04535-7 · doi-reference
Volatile-compound fingerprinting by headspace-gas-chromatography ion-mobility spectrometry (HS-GC-IMS) as a benchtop alternative to 1H NMR profiling for assessment of the authenticity of honey
10.1021/acs.analchem.7b03748 · doi-reference
HS-GC-IMS detection of volatile organic compounds in acacia honey powders under vacuum belt drying at different temperatures
10.1002/fsn3.2364 · doi-reference
Degradation of 5-hydroxymethylfurfural in honey
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A review of volatile analytical methods for determining the botanical origin of honey
10.1016/j.foodchem.2006.07.068 · doi-reference
Volatile profile of monofloral honeys produced in Brazilian semiarid region by stingless bees and key volatile compounds
10.1016/j.lwt.2018.04.043 · doi-reference
Influence of honey varieties, fermentation techniques, and production process on sensory properties and Odor-active compounds in meads
10.3390/molecules29245913 · doi-reference
HS-SPME-GC-MS analysis of the volatile composition of Italian honey for its characterization and authentication using the genetic algorithm
10.3390/separations11090266 · doi-reference
Qualitative characteristics of four Sicilian monofloral honeys from Apis mellifera ssp. sicula
10.15586/ijfs.v35i1.2219 · doi-reference
