Beside honey, honeybees (Apis mellifera L.) are able to produce many byproducts,
including bee pollen, propolis, bee bread, royal jelly, and beeswax. Even if the medicinal …

Bee-collected pollen (BCP) is a well-known functional food. Honey bees process the
collected pollen and store it in the hive, inside the comb cells. The processed pollen is called …

This study aims to determine the plant sources, fatty acid composition, total phenolic-
flavonoid content, antioxidant capacity, and elemental profile of bee pollen (BP) and bee …

Bee bread is a natural product obtained from the fermentation of bee pollen mixed with bee
saliva and flower nectar inside the honeycomb cells of a hive. Bee bread is considered a …

Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes,
and regurgitated honey, fermented by indigenous microbes during storage in the cerumen …

Bee bread is a mixture of pollen pellets, honey and lactic acid bacteria, and the basis of food
in the hive. In the present study, a Moroccan bee bread has been analyzed concerning the …

Biodiversity strengthens the productivity of any ecosystem (agricultural land, forest, lake,
etc.). The loss of biodiversity contributes to food and energy insecurity; increases …

Nowadays, natural foods that can provide positive health effects are gaining more and more
popularity. Bees and the products they produce are our common natural heritage that should …

Bee bread is the bee‐collected pollen with the mixture of honey and bee salivary enzymes,
stored inside the bee hive. Malaysia has limited information on bee bread collected by the …

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 …