Citrus honey is one of the most important monofloral honeys produced and consumed
worldwide. This honey has pleasant sensorial characteristics, which include light color and …

The present study aimed to evaluate the physicochemical characteristics of honey
(raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey …

The present article revisits the recent articles where capillary electromigration techniques
have been applied to study numerous phytochemicals between the years 2018 and 2021 …

This study aimed to characterize and compare pulps of two species of organic dragon fruits,
Hylocereus undatus and Hylocereus polyrhizus, grown at the same edaphoclimatic …

This study aimed to investigate for the first time fourteen aliphatic organic acids (AOA) in
honeys produced by different species of Brazilian stingless bees (Melipona bicolor …

Bee bread is a bee product that is formed by the mixture of honey, pollen, and secretion from
the salivary glands of the bee. Research on bee bread is very limited compared to honey …

This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey
(BHH) from blossom honeys and BHH intentionally adulterated, all of them from three …

Geographic origin discrimination is a topic of interest for both consumers and producers
since the honey prices vary accordingly. The aim of the study was to establish the elemental …

The jaboticaba is a fruit with a highly promising chemical profile for producing fermented
products with biological activity. In this context, evaluating pre-fermentative maceration …

Honeys produced by stingless bees Cephalotrigona capitata and Scutellaris Latrelle in the
Caatinga and Atlantic Forest biomes were characterized in terms of chemical composition …