Background The development of statistical software has enabled food scientists to perform a
wide variety of mathematical/statistical analyses and solve problems. Therefore, not only …

Background Food frauds and counterfeit products produced to obtain economic advantages
have become a growing concern over the last decade. The assessment of food safety and …

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

In this study, the adsorption behavior of Cu (II) and Pb (II) on the biofilm-developed
polystyrene (PS) microplastics (MPs) was compared with the virgin PS (V-PS) and UV-aged …

A simple “green” method for the synthesis of cobalt‑zinc ferrites nanoparticles has been
proposed. XRD, SEM/EDX, TEM, Mössbauer and FTIR techniques have been applied to …

Honey is a nutritious natural sweetener from honey bee-collected nectar from a variety of
flowers. The health benefits and high value of honey, however, have motivated fraudulent …

Nowadays, food adulteration and authentication are topics of utmost importance for
consumers, food producers, business operators and regulatory agencies. Therefore, there is …

Bee pollen represents an important bee product, which is produced by mixing flower pollens
with nectar honey and bee's salivary substances. It represents an important source of …

Fermentation is an important process that can provide new flavors and nutritional and
functional foods, to deal with changing consumer preferences. Fermented foods have …

Honey is a pure product for which the addition of any other substance is prohibited by
international regulations. Therefore, it is necessary to develop reliable analytical methods to …