The main goal of this article is to present an overview of the analytical methodologies
employed in recent years (2015–2021) to determine several honey constituents, and …

Manuka honey (MH) is a highly prized natural product from the nectar of Leptospermum
scoparium flowers. Increased competition on the global market drives MH product …

The objective of this study was to detect the changes in physicochemical and functional
properties of raw and processed divergent honey varieties after adulterating with different …

Astragalus membranaceus var. mongholicus Hsiao (Am) is a widely used traditional
Chinese herbal medicine. The monofloral honey from Am plant nectar collected by …

Variation in the antibacterial potency of manuka honey has been reported in several
published studies. However, many of these studies examine only a few honey samples, or …

Authentic honey products have a high commercial value and are often falsified via
adulteration. Metabarcoding of environmental DNA (eDNA) from bacterial, floral, and …

Honey is a natural product widely consumed all over the world due to its relationship with
healthy benefits. Additionally, environmental and ethical issues have a higher weight in the …

Manuka honey (MH) stands out from other honey types as a unique super-food with
clinically proven antimicrobial and wound healing activities. Its unique traits and the broad …

Honey is the most famous natural sweet substance produced by honeybees (Apis mellifera).
It contains numerous functional compounds, from which health benefits are obtained. In …

Dietary microRNAs (miRs) represent a new area in food science. Although they have been
found in many foods, including honey, more research is needed about their stability and fate …