This review presents an overall glance at selected instrumental analytical techniques and
methods used in food analysis, focusing on their primary food science research applications …

Since ancestor times, honey has been used to promote human health due to its medicinal,
and nutritious properties, mainly due to bioactive compounds present, such as phenolic …

The substantial of mineral ingredients in honey may symbolize the existence of elements in
the plants and soil of the vicinity wherein the honey was taken. The aim of this study was to …

The objective of the present study was: i) to characterize Mediterranean citrus honeys based
on conventional physicochemical parameter values, volatile compounds, and mineral …

The levels of 30 elements (Al, As, B, Ba, Be, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Na, Ni, P,
Pb, S, Sb, Se, Si, Sn, Sr, Ti, Tl, U, V, Zn) and some typical quality parameters were measured …

Honey is the natural sweet substance produced by Apis mellifera bees and is studied in
different countries and zones because of the interest of consumers in origin and quality of …

A novel method for the determination of trace cadmium in honey is presented. It consists of a
preconcentration step based on dispersive liquid-liquid microextraction (DLLME) and …

Traceability of food has become an important issue. In particular, the traceability of natural
products has become an important topic considering the high number of possible sources of …

Honey is considered a desirable ingredient in a range of different foodstuffs because of its
nutrient and therapeutic effect. The honey characteristics mainly depend on the type of …

Two types of early spring Hungarian honeys, purchased as rape (Brassica napus L.) and
ramson (Allium ursinum L.) honeys were identified and characterized. The 42 samples …