Honey is a high-value, globally consumed, food product featuring a high market price strictly
related to its origin. Moreover, honey origin has to be clearly stated on the label, and quality …

Honeys have specific organoleptic characteristics, with nutritional and health benefits, being
highly appreciated by consumers, not only in food but also in the pharmaceutical and …

Bee products have been extensively employed in traditional therapeutic practices to treat
several diseases and microbial infections. Numerous bioactive components of bee products …

Honey is usually adulterated by cheaper, commercially available sugar syrups with similar
chemical composition. Adulterated honeys are frequently marked as natural and are valued …

Twenty four honey samples of eight distinct botanical origins obtained from different regions
of Turkey were analyzed in this study. Various physicochemical (glucose and fructose …

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 …

Honey is both a complex food and medicine as well as a healthy alternative to refined sugar.
Besides a complex mixture of carbohydrates, honey contains other minor substances which …

The aim of this review is to describe the chromatographic, spectrometric, and spectroscopic
techniques applied to honey for the determination of botanical and geographical origin and …

The aim of this study was to review methods of honey testing in the assessment of its quality
and authenticity. The quality of honey, like other food products, is multidimensional. This …

Romania is known among the main European honey producers, due to the variety of
landforms as well as the diversity of the flora. Thirty-four honey samples of the acacia, linden …