Honey, due to its high demand, is a target for food fraud by adulteration (ie, the addition of
foreign sugars or syrups) or mislabeling of its botanical or geographical origins. Current …

Nectar collected by bees from diverse origins, at different time points throughout the year,
under different environmental conditions, and from diverse flora influences the composition …

Honey is thought to be a food source with indefinite shelf life-this statement is questioned in
present work by analysing the 5-hydroxymethylfurfural (HMF) content of a unique series of …

Abstract A Fourier Transform Infrared Spectroscopy and attenuated total reflectance (FTIR-
ATR)-based chemometric model was evaluated for the rapid identification and estimation of …

Honey adulteration is a worldwide problem; however, its detection is a challenge for
researchers and authorities. There are numerous ways of honey counterfeiting; amongst …

Honey adulteration with cheap sweeteners such as corn syrup or invert syrup results in
honey of lesser quality that can harm the objectives of both manufacturers and consumers …

Honey is frequently heated during processing/packaging, often in an undeclared manner,
leading to consumer misleading. Heating can induce undesirable changes above 50° C …

Since its birth in 2005, when introduced by Prof. Roumiana Tsenkova, and especially in the
last five years, the development of aquaphotomics has shown a rising trend. The increasing …

The population decrease of bees that has been observed in recent years due to the Varroa
destructor parasite may endanger the production of bee-products whose demand is on the …

Calcium carbide is prohibited as a fruit ripening agent in many countries due to its harmful
effects. Current methods for detecting calcium carbide in fruit involve time-consuming and …