In this study, twenty free amino acids (FAA) were investigated in samples of bracatinga
(Mimosa scabrella) honeydew honey (BHH) from Santa Catarina (n= 15) and Paraná (n …

This study applied qNMR spectroscopy and chemometrics to metabolically profile polyfloral
honey samples collected in southeastern (São Paulo-SP) and southern (Santa Catarina-SC) …

A new approach for the botanical origin determination of monofloral bee honey is
developed. The methodology combines mineral content and physicochemical parameters …

This study characterized “canudo de pito” honeys by melissopalynological analysis,
physicochemical characteristics, sugars, minerals, aliphatic organic acids (AOA), phenolic …

Honey is a natural food derived from nectar and other natural plant secretions, collected,
and processed by bees. To be safely consumed, it must be free of chemical contamination …

Honey is a natural food consumed globally, typically recognized as a prototype of all-natural
food, with a well-known set of relevant biological activities, eg, antioxidant, antimicrobial …

Honey is a naturally occurring material made by honeybees from the sweet, savory nectar of
flowers. Humans have consumed honey for a very long time, making it the oldest sweetener …

This study applied qNMR spectroscopy and chemometrics to metabolically profile polyfloral
honey samples collected in southeastern (Sao Paulo-SP) and southern (Santa Catarina-SC) …