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Carlos Eduardo Alves Dantas, Juliany Karoline Barros da Silva, Jonas Luiz Almada da Silva, Mayara Salgado Silva & Júlio Otávio Portela Pereira. (2023) Comparison Of Commercial Yeast Strains In Production Of Meads With Africanized Bee’s And Stingless Bee’s Honey. Journal of Culinary Science & Technology 21:4, pages 580-591.
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Ruirui Li & Yuxia Sun. (2019) Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead. Journal of the American Society of Brewing Chemists 77:1, pages 40-53.
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Giacomo Luigi Petretto, Carlo Ignazio Giovanni Tuberoso, Maurizio Antonio Fenu, Jonathan P. Rourke, Omar Belhaj & Giorgio Pintore. (2017) Antioxidant activity, color chromaticity coordinates, and chemical characterization of monofloral honeys from Morocco. International Journal of Food Properties 20:9, pages 2016-2027.
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Articles from other publishers (15)
Alexandra-Costina Avîrvarei, Carmen Rodica Pop, Elena Mudura, Floricuța Ranga, Simona-Codruța Hegheș, Emese Gal, Haifeng Zhao, Anca Corina Fărcaș, Maria Simona Chiș & Teodora Emilia Coldea. (2023) Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead. Antioxidants 12:7, pages 1457.
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Justyna Dobrowolska-Iwanek, Mateusz Kwit, Maria Fołta, Marcelina Rusin, Agnieszka Galanty & Paweł Zagrodzki. (2023) Chemical analysis of selected meads produced in Poland. European Food Research and Technology.
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Lenka Česlová, Kateřina Pravcová, Miroslava Juričová & Jan Fischer. (2022) Rapid HPLC/MS/MS analysis of phenolic content and profile for mead quality assessment. Food Control 134, pages 108737.
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Eskindir Getachew Fentie, Minsoo Jeong, Shimelis Admassu Emire, Hundessa Dessalegn Demsash, Min A. Kim, Hwang-Ju Jeon, Sung-Eun Lee, Setu Bazie Tagele, Yeong-Jun Park & Jae-Ho Shin. (2022) Physicochemical properties, antioxidant activities and microbial communities of Ethiopian honey wine, Tej. Food Research International 152, pages 110765.
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Małgorzata Starowicz & Michael Granvogl. (2022) Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead. Molecules 27:3, pages 710.
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Kinga Adamenko, Joanna Kawa-Rygielska, Alicja Z. Kucharska, Adam Głowacki & Narcyz Piórecki. (2021) Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads. Biomolecules 11:8, pages 1113.
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Aleksandar Savić, Ana Velemir, Saša Papuga & Maja Stojković. (2021) Influence of blackberry juice addition on mead fermentation and quality. Foods and Raw Materials 9:1, pages 146-152.
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Małgorzata Starowicz & Michael Granvogl. (2020) Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor. Trends in Food Science & Technology 106, pages 402-416.
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Marta Bednarek & Artur Szwengiel. (2020) Distinguishing between saturated and unsaturated meads based on their chemical characteristics. LWT 133, pages 109962.
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Ana Cláudia Alencar Lopes, Rayssa Costa, Rafaela Pereira Andrade, Lidiany Mendonça Z. Lima, Wilder Douglas Santiago, Maria das Graças Cardoso & Whasley Ferreira Duarte. (2020) Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead. European Food Research and Technology 246:11, pages 2175-2185.
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Rodica Mărgăoan, Mihaiela Cornea-Cipcigan, Erkan Topal & Mustafa Kösoğlu. (2020) Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar. Processes 8:9, pages 1081.
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Giulia Chitarrini, Luca Debiasi, Mary Stuffer, Eva Ueberegger, Egon Zehetner, Henry Jaeger, Peter Robatscher & Lorenza Conterno. (2020) Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum. Molecules 25:8, pages 1818.
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Joanna Kawa-Rygielska, Kinga Adamenko, Alicja Z. Kucharska & Kamila Szatkowska. (2019) Fruit and herbal meads – Chemical composition and antioxidant properties. Food Chemistry 283, pages 19-27.
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Kinga Adamenko, Joanna Kawa-Rygielska, Alicja Kucharska & Narcyz Piórecki. (2018) Characteristics of Biologically Active Compounds in Cornelian Cherry Meads. Molecules 23:8, pages 2024.
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David Kahoun, Soňa Řezková & Josef Královský. (2017) Effect of heat treatment and storage conditions on mead composition. Food Chemistry 219, pages 357-363.
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