Citations (14)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Ziying Wang, Pingping Ren, Yongning Wu & Qinghua He. (2021) Recent advances in analytical techniques for the detection of adulteration and authenticity of bee products – A review. Food Additives & Contaminants: Part A 38:4, pages 533-549.
Read now
Read now
Yijin Yang, Yongjun Xia, Guangqiang Wang, Hui Zhang, Zhiqiang Xiong, Jianshen Yu, Haiyan Yu & Lianzhong Ai. (2017) Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing. International Journal of Food Properties 20:sup3, pages S3195-S3211.
Read now
Read now
Articles from other publishers (12)
Wen Jie Ng, Kah Yaw Ee, Peir Shinn Hew, Hui Yee Chin & Renee Chin. (2023) Sensory, physicochemical and antioxidant properties coupled with chemometric analysis of ginger (Zingiber officinale Roscoe var. Bentong) enriched Apis cerana honey. Food Chemistry Advances 3, pages 100459.
Crossref
Crossref
Ervina Ervina & Jonathan Marvell. (2023) Investigating sensory characteristics and consumer preferences of functional beverages made from Tulsi (Ocimum tenuiflorum Linne). IOP Conference Series: Earth and Environmental Science 1200:1, pages 012006.
Crossref
Crossref
Camelia Berghian-Grosan, Ariana Raluca Hategan, Maria David & Dana Alina Magdas. (2023) Untargeted metabolomic analysis of honey mixtures: Discrimination opportunities based on ATR-FTIR data and machine learning algorithms. Microchemical Journal 188, pages 108458.
Crossref
Crossref
Wellington Belarmino Gonçalves, Wanderson Sirley Reis Teixeira, Evelyn Perez Cervantes, Mateus de Souza Ribeiro Mioni, Aryele Nunes da Cruz Encide Sampaio, Otávio Augusto Martins, Jonas Gruber & Juliano Gonçalves Pereira. (2023) Application of an Electronic Nose as a New Technology for Rapid Detection of Adulteration in Honey. Applied Sciences 13:8, pages 4881.
Crossref
Crossref
Mijanur Rahman, Nusrat Fatima & Nur‐E‐ Alam. 2023. Honey. Honey
137
151
.
Rossarin Tansawat, Supawat Jindawatt, Paweena Ekkaphan, Siriphat Ruengphayak, Apichart Vanavichit, Nitima Suttipanta, Sornkanok Vimolmangkang & Wanchai De-Eknamkul. (2023) Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars. Frontiers in Plant Science 14.
Crossref
Crossref
Elisabetta Bonometti, Alessia Giordana, Lorenza Operti, Roberto Rabezzana, Francesca Turco & Giorgio Volpi. (2022) Characterization of unifloral Italian (Piedmont region) honeys by headspace solid phase microextraction coupled to gas chromatography–mass spectrometry. JSFA reports 2:7, pages 341-350.
Crossref
Crossref
Gürkan Türk & Kemal Şen. (2021) Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey. Journal of Food Processing and Preservation 45:10.
Crossref
Crossref
Saniya Yesmin Bubli, Farah Haque & Mohidus Samad Khan. 2021. Techniques to Measure Food Safety and Quality. Techniques to Measure Food Safety and Quality
195
217
.
Alexandra M. Machado, Maria Graça Miguel, Miguel Vilas-Boas & Ana Cristina Figueiredo. (2020) Honey Volatiles as a Fingerprint for Botanical Origin—A Review on their Occurrence on Monofloral Honeys. Molecules 25:2, pages 374.
Crossref
Crossref
Ambra Rita Di Rosa, Francesco Leone & Vincenzo Chiofalo. 2020. Chemical Analysis of Food. Chemical Analysis of Food
353
389
.
Mariela Patrignani, Maria Cristina Ciappini, Chrysoula Tananaki, Guillermina Andrea Fagúndez, Andreas Thrasyvoulou & Cecilia Elena Lupano. (2018) Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques. International Journal of Food Science & Technology 53:5, pages 1176-1184.
Crossref
Crossref