Results 131 to 140 of about 2,588 (148)

Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences

Arabian Journal of Chemistry, 2021
Nesrin Ecem Bayram, Yusuf Can Gerçek, Saffet Çelik   +2 more
exaly  

Bee Bread

2006
openaire   +1 more source

Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread

Food Microbiology, 2019
Raffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore   +2 more
exaly  

Identification of culturable microbiota associated with the transformation of bee pollen into bee bread

Honey bees collect pollen and mix it with their salivary gland secretions and nectar, thus producing bee pollen (BP). They further transfer BP into the hive and store it in honeycomb cells, where, under the influence of moisture, enzymes, yeasts, and lactic acid bacteria, it ferments into a bee bread (BB).
Mrkonjić Fuka, Mirna, Svečnjak, Lidija, Odorčić, Valentina   +2 more
openaire  

Pollen and bee bread as new health-oriented products: A review

Trends in Food Science and Technology, 2018
Marek Kieliszek, Kamil Piwowarek, Anna M Kot   +2 more
exaly  

Phenolic Compounds and the Anti-Atherogenic Effect of Bee Bread in High-Fat Diet-Induced Obese Rats

Antioxidants, 2020
Zaidatul Akmal Othman, Wan Syaheedah Wan Ghazali, Liza Noordin   +2 more
exaly  

Bee bread as a functional product: Chemical composition and bioactive properties

LWT - Food Science and Technology, 2019
Meryem Bakour, Angela Fernandes, Lillian Barros   +2 more
exaly  

Bee pollen and bee bread as a source of bacteria producing antimicrobial metabolites

2020
Piotr Szweda, Karolina Pełka, Olga Otłowska   +2 more
openaire   +1 more source

bee bread, n.

openaire   +1 more source

[Microflora preserving bee-bread].

Veterinariia, 1972
openaire   +1 more source