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Preparation and functional properties of extracts from bee bread
Food / Nahrung, 2004AbstractThree extracts, namely hot‐water fraction (HWF), water‐soluble fraction (WSF), and ethanol‐soluble fraction (ESF), were prepared from fresh bee bread imported from Lithuania. The protein and total phenolic contents of these samples were very high.
Takeshi, Nagai +3 more
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Phytochemical investigation of bee bread extracts
2018Currently, bee keeping products (pollen, beebread, propolis, etc.) are focus of a great interest of scientists in the world because of their powerful healing properties. The desire to use the valuable properties of bee products contributes to the development of apitherapy as specific area of traditional treatment.
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Bee pollen and bee bread as a source of bacteria producing antimicrobial metabolites
2020Piotr Szweda +2 more
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Vitamin E Content of Royal Jelly and Bee Bread*
Journal of Economic Entomology, 1938Mykola H. Haydak, Leroy S. Palmer
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