Results 61 to 70 of about 97,873 (193)
Turkish Journal of Agriculture: Food Science and TechnologyBee bread has recently gained a lot of attention as a nutritional supplement among bee products due to its functional properties. However, the bioactive composition of bee bread varies depending on many different variables.
Sepideh Feizollahi, Dilek Kabakcı
doaj +1 more source
Microorganisms, 2020 This study investigated both bacterial and fungal communities in corbicular pollen and hive-stored bee bread of two commercial honey bees, Apis mellifera and Apis cerana, in China.
Terd Disayathanoowat +6 more
doaj +1 more source
Honey bee bacteriome in agricultural and pristine environments [PDF]
, 2018 [EN] In order to get new information about the effect that agricultural environments and beekeeping practices have on the microbiota of honey bees and its implications on honey bee health, different samples of the hive (gut, pollen bread, brood, air from
Murguiondo Delgado, Carlos
core
Fine‐Scale Temporal Dynamics of the Honey Bee Hive Microbiome and Foraging Revealed by Airborne eDNA
Environmental DNA, Volume 8, Issue 3, May–June 2026.Airborne eDNA collected within honey bee hives reveals diverse plant and microbial communities. While richness remains stable, seasonal shifts in plant and microbiome composition highlight dynamic resource use, demonstrating eDNA's potential for non‐invasive, fine‐scale monitoring of foraging and colony health. ABSTRACT Environmental DNA (eDNA) has the
Orianne Tournayre +6 more
wiley +1 more source
Investigation of Nutritional and Antioxidant Properties of Anatolian Bee Bread
Journal of Apicultural Science, 2021 Bee bread is a bee product produced by bees in which they combine pollen with their digestive enzymes and place them in the comb cells. In this study, it was aimed to evaluate the nutritional and antioxidant properties of Anatolian bee bread and present ...
Beykaya Mehmet +5 more
doaj +1 more source
MICROBIOLOGY OF POLLEN AND BEE BREAD : THE YEASTS [PDF]
Apidologie, 1979 SUMMARY One-hundred and thirteen yeasts belonging to seven genera were isolated from almond (Prunus communis) pollen from the flower, from pollen pellets from traps placed on bee (Apis mellifera) hives in the orchard, and from pollen stored in comb cells of the hive (bee bread) for one, three, and six weeks.
openaire +1 more source
Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers +16 more
wiley +1 more source
Safety evaluation of the food enzyme endo-1,4-β-xylanase from genetically modified Aspergillus niger strain XYL [PDF]
, 2017 Publisher ...
Aguilera-Gomez, Margarita +31 more
core +3 more sources
Austral Entomology, Volume 65, Issue 2, May 2026.ABSTRACT The Australian Crop Mirid (ACM), Sidnia kinbergi Stål (Hemiptera: Miridae), is highly polyphagous and is endemic to Australia. It is widely distributed across Australia and New Zealand and feeds on a wide range of agricultural crops. ACM has traditionally been a pest of forage crops and legumes but has recently emerged as a key pest of several
Kiran Bhusal +3 more
wiley +1 more source
Mutative rule of bacteria during the ferment from pollen to bee bread
浙江大学学报. 农业与生命科学版, 2002 Bacterial colonies cultivated on nutrient agar, improved “LB” MRS (4.5) and MRS (6.5) culture medium from the following samples of tea (Camellia sinensis） floral pollen collected by hand, corbicular pollen from pollen traps placed on colonies of honey ...
SU Song-kun, CHEN Sheng-lu, YU Xu-ping
doaj +1 more source