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A comprehensive chemical analysis of New Zealand honeydew honey
Food Research International, 2022Demand for honeydew honey (HDH) is growing, both from consumers and the food industry, due to its potential antimicrobial, anti-inflammatory, and antioxidant properties. However, information on the chemical profile of HDH remains scant, particularly on New Zealand honeydew honey (NZHDH).
Keegan, Jonathan Chessum +3 more
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Honeydew honey: biological effects on skin cells
Molecular and Cellular Biochemistry, 2017Honey is a natural product well known by humankind and now reconsidered for its use as topical agent for wound and burn treatments. Floral honey is made by honeybees from the nectar of blossoms, while honeydew honey is prepared from secretions of plants or excretions of plant-sucking insects.
MARTINOTTI, Simona +2 more
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A contribution to the differentiation between nectar honey and honeydew honey
Food Chemistry, 2005Peer ...
Sanz, M. Luz +4 more
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Differences between honeydew and blossom honeys: A review
Trends in Food Science & Technology, 2017Abstract Background Honey is classified in blossom honey (nectar of plants) or honeydew honey (secretions of living parts of plants or excretions of plant-sucking insects on plants). The antioxidant and antibacterial properties of honeydew honey are higher than those of most blossom honeys.
Consuelo Pita-Calvo, Manuel Vázquez
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Oligosaccharides in New Zealand Honeydew Honey
Journal of Agricultural and Food Chemistry, 1998A series of oligosaccharides based upon successive addition of glucose (1→4) to the glucopyranosyl residue of sucrose and another series similar to the first but with the final residue linked (1→6) have been isolated from New Zealand honeydew honey and fully characterized.
K. Astwood, B. Lee, M. Manley-Harris
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Important Honeydew Sources and their Honeys
Bee World, 1985(1985). Important Honeydew Sources and their Honeys. Bee World: Vol. 66, No. 3, pp. 105-112.
Eva Crane, Penelope Walker
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PHYSICS-CHEMICAL PROPERTIES OF HONEYDEW HONEY OF UKRAINE
SCIENTIFIC AND PRODUCTION JOURNAL "BEEKEEPING OF UKRAINE", 2021Проаналізовано фізико-хімічні властивості 22-х зразків падевого меду на відповідність національним стандартам. Виявлено, що 9 зразків меду мали негативну реакцію на наявність паді. Показник вмісту масової частки води у падевому меду коливався в межах 16,5–21,5%.
L. N. Lazareva +4 more
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Bioactive properties of blossom and honeydew honeys
2019In this study, it was aimed to determine the bioactive properties of honeydew and blossom honeys produced in Turkey. Botanical origins of honey samples (locust, sunflower, citrus, lavender, coriander, euphorbia, rhododendron, chestnut, carob, thyme, rape, linden, pumpkin, heather, nigella, milk thistle, pine and oak honeys) collected from different ...
SİLİCİ, Sibel, ÜLGEN, Nisa
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Treatment of non-healing leg ulcers with honeydew honey
Journal of Tissue Viability, 2014Honey is used as a traditional medicine for centuries by different cultures for the treatment of various disorders. However, not all honeys exhibit equal antimicrobial potency and only a few meet the criteria for clinical usage.The aim of the study was to determine clinical efficacy of sterilised honeydew honey in the treatment of the lower leg ulcers ...
Alexander, Mayer +4 more
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Quercus frainetto honeydew honey from Croatia: composition and properties
Journal of Apicultural Research, 2020Quercus frainetto honeydew honey production is characteristic of the geographical region of Pozega valley, Croatia. This honeydew honey is produced in a specific way, from sweet fruit sap formed at the place where green acorns were discarded, without the mediation of plant sucking insects.
Ivana Flanjak +4 more
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