Results 21 to 30 of about 1,829 (157)
Molecules, 2021 Stingless bee honey, specifically honeydew honey, is generally valued for its better health benefits than those of most blossom types. However, scientific studies about the differentiation of stingless bee honey based on honeydew and blossom origins are ...
Wen-Jie Ng +4 more
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Applied Sciences, 2021 The purpose of the work was to compare the quality of selected honey available on the Polish market, including traditional (rape, lime and meadow and marsh honey) and non-traditional honey (lime, buckwheat, and honeydew honey from coniferous honeydew ...
Dorota Derewiaka +3 more
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Molecules, 2022 Honey is a natural product with multiple health benefits. The paper presents the chemical characterization and the antioxidant and antimicrobial potential of ten types of honey (knotweed, linden, wild cherry, acacia, honeydew, oilseed rape, sunflower ...
Silvia Pătruică +10 more
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Comparative analysis of antioxidant profile, protein, and proline content in oak honeydew and oak honeydew-nectar honey from Northwestern Greece [PDF]
Exploration of Foods and FoodomicsAim: This study aimed to evaluate and compare the antioxidant activity, phenolic and flavonoid content, proline, and protein levels of oak honeydew and oak honeydew-nectar honeys produced in Northwestern Greece, providing the first comparative ...
Paraskevi Mitlianga +6 more
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Screening of the Honey Aroma as a Potential Essence for the Aromachology
Applied Sciences, 2021 The aim of the study was to determine the aroma profiles of four kinds of Slovak honey (sunflower, honeydew, acacia, and linden) by a qualitative and quantitative screening of their volatile compounds and by gas chromatography for the potential use in ...
Jana Štefániková +4 more
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Antioxidants, 2023 Honey is a very appreciated product for its nutritional characteristics and its benefits for human health, comprising antioxidant, anti-inflammatory, antifungal, and antibacterial activities.
Mónica Fernández-Estellé +4 more
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Honey as a Natural Flavorful Product: A Comprehensive Review of Its Potential Biological Activities and Recent Studies. [PDF]
Food Sci NutrHealth impacts of honey. ABSTRACT Honey is a natural and nutritious product of the honey bee (Apis mellifera) with low water content. Its color ranges from white to amber, with taste varying accordingly. The chemical form and viscosity of honey depend on its composition.
Bolat E +7 more
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Fungal diversity in floral and honeydew honeys [PDF]
Acta Botanica Hungarica, 2016 Studying fungal diversity in various environmental samples provides us with valuable knowledge about the occurrence of fungi of medical and ecological importance. Moreover, fungal composition may also characterise well the botanical and geographical source of food products, such as the origin of the spore enriched honeydew honeys.
Magyar, D. +2 more
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Foods, 2019 This work investigates the similarities and differences of oak honeydew (Quercus pyrenaica Willd.) and evergreen honeydew (Quercus ilex L.) honey produced in Spain. For this purpose, the physicochemical characteristics of 17 samples from oak honeydew and
María Carmen Seijo +2 more
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Antioxidant and Antimicrobial Properties of Honeydew Honey of Ida Mountains
Turkish Journal of Agriculture: Food Science and Technology, 2020 In this study, antioxidant capacity and antimicrobial effect values of honeydew honey obtained from Ida Mountains region being rich in biodiversity were determined.
Emrah Yalazi, Murat Zorba
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