Front-Face Fluorescence of Honey of Different Botanic Origin: A Case Study from Tuscany (Italy)

Autor: Erica Parri, Giulia Santinami, Valentina Domenici

Publikováno v: Applied Sciences, Vol 10, Iss 5, p 1776 (2020)

Honey is a natural pure food produced by honeybees from the nectar of various plants, and its chemical composition includes carbohydrates, water, and some minor compounds, which are very important for honey quality and authentication. Most of honey�

Externí odkaz: https://doaj.org/article/64e1041814844483b42d98e7dde9b74e

Chemical Composition and Amounts of Mineral Elements in Honeybee-Collected Pollen in Relation to Botanical Origin

Autor: Taha El-Kazafy Abdou

Publikováno v: Journal of Apicultural Science, Vol 59, Iss 1, Pp 75-81 (2015)

This study was conducted at the apiary of the Agricultural and Veterinary Training and Research Station, King Faisal University, Al-Ahsa, Saudi Arabia. The purpose was to study the relationship between the botanical origin and chemical composition of

Externí odkaz: https://doaj.org/article/6565c6ded8ab4fc9ba5865b9f2603526

Autenticação de cafés brasileiros baseada em análise metabolômica e quimiometria

Autor: Monteiro, Pablo Inocêncio

Publikováno v: Biblioteca Digital de Teses e Dissertações da UEPGUniversidade Estadual de Ponta GrossaUEPG.

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Externí odkaz: http://tede2.uepg.br/jspui/handle/prefix/2755

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Caracterización preliminar de una miel marroquí con predominio del polen de Bupleurum spinosum

Autor: Badiâa Lyoussi, Maria Graça Miguel, Youssef Elamine, Maria Dulce Antunes, Smail Aazza, Leticia M. Estevinho, Maria Leonor Faleiro, Ofélia Anjos, Mafalda Resende

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação

Honey with Bupleurum spinosum (zandaz) as a main pollen source has not been the subject of previous detailed study. Therefore, twelve Moroccan samples of this honey were subjected to melissopalynological, physicochemical and microbiological quality c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2df8225a104aaa4e744d29013e17e2d
http://hdl.handle.net/10198/17923