337 related articles for article (PubMed ID: 22835207)
21. Riboflavin and lumichrome in Dalmatian sage honey and other unifloral honeys determined by LC-DAD technique.
Tuberoso CI; Jerković I; Bifulco E; Marijanovic Z; Congiu F; Bubalo D
Food Chem; 2012 Dec; 135(3):1985-90. PubMed ID: 22953948
[TBL] [Abstract][Full Text] [Related]
22. Phenolic content and antioxidant and antiacetylcholinesterase properties of honeys from different floral origins.
Liberato Mda C; de Morais SM; Siqueira SM; de Menezes JE; Ramos DN; Machado LK; Magalhães IL
J Med Food; 2011 Jun; 14(6):658-63. PubMed ID: 21554131
[TBL] [Abstract][Full Text] [Related]
23. An investigation of Turkish honeys: their physico-chemical properties, antioxidant capacities and phenolic profiles.
Can Z; Yildiz O; Sahin H; Akyuz Turumtay E; Silici S; Kolayli S
Food Chem; 2015 Aug; 180():133-141. PubMed ID: 25766810
[TBL] [Abstract][Full Text] [Related]
24. Effect of floral sources on the antioxidant, antimicrobial, and anti-inflammatory activities of honeys in Taiwan.
Liu JR; Ye YL; Lin TY; Wang YW; Peng CC
Food Chem; 2013 Aug; 139(1-4):938-43. PubMed ID: 23561193
[TBL] [Abstract][Full Text] [Related]
25. Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources.
Kishore RK; Halim AS; Syazana MS; Sirajudeen KN
Nutr Res; 2011 Apr; 31(4):322-5. PubMed ID: 21530807
[TBL] [Abstract][Full Text] [Related]
26. Methyl syringate: a chemical marker of asphodel (Asphodelus microcarpus Salzm. et Viv.) monofloral honey.
Tuberoso CI; Bifulco E; Jerković I; Caboni P; Cabras P; Floris I
J Agric Food Chem; 2009 May; 57(9):3895-900. PubMed ID: 19309074
[TBL] [Abstract][Full Text] [Related]
27. Antioxidant characterization of native monofloral Cuban honeys.
Alvarez-Suarez JM; González-Paramás AM; Santos-Buelga C; Battino M
J Agric Food Chem; 2010 Sep; 58(17):9817-24. PubMed ID: 20701246
[TBL] [Abstract][Full Text] [Related]
28. High-performance liquid chromatographic phenolic compound fingerprint for authenticity assessment of honey.
Cavazza A; Corradini C; Musci M; Salvadeo P
J Sci Food Agric; 2013 Mar; 93(5):1169-75. PubMed ID: 22968998
[TBL] [Abstract][Full Text] [Related]
29. Use of quinoline alkaloids as markers of the floral origin of chestnut honey.
Truchado P; Martos I; Bortolotti L; Sabatini AG; Ferreres F; Tomas-Barberan FA
J Agric Food Chem; 2009 Jul; 57(13):5680-6. PubMed ID: 19530652
[TBL] [Abstract][Full Text] [Related]
30. Physicochemical and antioxidant properties of Bangladeshi honeys stored for more than one year.
Islam A; Khalil I; Islam N; Moniruzzaman M; Mottalib A; Sulaiman SA; Gan SH
BMC Complement Altern Med; 2012 Oct; 12():177. PubMed ID: 23043497
[TBL] [Abstract][Full Text] [Related]
31. Liquid chromatography-tandem mass spectrometry analysis allows the simultaneous characterization of C-glycosyl and O-glycosyl flavonoids in stingless bee honeys.
Truchado P; Vit P; Ferreres F; Tomas-Barberan F
J Chromatogr A; 2011 Oct; 1218(42):7601-7. PubMed ID: 21831383
[TBL] [Abstract][Full Text] [Related]
32. Relationships between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination.
Kędzierska-Matysek M; Stryjecka M; Teter A; Skałecki P; Domaradzki P; Florek M
Molecules; 2021 Mar; 26(6):. PubMed ID: 33806954
[TBL] [Abstract][Full Text] [Related]
33. Amino acid composition and antioxidant capacity of Spanish honeys.
Pérez RA; Iglesias MT; Pueyo E; Gonzalez M; de Lorenzo C
J Agric Food Chem; 2007 Jan; 55(2):360-5. PubMed ID: 17227066
[TBL] [Abstract][Full Text] [Related]
34. Characterization of markers of botanical origin and other compounds extracted from unifloral honeys.
Schievano E; Morelato E; Facchin C; Mammi S
J Agric Food Chem; 2013 Feb; 61(8):1747-55. PubMed ID: 23360363
[TBL] [Abstract][Full Text] [Related]
35. Antioxidant and sensorial properties of linden honey with dried apricots.
Ćetković G; Čanadanović-Brunet J; Vulić J; Djilas S; Tumbas Šaponjac V
Chem Biodivers; 2014 Nov; 11(11):1861-70. PubMed ID: 25408327
[TBL] [Abstract][Full Text] [Related]
36. Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing.
Kowalski S
Food Chem; 2013 Nov; 141(2):1378-82. PubMed ID: 23790927
[TBL] [Abstract][Full Text] [Related]
37. From linden flower to linden honey. Part 2: Glycosidic precursors of cyclohexa-1,3-diene-1-carboxylic acids.
Frérot E; Velluz A; Decorzant E; Naef R
Chem Biodivers; 2006 Jan; 3(1):94-100. PubMed ID: 17193221
[TBL] [Abstract][Full Text] [Related]
38. Effects of processing steps on the phenolic content and antioxidant activity of beer.
Leitao C; Marchioni E; Bergaentzlé M; Zhao M; Didierjean L; Taidi B; Ennahar S
J Agric Food Chem; 2011 Feb; 59(4):1249-55. PubMed ID: 21261256
[TBL] [Abstract][Full Text] [Related]
39. Chemometrics as a tool of origin determination of Polish monofloral and multifloral honeys.
Zieliński L; Deja S; Jasicka-Misiak I; Kafarski P
J Agric Food Chem; 2014 Apr; 62(13):2973-81. PubMed ID: 24641200
[TBL] [Abstract][Full Text] [Related]
40. Phenolic profile, antioxidant activity and palynological analysis of stingless bee honey from Amazonas, Northern Brazil.
da Silva IA; da Silva TM; Camara CA; Queiroz N; Magnani M; de Novais JS; Soledade LE; Lima Ede O; de Souza AL; de Souza AG
Food Chem; 2013 Dec; 141(4):3552-8. PubMed ID: 23993520
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
