Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread-Reference-Cited by-同舟云学术

Diversity of plant pollen sources, microbial communities, and phenolic compounds present in bee pollen and bee bread

Published:2024-07-29 Issue: Volume: Page:
ISSN:1614-7499
Container-title:Environmental Science and Pollution Research
language:en
Short-container-title:Environ Sci Pollut Res

Author:

Iorizzo Massimo,Albanese Gianluca^ORCID,Letizia Francesco,Testa Bruno,Di Criscio Dalila,Petrarca Sonia,Di Martino Catello,Ganassi Sonia,Avino Pasquale,Pannella Gianfranco,Aturki Zeineb,Tedino Cosimo,De Cristofaro Antonio

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11356-024-34517-x.pdf

Reference64 articles.

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2. Albishi T, Banoub J, de Camargo A, Shahidi F (2019) Wood extracts as unique sources of soluble and insoluble-bound phenolics: reducing power, metal chelation and inhibition of oxidation of human LDL-cholesterol and DNA strand scission. Food Bioact. 8:92–98. https://doi.org/10.31665/JFB.2019.8211

3. Alimoglu G, Guzelmeric E, Yuksel PI et al (2021) Monofloral and polyfloral bee pollens: comparative evaluation of their phenolics and bioactivity profiles. LWT 142:110973. https://doi.org/10.1016/j.lwt.2021.110973

4. Araújo JS, Chambó ED, de Costa MAP, C, et al (2017) Chemical composition and biological activities of mono-and heterofloral bee pollen of different geographical origins. Int J Mol Sci 18:921. https://doi.org/10.3390/ijms18050921

5. Bakour M, Fernandes Â, Barros L et al (2019) Bee bread as a functional product: chemical composition and bioactive properties. LWT 109:276–282. https://doi.org/10.1016/j.lwt.2019.02.008