Bee bread from Anatolia: its chemical composition, phenolic and aromatic profiles, and antioxidant properties-Reference-Cited by-同舟云学术

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Bee bread from Anatolia: its chemical composition, phenolic and aromatic profiles, and antioxidant properties

Published:2024-07 Issue: Volume: Page:1-15
ISSN:0021-8839
Container-title:Journal of Apicultural Research
language:en
Short-container-title:Journal of Apicultural Research

Author:

Kolayli Sevgi¹,Okumus Yukunc Gulsah²^ORCID,Kara Yakup¹^ORCID,Demir Kanbur Esra³,Can Zehra⁴^ORCID,Ozkok Aslı⁵^ORCID,Tanugur Samanci Aslı Elif⁶

Affiliation:

1. Department of Chemistry, Karadeniz Technical University, Trabzon, Turkey

2. Department of Food Processing, Macka Vocational High School, Karadeniz Technical University, Trabzon, Turkey

3. Central Research Laboratory Application and Research Center, Recep Tayyip Erdogan University, Rize, Turkey

4. School of Applied Sciences, Bayburt University, Bayburt, Turkey

5. Bee and Bee Products Research and Application Center (HARUM), Hacettepe University, Ankara, Turkey

6. SBS Bilimsel Bio Çözümler Inc., Bee&You Propolis R&D Center, Istanbul, Turkey

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/00218839.2024.2352319

Reference51 articles.

1. Evaluation of Phenolic Compounds in Tilia rubra Subsp. caucasica by HPLC-UV and HPLC-UV-MS/MS

2. Determination of metals as bio indicators in some selected bee pollen samples from Jordan

3. Botanical discrimination and classification of honey samples applying gas chromatography/mass spectrometry fingerprinting of headspace volatile compounds

4. Bioactive compounds, antioxidant activity, fatty acid composition, and antimicrobial activity of propolis from different locations in Turkey

5. AOAC (2016). The official methods of analysis of AOAC international (20th ed.). AOAC International.

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