Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen-Reference-Cited by-同舟云学术

Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen

Published:2017-01-19 Issue:1 Volume:57 Page:153-165
ISSN:0021-8839
Container-title:Journal of Apicultural Research
language:en
Short-container-title:Journal of Apicultural Research

Author:

Elamine Youssef¹^ORCID,Aazza Smail¹,Lyoussi Badiâa¹,Dulce Antunes Maria²,Estevinho Letícia M³⁴,Anjos Ofélia⁵⁶⁷^ORCID,Resende Mafalda⁸,Faleiro Maria Leonor⁹^ORCID,Miguel Maria Graça²^ORCID

Affiliation:

1. Laboratory of Physiology-Pharmacology-Environmental Health, Faculty of Sciences Dhar El Mehraz, University Sidi Mohamed Ben Abdallah, Fez, Morocco

2. FCT, Universidade do Algarve, Faro, Portugal

3. Escola Superior Agrária, Instituto Politécnico de Bragança, Apartado Bragança, Portugal

4. Centre of Molecular and Environmental Biology, University of Minho, Braga, Portugal

5. Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal

6. CEF, Universidade de Lisboa, ISA, Lisboa, Portugal

7. Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal

8. CATAA – Centro de Apoio Tecnológico Agro-Alimentar de Castelo Branco, Zona Industrial de Castelo Branco – Rua A, Castelo Branco, Portugal

9. FCT, Center for Biomedical Research, Universidade do Algarve, Faro, Portugal

Funder

Fundação para a Ciência e a Tecnologia

Foundation for Science and Technology

Publisher

Informa UK Limited

Subject

Insect Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00218839.2016.1265759

Reference49 articles.

1. Physicochemical Characterization and Antioxidant Activity of Commercial Portuguese Honeys

2. Physicochemical characterization and antioxidant activity of 17 commercial Moroccan honeys

3. Honey as a Source of Dietary Antioxidants: Structures, Bioavailability and Evidence of Protective Effects Against Human Chronic Diseases

4. Application of FTIR-ATR spectroscopy to the quantification of sugar in honey

5. A review of the analytical methods to determine the geographical and botanical origin of honey

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