Functional properties of honey supplemented with bee bread and propolis-Reference-Cited by-同舟云学术

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Functional properties of honey supplemented with bee bread and propolis

Published:2017-02-06 Issue:22 Volume:31 Page:2680-2683
ISSN:1478-6419
Container-title:Natural Product Research
language:en
Short-container-title:Natural Product Research

Author:

Kowalski S.¹,Makarewicz M.²

Affiliation:

1. Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland

2. Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow

Publisher

Informa UK Limited

Subject

Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/14786419.2017.1286481

Reference12 articles.

1. Antioxidant activities and total phenolics of different types of honey

2. Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey

3. Raw Millefiori honey is packed full of antioxidants

4. Honey: A Novel Antioxidant

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Effects of Bee Additives on the Physico-Chemical and Antioxidant Properties of Rapeseed Honey;Applied Sciences;2024-02-04

2. The Role of Bee Products in the Control of Antimicrobial Resistance and Biofilm Formation;Kafkas Universitesi Veteriner Fakultesi Dergisi;2024

3. The Study of Consumer Behaviour in the Honey Market with Emphasizing Quality and Nutritional Value;Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology;2023-11-15

4. The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells;Molecules;2023-08-03

5. Insight into the Recent Application of Chemometrics in Quality Analysis and Characterization of Bee Honey during Processing and Storage;Foods;2023-01-19

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