The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity-Reference-Cited by-同舟云学术

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The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity

Published:2023-04 Issue: Volume:180 Page:114724
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hernanz Dolores,Jara-Palacios M. José,Santos Juan Luis,Gómez Pajuelo Antonio,Heredia Francisco J.,Terrab Anass^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Color, flavonoids, phenolics and antioxidants of Omani honey;Al-Farsi;Heliyon,2018

2. The composition and biological activity of honey: A focus on manuka honey;Alvarez-Suarez;Foods,2014

3. Methodological aspects about determination of phenolic compounds and in vitro evaluation of antioxidant capacity in the honey: A review;Alvarez-Suarez;Current Analytical Chemistry,2009

4. A review of the analytical methods to determine the geographical and botanical origin of honey;Anklam;Food Chemistry,1998

5. Physicochemical properties and biological activities of bracatinga honeydew honey from different geographical locations;Azevedo;Journal of Food Science and Technology,2021

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1. Study of authenticity, quality characteristics and bioactivity in honey samples from different botanical origins and countries;Journal of Food Composition and Analysis;2024-12

2. Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey;Foods;2024-08-24

3. Salicylic acid and chitosan effects on fruit quality when applied to fresh strawberry or during different periods of cold storage;BioResources;2024-07-17

4. Mass Spectrometry Characterization of Honeydew Honey: A Critical Review;Foods;2024-07-16

5. Unraveling the Physicochemical, Nutritional and Antioxidant Properties of the Honey Produced from the Fallopia japonica Plant;Foods;2024-06-21

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