Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties-Reference-Cited by-同舟云学术

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Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties

Published:2023-07 Issue: Volume:6 Page:100157
ISSN:2666-5662
Container-title:Food Chemistry: Molecular Sciences
language:en
Short-container-title:Food Chemistry: Molecular Sciences

Author:

Silva José Renato,Henrique-Bana Fernanda Carla,Villas-Bôas Jerônimo Kahn,Colombo Pimentel Tatiana,Spinosa Wilma Aparecida,Prudencio Sandra Helena

Funder

CNPq

Publisher

Elsevier BV

Subject

Molecular Biology,Food Science

Reference49 articles.

1. Physico-chemical parameters of honey from Melipona mondury Smith, 1863 (Hymenoptera: Apidae: Meliponini);Alves;Journal of Agricultural Science,2018

2. AOAC official methods of analysis;Aoac,2012

3. Standardisation d’un extrait de propolis et identification des principaux constituants;Arvouet-Grand;Journal de Pharmacie de Belgique,1994

4. Stingless bee honey: Quality parameters, bioactive compounds, health- promotion properties and modification detection strategies;Ávila;Trends in Food Science & Technology,2018

5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

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2. Effect of pasteurization, dehumidification, refrigeration and maturation on the composition, quality and acceptability of Scaptotrigona depilis honey;Journal of Apicultural Research;2024-05-20

3. Antimicrobial activity of stingless bee honey (Tribe: Meliponini) on clinical and foodborne pathogens: A systematic review and meta‐analysis;Food Frontiers;2024-03-18

4. Associated bacterial microbiota of honey and related products from stingless bees as novel sources of bioactive compounds for biotechnological applications;Current Opinion in Food Science;2024-02

5. Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post‐harvest maturation;International Journal of Food Science & Technology;2024-01-03

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