An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles-Reference-Cited by-同舟云学术

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An investigation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles

Published:2015-08 Issue: Volume:180 Page:133-141
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Can Zehra,Yildiz Oktay,Sahin Huseyin,Akyuz Turumtay Emine,Silici Sibel,Kolayli Sevgi

Funder

Turkish Ministry of Food and Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Evaluation of Phenolic Compounds in Tilia rubra subsp. caucasica by HPLC-UV and HPLC-UV-MS/MS;Akyuz;International Journal of Food Properties,2014

2. Investigation of organic extractives from unifloral chestnut (Castanea sativa L.) and eucalyptus (Eucalyptus globulus Labill.) honeys and flowers to identification of botanical marker compounds;Alissandrakis;LWT – Food Science and Technology,2011

3. Mineral content and physical properties of local and imported honeys in Saudi Arabia;Alqarni;Journal of Saudi Chemical Society,2012

4. Antioxidant activity, quality parameters and mineral content of Portuguese;Alves;Journal of Food Composition and Analysis,2013

5. Evaluation of the antioxidant activity of three varieties of honey from different botanical and geographical origins;Alzahrani;Global Journal of Health Science,2012

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2. Comparative study of physiochemical properties in Iranian multi-floral honeys: Local vs. commercial varieties;Heliyon;2024-09

3. Exploring the potential of chestnut (Castanea sativa Mill.): a comprehensive review and conceptual mapping;Bulletin of the National Research Centre;2024-08-27

4. Physicochemical Characteristics, Phenolic Components, and Antioxidant Capacities of Lavender Honey (Lavandula Spp.) from Isparta Region of Türkiye;Chemistry & Biodiversity;2024-08-26

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