Sensory analysis applied to honey: state of the art
Author:
Publisher
Springer Science and Business Media LLC
Subject
Insect Science
Cited by 154 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. Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques;Journal of Food Composition and Analysis;2024-10
2. Consumer Acceptance and Sensory Properties of Wheat- Millet Composite Biscuits Fortified with Moringa oleifera and Camellia sinensis Leaves Powder;Current Research in Nutrition and Food Science Journal;2024-08-30
3. Critical review of new advances in food and plant proteomics analyses by nano-LC/MS towards advanced foodomics;TrAC Trends in Analytical Chemistry;2024-07
4. IDENTIFICATION OF THE BOTANICAL ORIGIN AND DETERMINATION OF PHYSICOCHEMICAL PARAMETERS OF HONEY SAMPLES COLLECTED FROM THE SARY-CHELEK BIOSPHERE RESERVE OF KYRGYZSTAN;Uludağ Arıcılık Dergisi;2024-05-29
5. Antioxidant Activity, Physicochemical and Sensory Properties of Stingless Bee Honey from Australia;Foods;2024-05-25
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