Related references
Note: Only part of the references are listed.Volatile Compounds of Asphodelus microcarpus SALZM. et VIV. Honey Obtained by HS-SPME and USE Analyzed by GC/MS
Igor Jerkovic et al.
CHEMISTRY & BIODIVERSITY (2011)
A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography
Beata Plutowska et al.
FOOD CHEMISTRY (2011)
Investigation of the aroma impact volatiles in Turkish pine honey samples produced in Marmaris, Datca and Fethiye regions by SPME/GC/MS technique
Dilek Bayraktar et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Selected South African Honeys and Their Extracts Possess In Vitro Anti-Helicobacter pylori Activity
Christy E. Manyi-Loh et al.
ARCHIVES OF MEDICAL RESEARCH (2010)
Volatile Composition Screening of Salix spp. Nectar Honey: Benzenecarboxylic Acids, Norisoprenoids, Terpenes, and Others
Igor Jerkovic et al.
CHEMISTRY & BIODIVERSITY (2010)
Floral Markers in Honey of Various Botanical and Geographic Origins: A Review
Vilma Kaskoniene et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)
Synthesis and antimicrobial activity of some new thiazole, thiophene and pyrazole derivatives containing benzothiazole moiety
Samir Bondock et al.
EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2010)
How honey kills bacteria
Paulus H. S. Kwakman et al.
FASEB JOURNAL (2010)
Identification of botanical biomarkers found in Corsican honey
James A. Donarski et al.
FOOD CHEMISTRY (2010)
Tracing the geographical origin of honeys based on volatile compounds profiles assessment using pattern recognition techniques
I. Stanimirova et al.
FOOD CHEMISTRY (2010)
Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys
L. Castro-Vazquez et al.
FOOD RESEARCH INTERNATIONAL (2010)
Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico
Manuel Viuda-Martos et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Composition of Sulla (Hedysarum coronarium L.) Honey Solvent Extractives Determined by GC/MS: Norisoprenoids and Other Volatile Organic Compounds
Igor Jerkovic et al.
MOLECULES (2010)
Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples
Patricia Garcia-Salas et al.
MOLECULES (2010)
Screening of Volatile Composition of Lavandula hybrida REVERCHON II Honey Using Headspace Solid-Phase Microextraction and Ultrasonic Solvent Extraction
Igor Jerkovic et al.
CHEMISTRY & BIODIVERSITY (2009)
Determination of Antioxidant Flavonoids in Sudanese Honey Samples by Solid Phase Extraction and High Performance Liquid Chromatography
Suzan Zein Alabdeen Makawi et al.
E-JOURNAL OF CHEMISTRY (2009)
Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis
L. Castro-Vazquez et al.
FOOD CHEMISTRY (2009)
Headspace, Volatile and Semi-Volatile Organic Compounds Diversity and Radical Scavenging Activity of Ultrasonic Solvent Extracts from Amorpha fruticosa Honey Samples
Igor Jerkovic et al.
MOLECULES (2009)
Composition of volatile compounds of honey of various floral origin and beebread collected in Lithuania
Vilma Kaskoniene et al.
FOOD CHEMISTRY (2008)
Influence of storage conditions on chemical composition and sensory proper-ties of citrus honey
L. Castro-Vazquez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Screening of volatile composition from Portuguese multifloral honeys using headspace solid-phase microextraction-gas chromatography-quadrupole mass spectrometry
M. Pontes et al.
TALANTA (2007)
Comparison of the volatile composition in thyme honeys from several origins in Greece
Eleftherios Alissandrakis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
SPME/GC/MS and sensory flavour profile analysis for estimation of authenticity of thyme honey
Demet Mannas et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
A variety of volatile compounds as markers in Palestinian honey from Thymus capitatus, Thymelaea hirsuta, and Tolpis virgata
Imad Odeh et al.
FOOD CHEMISTRY (2007)
A review of volatile analytical methods for determining the botanical origin of honey
Luis F. Cuevas-Glory et al.
FOOD CHEMISTRY (2007)
Comparison of hydrodistillation and ultrasonic solvent extraction for the isolation of volatile compounds from two unifloral honeys of Robinia pseudoacacia L. and Castanea sativa L.
I. Jerkovic et al.
ULTRASONICS SONOCHEMISTRY (2007)
Analysis of volatile compounds of eucalyptus honey by solid phase extraction followed by gas chromatography coupled to mass spectrometry
Lucia Castro Vazquez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Free radical production and quenching in honeys with wound healing potential
Ana Henriques et al.
JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY (2006)
Determination of volatile organic compound patterns characteristic of five unifloral honey by solid-phase microextraction-gas chromatography-mass spectrometry coupled to chemometrics
Maria Veronica Baroni et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Volatile composition and contribution to the aroma of Spanish honeydew honeys.: Identification of a new chemical marker
Lucia Castro-Vazquez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Advances in the analysis of phenolic compounds in products derived from bees
A. M. Gomez-Caravaca et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2006)
Effects of prolonged heating on antioxidant activity and colour of honey
N Turkmen et al.
FOOD CHEMISTRY (2006)
Formation of certain compounds having technological and nutritional importance in tomato fruits during maturation
L. Helyes et al.
ACTA ALIMENTARIA (2006)
Terpene synthases and the regulation, diversity and biological roles of terpene metabolism
Dorothea Tholl
CURRENT OPINION IN PLANT BIOLOGY (2006)
A variety of volatile compounds as markers in unifloral honey from Dalmatian sage (Salvia officinalis L.)
Igor Jerkovic et al.
CHEMISTRY & BIODIVERSITY (2006)
The antibacterial activity of honey against coagulase-negative staphylococci
VM French et al.
JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY (2005)
Volatile norisoprenolds as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey:: Characterisation of aroma compounds by dynamic headspace extraction and gas chromatography-mass spectrometry
F Bianchi et al.
FOOD CHEMISTRY (2005)
Novel quality control methods in conjunction with chemometrics (multivariate analysis) for detecting honey authenticity
IS Arvanitoyannis et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)
Evaluation of four isolation techniques for honey aroma compounds
E Alissandrakis et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines
L Culleré et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Characterization of artisanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data
AC Soria et al.
FOOD CHEMISTRY (2004)
SPME-GC-MS analysis of volatile organic compounds in honey from Basilicata. Evidence for the presence of pollutants from anthropogenic activities
G Bentivenga et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)
Solid-phase microextraction gas chromatographymass spectrometry determination of monoterpenes in honey
RM Peña et al.
JOURNAL OF SEPARATION SCIENCE (2004)
Nor-isoprenoids profile during port wine ageing-influence of some technological parameters
ACS Ferreira et al.
ANALYTICA CHIMICA ACTA (2004)
Classification of unifloral honeys with an MS-based electronic nose using different sampling modes: SHS, SPME and INDEX
S Ampuero et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey
E Alissandrakis et al.
FOOD CHEMISTRY (2003)
Solid phase microextraction (SPME) applied to honey quality control
L Piasenzotto et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Analysis of volatile composition of honey by solid phase microextraction and gas chromatography-mass spectrometry
AC Soria et al.
JOURNAL OF SEPARATION SCIENCE (2003)
Flavour index and aroma profiles of fresh and processed honeys
JS Bonvehí et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Analysis of volatile compounds of rosemary honey.: Comparison of different extraction techniques
L Castro-Vázquez et al.
CHROMATOGRAPHIA (2003)
Floral quality and discrimination of Lavandula stoechas, Lavandula angustifolia, and Lavandula angustifolia x Latifolia honeys
C Guyot-Declerck et al.
FOOD CHEMISTRY (2002)
Honey thermal treatment effects on hydroxymethylfurfural content
E Tosi et al.
FOOD CHEMISTRY (2002)
Analysis of volatiles from Spanish honeys by solid-phase microextraction and gas chromatography-mass spectrometry
RA Pérez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Antibacterial activity of essential oils and their major constituents against respiratory tract pathogens by gaseous contact
S Inouye et al.
JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY (2001)
The contribution of catalase and other natural products to the antibacterial activity of honey: a review
RJ Weston
FOOD CHEMISTRY (2000)
Antioxidative effect of Maillard reaction products formed from honey at different reaction times
SM Antony et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Identification and quantitative levels of antibacterial components of some New Zealand honeys
RJ Weston et al.
FOOD CHEMISTRY (2000)