4.7 Article

Antioxidative, antibrowning and antibacterial activities of sixteen floral honeys

Related references

Note: Only part of the references are listed.
Review Medicine, General & Internal

Contribution of honey in nutrition and human health: a review

Jose Miguel Alvarez-Suarez et al.

MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM (2010)

Article Food Science & Technology

Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Leticia Estevinho et al.

FOOD AND CHEMICAL TOXICOLOGY (2008)

Letter Infectious Diseases

Antibacterial activity of honey from the Australian stingless bee Trigona carbonaria

Julie Irish et al.

INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS (2008)

Article Food Science & Technology

Antibacterial effect of phenolic compounds from different wines

M. J. Rodriguez Vaquero et al.

FOOD CONTROL (2007)

Article Agriculture, Multidisciplinary

Amino acid composition and antioxidant capacity of Spanish honeys

Rosa Ana Perez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Plant Sciences

Salinity effects on polyphenol content and antioxidant activities in leaves of the halophyte Cakile maritima

Riadh Ksouri et al.

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Identification and quantification of antioxidant components of honeys from various floral sources

N Gheldof et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Agriculture, Multidisciplinary

Honey as a protective agent against lipid oxidation in ground turkey

J McKibben et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Agriculture, Dairy & Animal Science

Effect of dry honey on oxidation in turkey breast meat

S Antony et al.

POULTRY SCIENCE (2000)

Article Agriculture, Multidisciplinary

Honeys from different floral sources as inhibitors of enzymatic browning in fruit and vegetable homogenates

L Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)