4.4 Article

Evaluation of honey authenticity in Lebanon by analysis of carbon stable isotope ratio using elemental analyzer and liquid chromatography coupled to isotope ratio mass spectrometry

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

A comprehensive analysis of 13C isotope ratios data of authentic honey types produced in China using the EA-IRMS and LC-IRMS

JinZhong Xu et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Article Chemistry, Applied

Establishing authenticity of honey via comprehensive Romanian honey analysis

Elisabeta-Irina Geana et al.

FOOD CHEMISTRY (2020)

Article Chemistry, Applied

Stable carbon isotope ratios for organic acids in commercial honey samples

Hiroto Kawashima et al.

FOOD CHEMISTRY (2019)

Article Engineering, Multidisciplinary

Isotopic and elemental composition of selected types of Italian honey

Luana Bontempo et al.

MEASUREMENT (2017)

Review Chemistry, Applied

Honey: Chemical composition, stability and authenticity

Priscila Missio da Silva et al.

FOOD CHEMISTRY (2016)

Article Chemistry, Applied

Detection of adulterations of honey with high fructose syrups from inulin by GC analysis

A. I. Ruiz-Matute et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)

Article Agriculture, Multidisciplinary

Polysaccharides as a Marker for Detection of Corn Sugar Syrup Addition in Honey

Mehdi Megherbi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Review Food Science & Technology

Processing of honey: A review

R. Subramanian et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2007)

Article Agriculture, Multidisciplinary

Liquid chromatography coupled to isotope ratio mass spectrometry:: A new perspective on honey adulteration detection

Ana I. Cabanero et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)