Related references
Note: Only part of the references are listed.Antioxidant Activity in Bee Products: A Review
Marianna Martinello et al.
ANTIOXIDANTS (2021)
Colour of honey: can we trust the Pfund scale? - An alternative graphical tool covering the whole visible spectra
Zsanett Bodor et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Identification of pollen taxa by different microscopy techniques
Matej Pospiech et al.
PLOS ONE (2021)
Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland
Michal Halagarda et al.
ANTIOXIDANTS (2020)
Antioxidant activities ofClerodendrum cyrtophyllumTurcz leaf extracts and their major components
Jing Zhou et al.
PLOS ONE (2020)
Polyphenol profile of buckwheat honey, nectar and pollen
Milica Nesovic et al.
ROYAL SOCIETY OPEN SCIENCE (2020)
Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey
Jianling Deng et al.
FOOD CHEMISTRY (2018)
Phenolic Compounds in Honey and Their Associated Health Benefits: A Review
Danila Cianciosi et al.
MOLECULES (2018)
Health Benefits of Manuka Honey as an Essential Constituent for Tissue Regeneration
Kamal Niaz et al.
CURRENT DRUG METABOLISM (2017)
Polish Natural Bee Honeys Are Anti-Proliferative and Anti-Metastatic Agents in Human Glioblastoma multiforme U87MG Cell Line
Justyna Moskwa et al.
PLOS ONE (2014)
Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources
R. Krishna Kishore et al.
NUTRITION RESEARCH (2011)
Antioxidant properties of several tropical fruits: A comparative study
Y. Y. Lim et al.
FOOD CHEMISTRY (2007)
Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics
G Beretta et al.
ANALYTICA CHIMICA ACTA (2005)
Buckwheat honey increases serum antioxidant capacity in humans
N Gheldof et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)