Related references
Note: Only part of the references are listed.Detection of honey adulteration with starch syrup by high performance liquid chromatography
Shaoqing Wang et al.
FOOD CHEMISTRY (2015)
Carbon isotope ratio (13C/12C) of pine honey and detection of HFCS adulteration
Serap B. Cinar et al.
FOOD CHEMISTRY (2014)
Detection of adulterated honey produced by honeybee (Apis mellifera L.) colonies fed with different levels of commercial industrial sugar (C3 and C4 plants) syrups by the carbon isotope ratio analysis
Ahmet Guler et al.
FOOD CHEMISTRY (2014)
Detection of adulteration in honey samples added various sugar syrups with 13C/12C isotope ratio analysis method
Murat Tosun
FOOD CHEMISTRY (2013)
13C/12C pattern of honey from Turkey and determination of adulteration in commercially available honey samples using EA-IRMS
Adnan Simsek et al.
FOOD CHEMISTRY (2012)
Characterisation of the geographical origin of Italian potatoes, based on stable isotope and volatile compound analyses
F. Longobardi et al.
FOOD CHEMISTRY (2011)
Determination of Chinese honey adulterated with high fructose corn syrup by near infrared spectroscopy
Lanzhen Chen et al.
FOOD CHEMISTRY (2011)
Characterisation of authentic Italian extra-virgin olive oils by stable isotope ratios of C, O and H and mineral composition
Federica Camin et al.
FOOD CHEMISTRY (2010)
Carbohydrate Composition of High-Fructose Corn Syrups (HFCS) Used for Bee Feeding: Effect on Honey Composition
Ana Isabel Ruiz-Matute et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Improved detection of honey adulteration by measuring differences between 13C/12C stable carbon isotope ratios of protein and sugar compounds with a combination of elemental analyzer - isotope ratio mass spectrometry and liquid chromatography - isotope ratio mass spectrometry (δ13C-EA/LC-IRMS)
Lutz Elflein et al.
APIDOLOGIE (2008)
HPAEC-PAD oligosaccharide analysis to detect adulterations of honey with sugar syrups
V. Morales et al.
FOOD CHEMISTRY (2008)
A new methodology based on GC-MS to detect honey adulteration with commercial syrups
A. I. Ruiz-Matute et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Determination of important biochemical properties of honey to discriminate pure and adulterated honey with sucrose (Saccharum officinarum L.) syrup
Ahmet Guler et al.
FOOD CHEMISTRY (2007)
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)
Detection of exogenous citric acid in fruit juices by stable isotope ratio analysis
E Jamin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Characterization of European wine glycerol: Stable carbon isotope approach
G Calderone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Detection of adulteration of commercial honey samples by the 13C/12C isotopic ratio
GJ Padovan et al.
FOOD CHEMISTRY (2003)
Honey characterization and adulteration detection by pattern recognition applied on HPAEC-PAD profiles.: 1.: Honey floral species characterization
CBY Cordella et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Quantitative determination of sulfur-containing wine odorants at sub parts per billion levels. 2. Development and application of a stable isotope dilution assay
R Schneider et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Classification of simple and complex sugar adulterants in honey by mid-infrared spectroscopy
S Sivakesava et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Use of differential scanning calorimetry (DSC) as a new technique for detection of adulteration in honeys. 1. Study of adulteration effect on honey thermal behavior
C Cordella et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
A rapid spectroscopic technique for determining honey adulteration with corn syrup
S Sivakesava et al.
JOURNAL OF FOOD SCIENCE (2001)