Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera

By L. B. Almeida-Muradian, Klaus M. Stramm, A. Horita, O. Barth, A. S. Freitas, L. Estevinho. 2013

131 citations recorded by the source corpus.

Subfields: Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/a4b0efb4006255356f730ad22e90ccb326ebdcdf

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1. Adriane Alexandre Machado De-Melo
2. Abid Nordin
3. Nur Qisya Afifah Veronica Sainik
4. M. T. Sancho
5. S. Chowdhury
6. A. Pascual-Maté
7. A. Saim
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Citations in the corpus

• Composition and properties of Apis mellifera honey: A review (2018, background): “…enzymes, proteins, amino acids, Maillard reaction products, volatile compounds, and several bioactive substances (phenols and flavonoids, among others), as well as pollen grains (Almeida-Muradian et al., 2013; Cano et al., 2001; Gomes, Dias, Moreira, Rodrigues, & Estevinho, 2010; White, 1979a).”
• Physicochemical properties of stingless bee honey from around the globe: A comprehensive review (2018, background): “typically reduced or absent in adulterated, overheated or excessively stored honey (Almeida-Muradian et al., 2013).”