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Cited by 7 publications
(3 citation statements)
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“…Honey also contains minor components like protein, enzymes, amino acids, lipids, vitamins, phenolic acids, flavonoids and minerals (Zhou et al, 2013;. Based on Brudzynski & Lannigan (2012) and Gregório et al (2021), the composition the quality of honey varies according to the vegetal species and the environmental conditions. Under the Codex Alimentarius (2001b), the study of the physicochemical parameters makes it possible to verify its quality and its botanical origin.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Honey also contains minor components like protein, enzymes, amino acids, lipids, vitamins, phenolic acids, flavonoids and minerals (Zhou et al, 2013;. Based on Brudzynski & Lannigan (2012) and Gregório et al (2021), the composition the quality of honey varies according to the vegetal species and the environmental conditions. Under the Codex Alimentarius (2001b), the study of the physicochemical parameters makes it possible to verify its quality and its botanical origin.…”
Section: Introductionmentioning
confidence: 99%
“…Several physicochemical parameters are checked: The sugar and moisture content, the ash content, electrical conductivity, hydroxy methyl furfural content (HMF); acidity and diastase activity ( Silva et al, 2016). Honey is an outstanding antibacterial agent with a high biotechnological potential (Gregório et al, 2020) and is a great dietary supplement (Pasupuleti et al, 2017). It is also used as a natural sweetener in probiotic food since it allows driving growth of lactic bacteria while concomitantly blocking growth of pathogenic bacteria like Shigella, Listeria monocytogenes and Staphylococcus aureus .…”
Section: Introductionmentioning
confidence: 99%
“…Their antimicrobial properties are directly related to their geographical origin, which gives each type of honey its own characteristics [ 26 ]. The floristic diversity of the region and the time of year in which flowering occurs interfere with coloration.…”
Section: Introductionmentioning
confidence: 99%