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From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread

Trends in food science & technology, 2021-03, Vol.109, p.464-481

2021

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Bee pollen and bee bread nutritional potential: Chemical composition and macronutrient digestibility under in vitro gastrointestinal system

Food chemistry, 2023-07, Vol.413, p.1-10, Article 135597

2023

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Improvement of the in vitro cytotoxic effect on HT-29 colon cancer cells by combining 5-fluorouacil and fluphenazine with green, red or brown propolis

Molecules (Basel, Switzerland), 2023-04, Vol.28 (8), p.3393

2023

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Phenolic Profiling of Portuguese Propolis by LC-MS Spectrometry: Uncommon Propolis Rich in Flavonoid Glycosides

Phytochemical analysis, 2013-07, Vol.24 (4), p.309-318

2013

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Evaluation of antioxidant and anticancer activity of mono- and polyfloral moroccan bee pollen by characterizing phenolic and volatile compounds

Molecules (Basel, Switzerland), 2023-01, Vol.28 (2), p.835

2023

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Assessment of Bioactive Compounds under Simulated Gastrointestinal Digestion of Bee Pollen and Bee Bread: Bioaccessibility and Antioxidant Activity

Antioxidants, 2021-04, Vol.10 (5), p.651

2021

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Standard methods for Apis mellifera propolis research

Journal of apicultural research, 2019-03, Vol.58 (2), p.1-49

2019

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Differentiating between monofloral portuguese bee pollens using phenolic and volatile profiles and their impact on bioactive properties

Molecules (Basel, Switzerland), 2023-11, Vol.28 (22), p.7601

2023

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In Vitro Evaluation of Portuguese Propolis and Floral Sources for Antiprotozoal, Antibacterial and Antifungal Activity

Phytotherapy research, 2014-03, Vol.28 (3), p.437-443

2014

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Honeybee Venom Synergistically Enhances the Cytotoxic Effect of CNS Drugs in HT-29 Colon and MCF-7 Breast Cancer Cell Lines

Pharmaceutics, 2022-02, Vol.14 (3), p.511

2022

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Chemical composition, antioxidant activity, and diuretic effect of Moroccan fresh bee pollen in rats

Veterinary World, 2020-07, Vol.13 (7), p.1251-1261

2020

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Phenolic characterization of Northeast Portuguese propolis: usual and unusual compounds

Analytical and bioanalytical chemistry, 2010-01, Vol.396 (2), p.887-897

2010

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Development and Characterization of High-Absorption Microencapsulated Organic Propolis EPP-AF® Extract (i-CAPs)

Molecules (Basel, Switzerland), 2023-10, Vol.28 (20), p.7128

2023

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Thermal stability and antioxidant activity of bioactive compounds in bread enriched with bee pollen and bee bread

Antioxidants, 2023-08, Vol.12 (9), p.1691

2023

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Assessment of the In Vivo and In Vitro Release of Chemical Compounds from Vespa velutina

Molecules (Basel, Switzerland), 2021-11, Vol.26 (22), p.6769

2021

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Proposal for Physicochemical Standards and Antioxidant Activity of Portuguese Propolis

Journal of the American Oil Chemists' Society, 2013-11, Vol.90 (11), p.1729-1741

2013

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Composition and Quality of Honey Bee Feed: The Methodology and Monitoring of Candy Boards

Animals (Basel), 2024-10, Vol.14 (19), p.2836

2024

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Phenolic quantification and botanical origin of Portuguese propolis

Industrial crops and products, 2013-08, Vol.49, p.805-812

2013

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Bee Venom-Loaded Niosomes as Innovative Platforms for Cancer Treatment: Development and Therapeutical Efficacy and Safety Evaluation

Pharmaceuticals (Basel, Switzerland), 2024-05, Vol.17 (5), p.572

2024

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The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread

Journal of food measurement & characterization, 2024-01, Vol.18 (1), p.451-463

2024

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Phenolic profile of Castanea bee pollen from the northwest of the iberian peninsula

Separations, 2023-04, Vol.10 (4), p.270

2023

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A voltammetric tool for the evaluation of propolis antioxidant activity

European food research & technology, 2016-08, Vol.242 (8), p.1393-1401

2016

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Oleuropein/ligstroside isomers and their derivatives in Portuguese olive mill wastewaters

Food chemistry, 2011-11, Vol.129 (2), p.291-296

2011

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Analytical methods for honeybee venom characterization

Journal of advanced pharmaceutical technology and research, 2022-07, Vol.13 (3), p.154-160

2022

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Chemical profile from the head of Vespa velutina and V. crabro

Apidologie, 2021, Vol.52 (3), p.548-560

2021

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From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread

Bee pollen and bee bread nutritional potential: Chemical composition and macronutrient digestibility under in vitro gastrointestinal system

Improvement of the in vitro cytotoxic effect on HT-29 colon cancer cells by combining 5-fluorouacil and fluphenazine with green, red or brown propolis

Phenolic Profiling of Portuguese Propolis by LC-MS Spectrometry: Uncommon Propolis Rich in Flavonoid Glycosides

Evaluation of antioxidant and anticancer activity of mono- and polyfloral moroccan bee pollen by characterizing phenolic and volatile compounds

Assessment of Bioactive Compounds under Simulated Gastrointestinal Digestion of Bee Pollen and Bee Bread: Bioaccessibility and Antioxidant Activity

Standard methods for Apis mellifera propolis research

Differentiating between monofloral portuguese bee pollens using phenolic and volatile profiles and their impact on bioactive properties

In Vitro Evaluation of Portuguese Propolis and Floral Sources for Antiprotozoal, Antibacterial and Antifungal Activity

Honeybee Venom Synergistically Enhances the Cytotoxic Effect of CNS Drugs in HT-29 Colon and MCF-7 Breast Cancer Cell Lines

Chemical composition, antioxidant activity, and diuretic effect of Moroccan fresh bee pollen in rats

Phenolic characterization of Northeast Portuguese propolis: usual and unusual compounds

Development and Characterization of High-Absorption Microencapsulated Organic Propolis EPP-AF® Extract (i-CAPs)

Thermal stability and antioxidant activity of bioactive compounds in bread enriched with bee pollen and bee bread

Assessment of the In Vivo and In Vitro Release of Chemical Compounds from Vespa velutina

Proposal for Physicochemical Standards and Antioxidant Activity of Portuguese Propolis

Composition and Quality of Honey Bee Feed: The Methodology and Monitoring of Candy Boards

Phenolic quantification and botanical origin of Portuguese propolis

Bee Venom-Loaded Niosomes as Innovative Platforms for Cancer Treatment: Development and Therapeutical Efficacy and Safety Evaluation

The impact of bee product incorporation on the processing properties, nutritional value, sensory acceptance, and microbial stability of bread

Phenolic profile of Castanea bee pollen from the northwest of the iberian peninsula

A voltammetric tool for the evaluation of propolis antioxidant activity

Oleuropein/ligstroside isomers and their derivatives in Portuguese olive mill wastewaters

Analytical methods for honeybee venom characterization

Chemical profile from the head of Vespa velutina and V. crabro

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