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Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization

Antioxidants, 2020-01, Vol.9 (1), p.75

2020

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A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors

Food chemistry, 2021-04, Vol.342, p.128300-128300, Article 128300

2021

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Straightforward purification method for the determination of the activity of glucose oxidase and catalase in honey by extracting polyphenols with a film-shaped polymer

Food chemistry, 2023-03, Vol.405, p.134789-134789, Article 134789

2023

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Polymer film as starch azure container for the easy diastase activity determination in honey

Food chemistry, 2021-09, Vol.355, p.129629-129629, Article 129629

2021

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Relationships among Hydrogen Peroxide Concentration, Catalase, Glucose Oxidase, and Antimicrobial Activities of Honeys

Foods, 2024-05, Vol.13 (9), p.1344

2024

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Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities

Foods, 2021-06, Vol.10 (6), p.1412

2021

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Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders

Foods, 2023-10, Vol.12 (21), p.3990

2023

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Critical assessment of antioxidant‐related parameters of honey

International journal of food science & technology, 2016, Vol.51 (1), p.30-36

2016

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Quality Attributes of Local and Imported Honeys Commercialized in Algeria

Journal of Apicultural Science, 2020-12, Vol.64 (2), p.251-262

2020

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Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App

ACS applied materials & interfaces, 2022-08, Vol.14 (32), p.37051-37058

2022

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Evaluation of bioactive compounds and biological activities of Tunisian propolis

Food science & technology, 2019-08, Vol.111, p.328-336

2019

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Methods of analysis of honey

Journal of apicultural research, 2018-01, Vol.57 (1), p.38-74

2018

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Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres

Food microbiology, 2013-12, Vol.36 (2), p.216-222

2013

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Design of a food product composed of honey and propolis

Journal of apicultural research, 2015-10, Vol.54 (5), p.461-467

2015

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Microencapsulated propolis powder: A promising ingredient of chewing gum

Powder technology, 2024-05, Vol.440, p.119777, Article 119777

2024

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Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau

Journal of food composition and analysis, 2018-12, Vol.74, p.34-43

2018

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Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus

NJAS - Wageningen journal of life sciences, 2016-09, Vol.78 (1), p.29-33

2016

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Analysis of Polyphenols in Honey: Extraction, Separation and Quantification Procedures

Separation and purification reviews, 2018-04, Vol.47 (2), p.142-158

2018

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How do consumers perceive food safety risks? – Results from a multi-country survey

Food control, 2022-12, Vol.142, p.109216, Article 109216

2022

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Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2023, Vol.18 (2), p.133-146

2023

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Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization

A simple one-pot determination of both total phenolic content and antioxidant activity of honey by polymer chemosensors

Straightforward purification method for the determination of the activity of glucose oxidase and catalase in honey by extracting polyphenols with a film-shaped polymer

Polymer film as starch azure container for the easy diastase activity determination in honey

Relationships among Hydrogen Peroxide Concentration, Catalase, Glucose Oxidase, and Antimicrobial Activities of Honeys

Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities

Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders

Critical assessment of antioxidant‐related parameters of honey

Quality Attributes of Local and Imported Honeys Commercialized in Algeria

Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App

Evaluation of bioactive compounds and biological activities of Tunisian propolis

Methods of analysis of honey

Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres

Design of a food product composed of honey and propolis

Microencapsulated propolis powder: A promising ingredient of chewing gum

Sugar composition and sugar-related parameters of honeys from the northern Iberian Plateau

Comparison of methods to determine antibacterial activity of honeys against Staphylococcus aureus

Analysis of Polyphenols in Honey: Extraction, Separation and Quantification Procedures

How do consumers perceive food safety risks? – Results from a multi-country survey

Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study

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