Honey adulteration represents a worldwide problem, driven by the illicit economic gain that producers, traders, or merchants pursue. Among the falsification methods that can unfairly influence the price is the incorrect declaration of the botanical o...
International journal of food microbiology
38879955
The Protected Designation of Origin (PDO) indication for foods intends to guarantee the conditions of production and the geographical origin of regional products within the European Union. Honey products are widely consumed due to their health-promot...
For the detection of food adulteration, sensitive and reproducible analytical methods are required. Liquid chromatography coupled to high-resolution mass spectrometry (LC-HRMS) is a highly sensitive method that can be used to obtain analytical finger...
Food research international (Ottawa, Ont.)
39232511
Apis mellifera ssp. sicula, also known as the Sicilian black honeybee, is a Slow Food Presidium that produces honey with outstanding nutraceutical properties, including high antioxidant capacity. In this study, we used high-resolution proteomics to p...
Journal of the science of food and agriculture
39120002
BACKGROUND: The Turkish organic honey industry, a major player in the global market, faces challenges due to climate fluctuations. Understanding the influence of climate factors on honey production is vital for sustainable farming and economic stabil...
The detection of endogenous phenolic compounds (EPs) in food is of great significance in elucidating their bioactivity and health effects. Here, a novel bifunctional vanillic acid-Cu (VA-Cu) nanozyme with peroxidase-like and laccase-like activities w...
This article introduces a novel approach to detecting honey adulteration by combining ultra-fast gas chromatography (UF-GC) with advanced machine learning techniques. Machine learning models, particularly support vector regression (SVR) and least abs...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
39547148
Honey authenticity is critical to honey quality. The development of a quick, easy, and non-destructive technique for determining the authenticity of honey encourages an improvement in honey quality. Here, the authenticity of monofloral honey-rape hon...
Food research international (Ottawa, Ont.)
40263817
This study explores the use of near-infrared (NIR), mid-infrared (MIR), and Raman spectral fusion for the rapid prediction of floral origins and main taste components in Apis cerana (A. cerana) honey. Feature-level fusion with the partial least squar...
Food fraud raises significant concerns to consumer health and economic integrity, with the adulteration of honey by sugary syrups representing one of the most prevalent forms of economically motivated adulteration. This study presents a novel framewo...