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Food Chemistry|April 16, 2023
Automatic NMR-based protocol for assessment of honey authenticityElisabetta Schievano, Lucia Piana, Marco TessariFood Chemistry|May 25, 2021
Floral origin modulates the content of a lipid marker in Apis mellifera honeyElisabetta Schievano, Amanda Dettori, Lucia Piana, et al.Journal of Agricultural and Food Chemistry|April 19, 2016
Objective Definition of Monofloral and Polyfloral Honeys Based on NMR Metabolomic ProfilingElisabetta Schievano, Claudia Finotello, Jalal Uddin, et al.Food Chemistry|March 24, 2019
NMR assessment of European acacia honey origin and composition of EU-blend based on geographical floral markersElisabetta Schievano, Matteo Stocchero, Valentina Zuccato, et al.Food Chemistry|November 23, 2019
NMR carbohydrate profile in tracing acacia honey authenticityElisabetta Schievano, Marco Sbrizza, Valentina Zuccato, et al.Food Chemistry|May 26, 2019
Investigation of water state during induced crystallization of honeySilvia Tappi, Luca Laghi, Amanda Dettori, et al.Foods (Basel, Switzerland)|August 26, 2023
Monitoring Volatile Organic Compounds and Aroma Profile of Robinia pseudoacacia L. Honey at Different Storage Temperatures during Shelf LifeSara Panseri, Federica Borgonovo, Marcella Guarino, et al.Foods (Basel, Switzerland)|July 11, 2023
Impact of Different Storage Temperature on the Enzymatic Activity of Apis mellifera Royal JellySimona Sagona, Francesca Coppola, Gino Giannaccini, et al.Journal of Food Science and Technology|October 24, 2022
Sensory and physicochemical analysis of honeys of nine stingless bee species of Mexico and GuatemalaIsabel May-Canché, Yolanda Moguel-Ordoñez, Javier Valle-Mora, et al.Foods (Basel, Switzerland)|March 11, 2023
Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer SatisfactionMaria Lucia Piana, Marta Cianciabella, Giulia Maria Daniele, et al.Pageof 1