ArticleFoods (Basel, Switzerland)2019
Contribution to the Chromatic Characterization of Unifloral Honeys from Galicia (NW Spain).
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 44 citations in OpenAlex.
- Physicochemical and Sensory Evaluation of Romanian Monofloral Honeys from Different Supply Chains.Foods (Basel, Switzerland) · 2025Article
- Comparative physicochemical characterization and sensory profiling of Western Algerian and Polish honeys.PloS one · 2025Article
- The Use of Fluorescence Spectrometry Combined with Statistical Tools to Determine the Botanical Origin of Honeys.Foods (Basel, Switzerland) · 2024Article
- Sensory Attributes and Chemical Composition: The Case of Three Monofloral Honey Types from Algeria.Foods (Basel, Switzerland) · 2024Article
- Preliminary Identification and Quantification of Individual Polyphenols inPlants (Basel, Switzerland) · 2024Article
- Antibacterial Effect of Spanish Honeys of Different Botanical Origins againstInternational journal of molecular sciences · 2024Article
- Multivariate Statistical Approach for the Discrimination of Honey Samples from Galicia (NW Spain) Using Physicochemical and Pollen Parameters.Foods (Basel, Switzerland) · 2023Article
- Review
- Evaluating the Presence and Contents of Phytochemicals in Honey Samples: Phenolic Compounds as Indicators to Identify Their Botanical Origin.Foods (Basel, Switzerland) · 2021Article
- Sea Buckthorn Leaf Powders: The Impact of Cultivar and Drying Mode on Antioxidant, Phytochemical, and Chromatic Profile of Valuable Resource.Molecules (Basel, Switzerland) · 2021Article
- Quality Evaluation of Light- and Dark-Colored Hungarian Honeys, Focusing on Botanical Origin, Antioxidant Capacity and Mineral Content.Molecules (Basel, Switzerland) · 2021Article
- Prediction of Physicochemical Properties in Honeys with Portable Near-Infrared (microNIR) Spectroscopy Combined with Multivariate Data Processing.Foods (Basel, Switzerland) · 2021Article
- Effect of extreme heat processing on the Moroccan Zantaz' honey antioxidant activities.Journal of food science and technology · 2020Article
- Honey: Chemical Composition, Stability and Authenticity.Foods (Basel, Switzerland) · 2019Article
- Volatile Profile and Physico-Chemical Analysis ofFoods (Basel, Switzerland) · 2019Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Honey color and other physicochemical characteristics depend mainly on the botanical and geographical origin. The study of these properties could make easier a correct classification of unifloral honey. This work determined the palynological characteristics and some physicochemical properties such as pH, electrical conductivity, and color (Pfund scale and the CIELa*b* coordinates), as well as the total content of the bioactive compounds phenols and flavonoids of ninety-three honey samples. Samples were classified as chestnut, blackberry, heather, eucalyptus, and honeydew honey. The study showed a close relationship between the physicochemical variables and the botanical origin. The five types of honey presented different physicochemical properties among them. A principal component analysis showed that Hue, lightness, b*, and Chroma variables were important for the honey types classification, followed by
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