ReviewFoods (Basel, Switzerland)2020
Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
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Who cites it
33 citing papers in PubMed.
- Rapid Assessment of Honey Physicochemical Properties by Mid-Infrared Spectroscopy and Chemometric Modeling.ACS omega · 2026Article
- Electron Beam-Degraded β-Glucans fromPolymers · 2026Article
- Toxic Elements in Honeys of Different Geographical Origin: From Poland Versus from Algeria.Molecules (Basel, Switzerland) · 2026Article
- Pseudoacacia Honey of Hungarian and Slovak Origin: Selected Quality Parameters and Antioxidant Capacity.Molecules (Basel, Switzerland) · 2026Article
- Honey Fraud as a Moving Analytical Target: Omics-Informed Authentication Within a Multi-Layer Analytical Framework.Foods (Basel, Switzerland) · 2026Review
- Honey Botanical Origin Authentication Using HS-SPME-GC-MS Volatile Profiling and Advanced Machine Learning Models (Random Forest, XGBoost, and Neural Network).Foods (Basel, Switzerland) · 2026Article
- Deep Learning-Based Detection of Honey Storage Areas inInsects · 2025Article
- Comparative Study of Bulgarian Linden Honey (Foods (Basel, Switzerland) · 2025Article
- Comparative physicochemical characterization and sensory profiling of Western Algerian and Polish honeys.PloS one · 2025Article
- Honey Bioactive Molecules: There Is a World Beyond the Sugars.Biotech (Basel (Switzerland)) · 2024Review
- Examining the Use of Polyphenols and Sugars for Authenticating Honey on the U.S. Market: A Comprehensive Review.Molecules (Basel, Switzerland) · 2024Review
- Enhancement of Apple Stress Resistance via Proline Elevation by Sugar Substitutes.International journal of molecular sciences · 2024Article
- Analysis of Elements and Physicochemical and Microbial Properties of Iranian Honeys.Biological trace element research · 2024Article
- Unraveling the Physicochemical, Nutritional and Antioxidant Properties of the Honey Produced from theFoods (Basel, Switzerland) · 2024Article
- Impact of floral and geographical origins on honey quality parameters in Saudi Arabian regions.Scientific reports · 2024Article
- Analysis of Free Amino Acid Composition and Honey Plant Species in Seven Honey Species in China.Foods (Basel, Switzerland) · 2024Article
- The Contribution of Botanical Origin to the Physicochemical and Antioxidant Properties of Algerian Honeys.Foods (Basel, Switzerland) · 2024Article
- Formal analyses are fundamental for the definition of honey, a product representing specific territories and their changes: the case of North Tyrrhenian dunes (Italy).Scientific reports · 2023Article
- Assessment of the Quality, Chemometric and Pollen Diversity ofFoods (Basel, Switzerland) · 2023Article
- Consumption of honey ameliorates lipopolysaccharide-induced intestinal barrier dysfunction via upregulation of tight junction proteins.European journal of nutrition · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
This paper is a summary of the latest literature on methods for assessing quality of natural bee honey. The publication briefly characterizes methods recommended by the International Honey Commission, published in 2009, as well as newer methods published in the last 10 years. Modern methods of assessing honey quality focus mainly on analyzing markers of individual varieties and classifying them into varieties, using, among others, near infrared spectroscopy techniques (NIR), potentiometric tongue, electronic nose, nuclear magnetic resonance (NMR), zymography, polymerase chain reaction (PCR), DNA metabarcoding, and chemometric techniques including partial least squares (PLS), principal component analysis (PCA) and artificial neural networks (ANN). At the same time, effective techniques for analyzing adulteration, sugar, and water content, hydroxymethylfurfural (HMF), polyphenol content, and diastase activity are being sought. Modern techniques enable the results of honey quality testing to be obtained in a shorter time, using the principles of green chemistry, allowing, at the same time, for high precision and accuracy of determinations. These methods are constantly modified, so that the honey that is on sale is a product of high quality. Prospects for devising methods of honey quality assessment include the development of a fast and accurate alternative to the melissopalynological method as well as quick tests to detect adulteration.
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