2014
DOI: 10.1016/j.foodchem.2013.12.011
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Physicochemical parameters and sensory properties of honeys from Buenos Aires region

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Cited by 72 publications
(86 citation statements)
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“…Our results generally confirm that the fermentation rate is very low in the analyzed samples. Moisture values observed for our samples were slightly lower than those obtained for Córdoba (Argentina) honeys [25] and quite similar to honeys from Buenos Aires Region [30], and to those of Andalusia (Spain) [26], Lazio Region (Italy) [24], Serbian Acacia honeys [27] and to Entre-Douro e Minho Region of Portugal [31]. …”
Section: Resultssupporting
confidence: 64%
“…Our results generally confirm that the fermentation rate is very low in the analyzed samples. Moisture values observed for our samples were slightly lower than those obtained for Córdoba (Argentina) honeys [25] and quite similar to honeys from Buenos Aires Region [30], and to those of Andalusia (Spain) [26], Lazio Region (Italy) [24], Serbian Acacia honeys [27] and to Entre-Douro e Minho Region of Portugal [31]. …”
Section: Resultssupporting
confidence: 64%
“…CA was performed on the standardized data. Clusters were calculated using the Euclidian distance and the Ward technique, which allowed better discrimination of the clusters …”
Section: Methodsmentioning
confidence: 99%
“…Chemometrics has also been used for the determination of the geographical origin of honey in combination with physicochemical data and other properties, that include basic parameters such as water content and electrical conductivity (Anklam, 1998;Silvano et al, 2014;Fechner et al, 2016). However, the antioxidant potential has rarely been used (Patrignani et al, 2015) to assess the origins of the honey or to discriminate between honeys coming from different locations.…”
Section: Introductionmentioning
confidence: 99%