References
Abd Alla, A. E., M. E. Nour, M. E. & Ewies, M. A. (2014). Parameters of sugar
feeding honey produced from honeybees, Apis mellifera L. colonies in
Egypt. Bull. Ent. Soc. Egypt, 91, 43-53.
Abu-Jdayil, B., Ghzawi, A. M., Al-Malah, K. & Zaitoun, S. (2002). Heat effect on
rheology of light- and dark-colored honey. J Food Eng., 51, 33-38.
Acquarone, C., Buera, P. & Elizalde, B. (2007). Pattern of pH and electrical
conductivity upon honey dilution as a complementary tool for
discriminating geographical origin of honeys. Food Chem., 101, 695-
703.
Adebiyi, F. M., Akpan, I., Obiajunwa, E. I. & Olaniyi, H. B. (2004).
Chemical/physical characterization of Nigerian Honey. Pakistan
Journal of Nutrition, 3, 278-281.
Ahmed, J., Prabhu, S. T., Raghavan, G. S .V. & Ngadi, M. (2007). Physico-
chemical, rheological, calorimetric and dielectric behavior of selected
Indian honey. Journal of Food Engineering, 79, 1207-1213.
Ajibola, A. (2015). Novel Insights into the Health Importance of Natural Honey.
Malays J Med Sci., 22, 7-22.
Ajlouni, S. & P. Sujirapinyokul, (2010). Hydroxy methyl furfuraldehyde and
amylase contents in Australian honey. Food Chemistry, 119, 1000-
1005.
Albu, A., Radu-Rusu, C. -G., Pop, I., Frunza, G. & Nacu, G. (2021). Quality
assessment of raw honey issued from Eastern Romania. Agriculture,
11, 247.
Alqarni, A. S., Owayss A. A. & Mahmoud A. A. (2016). Physicochemical
characteristics, total phenols and pigments of national and
international honeys in Saudi Arabia. Arab. J. Chem., 9, 114-120.Anjos, O., Campos, M. G., Ruiz, P. C. & Antunes, P. (2015). Application of FTIR-
ATR spectroscopy to the quantification of sugar in honey. Food
Chem., 169.
AOAC. (1998). Official Methods of Analysis, 16th ed. Association of Official
Analytical Chemists, Published by the Association of Official
Analytical Chemists, Inc. USA.
AOAC. (2005). Official Methods of Analysis, 18th ed. Association of Official
Analytical Chemists, Published by the Association of Official
Analytical Chemists, Inc. USA.
AOAC. (2012). Official method of analysis 19th ed. Association of Official
Analytical Chemists, Washington DC.
AOAC. (2023). Official Methods of Analysis, 22th ed. Association of Official
Analytical Chemists, Published by the Association of Official
Analytical Chemists, Inc. USA.
Babrinde, G. & Babarinde, S. A. (2011). Effects of harvesting methods on
physicochemical and microbial qualities of honey. Journal of Food
Science and Technology, 48, 628-34.
Bakier, S. (2008). Investigations of the rheological properties of honey in
crystallized states. Treatises and Monographs. Univ Life Sci Press,
Warsaw (in Polish).
Bath, P. K. & Singh, N. (2001). Effect of microwave heating on
hydroxymethylfurfural formation and browning in Helianthus annuus
and Eucalyptus lanceolatus honey. J Food Sci Technol., 38, 366-368.
Bogdanov, S. (2009.) Physical properties of honey. In: Book of Honey, Chapter 4.
Bee Product Science.
Bogdanov, S. (2011). The honey book. Bee product science, 105p.
Bogdanov, S. (2016). Honey as nutrient and functional food. Bee Product Science,
Chapter 8. p.1-47.Bogdanov, S., Martin, P. & Lüllmann, C. (2009) Harmonised methods of the
European Honey Commission. Apidologie extra issue, 1-59.
Bogdanov, S., Ruoff K. & Persano-Oddo L. (2004a). Physico-chemical methods for
the characterization of unifloral honeys: A review. Apidologie, 35, 4-
17.
Bouhala, A., Ouchemoukh, S., Moussi, A. & Beldjoudi, S. (2020). Altitude effect on
the properties of honeys from the region of Jijel (Algeria). Pol. J.
Food Nutr. Sci., 70, 169-178.
Buba, F., Gidado, A. and Shugaba, A. (2013). Analysis of biochemical composition
of honey samples from North-East Nigeria. Biochem. Anal. Biochem,
2, 139.
Cavia, M. M., Fernández-Muiño, M. A., Alonso-Torre, S. R., Huidobro, J. F. &
Sancho, M. T. (2009). Evolution of acidity of honeys from continental
climates: Influence of induced granulation. Food Chemistry, 100,
1728-1733.
Chakir, A., Romane, A., Marcazzan, G. L. & Ferrazzi, P. (2011). Physicochemical
properties of some honeys produced from different plants in Morocco.
Arabian Journal of Chemistry, 9, S946-S954.
Chua, L. S., Abdul-Rahaman, N. L., Sarmidi, M. R. & Aziz, R. (2012). Multi-
elemental composition and physical properties of honey samples from
Malaysia. Food Chemistry, 135, 880-887.
Cianciosi, D., Forbes-Hernández, T., Afrin, S., Gasparrini, M., Reboredo-Rodriguez,
P., Manna, P., Zhang, J., Bravo Lamas, L., Martínez Flórez, S. &
Agudo Toyos, P. (2018). Phenolic compounds in honey and their
associated health benefits: A review. Molecules, 23, 2322.
Codex Alimentations. (2001). Draft revised standard for standard for honey (at step
10 of the Codex procedure). Alinorm, 01, 19-26.
Cooper, R. (2016). Honey for wound care in the 21st century. J. Wound Care., 25,
544-552.Da Silva, P. M., Gauche, C., Gonzaga, L. V., Costa, A. C. O. & Fett, R. (2016).
Honey: Chemical composition, stability and authenticity. Food Chem.,
196, 309-323.
Desmoulière, A. (2013). Le miel, de remarquables propriétés cicatrisantes.
Actualites . Pharmaceutiques, 531, 17.
Draiaia, R., Chefrour, A., Dainese, N, Borin, A., Manzinello, C., Gallina, A. &
Mutinelli, F. (2015). Physicochemical parameters and antibiotics
residuals in Algerian honey. Afr. J. Biotechnol., 14, 1242-1251.
Elamine, Y., Lyoussi, B., Miguel, M.G., Anjos, O., Estevinho, L., Alaiz, M., Girón-
Calle, J., Martín, J. & Vioque, J. (2021). Physicochemical
characteristics and antiproliferative and antioxidant activities of
Moroccan Zantaz honey rich in methyl syringate. Food Chem., 339,
128098.
EL-Metwally, A. A. E. (2015). Factors affecting the physical and chemical
characteristics of Egyptian bee honey. Ph. D. Thesis, Fac. Agric. Cairo
Univ., 320.
Escuredo, O., Dobre, I., Fernández-González, M. & Seijo, M. C. (2014).
Contribution of botanical origin and sugar composition of honeys on
the crystallization phenomenon. Food Chem., 149, 84-90.
Gonnet, M., (1982). Le Miel, Composition, Propriétés et Conservation. 2ème Ed.,
OPIDA. Echauffour, France. 31p.
González-Miret, M. L., Terrab, A., Hernanez, D., Fernández-Recamales, M. A. &
Hereida, F. J. (2005). Multivariate correlation between colour and
mineral composition of honeys and by their botanical origin. J Agric
Food Chem., 53, 2574-2580.
Islam, A., Khalil, I., Islam, N., Moniruzzaman, M., Mottalib, A., Sulaiman, S. A. &
Gan, S. H. (2012). Physicochemical and antioxidant properties of
Bangladeshi honeys stored for more than 1 year. BMC Complement
Altern Med, 12, 177.Karabagias, I. K., Karabagias, S. & Karabagias, S. (2020). Palynological, physico-
chemical and bioactivity parameters determination, of a less common
Greek honeydew honey: “dryomelo. Food Control., 109, 10690.
Kaškonienė, V., Venskutonis, P. R. & Ceksterytè, V. (2010). Carbohydrate
composition and electrical conductivity of different origin honeys
from Lithuania. Food Science and Technology, 43, 801-807.
Kędzierska, M., Matysek, M., Mariusz, M. F, Wolanciuk, A., Skałecki, P. &
Litwińczuk, A. (2016). Characterisation of viscosity, colour, 5-
hydroxymethylfurfural content and diastase activity in raw rape honey
(Brassica napus) at different temperatures. J Food Sci Technol., 53,
2092-2098.
Khalil, M. I., Moniruzzaman, M., Boukraâ, L., Benhanifia, M., Islam, M. A., Islam,
M. N. and Gan, S. H. (2012). Physicochemical and antioxidant
properties of Algerian honey. Molecules, 17, 11199-11215.
Kishore, R. K., Halim, A. S. & Shah, Z. (2011). Tualang honey has higher phenolic
content and greater radical scavenging activity with other honey
sources. Nutrition research, 31, 322-325.
Kivrak, S., Kivrak, I. & Karababa, E. (2017). Characterization of Turkish honeys
regarding of physicochemical properties, and their adulteration
analysis. Food Sci. Technol., 37, 80-89.
Konstantinidi, M. & Koutelidakis, A. E. (2019). Functional foods and bioactive
compounds: A review of its possible role on weight management and
obesity’s metabolic consequences. Medicines, 6, 94.
Krishnan, R., Mohammed, T., Kumar, G. & Arunima, S. (2021). Honey
crystallization: Mechanism, evaluation and application. The Pharma
Innovation Journal, 10, 222-231.
Kuś, P. M., Congiu, F., Teper, D., Sroka, Z., Jerković, I. & Tuberoso, C. I. G.
(2014). Antioxidant activity, color characteristics, total phenol contentand general HPLC fingerprints of six polish unifloral honey types.
LWT Food Sci Technol., 55, 124-130.
Laallam, H., Boughediri, L., Bissati, S., Menasria, T., Mouzaoui, M. S., Hadjadj, S.,
Hammoudi, R. & Chenchouni, H., (2015). Modeling the synergistic
antibacterial effects of honey characteristics of different botanical
origins from the Sahara Desert of Algeria. Frontiers in Microbiology,
6, 1-12.
Lazarov, S., Veleva, P. & Zhelyazkova, I. (2022). Physicochemical characteristics of
Bulgarian bee honey: Part 1. Bulg. J. Agric. Sci., 28, 349-354.
Mahmoude, R., Zari, P., Tajik, H., & Shadfar, S. (2012). Biochemical properties and
microbial analysis of honey from North-Western regions of Iran:
Seasonal effects on physicochemical properties of honey. African J of
Biotechnology, 11, 10226-10231.
Makhloufi, C., Kerkvliet, J. D., D’albore, G. R., Choukri, A. & Samar, R. (2010).
Characterization of Algerian honeys by palynological and physico-
chemical methods. Apidologie, 41, 509-521.
Mandal, M. D. & Mandal S. (2011). Honey: Its Medicinal Property and
Antibacterial Activity. Asian Pac. J. Trop. Biomed., 1, 154-160.
Manzanares, A. B., García, Z. H., Galdón, B. R., Rodríguez, E. R. & Romero, C. D.
(2014). Physicochemical characteristics of minor monofloral honeys
from Tenerife, Spain. LWT - Food Science and Technology, 55, 572-
578.
Mehryar, l., Esmaiili, I & Hassanzadeh, A. (2003). Evaluation of some
pysicochemical and rheological properties of Iranian honeys and the
effect of temperature on its viscosity. American-Eurasian J. Agric. &
Environ. Sci., 13, 807-819.
Moniruzzaman, M., Khalil, M. I., Sulaiman, S. A. & Gan, S. H. (2013)
Physicochemical and antioxidant properties of Malaysian honeysproduced by Apis cerana, Apis dorsata and Apis mellifera. BMC
Complement Altern Med., 13, 43.
Nayikik, G. A. & Nanda, V. (2015). Physico-chemical, enzymatic, mineral and
colour characterization of three different varieties of honeys from
Kashmir valley of India with a multivariate approach. Pol. J. Food
Nutr. Sci., 65, 101-108.
Oroian, M, Amariei, S., Escriche, I., Leahu, A., Damian, C. & Gutt, G. (2014).
Chemical composition and temperature influence on the rheological
behavior of honeys. J. Food Prop., 17, 2228-2240.
Oroian, M., Amariei, S., Escriche, I. & Gutt, G. (2013). Rheological aspects of
Spanish honeys. Food Bioprocess Technol., 6, 228-241.
Ozcan, M. M. & Olmez, C. (2014). Some qualitative properties of different
monofloral honeys. Food Chemistry, 163, 212-218.
Persano, O., Oddo, L. & Piro, R. (2004). Main European unifloral honeys:
descriptive sheets. Apidologie, 35, S38-S81.
Prehn, R., Gonzalo-Ruiz, J. & Cortina-Puig, M. (2012). Electrochemical detection of
polyphenolic compounds in foods and beverages. Current Analytical
Chemistry, 8, 472-484.
Rahman, N. A., Hasan, M., Hussain, M. A. & Jahim, J. (2008). Determination of
glucose and fructose from glucose isomerization process by high
performance liquid chromatography. Modern Biotechnology, P, 234-
254.
Ratiu, I. A., Al-Suod, H., Bukowska, M., Ligor, M. & Buszewski, B. (2019).
Correlation study of honey regarding their physicochemical properties
and sugars and cyclitols content. Molecules, 25, 34.
Rebiai, A. & Lanez, T. (2014). A Facile electrochemical analysis to determine
antioxidant activity of bee pollen. International Letters of Chemistry,
Physics and Astronomy, 9, 31-38.Rebiai, A., Lanez T. & Chouikh A. (2015). Physicochemical and biochemical
propertiesof honey bee products in South Algeria. Scientific Study and
Research: Chemistry and Chemical Engineering, 16, 133-142.
Recondo, P. M., Elizalde, B. E. & Buera, M. P. (2006). Modeling temperature
dependence of honey viscisity and of related supersaturated model
carbohydrate systems. Journal of Food Engineering, 77, 126-134.
Romário-Silva, D., Alencar, S. M., Bueno-Silva, B., Sardi, J. C. O., Franchin, M.,
Carvalho, R. D. P., Ferreira, T. E. S. A. & Rosalen, P. L. (2022).
Antimicrobial activity of honey against oral microorganisms: Current
reality, methodological challenges and solutions. Microorganisms, 10,
2325.
Santos, A. M., Vasconcelos, T., Mateus, E., Farrall, M. H., Da Silva, M. D. R. G. &
Paiva, M. R. (2006). Characterization of the volatile fraction emitted
by phloems of four Pinus species by solid-phase micro extraction and
gas chromatography–mass spectrometry. Journal of Chromatography
A, 1105, 191-198.
Schweitzer, P. (2001). La couleur des miels. L’Abeille de France, 872, 327-330.
Semkiw, P., Skowronek, W., Skubida, P., Rybak-Chmielewska, H. & Szczęsna, T.
(2010). Changes occurring in honey during ripening under controlled
conditions based on α-amylase activity, acidity and 5-
hydroxymethylfurfural content. J Apic Sci., 54, 55-64.
Singh, N. & Bath, P. K. (1998). Relationship between heating and
hydroxymethylfurfural formation in different honey types. J Food Sci
Technol., 35, 154-156.
Szweda, P. (2016). Antimicrobial Activity of Honey. In: Toledo, V. A. A., editor.
Honey Analysis. 1st ed. IntechOpen; London, UK: 2016.
Taha, E. -K. A., Al-Kahtani, S. & Taha, R. (2021). Comparison of the
physicochemical characteristics of sidr (Ziziphus spp.) honeyproduced by Apis florea F. and Apis mellifera L. J. Apic. Res., 60,
470-477.
Tosi, E., Martinet, R., Ortega, M., Lucero, H. & Ré, E. (2008). Honey diastase
activity modified by heating. Food Chem., 106, 883-887.
Turhan, K. (2009). Effects of thermal treatment and storage on
hydroxymethylfurfural (HMF) content and diastase activity of honeys
collected from middle Anatolia in Turkey. In: Innovations in chemical
biology. Springer, Berlin, pp 233-239.
Vanhanen, L. P., Emmertz, A. & Savage, G. P. (2011). Mineral analysis of mono-
floral New Zealand honey. Food Chemistry, 128, 236-240.
Vinci, G., Carunchio, F., D’Ascenzo, F., Ruggieri, R. & Tarola A. (1997). Chemical
composition (water, sugars, HMF, N) of different botanical origin
honey samples: a statistical evaluation. Euro Food Chem. IX,
Authenticity and adulteration of food, the analytical approach,
Interlaken, 671-676.
White, J. (1979). Spectrophotometric method for hydroxymethylfurfural in honey. J
Assoc off Anal Chem., 62, 509-514.
Wilczyńska, A. (2011). The effect of processing on honey quality - changes of
colour parameters and HMF content under heating and storage. Zesz
Nauk Uniw Ekonomicznego w Poznaniu., 196, 91-98.
Wunderlin, D. A., Pesce, S. F., Ame, M. V. & Faye, P. F. (1998). Decomposition of
hydroxymethylfurfural in solution and protective effect of fructose. J.
Agric. Food Chem., 46, 1855-1863.
Yanniotis, S., Skaltsi, S. & Karaburnioti, S. (2006). Effect of moisture content on
the viscosity of honey at different temperatures. J Food Eng., 72, 372-
377.