Page 125 - 09-Lisovyy

DOI: https://doi.org/10.15414/2020.9788055222752
Николай Лесовой, Дина Лисогурская, Леонора Адамчук ‒
Продуценты пади и характеристика падевого мёда

Oroian, M., Ropciuc, S. Honey authentication based on physicochemical parameters and
phenolic compounds. Computers and Electronics in Agriculture, 2017. 138. 148–156.
https://doi.org/10.1016/j.compag.2017.04.020.
Oroian, M., Ropciuc, S., Buculei, A. Romanian honey authentication based on physico-
chemical parameters and chemometrics. J Food Measur Charact. 2016. 11(2). 719–
725. https://doi.org/10.1007/s11694-016-9441-x.
Oroian, M., Ropciuc, S., Paduret, S. Honey adulteration detection using Raman
Spectroscopy. Food Analytical Methods, 2018. 11(4). 959–968.
https://doi.org/10.1007/s12161-017-1072-2.
Oroian, M., Ropciuc, S., Paduret, S., Sanduleac, E. T. Authentication of Romanian honeys
based on physicochemical properties, texture and chemometric. Journal of Food
Science and Technology, 2017. 54(13). 4240–4250.
https://doi.org/10.1007/s13197-017-2893-0.
Oroian, М., Sorina, R. Honey authentication based on physicochemical parameters and
phenolic compounds. Computers and Electronics in Agriculture. 2017. 138. 148–
156. https://doi.org/10.1016/j.compag.2017.04.020.
Oses, S. M., Pascual-Mate, A., de la Fuente, D., de Pablo, A., Fernandez-Muino, M. A.,
Sancho, M. T. Comparison of methods to determine antibacterial activity of honeys
against Staphylococcus aureus. NJAS – Wageningen Journal of Life Sciences, 2016. 78.
29–33. https://doi.org/10.1016/j.njas.2015.12.005.
Pascual-Mate, A., Oses, S. M., Marcazzan, G. L., Gardini, S., Muino, M. A. F., Sancho, Т. M.
Sugar composition and sugar-related parameters of honeys from the northern
Iberian Plateau. Journal of Food Composition and Analysis, 2018. 74. 34–43.
https://doi.org/10.1016/j.jfca.2018.08.005.
Persano Oddo L., Piazza M.G., Sabatini A.G., Accorti M. Characterization of unifloral honeys,
Apidologie, 1995.26, 453-465.
Persano Oddo L., Piro R. Main European uni¬floral honeys: descriptive sheets, Apidologie,
2004. 35 (1), 38-81.
Pita-Calvo, C., Vazquez, M. Differences between honeydew and blossom honeys: A review.
Trends in Food Science and Technology, 2017. 59. 79–87.
https://doi.org/10.1016/j.tifs.2016.11.015.
Poli, J. P., Guinoiseau, E., Luciani, A., Yang, Y., Battesti, M. J., Paolini, J., Costa, J.,
Quilichini, Y., Berti, L., Lorenzi, V. Key role of hydrogen peroxide in antimicrobial
activity of spring, Honeydew maquis and chestnut grove Corsican honeys on
Pseudomonas aeruginosa DNA. Letters in Applied Microbiology, Wiley. 2018. 66(5).
427–433. https://doi.org/10.1111/lam.12868.
Rybak-Chmielewska, H., Szczęsna, T., Waś, E., Jaśkiewicz, K., & Teper, D. Characteristics of
Polish unifloral honeys IV. Honeydew honey, mainly Abies alba L. Journal of
Apicultural Science, 2013. 57(1), 51-59.
Salonen, A., Virjamo, V., Tammela, P., Fauch, L., Julkunen-Tiitto, R. Screening bioactivity
and bioactive constituents of Nordic unifloral honeys. Food Chemistry, 2017. 237.
214–224. https://doi.org/10.1016/j.foodchem.2017.05.085.
Seraglio, S. K. T., Silva, B., Bergamo, G., Brugnerotto, P., Gonzaga, L. V., Fett, R.,
Costa, A. C. O. An overview of physicochemical characteristics and health-promoting
properties of honeydew honey. Food Research International, 2019. 119. 44–66.
https://doi.org/10.1016/j.foodres.2019.01.028.
Seraglio, S. K. T., Valese, A. C., Daguer, H., Bergamo, G., Azevedo, M. S., Gonzaga, L. V.,
Fett, R., Costa, A. C. O. Development and validation of a LC-ESI-MS/MS method for
the determination of phenolic compounds in honeydew honeys with the diluted-

125