The authenticity of honey currently poses challenges to food quality control, thus requiring
continuous modernization and improvement of related analytical methodologies. This review …

The stingless bee has been gaining more attention in recent years due to the uniqueness
and benefits of its products. Similar to the common honeybee, stingless bees also produce …

The traditional dry sausage is highly appreciated in China because of its unique quality
characteristics, but it contains high salt content. Hence, this study aimed to evaluate the …

Over recent years, there has been an increase in the number of reported cases of food fraud
incidents, whereas at the same time, consumers demand authentic products of high quality …

Stingless bee honey (SBH) of four stingless bee species (Heterotrigona itama, Geniotrigona
thoracica, Tetragonula carbonaria, and Tetragonula hockingsi) from two geographic regions …

Cordyceps militaris (C. militaris) has been approved and widely used in healthy food. The
present study aimed to improve the flavor of summer Keemun black tea (KBT) using C …

The use of natural reducing and cap** agents has gained importance as a way to
synthesize nanoparticles (NPs) in an environmentally sustainable manner. Increasing …

The application of chemometrics, a widely used science in food studies (and not only food
studies) has begun to increase in importance with chemometrics being a very powerful tool …

This study aimed to investigate the effect of different concentrations of Staphylococcus (S.)
xylosus protease on the proteolysis, quality characteristics, flavor development, and sensory …

Honey is a widely consumed natural product, and its entomological origin can significantly
influence its market value. Therefore, traceability of the entomological origin of honey should …