PUBLICACIÓN

Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombucão and Melipona scutellaris Latrelle/uruçu

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Izabely Nunes Moreira F., de Medeiros L.L., de Carvalho L.M., Souza Olegario L., de Sousa Galvao M., da Franca S.A.M., Kenia Alencar Bezerra T., dos Santos Lima M., Suely Madruga M.

2023 Food Chemistry

Analytical Chemistry (Q1), Food Science (Q1), Medicine (miscellaneous) (Q1)

JCR: 8.5

SJR: 1.745

CITAS

15

DOI

10.1016/j.foodchem.2022.134306

EID

2-s2.0-85140287696

ISSN

0308-8146

EISSN

1873-7072

BIBTEX

@article{Izabely_Nunes_Moreira_2023, doi = {10.1016/j.foodchem.2022.134306}, url = {https://doi.org/10.1016%2Fj.foodchem.2022.134306}, year = 2023, month = {mar}, publisher = {Elsevier {BV}}, volume = {404}, pages = {134306}, author = {Fl{\'{a}}via Izabely Nunes Moreira and Lorena Lucena de Medeiros and Leila Moreira de Carvalho and Lary Souza Olegario and M{\'{e}}rcia de Sousa Galv{\~{a}}o and Simone Alves Monteiro da Franca and Taliana K{\^{e}}nia Alencar Bezerra and Marcos dos Santos Lima and Marta Suely Madruga}, title = {Quality of Brazilian stingless bee honeys: Cephalotrigona capitata/mombuc{\~{a}}o and Melipona scutellaris Latrelle/uru{\c{c}}u}, journal = {Food Chemistry}}

AUTORES DE LA UEX

Lary Souza Olegario

OTRAS PUBLICACIONES DE INTERÉS

Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
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Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)
Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
Farming System Impacts The Bioactive Compounds, Microbial Diversity, Aroma And Color In Edible Red Mini-Roses (Rosa Chinensis Jacq.)
Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process
Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process
Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation
Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process
Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Impact Of Sugar Reduction On Physicochemical And Nutritional Quality Of Yogurt And Sensory Response With Label Stimulation
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems
Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems
Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication
Métodos Dinámicos
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Métodos Dinámicos
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
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Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
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Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
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Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Traditional And Flavored Kombuchas With Pitanga And Umbu-Cajá Pulps: Chemical Properties, Antioxidants, And Bioactive Compounds
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Consumers Awareness Of White-Striping As A Chicken Breast Myopathy Affects Their Purchasing Decision And Emotional Responses
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control
Impact Of Chicken Wooden Breast On Quality And Oxidative Stability Of Raw And Cooked Sausages Subjected To Frozen Storage
Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
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