Biological activities and chemical composition of three honeys of different types from Anatolia

Food Chemistry

Volumn 100, Issue 2, 2007, Pages 526-534

  Küçük, Murat ^a   Kolayli, Sevgi ^a   Karaoǧlu, Şengül ^a   Ulusoy, Esra ^a   Baltaci, Cemalettin ^a   Candan, Ferda ^b  

^a KARADENIZ TECHNICAL UNIVERSITY   (Turkey)

^b CUMHURIYET UNIVERSITY   (Turkey)

Author keywords

Antimicrobial; Antioxidant; Astragalus; Chestnut; Honey; Peroxynitrite; Rhododendron; Superoxide; Thyme

Indexed keywords

AMYLASE; ASCORBIC ACID; CATECHIN; CRESOL; IRON; PEROXYNITRITE; PLANT EXTRACT; PROTEIN; SUCROSE; SUGAR; SUPEROXIDE; TROLOX C;

ACIDITY; AGAR GEL DIFFUSION; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; ASH; ASTRAGALUS PLANT; BACILLUS SUBTILIS; BACTERIUM; BIOLOGICAL ACTIVITY; CANDIDA ALBICANS; CANDIDA TROPICALIS; CHEMICAL COMPOSITION; CHESTNUT; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); ENZYME ACTIVITY; FLOWER; HELICOBACTER PYLORI; HONEY; MEASUREMENT; MICROORGANISM; MOISTURE; RHODODENDRON; STAPHYLOCOCCUS AUREUS; THYME; YEAST;

ASTRAGALUS MICROCEPHALUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); CANDIDA ALBICANS; CANDIDA TROPICALIS; HELICOBACTER PYLORI; RHODODENDRON; STAPHYLOCOCCUS AUREUS; THYMUS VULGARIS;

EID: 33746958414     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.10.010     Document Type: Article

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