ArticleFoods (Basel, Switzerland)2025
Physicochemical and Rheological Characteristics of Monofloral Honeys-Kinetics of Creaming-Crystallization.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Enrichment of Rapeseed Honey with Combined Polyphenol-Rich Dry Extracts from Mandarin Peels and Clove Buds.Molecules (Basel, Switzerland) · 2026Article
- An intelligent monitoring system for forecasting and anomaly detection in precision beekeeping.Scientific reports · 2026Article
- Physicochemical and Sensory Evaluation of Romanian Monofloral Honeys from Different Supply Chains.Foods (Basel, Switzerland) · 2025Article
- Comparative physicochemical characterization and sensory profiling of Western Algerian and Polish honeys.PloS one · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The quality and stability of honeys are strongly influenced by their chemical composition and physicochemical properties, which vary with botanical origin. This study examined the physicochemical and compositional properties of cotton, heather, orange, thyme, Christ's thorn, and chestnut monofloral honey samples, as well as the kinetics of the creaming-crystallization process by monitoring rheological and color parameters. All samples had moisture content lower than the legislation limit (<20%) and a
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