Now showing items 1-6 of 6
Use of propolis in the sanitization of lettuce
The present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (Lactuca sativa L.) type Batavia. Two sanitizing solutions were ...
Commercial bee pollen with different geographical origins: A comprehensive approach
Since the primordial of humanity, pollen has been considered a good source of nutrients and energy. Its promising healing properties have also been referred to. The present study aimed to characterize, for the first time, ...
Comprehensive study of honey with protected denomination of origin and contribution to the enhancement of legal specifications
In this study the characterization of a total of 60 honey samples with Protected Denomination of Origin (PDO) collected over three harvests (2009–2011, inclusive), from the Northeast of Portugal was carried out based on ...
Organic bee pollen: botanical origin, nutritional value, bioactive compounds, antioxidant activity and microbiological quality
Organic bee pollen (BP, n = 22) harvested from the Douro International Natural Park (DINP, Portugal) was studied. Nine botanical families were found in the mixture of the samples. The water activity and pH ranged 0.21–0.37 ...
Effect of Erica sp. honey against microorganisms of clinical importance: study of the factors underlying this biological activity
This study aimed to determine the factors (phenolic compounds, flavonoids, sugars or H2O2) that contribute the most to the antimicrobial activity of heather honey samples against four yeasts and four bacteria with medical ...
Study of organic honey from the northeast of Portugal
Concerns about traces of numerous toxic substances and authenticity have prompted consumer demand for honey that is certified as organic, based on strict ecological, natural principles and traceability. The present study ...