Work

Microwave processing of honey negatively affects honey antibacterial activity by inactivation of bee-derived glucose oxidase and defensin-1

Year: 2017

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2017.08.054

Authors: Marcela Bucekova, Valeria Juricova, Enrique Monton, Simona Martinotti, Elia Ranzato, Juraj Majtan

Institutions: Slovak Academy of Sciences, Institute of Molecular Biology of the Slovak Academy of Sciences, Università degli Studi del Piemonte Orientale “Amedeo Avogadro”, Slovak Medical University

Language: English

Topic: Bee Products Chemical Analysis

Subfield: Insect Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funders: Slovenská Akadémia Vied, Vedecká Grantová Agentúra MŠVVaŠ SR a SAV

Award: G2472569462

OpenAlex ID: W2747224331

FWCI: 2.538

Cites: 27

Cited by: 81

Related to: 10