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Zhao, H.A., Cheng, N., Zhang, Y., Sun, Z., Zhou, W.Q., Wang, Y. and Cao, W. (2018) The Effects of Different Thermal Treatments on Amino Acid Contents and Chemometric-Based Identification of Overheated Honey. LWT—Food Science and Technology, 96, 133-139.
https://doi.org/10.1016/j.lwt.2018.05.004

has been cited by the following article:

• TITLE: Optical Determination of the Effects by Thermal Treatment (TT) in Honey of Apis mellifera Bees

  AUTHORS: Pablo Broca Quevedo, Miguel Ángel Basurto Pensado, R. J. Romero, Antonio Rodríguez Martínez

  KEYWORDS: Heat Treatment, Spectroscopy, Food Conservation, Honey

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.9 No.2, April 10, 2020

  ABSTRACT: Spectroscopy in the UV-Vis and NIR ranges of light provides great convenience for the characterization and evaluation of the characteristics and optical modifications that occur during life, the processes for the preparation of some food in order to modify their characteristics or eliminate Micro-organisms that can affect their quality and shelf life, work is carried out at elevated temperatures, even above 100°C. The study has made it possible to identify changes in the Absorbance, Transmittance and Optical Intensity of Apis mellifera honey from four different botanical sources and States of the Mexican Republic: Citrus (Citrus) from the state of Veracruz, Mangle (Rizophora mangle) of the Pacific zone of the state of Sinaloa, Polyfloralis of the state of Morelos and Polyfloralis of the state of Tabasco.