This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Achouri, M.Y., Selka, M.A., Chenafa, A., Brahim, S., Messafeur, M.A., Toumi, H. (2019). Teneur en 5-hydroxyméthylfurfural (HMF) dans les miels du Nord-Ouest de l’Algérie. Toxicologie Analytique et Clinique, 31(2), 100–105. https://doi.org/10.1016/j.toxac.2019.03.001AchouriM.Y.SelkaM.A.ChenafaA.BrahimS.MessafeurM.A.ToumiH.2019Teneur en 5-hydroxyméthylfurfural (HMF) dans les miels du Nord-Ouest de l’AlgérieToxicologie Analytique et Clinique312100105https://doi.org/10.1016/j.toxac.2019.03.00110.1016/j.toxac.2019.03.001Search in Google Scholar
Afoakwa, E.O., Takrama, F.S., Quao, J., Budu, A.S., Saalia, F.K. (2012). Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. International Food Research Journal, 19(3), 1071–1077.AfoakwaE.O.TakramaF.S.QuaoJ.BuduA.S.SaaliaF.K.2012Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beansInternational Food Research Journal19310711077Search in Google Scholar
Alonso-Torre, S.R., Cavia, M.M., Fernández-Muiño, M.A., Moreno, G., Huidobro, J.F., Sancho M.T. (2006). Evolution of acid phosphatase activity of honeys from different climates. Food Chemistry, 97(4), 750–755. https://doi:10.1016/j.foodchem.2005.06.010Alonso-TorreS.R.CaviaM.M.Fernández-MuiñoM.A.MorenoG.HuidobroJ.F.SanchoM.T.2006Evolution of acid phosphatase activity of honeys from different climatesFood Chemistry974750755https://doi:10.1016/j.foodchem.2005.06.01010.1016/j.foodchem.2005.06.010Search in Google Scholar
Álvarez-Suárez, J.M., Tulipani, S., Díaz, D., Esteves, Y., Roman-Dini, S., Giampieri, F., Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, 48(8–9), 2490–2499. https://doi:10.1016/j.fct.2010.06.021Álvarez-SuárezJ.M.TulipaniS.DíazD.EstevesY.Roman-DiniS.GiampieriF.BattinoM.2010Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compoundsFood and Chemical Toxicology488–924902499https://doi:10.1016/j.fct.2010.06.02110.1016/j.fct.2010.06.02120558231Search in Google Scholar
Association of Official Analytical Chemists-International [AOAC]. (2016). Official Methods of Analysis. 20th edition. Arlington. Virginia. USA.Association of Official Analytical Chemists-International [AOAC]2016Official Methods of Analysis20th editionArlington. Virginia. USASearch in Google Scholar
Baltrušaityte, V., Venskutonis, P.R., & Čeksteryte, V. (2007). Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, 101(2), 502–514. https://doi:10.1016/j.foodchem.2006.02.007BaltrušaityteV.VenskutonisP.R.ČeksteryteV.2007Radical scavenging activity of different floral origin honey and beebread phenolic extractsFood Chemistry1012502514https://doi:10.1016/j.foodchem.2006.02.00710.1016/j.foodchem.2006.02.007Search in Google Scholar
Benaziza-Bouchema, D., & Schweitzer, P. (2010). Caractérisation des principaux miels des régions du Nord de l’Algérie. Cahiers Agricultures, 19(6), 432–438. https://doi:10.1684/agr.2010.0432Benaziza-BouchemaD.SchweitzerP.2010Caractérisation des principaux miels des régions du Nord de l’AlgérieCahiers Agricultures196432438https://doi:10.1684/agr.2010.043210.1684/agr.2010.0432Search in Google Scholar
Bogdanov, S. (2017). The Honey Book, Bee Product Science. Retrieved July 27, 2018, from http://www.bee-hexagon.net.BogdanovS.2017The Honey Book, Bee Product ScienceRetrieved July 27, 2018, from http://www.bee-hexagon.net.Search in Google Scholar
Boussaid, A., Chouaibi, M., Rezig, L., Hellal, R., Donsia, F., Ferrari, G., Hamdi, S. (2014). Physicochemical and bioactive properties of six honey samples from various floral origins from Tunisia. Arabian Journal of Chemistry, 11(2), 265–274. https://doi:10.1016/j.arabjc.2014.08.011BoussaidA.ChouaibiM.RezigL.HellalR.DonsiaF.FerrariG.HamdiS.2014Physicochemical and bioactive properties of six honey samples from various floral origins from TunisiaArabian Journal of Chemistry112265274https://doi:10.1016/j.arabjc.2014.08.01110.1016/j.arabjc.2014.08.011Search in Google Scholar
Ciappini, M.C., & Stoppani, F.S. (2014). Determination of antioxidant capacity, flavonoids, and total phenolic content in eucalyptus and clover honeys. Journal of Apicultural Science, 58(1), 103–111. https://doi.org/10.2478/jas-2014-0010CiappiniM.C.StoppaniF.S.2014Determination of antioxidant capacity, flavonoids, and total phenolic content in eucalyptus and clover honeysJournal of Apicultural Science581103111https://doi.org/10.2478/jas-2014-001010.2478/jas-2014-0010Search in Google Scholar
Codex (2001) Codex Alimentarius standard for honey 12–1981. Revised Codex Standard for Honey, Standards and Standard Methods (Vol. 11).Codex2001Codex Alimentarius standard for honey 12–1981Revised Codex Standard for Honey, Standards and Standard Methods (Vol. 11).Search in Google Scholar
Diafat, A.E.O., Benouadah, A., Bahloul, A., Meribai, A., Mekhalfi, H., Bouaziz, F., Arrar, L. (2017). Physicochemical properties and pollen analyzes of some Algerian honeys. International Food Research Journal, 24(4), 1453–1459.DiafatA.E.O.BenouadahA.BahloulA.MeribaiA.MekhalfiH.BouazizF.ArrarL.2017Physicochemical properties and pollen analyzes of some Algerian honeysInternational Food Research Journal24414531459Search in Google Scholar
Elamine, Y., Aazza, S., Lyoussi, B., Antunes, M.D., Estevinho, L.M., Anjos, O.,... Miguel M.G. (2018). Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollen. Journal of Apicultural Research, 57(1), 153–165. https://doi:10.1080/00218839.2016.1265759ElamineY.AazzaS.LyoussiB.AntunesM.D.EstevinhoL.M.AnjosO.MiguelM.G.2018Preliminary characterization of a Moroccan honey with a predominance of Bupleurum spinosum pollenJournal of Apicultural Research571153165https://doi:10.1080/00218839.2016.126575910.1080/00218839.2016.1265759Search in Google Scholar
Günther, F., & Burckhart, O. (1967). Bestimmung der sauren Gesamtphosphatase in Honig. Deutsche Lebensmittel-Rund-schou, 63, 41–44.GüntherF.BurckhartO.1967Bestimmung der sauren Gesamtphosphatase in HonigDeutsche Lebensmittel-Rund-schou634144Search in Google Scholar
Habati, M., Gherib, A., Bakchiche, B., & Benmebarek, A.A. (2017). Study on the physicochemical, antioxidant properties and mineral content of five honeys produced in the central region of Algeria. Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry, 18(2), 121–134.HabatiM.GheribA.BakchicheB.BenmebarekA.A.2017Study on the physicochemical, antioxidant properties and mineral content of five honeys produced in the central region of AlgeriaScientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry182121134Search in Google Scholar
Haderbache, L., Mouna, B., & Arezki, M. (2013). Ziziphus lotus and Euphorbia bupleuroides Algerian honeys. World Applied Sciences Journal, 24(11), 1536–1543. https://doi:10.5829/idosi.wasj.2013.24.11.7525HaderbacheL.MounaB.ArezkiM.2013Ziziphus lotus and Euphorbia bupleuroides Algerian honeysWorld Applied Sciences Journal241115361543https://doi:10.5829/idosi.wasj.2013.24.11.7525Search in Google Scholar
Haouam, L., Dailli, H., Bruneau, E., & Tahar, A. (2019). The quality of honeys influenced by the traditional heating method. Journal of Microbiology, Biotechnology and Food Sciences, 8(6), 1276–1280. https://doi.org/10.15414/jmbfs.2019.8.6.1276-1280HaouamL.DailliH.BruneauE.TaharA.2019The quality of honeys influenced by the traditional heating methodJournal of Microbiology, Biotechnology and Food Sciences8612761280https://doi.org/10.15414/jmbfs.2019.8.6.1276-128010.15414/jmbfs.2019.8.6.1276-1280Search in Google Scholar
Huidobro, J.F., Santana, F.J., Sanchez, M.P., Sancho, M.T., Muniategui, S., Simal-Lozano, J. (1995). Diastase, invertase and β-glucosidase activities in fresh honey from north-west Spain. Journal of Apicultural Research, 34(1), 39–44. https://doi:10.1080/00218839.1995.11100884HuidobroJ.F.SantanaF.J.SanchezM.P.SanchoM.T.MuniateguiS.Simal-LozanoJ.1995Diastase, invertase and β-glucosidase activities in fresh honey from north-west SpainJournal of Apicultural Research3413944https://doi:10.1080/00218839.1995.1110088410.1080/00218839.1995.11100884Search in Google Scholar
International Honey Commission (2009) Harmonised methods of the International Honey Commission. Retrieved July 29, 2019, from http://www.ihc-platform.netInternational Honey Commission2009Harmonised methods of the International Honey CommissionRetrieved July 29, 2019, from http://www.ihc-platform.netSearch in Google Scholar
Khalil, I., Moniruzzaman, M., Boukraâ, L., Benhanifia, M., Islam, A., Islam, N., Sulaiman, S.A., Gan, S.H. (2012). Physicochemical and antioxidant properties of Algerian honey. Molecules, 17(9), 11199–11215. http://doi:10.3390/molecules170911199KhalilI.MoniruzzamanM.BoukraâL.BenhanifiaM.IslamA.IslamN.SulaimanS.A.GanS.H.2012Physicochemical and antioxidant properties of Algerian honeyMolecules1791119911215http://doi:10.3390/molecules17091119910.3390/molecules170911199626878922996344Search in Google Scholar
Machado De-Melo, A.A.M., De Almeida-Muradian, L.B., Sancho, M.T., & Pascual-Maté, A. (2018). Composition and properties of Apis mellifera honey: A review. Journal of Apicultural Research, 57(1), 5–37. https://doi:10.1080/00218839.2017.1338444Machado De-MeloA.A.M.De Almeida-MuradianL.B.SanchoM.T.Pascual-MatéA.2018Composition and properties of Apis mellifera honey: A reviewJournal of Apicultural Research571537https://doi:10.1080/00218839.2017.133844410.1080/00218839.2017.1338444Search in Google Scholar
Makhloufi, C., Kerkvliet, J.D., D’Albore, G.R., Choukri, A., & Samar, R. (2010). Characterization of Algerian honeys by palynological and physicochemical methods. Apidologie, 41(5), 509–521. http://doi:10.1051/apido/2010002MakhloufiC.KerkvlietJ.D.D’AlboreG.R.ChoukriA.SamarR.2010Characterization of Algerian honeys by palynological and physicochemical methodsApidologie415509521http://doi:10.1051/apido/201000210.1051/apido/2010002Search in Google Scholar
Meinen, N., Camilleri, L., & Attard, E. (2014). The antioxidant activity of Maltese honey. Journal of Apicultural Science, 58(1), 51–60. https://doi.org/10.2478/jas-2014-0004MeinenN.CamilleriL.AttardE.2014The antioxidant activity of Maltese honeyJournal of Apicultural Science5815160https://doi.org/10.2478/jas-2014-000410.2478/jas-2014-0004Search in Google Scholar
Mekious, S., Houmani, Z., Bruneau, É., Masseaux, C., Guillet, A., Hance, T. (2015). Caractérisation des miels produits dans la région steppique de Djelfa en Algérie. Biotechnology, Agronomy and Society and Environment, 19(3), 221–231.MekiousS.HoumaniZ.BruneauÉ.MasseauxC.GuilletA.HanceT.2015Caractérisation des miels produits dans la région steppique de Djelfa en AlgérieBiotechnology, Agronomy and Society and Environment193221231Search in Google Scholar
Mouhoubi-Tafinine, Z., Ouchemoukh, S., & Tamendjari, A. (2016). Antioxidant activity of some Algerian honey and propolis. Industrial Crops and Products, 88, 85–90. http://doi:10.1016/j.indcrop.2016.02.033Mouhoubi-TafinineZ.OuchemoukhS.TamendjariA.2016Antioxidant activity of some Algerian honey and propolisIndustrial Crops and Products888590http://doi:10.1016/j.indcrop.2016.02.03310.1016/j.indcrop.2016.02.033Search in Google Scholar
Official Journal of the European Communities [OJEC]. EU. (2002). Council Directive 2001/110/EC of 20 December 2001 relating to honey. Official Journal, L 10, 47–52.Official Journal of the European Communities [OJEC]. EU2002Council Directive 2001/110/EC of 20 December 2001 relating to honeyOfficial Journal, L104752Search in Google Scholar
Otmani, I., Abdennour, C., Dridi, A., Kahalerras, L., & Halima-Salem, A. (2019). Characteristics of the bitter and sweet honey from Algeria Mediterranean coast. Veterinary World, 12(4), 551–557. https://doi.org/10.14202/vetworld.2019.551-557OtmaniI.AbdennourC.DridiA.KahalerrasL.Halima-SalemA.2019Characteristics of the bitter and sweet honey from Algeria Mediterranean coastVeterinary World124551557https://doi.org/10.14202/vetworld.2019.551-55710.14202/vetworld.2019.551-557651582231190710Search in Google Scholar
Ouchemoukh, S., Louaileche, H., & Schweitzer, P. (2007). Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control, 18(1), 52–58. https://doi:10.1016/j.food-cont.2005.08.007OuchemoukhS.LouailecheH.SchweitzerP.2007Physicochemical characteristics and pollen spectrum of some Algerian honeysFood Control1815258https://doi:10.1016/j.food-cont.2005.08.00710.1016/j.foodcont.2005.08.007Search in Google Scholar
Ouchemoukh, S., Amessis-Ouchemoukh, N., Gómez-Romero, M., Aboud, F., Giuseppe, A., Fernández-Gutiérrez, A., Segura-Carretero, A. (2017). Characterisation of phenolic compounds in Algerian honeys by RP-HPLC coupled to electrospray time-of-flight mass spectrometry. LWT-Food Science and Technology, 85, 460–469. https://doi:10.1016/j.lwt.2016.11.084OuchemoukhS.Amessis-OuchemoukhN.Gómez-RomeroM.AboudF.GiuseppeA.Fernández-GutiérrezA.Segura-CarreteroA.2017Characterisation of phenolic compounds in Algerian honeys by RP-HPLC coupled to electrospray time-of-flight mass spectrometryLWT-Food Science and Technology85460469https://doi:10.1016/j.lwt.2016.11.08410.1016/j.lwt.2016.11.084Search in Google Scholar
Pękal, A., & Pyrzynska, K. (2014). Evaluation of aluminium complexation reaction for flavonoid content assay. Food Analytical Methods, 7(9), 1776–1782. https://doi:10.1007/s12161-014-9814-xPękalA.PyrzynskaK.2014Evaluation of aluminium complexation reaction for flavonoid content assayFood Analytical Methods7917761782https://doi:10.1007/s12161-014-9814-x10.1007/s12161-014-9814-xSearch in Google Scholar
Piszcz, P., & Głód, B.K. (2019). Antioxidative properties of selected Polish honeys. Journal of Apicultural Science, 63(1), 81–91. https://doi.org/10.2478/jas-2019-0003PiszczP.GłódB.K.2019Antioxidative properties of selected Polish honeysJournal of Apicultural Science6318191https://doi.org/10.2478/jas-2019-000310.2478/jas-2019-0003Search in Google Scholar
Ramadani, V., Hisrich, R.D., Dana, L.-P., Palalic, R., & Panthi, L. (2019). Beekeeping as a family artisan entrepreneurship business. International Journal of Entrepreneurial Behaviour and Research, 25(4), 717–730. https://doi.org:10.1108/IJEBR-07-2017-0245RamadaniV.HisrichR.D.DanaL.-P.PalalicR.PanthiL.2019Beekeeping as a family artisan entrepreneurship businessInternational Journal of Entrepreneurial Behaviour and Research254717730https://doi.org:10.1108/IJEBR-07-2017-024510.1108/IJEBR-07-2017-0245Search in Google Scholar
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237. https://doi:10.1016/s0891-5849(98)00315-3ReR.PellegriniN.ProteggenteA.PannalaA.YangM.Rice-EvansC.1999Antioxidant activity applying an improved ABTS radical cation decolorization assayFree Radical Biology and Medicine269–1012311237https://doi:10.1016/s0891-5849(98)00315-310.1016/S0891-5849(98)00315-3Search in Google Scholar
Rodríguez-Flores, S., Escuredo, O., & Seijo, M.C. (2016). Characterisation and antioxidant capacity of sweet chestnut honey produced in North-West Spain. Journal of Apicultural Science, 60(1), 19–30. https://doi.org/10.1515/jas-2016-0002Rodríguez-FloresS.EscuredoO.SeijoM.C.2016Characterisation and antioxidant capacity of sweet chestnut honey produced in North-West SpainJournal of Apicultural Science6011930https://doi.org/10.1515/jas-2016-000210.1515/jas-2016-0002Search in Google Scholar
Sancho, M.T., Pascual-Mate, A., Rodrýguez-Morales, E.G., Oses, S.M., Escriche, I., Periche, A., Fernandez-Muino, M.A. (2016). Critical assessment of antioxidant-related parameters of honey. International Journal of Food Science and Technology, 51(1), 30–36. https://doi:10.1111/ijfs.12988SanchoM.T.Pascual-MateA.Rodrýguez-MoralesE.G.OsesS.M.EscricheI.PericheA.Fernandez-MuinoM.A.2016Critical assessment of antioxidant-related parameters of honeyInternational Journal of Food Science and Technology5113036https://doi:10.1111/ijfs.1298810.1111/ijfs.12988Search in Google Scholar
Sari, F., Kandemir, I., Ceylan, D.A., & Gül, A. (2020). Using AHP and PROMETHEE multi-criteria decision making methods to define suitable apiary locations. Journal of Apicultural Research, 2020, 1–12. https://doi.org/10.1080/00218839.2020.1718341SariF.KandemirI.CeylanD.A.GülA.2020Using AHP and PROMETHEE multi-criteria decision making methods to define suitable apiary locationsJournal of Apicultural Research2020112https://doi.org/10.1080/00218839.2020.171834110.1080/00218839.2020.1718341Search in Google Scholar
Siegenthaler, U. (1977). Eine einfache und rasche Methode zur Bestimmung der alpha Glucosidase (Saccharase) im Honig. Mitteilungen aus der Gebiete der Lebensmittelunters und Hygiene, 68, 251–258.SiegenthalerU.1977Eine einfache und rasche Methode zur Bestimmung der alpha Glucosidase (Saccharase) im HonigMitteilungen aus der Gebiete der Lebensmittelunters und Hygiene68251258Search in Google Scholar
Silva, L.R., Sousa, A., & Taveira, M. (2017). Characterization of Portuguese honey from Castelo Branco region according to their pollen spectrum, physicochemical characteristics and mineral contents. Journal of Food Science and Technology, 54(8), 2551–2561. https://doi:10.1007/s13197-017-2700-ySilvaL.R.SousaA.TaveiraM.2017Characterization of Portuguese honey from Castelo Branco region according to their pollen spectrum, physicochemical characteristics and mineral contentsJournal of Food Science and Technology54825512561https://doi:10.1007/s13197-017-2700-y10.1007/s13197-017-2700-y550205128740313Search in Google Scholar
Singleton, V.L., & Rossi, J.A. (1965). Colorimetry of total phenolics with acid reagents. American Journal of Enology and Viticulture, 16, 144–158.SingletonV.L.RossiJ.A.1965Colorimetry of total phenolics with acid reagentsAmerican Journal of Enology and Viticulture1614415810.5344/ajev.1965.16.3.144Search in Google Scholar
Statgraphics Centurion XVI.II. Statgraphics Technologies, Inc. The Plains, Virginia, USA.Statgraphics Centurion XVI.II. Statgraphics Technologies, Inc.The PlainsVirginia, USASearch in Google Scholar
Terrab, A., Recamales, A.F., Hernanz, D., & Heredia, F.J. (2004). Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents. Food Chemistry, 88(4), 537–542. https://doi:10.1016/j.foodchem.2004.01.068TerrabA.RecamalesA.F.HernanzD.HerediaF.J.2004Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contentsFood Chemistry884537542https://doi:10.1016/j.foodchem.2004.01.06810.1016/j.foodchem.2004.01.068Search in Google Scholar
Thrasyvoulou, A., Tananaki, C., Goras, G., Karazafiris, E., Dimou, M., Liolios, V., Kanelis, D., Gounari, S. (2018). Legislation of honey criteria and standards. Journal of Apicultural Research, 57(1), 88–96. https://doi:10.1080/00218839.2017.1411181ThrasyvoulouA.TananakiC.GorasG.KarazafirisE.DimouM.LioliosV.KanelisD.GounariS.2018Legislation of honey criteria and standardsJournal of Apicultural Research5718896https://doi:10.1080/00218839.2017.141118110.1080/00218839.2017.1411181Search in Google Scholar
Zerrouk, S., Seijo, M.C., Escuredo, O., & Rodríguez-Flores, M.S. (2018). Characterization of Ziziphus lotus (jujube) honey produced in Algeria. Journal of Apicultural Research, 57(1), 166–174. https://doi:10.1080/00218839.2017.1399663ZerroukS.SeijoM.C.EscuredoO.Rodríguez-FloresM.S.2018Characterization of Ziziphus lotus (jujube) honey produced in AlgeriaJournal of Apicultural Research571166174https://doi:10.1080/00218839.2017.139966310.1080/00218839.2017.1399663Search in Google Scholar
