Recent Advances in Assessing the Quality and Authenticity of Honey and Bee Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (30 November 2025) | Viewed by 1043
Special Issue Editors
2. Institute of Agri-Food and Life Sciences, University Research Centre, Hellenic Mediterranean University, Stavromenos PC, 71410 Crete, Greece
Interests: food quality; food safety; food chemistry; volatile compounds; honey; honeybee products; apiculture
Special Issues, Collections and Topics in MDPI journals
2. School of Science, Technology and Engineering, University of the Sunshine Coast, Sippy Downs, QLD 4556, Australia
Interests: honey; propolis; chemical identification; chemical analysis; bioactive molecules; extraction techniques
Special Issue Information
Dear Colleagues,
The honeybee is probably the most valuable living organism to mankind, mainly as its pollination services are critical to food production and maintaining floral biodiversity. In addition, they provide us with bee products, an outstanding source of natural nutrients. A plethora of research publications have highlighted—and continue to highlight—the numerous beneficial effects of bee products for human health, thus driving the demand for quality products. Very recently, the EU-wide coordinated action “From the Hives” on honey contaminated with sugars proved 46% samples to be suspicious of adulteration, underlying the demand for more efficient authenticity testing and leading to changes in the EU Directive for honey. This Special Issue will contribute to this effort by presenting recent advances in research on the quality and authenticity of honey and bee products. Important matters of concern include honey adulteration with sugars and how to detect it, composition parameters related to honey thermal damage or prolonged storage, and the botanical and geographical origin of bee products.
Dr. Eleftherios Alissandrakis
Dr. Trong D. Tran
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- honey adulteration
- mislabeling
- geographical origin
- botanical origin
- quality parameters
- hydroxymethylfurfural
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