Composition, Characteristics and Analysis of Honey and Beehive Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 27 June 2025 | Viewed by 963
Special Issue Editors
Interests: honey and beehive products; DNA-based methods; food authenticity; food safety
Special Issues, Collections and Topics in MDPI journals
Interests: medicinal and aromatic plants; seaweeds; secondary metabolites; bioactivities; green extraction processes; nanotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: bioresources; seaweeds; food safety and processing; functional products; bioactivities; green technologies
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Honey and bee products are increasingly preferred by consumers due to the well-known relation of these natural products with health-promoting properties. Honey, a biologically enriched natural foodstuff, has been valued since ancient times for its taste, nutritional value, and health benefits. In addition to honey, honeybees produce other valuable products, including pollen, propolis, royal jelly, wax, and bee bread. These beehive products (BHPs) are highly sought after by both consumers and industries due to their notable biological properties and applications. The rising demand for these products contributes to the importance of evaluating their composition, properties, and potential risks to confirm their safety, quality, and authenticity. A variety of chemical and biological analyses are commonly employed to characterize honey and BHP through molecular, chromatographic, and spectroscopic methodologies, among others.
This Special Issue aims to enhance our understanding of the composition and characteristics of honey and BHP, setting innovative analytical approaches and contributing to their valorization in various fields
Dr. Sónia Soares
Dr. Clara Grosso
Dr. Cristina Soares
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 100 words) can be sent to the Editorial Office for announcement on this website.
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 composition
- beehive products
- food quality
- food authenticity
- nutritional value
- honey biological properties
- chemical analysis
- spectroscopic methodologies
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