Recent Advances and Opportunities of Honey & 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: 15 September 2024 | Viewed by 124

Special Issue Editors


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Guest Editor
Department of Vegetal Biology and Soil Science, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain
Interests: characterization of honeybee products; melissopalynology; unifloral honeys; physicochemical properties; sensorial characterization; healthy compounds
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Vegetal Biology and Soil Science, Faculty of Science, University of Vigo, As Lagoas, 32004 Ourense, Spain
Interests: characterization of honeybee products; melissopalynology; unifloral honeys; physicochemical properties; sensorial characterization; healthy compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The investigation on the physicochemical composition of bee products highlights the nutritional and functional particularities of the natural foods associated with their botanical and geographical origin. However, determining the authenticity of such products continues to be demanded by consumers and the beekeeping sector itself. Honey is the most studied bee product, but the evaluation of the physicochemical characteristics of pollen, propolis, and other bee products is also demanded by the food and cosmetic industries. Thus, research on the nutritional composition, sensory properties, and effects on human health of these hive products, as well as advances in analytical technologies, are welcome in this Special Issue.

This Special Issue seeks to publish innovative research dealing with the physicochemical characteristics, functional/biological, antibacterial, and medicinal properties of bee products. We would like to invite researchers to submit unpublished manuscripts and review papers on the botanical profile, chemical composition, sensorial characteristics, functional and medicinal properties of these products, as well as innovative analytical techniques for their determination.

Prof. Dr. Olga Escuredo
Prof. Dr. M. Carmen Seijo
Dr. María Shantal Rodríguez-Flores
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

  • bee products
  • botanical origin
  • unifloral honeys
  • nutritional properties
  • sensorial attributes
  • biological and functional activities
  • phytochemical markers
  • medicinal properties
  • honey adulteration

Published Papers

This special issue is now open for submission.
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