M. Carmen Seijo

Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

Olga Escuredo, Irina Dobre, María Fernández-González et al. · Food Chemistry · 2013 · 305 citations

Sugar Composition, Botany, Crystallization Phenomenon +2

Nutritional value and antioxidant activity of honeys produced in a European Atlantic area

Olga Escuredo, Montserrat Míguez Bernárdez, María Fernández-González et al. · Food Chemistry · 2012 · 285 citations

Nutrition, Nutraceutical Ingredient, Food Analysis +3

Rheological behavior of different honey types from Romania

Irina Dobre, Luminița Anca Georgescu, Petru Alexe et al. · Food Research International · 2012 · 115 citations

Rheology, Rheological Measurement, Different Honey Types +1

Assessing Rubus honey value: Pollen and phenolic compounds content and antibacterial capacity

Olga Escuredo, Luís R. Silva, Patrı́cia Valentão et al. · Food Chemistry · 2011 · 107 citations

Phenolic Compounds, Allergy, Botany +4

Assessment of physicochemical and antioxidant characteristics of Quercus pyrenaica honeydew honeys

María Shantal Rodríguez‐Flores, Olga Escuredo, M. Carmen Seijo · Food Chemistry · 2014 · 86 citations

Food Chemistry, Honeydew Honeys, Antioxidant Characteristics +6