Melinda Kadar

Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment

Isabel Escriche, Melinda Kadar, Marisol Juan‐Borrás et al. · Food Chemistry · 2013 · 161 citations · Full text

Polyphenolics, Floral Authentication, Industrial Thermal Treatment +3

Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys

Isabel Escriche, Melinda Kadar, Marisol Juan‐Borrás et al. · Food Research International · 2011 · 114 citations · Full text

Botany, Headspace Volatile Profile, Orange Honeys +6

A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

Isabel Escriche, Melinda Kadar, Eva Doménech et al. · Journal of Food Engineering · 2011 · 99 citations · Full text

Potentiometric Electronic Tongue, Electronic Tongue, Flavoromics +3

Volatile fraction composition and physicochemical parameters as tools for the differentiation of lemon blossom honey and orange blossom honey

Melinda Kadar, Marisol Juan‐Borrás, José Miguel Carot Sierra et al. · Journal of the Science of Food and Agriculture · 2011 · 38 citations · Full text

Differentiation of Acacia, Sunflower and Tilia Honeys from Different Countries Based on Sugar Composition, Physicochemical and Color Parameters

Melinda Kadar, Marisol Juan‐Borrás, Magdalenka Hellebrandova et al. · Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture · 2010 · 11 citations · Full text

Food Chemistry, Sugar Composition, Different Types +12