Melinda Kadar

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

J. Carot, E. Doménech, I. Escriche, 2011, Journal of the science of food and agriculture.

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

E. Doménech, I. Escriche, M. Juan-Borrás, 2014, Food chemistry.

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

Eva Domenech, Isabel Escriche, Melinda Kadar, 2012 .

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

Eva Domenech, Isabel Escriche, Melinda Kadar, 2011 .

Classification of honeys of different floral origins by artificial neural networks

Luis Gil-Sanchez, Eduardo Garcia-Breijo, Jose Garrigues, 2011, 2011 IEEE SENSORS Proceedings.