Basmaci, İ. (2010). Effect of Ultrasound and High Hydrostatic Pressure (HHP) on liquefaction and quality parameters of selected honey varieties. In Doctoral thesis. The graduate school of natural and applied sciences of Middle East Technical University.
Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70–76.
Brand-Williams, W., Cuvelier, M. E., & Barset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Tehnologie, 30(7), 748–753.
Chaikham, P., & Prangthip, P. (2015). Alteration of antioxidative properties of longan flower honey after high pressure, ultra-sonic and thermal processing. Food Bioscience, 10,1-7.
Chua, L. S., Lee, J. Y., & Chan, G. F. (2013). Honey protein extraction and determination by mass spectrometry. Analytical and Bioanalytical Chemistry, 405(10), 3063–3074.
Conforti, P. A., Lupano, C. E., Malacalza, N. H., Arias, V., & Castells, C. B. (2006). Crystallization of Honey at -20 ̊C. International Journal of Food Properties, 9, 99–107.
Çubukçu, H. C., Kılıçaslan, N. S. D., & Durak, İ. (2019). Different effects of heating and freezing treatments on the antioxidant properties of broccoli, cauliflower, garlic and onion. An experimental in vitro study. Sao Paulo Medical Journal, 137(05), 407–413.
Fallico, B., Arena, E., & Zappala, M. (2008). Degradation of 5‐hydroxymethylfurfural in honey. Journal of Food Science, 73(9), 625–631.
Grujić, S. (2015). Senzorna ocjena kvaliteta i prihvatljivosti prehrambenih proizvoda.
Hasan, S. H. (2013). Effect of Storage and Processing Temperatures on Honey Quality J. Babylon Univ. Pure Appl. Sci, 21(6), 2244–2253.
Hussein, S. Z., Yusoff, K. M., Makpol, S., & Yusof, Y. A. M. (2011). Antioxidant capacities and total phenolic contents increase with gamma irradiation in two types of Malaysian honey. Molecules, 16(8), 6378–6395.
James, S. J., & James, C. (2014). Chilling and Freezing of Foods. Food Processing: Principles and Applications.
Kędzierska-Matysek, M., Florek, M., Wolanciuk, A., & Skałecki, P. (2016). Effect of freezing and room temperatures storage for 18 months on quality of raw rapeseed honey (Brassica napus. Journal of Food Science and Technology, 53(8), 3349–3355.
Lachman, J., Orsák, M., Hejtmánková, A., & Kovárová, E. (2010). Evaluation of antioxidant activity and total phenolics of selected Czech honeys. LWT – Food Science and Technology, 43(1), 52–58.
Neri, L., Faieta, M., Mattia, C., Sacchetti, G., Mastrocola, D., & Pittia, P. (2020). Antioxidant activity in frozen plant foods: Effect of cryoprotectants, freezing process and frozen storage. Foods, 9(12), 1886.
Ngoi, V. (2016). Effect of processing treatment on antioxidant, physicochemical and enzymatic properties of honey (Trigona spp.
Oliveira, R. G., Jain, S., Luna, A. C., Freitas, L. S., & Araujo, L. D. (2017). Screening for quality indicators and phenolic compounds of biotechnological interest in honey samples from six species of stingless bees (Hymenoptera: Apidae. Food Science and Technology, 37(4), 552–557.
Ordinance on methods for control of honey and other bee products. (2009). Official Gazette of BiH, (37/2009).
Ordonez, A. A. L., Gomez, J. D., & Vattuone, M. A. (2006). Antioxidant activities of Sechium edule (Jacq.) Swartz extracts. Food Chemistry, 97(3), 452–458.
Piekut, J., & Baranowska, E. (2001). Storage of natural bee honeys: descriptive sheets. Apidologie, 35(1), 38–81.
Pontis, J. A., Costa, L. A. M. A., Silva, S. J. R., & Flach, A. (2014). Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Science and Technology, 34(1), 69–73.
Rahman, M. S., & Velez-Ruiz, J. F. (1999). Food Preservation by Freezing. In Handbook of Food Preservation, Second Edition.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improves ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237.
Scripcă, L. A., & Amariei, S. (2021). The use of ultrasound for preventing honey crystallization. Foods, 10(4), 773.
Stojković, M., Cvetković, D., Savić, A., Topalić-Trivunović, L., Velemir, A., Papuga, S., & Žabić, M. (2021). Changes in the physicochemical, antioxidant and antibacterial properties of honeydew honey subjected to heat and ultrasound pretreatments. Journal of Food Science and Technology, 58(7), 2555–2566.
Subramanian, R., Umesh Hebbar, H., & Rastogi, N. K. (2007). Processing of honey: a review. International Journal of Food Properties, 10(1), 127–143.
Wolfe, K., & Liu, R. H. (2003). Apple peels as a value added food ingredient. Journal of Agricultural Food Chemistry, 51(6), 1676–1683.
