Open Access
| Issue |
BIO Web Conf.
Volume 190, 2025
The 3rd International Conference on Biology Education, Science, and Technology (INCOBEST 2025)
|
|
|---|---|---|
| Article Number | 01027 | |
| Number of page(s) | 10 | |
| DOI | https://doi.org/10.1051/bioconf/202519001027 | |
| Published online | 23 October 2025 | |
- S. Valverde, A. M. Ares, J. Stephen Elmore, and J. Bernal, Recent trends in the analysis of honey constituents, Food Chem., 387, (2022). [Google Scholar]
- T. C. Pereira, A. G. Cruz, J. T. Guimarães, G. Cravotto, and E. M. M. Flores, Ultrasonication for honey processing and preservation: A brief overview, Food Res. Int., 174, (2023) [Google Scholar]
- M. Prihartini, S. Rosmalawati, C. Sriherwanto, and A. H. Mahsunah, Isolation and identification of osmophilic yeasts from Indonesian honeys collected from South Kalimantan, Banten, and East Java Provinces. Biodiversitas, 24, 7, (2023) [Google Scholar]
- K. Brudzynski, Honey as an ecological reservoir of antibacterial compounds produced by antagonistic microbial interactions in plant nectars, honey and honey bee. Antibiotics. 10, 5 (2021) [Google Scholar]
- N. Suhartatik, M. Nurjanah, and K. R. Kuswanto, Isolation and Identification of Osmophilic Yeast from unripe Jackfruit (Artocarpus heterophyllus Lamk.), Indones. J. Agric. Res., 1, 3 (2019) [Google Scholar]
- N. El Menyiy, M. Akdad, Y. Elamine, and B. Lyoussi, Microbiological Quality, Physicochemical Properties, and Antioxidant Capacity of Honey Samples Commercialized in the Moroccan Errachidia Region. J. Food Qual., 2020 (2020) [Google Scholar]
- A. A. Kamilla, A. Mardhiyah, A. Visinanda, and D. Harjunowibowo. Non-Thermal UV-C Pasteurization: An Effective Method for Microbial Reduction in Liquid Foods. BIO Web Conf., vol. 146, (2024) [Google Scholar]
- R. Aslam, M. S. Alam, and P. A. Saeed. Sanitization Potential of Ozone and Its Role in Postharvest Quality Management of Fruits and Vegetables. Food Eng. Rev., 12, 1 (2020) [Google Scholar]
- W. Xue, J. Macleod, and J. Blaxland. The Use of Ozone Technology to Control Microorganism Growth, Enhance Food Safety and Extend Shelf Life: A Promising Food Decontamination Technology. Foods. 12, 4 (2023) [Google Scholar]
- V. Chiozzi, S. Agriopoulou, and T. Varzakas. Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. Applied Sciences (Switzerland). 12, 4. (2022) [Google Scholar]
- A. Mardhiyah et al. A Effectiveness of ozone pasteurization compared to heat treatment in reducing microbial and mold contamination in honey. BIO Web Conf. 146 (2024) [Google Scholar]
- Jan Vandeputte, Method of sterilizing raw, unheated honey, honey-based honey care preparation, and a wound treatment treatment product, (2008) [Online]. [Google Scholar]
- A. E. M. de Alba, M. B. Rubio, M. E. Morán-Diez, C. Bernabéu, R. Hermosa, and E. Monte. Microbiological evaluation of the disinfecting potential of UV-C and UV-C plus ozone generating robots. Microorganisms, 9, 1 (2021) [Google Scholar]
- A. C. Souza, E. Biology, R. F. Schwan, and D. R. Dias. Enumerating Yeast in Foods and Water Using the Spread Plating Technique. (2021) [Google Scholar]
- D. Sert and E. Mercan. Effects of ozone treatment to milk and whey concentrates on degradation of antibiotics and aflatoxin and physicochemical and microbiological characteristics. Lwt, 144 (2021) [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.