Characterization of Brazilian floral honey produced in the states of Santa Catarina and São Paulo through ultraviolet–visible (UV–vis), near-infrared (NIR), and nuclear magnetic resonance (NMR) spectroscopyAline Nunes, Marcelo Maraschin, Sidnei Moura et al.|Food Research International|2022Cited by 33
Characterization of Brazilian floral honey produced in the states of Santa Catarina and São Paulo using quantitative nuclear magnetic resonance (qNMR) spectroscopyAline Nunes, Marcelo Maraschin, Maurício L. Sforça et al.|Food Chemistry Advances|2023Cited by 6
An NMR-based metabolomic approach applied to the characterization and typification of Brazilian honeyAline Nunes, Marcelo Maraschin, Giuseppina Pace Pereira Lima et al.|Studies in natural products chemistry|2023Cited by 3