Dear Colleagues,

This Special Issue follows on from the extraordinary success of Volume I (https://www.mdpi.com/journal/foods/special_issues/beeproduct_quality). We would like to express our gratitude to everyone involved and to the support of numerous high-profile scientists. “Quality Evaluation of Bee Products” continues to play a pivotal role today, and for this reason we believe it is now time to launch Volume II.

Bee products, such as honey, bee pollen, bee bread, royal jelly, propolis, and bee-related insect foods, are widely consumed as natural/functional foods or supplements, owing to their nutritional/bioactive characteristics, which are beneficial to human health; however, the bee products currently on the market vary in quality, leading to serious concerns among consumers. Various factors influence the quality of bee products, such as the standardization of bee breeding and product producing, environmental and climatic conditions, artificial blending, and residues of hazardous substances. In order to improve the quality of bee products and promote the healthy development of the bee product industry, it is vital to strengthen the quality evaluation system of bee products based on their physicochemical and biological characteristics, such as the distribution of different nutrients, the residue detection of hazardous substances, the characterization of botanical or geographical markers, the identification of genomic characteristics, and the determination of biological/functional activities. We sincerely invite submissions to this topic on “Quality Evaluation of Bee Products”.

The topics include, but are not limited to, the following:

• Distribution of different nutrients in bee products;
• Residue detection of hazardous substances in bee products;
• Characterization of botanical or geographical markers in bee products;
• Identification of genomic characteristics in bee products;
• Evaluation of biological/functional activities of bee products;
• Application of omics technology to the composition analysis of bee products.

Prof. Dr. Liming Wu
Dr. Qiangqiang Li
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• bee products
• quality evaluation
• distribution of nutrients
• residues of hazardous substances
• botanical or geographical markers
• genomic characteristics
• biological/functional activities