Similar Items: Xanthones and benzophenones from Cyclopia genistoides (honeybush) : chemical characterisation and assessment of thermal stability
- Development and validation of prediction models and rapid sensory methodologies to understand intrinsic bitterness of Cyclopia genistoides
- Effects of steam treatment and storage on green honeybush quality
- Development of a gastroretentive anti-diabetic nutraceutical incorporating polyphenol-enriched fractions of Cyclopia genistoides
- Potential ecosystem services and disservices of arthropods associated with Cyclopia (Honeybush) species.
- The contribution of phenolics to the bitter taste of honeybush (Cyclopia genistoides) herbal tea
- Development of a quality grading system for the honeybush (Cyclopia spp.) tea industry
Author: Joubert, E.
- Antioxidant capacity of Pinotage wine as affected by viticultural and enological practices
- Development of a sensory lexicon and sensory wheel for rooibos (Aspalathus linearis) and the role of its phenolic composition on taste and mouthfeel.
- Development of technology for the production of stable high moisture dried fruit
- Evaluation of rooibos waste plant material for the development of a high-value herbal tea product
- Retention of the harpagoside content in dried Harpagophytum procumbens (Devil's Claw) root through controlled drying and the application of near infrared spectroscopy (NIRS) as rapid method of determination
- Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions