Similar Items: Use of heat treatment to improve the aroma and flavour of Cyclopia products
- Development of a quality grading system for the honeybush (Cyclopia spp.) tea industry
- Effects of steam treatment and storage on green honeybush quality
- 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
- Honeybush tea quality: Effect of water source and evaluation of NIR hyperspectral imaging as a tool to predict quality
- Potential ecosystem services and disservices of arthropods associated with Cyclopia (Honeybush) species.
Author: Joubert, Elizabeth
- Processing of rooibos tea (Aspalathus linearis) under controlled conditions
- Development of a gastroretentive anti-diabetic nutraceutical incorporating polyphenol-enriched fractions of Cyclopia genistoides
- Development of a quality grading system for the honeybush (Cyclopia spp.) tea industry
- Use of heat treatment to improve the aroma and flavour of Cyclopia products
- Development of a xanthone-enriched honeybush tea extract
- The contribution of phenolics to the bitter taste of honeybush (Cyclopia genistoides) herbal tea