Similar Items: Development of a sensory lexicon and sensory wheel for rooibos (Aspalathus linearis) and the role of its phenolic composition on taste and mouthfeel.
- Investigation of soil quality (health) in commercial production of rooibos tea (Aspalathus linearis) in the Western Cape, South Africa
- Soil water balance and root development in Rooibos (Aspalathus linearis) plantations under Clanwilliam field conditions
- Development of advanced chromatographic techniques for the in-depth phenolic profiling of rooibos
- Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens
- The effect of steam pasteurisation and gamma-irradiation on the microbial profile of Aspalathus linearis (Rooibos) tea and the investigation of the native lactic acid bacteria profile
- Protective properties of rooibos (Aspalathus linearis) flavonoids on the prevention of skin cancer
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
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