Similar Items: Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality
- Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions
- Investigating the Modulating effects of Fermented Rooibos (Aspalathus linearis) and Fermented Honeybush (Cyclopia intermedia) on aortic endothelial function and antioxidant status in Streptozotocin (STZ) – induced diabetic Wistar rats
- Development of a quality grading system for the honeybush (Cyclopia spp.) tea industry
- Effects of steam treatment and storage on green honeybush quality
- Honeybush tea quality: Effect of water source and evaluation of NIR hyperspectral imaging as a tool to predict quality
- Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
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