High-temperature oxidation reduces the bitterness of honeybush infusions depending on changes in phenolic composition
Author:
Funder
National Research Foundation
Department of Science and Innovation, South Africa
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
1. Modifying the sensory profile of green honeybush (Cyclopia maculata) herbal tea through steam treatment;Alexander;LWT - Food Science and Technology,2017
2. Potential of benzophenones and flavanones to modulate the bitter intensity of Cyclopia genistoides herbal tea;Alexander;Food Research International,2019
3. Bitter profiling of phenolic fractions of green Cyclopia genistoides herbal tea;Alexander;Food Chemistry,2019
4. Benzophenone C- and O-glucosides from Cyclopia genistoides (honeybush) inhibit mammalian α-glucosidase;Beelders;Journal of Natural Products,2014
5. Thermal degradation kinetics modeling of benzophenones and xanthones during high-temperature oxidation of Cyclopia genistoides (L.) Vent. plant material;Beelders;Journal of Agricultural and Food Chemistry,2015
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1. Enhancing fruity and sweet-associated aroma attributes of honeybush tea (Cyclopia spp.) by ultra-high temperature oxidation;Applied Food Research;2024-06
2. Anti-allergic effect of <i>Cyclopia</i> (honeybush) extracts via anti-degranulation activity in a murine allergy model for inhaled antigen;Bioscience of Microbiota, Food and Health;2024
3. PSP with trained assessors as alternative for descriptive analysis of a product with a complex sensory profile;Food Quality and Preference;2023-01
4. Phenolic Composition of Honeybush and Changes During Herbal Tea and Extract Production;Reference Series in Phytochemistry;2023
5. Cyclopia genistoides;The South African Herbal Pharmacopoeia;2023
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