Bitter Taste Impact and Thermal Conversion of a Naringenin Glycoside from Cyclopia genistoides-Reference-Cited by-同舟云学术

Bitter Taste Impact and Thermal Conversion of a Naringenin Glycoside from Cyclopia genistoides

Published:2018-12-04 Issue:12 Volume:81 Page:2743-2749
ISSN:0163-3864
Container-title:Journal of Natural Products
language:en
Short-container-title:J. Nat. Prod.

Author:

Danton Ombeline¹,Alexander Lara²³,Hunlun Cindy²,de Beer Dalene²³,Hamburger Matthias¹^ORCID,Joubert Elizabeth²³^ORCID

Affiliation:

1. Pharmaceutical Biology, Pharmacenter, University of Basel, Klingelbergstrasse 50, 4056 Basel, Switzerland

2. Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa

3. Department of Food Science, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa

Funder

Department of Science and Technology, Republic of South Africa

National Research Foundation

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Complementary and alternative medicine,Drug Discovery,Pharmaceutical Science,Pharmacology,Molecular Medicine,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jnatprod.8b00710

Reference26 articles.

1. CONSUMER ACCEPTANCE FOR GREEN TEA BY CONSUMERS IN THE UNITED STATES, KOREA AND THAILAND

2. Bitter taste, phytonutrients, and the consumer: a review

3. Human Bitter Taste Perception

4. Nutrient sensing in the gut: new roads to therapeutics?

5. Optimising high-temperature oxidation of Cyclopia species for maximum development of characteristic aroma notes of honeybush herbal tea infusions

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