Article references

Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Effect of pH on neohesperidin dihydrochalcone thermostability in aqueous solutions

C. Coiffard, L. Coiffard, F. Peigné, Y. De Roeck-Holtzhauer

Analusis, 26 3 (1998) 150-153

DOI: https://doi.org/10.1051/analusis:1998126

PDF (31.42 KB)

This article has been cited by the following article(s):

Richard Frenák, Mária Vilková, Monika Garberová, Valéria Verebová, Zdenka Bedlovičová and Michal Goga
699 (2025)
https://doi.org/10.1007/978-3-031-51158-5_29

A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules

Jin-Pyo An, Yu Wang, Steven D. Munger and Xixuan Tang
Critical Reviews in Food Science and Nutrition 65 (11) 2076 (2025)
https://doi.org/10.1080/10408398.2024.2326012

Reaction kinetics of aspalathin degradation and flavanone isomer formation in aqueous model solutions: Effect of temperature, pH and metal chelators

Dalene de Beer, Chantelle Human, Marieta van der Rijst and Elizabeth Joubert
Food Research International 172 113188 (2023)
https://doi.org/10.1016/j.foodres.2023.113188

Richard Frenák, Mária Vilková, Monika Garberová, Valéria Verebová, Zdenka Bedlovičová and Michal Goga
1 (2023)
https://doi.org/10.1007/978-3-031-30037-0_29-1

Assessment of the stability of compounds belonging to neglected phenolic classes and flavonoid sub-classes using reaction kinetic modeling

Dalene de Beer, Theresa Beelders, Chantelle Human and Elizabeth Joubert
Critical Reviews in Food Science and Nutrition 63 (33) 11802 (2023)
https://doi.org/10.1080/10408398.2022.2096561

Re‐evaluation of neohesperidine dihydrochalcone (E 959) as a food additive

Maged Younes, Gabriele Aquilina, Laurence Castle, et al.
EFSA Journal 20 (11) (2022)
https://doi.org/10.2903/j.efsa.2022.7595

Identification of a novel di-C-glycosyl dihydrochalcone and the thermal stability of polyphenols in model ready-to-drink beverage solutions with Cyclopia subternata extract as functional ingredient

Chantelle Human, Ombeline Danton, Dalene De Beer, Takuma Maruyama, Lara Alexander, Christiaan Malherbe, Matthias Hamburger and Elizabeth Joubert
Food Chemistry 351 129273 (2021)
https://doi.org/10.1016/j.foodchem.2021.129273

Modeling of thermal degradation kinetics of the C -glucosyl xanthone mangiferin in an aqueous model solution as a function of pH and temperature and protective effect of honeybush extract matrix

Theresa Beelders, Dalene de Beer, Martin Kidd and Elizabeth Joubert
Food Research International 103 103 (2018)
https://doi.org/10.1016/j.foodres.2017.10.020

Effect of Heat on Aspalathin, Iso-orientin, and Orientin Contents and Color of Fermented Rooibos (Aspalathus linearis) Iced Tea

Elizabeth Joubert, Melvi Viljoen, Dalene De Beer and Marena Manley
Journal of Agricultural and Food Chemistry 57 (10) 4204 (2009)
https://doi.org/10.1021/jf9005033

Quantitative assay for neohesperidin dihydrochalcone in foodstuffs by capillary electrophoresis

T. Pérez-Ruiz, C. Martínez-Lozano, V. Tomás, A. Sanz and E. Bravo
Chromatographia 51 (7-8) 385 (2000)
https://doi.org/10.1007/BF02490473

Influence du ph sur la thermostabilité d'édulcorants naturels et synthétiques en solution aqueuse diluée

C Coiffard, L.J.M. Coiffard and Y De Roeck-Holtzhauer
Lyon Pharmaceutique 49 (5) 245 (1998)
https://doi.org/10.1016/S0024-7804(98)80019-5