Articles citing this article

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Cited article:

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

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Critical Reviews in Food Science and Nutrition 1 (2024)

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)

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)

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

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EFSA Journal 20 (11) (2022)

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

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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)

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)

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)