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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

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

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)
DOI: 10.1016/j.foodres.2017.10.020
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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)
DOI: 10.1007/BF02490473
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