Search Results - "Koch, I.S."

Impact of steam pasteurization on the sensory profile and phenolic composition of rooibos (Aspalathus linearis) herbal tea infusions by Koch, I.S., Muller, N., de Beer, D., Næs, T., Joubert, E.

“…The effect of steam pasteurization of fermented rooibos leaves and stems on the sensory characteristics and phenolic composition of infusions was determined…”
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Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon by Koch, I.S., Muller, M., Joubert, E., van der Rijst, M., Næs, T.

“…Rooibos samples were collected throughout the 2009 harvesting season from different geographic areas in the Western Cape, South Africa, and from different…”
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Major production areas of rooibos (Aspalathus linearis) deliver herbal tea of similar phenolic and phenylpropenoic acid glucoside content by Joubert, E., Jolley, B., Koch, I.S., Muller, M., Van der Rijst, M., de Beer, D.

“…A large sample set (n=209) of fermented, unpasteurised rooibos, spanning the production years 2011–2013, was collected from the two major production areas…”
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