• Gauteng’s managers’ implementation of food safety protocols and practices in their QSR environments 

  Marule, Nomzamo L.; Du Rand, Gerrie Elizabeth; Marx-Pienaar, Nadene Johanna Maria Magdalena (African Journals Online, 2024-12)

  INTRODUCTION: Food safety assurance is motivated by the Food and Agriculture Organisation stating: “food safety encompasses ensuring safe food handling, and preparation when consumed according to its intended use” (FAO ...
• Differences in male and female consumers' perceptions of South African clothing retailers' corporate social responsibility initiatives 

  Muller, Gert Daniel; Sonnenberg, Nadine Cynthia; Donoghue, Sune (African Journals Online, 2024-11)

  This study explored gender differences in consumers’ perceptions of South African clothing retailers’ corporate social responsibility (CSR) initiatives based on the social, environmental and economic dimensions defined ...
• Modeling and optimization of energy efficiency and product quality in staple food roasting using machine learning : a case study on cassava processing 

  Mwape, Mwewa Chikonkolo; Kulig, Boris; Nurkhoeriyati, Tina; Roman, Franz; Parmar, Aditya; Emmambux, Mohammad Naushad; Hensel, Oliver (Elsevier, 2025-04)

  Please read abstract in the article.
• Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack 

  Antwi, Charles Kwasi; Rosa-Sibakov, Natalia; Emmambux, Mohammad Naushad (Elsevier, 2024-11)

  Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related noncommunicable diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall degrading ...
• Influence of ultrasonication during soaking on water absorption and softness characteristics in the cooking process of cowpea 

  Rostamirad, Sholeh; Duodu, Kwaku Gyebi; Meyer, Josua P.; Sharifpur, Mohsen (Elsevier, 2025-01)

  Owing to the long duration of cooking legumes, which limits their consumption and utilization, soaking has been used to reduce cooking time, save energy consumption, and diminish their hardness. However, limited studies ...
• Editorial : Emerging technologies for viability enumeration of live microorganisms 

  Shehata, Hanan R.; Pane, Marco; Buys, E.M. (Elna Maria); Koshy, Binu; Vegge, Christina S.; Schoeni, Jean L. (Frontiers Media, 2025-01-16)

  The live microorganism industry is rapidly growing, producing probiotics and live biotherapeutic products (LBPs) designed to deliver health benefits. Ensuring these products contain viable, strain-specific microorganisms ...
• Soy protein–xanthan gum noncovalent interactions : exploring functional outcomes and food applications 

  Muhoza, Bertrand; Harimana, Yves; Kayitesi, Eugenie; Uriho, Angelo (American Chemical Society, 2025-01)

  Soy proteins stand out as the primary choice among plant-based proteins in commercial use due to their functional characteristics, wide availability, cost-effectiveness, and eco-friendly nature. However, their inherent ...
• Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge 

  Famuyide, Oluyimika Y.; Lubaale, John; Ndiaye, Cheikh; Duodu, Kwaku Gyebi; Taylor, John R.N. (Elsevier, 2024-03)

  Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination ...
• Extruded wholegrain sorghum porridges fortified with baobab fruit and moringa leaves display bioactive phenolics-related health-promoting properties 

  Lubaale, John; Serem, June Cheptoo; Bester, Megan Jean; Emmambux, Mohammad Naushad; Duodu, Kwaku Gyebi (Elsevier, 2024-07-20)

  BACKGROUND AND OBJECTIVES : Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends ...
• Potato ice cream and beyond 

  Muller, Carmen; Fisher, Hendrik Johannes (Hennie); Potgieter, Lerika (Plaas Media, 2024-11)

  When it comes to culinary versatility, few ingredients can compete with the humble spud. This starchy superstar has outgrown its traditional status of being only a side dish. Nowadays potatoes are celebrated as culinary ...
• Urging bioactive peptide exploration in African fermented legumes : insights from microbial proteolysis to gastrointestinal stability 

  Moyo, Siphosanele Mafa; Famuyide, Oluyimika Y.; Kayitesi, Eugenie (Springer nature, 2024-12)

  Microorganisms such as Bacillus spp., Propionibacterium spp., Lactobacillus spp., Citrobacter spp., Enterobacter spp., Klebsiella spp, and Aspergillus spp. play vital roles in fermenting macromolecules present in African ...
• Dietary intake and growth of HIV exposed and unexposed 6-12 months old infants in South Africa 

  Tshiambara, Phumudzo; Hoffman, Marinel; Legodi, Heather; Balakrishna, Yusentha; Feucht, Ute Dagmar (Wiley, 2025-01)

  Factors affecting the growth of HIV‐exposed‐uninfected (HEU) children are multi‐factorial, with limited information available on the dietary intake from 6 months. This study compared the dietary intake, micronutrient ...
• Influence of protein in low paste viscosities of Bambara groundnut flours from heat-treated Bambara groundnut seeds 

  Mukwevho, Peter; Emmambux, Mohammad Naushad (Elsevier, 2024-11)

  Heat treatment of Bambara groundnut seeds has been reported to cause low paste viscosities in resulting flours. Structural changes in Bambara groundnut protein, due to heat treatment, causes the protein to encapsulate ...
• Development, validation, and application of a South African dietary polyphenol data quality assessment tool 

  Jumat, Malory; Duodu, Kwaku Gyebi; Van Graan, Averalda (Elsevier, 2024-11)

  There is a wealth of South African scientific literature studying and reporting on dietary polyphenols in research articles and academic literature. The evaluation of data quality is critical to ensure polyphenol data ...
• Extrusion pre-treatment of cowpea (Vigna unguiculata (L.) Walp.) lignocellulosic sidestream to produce cellulose fibres 

  Masanabo, Mondli Abednicko; Keranen, Janne Tapani; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad (Wiley, 2025-01)

  BACKGROUND : Various agricultural sidestreams have been demonstrated as feedstock to produce cellulose. To the best of our knowledge, there is no research work on the potential of agricultural sidestream from cowpea (Vigna ...
• Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials 

  Nakitto, Mariam; Ssali, Reuben T.; Johanningsmeier, Suzanne D.; Moyo, Mukani; De Kock, Henrietta Letitia; Berget, Ingunn; Okello, Julius J.; Mayanja, Sarah; Tinyiro, Samuel Edgar; Mendes, Thiago; Benard, Yada; Chelengat, Doreen; Osaru, Florence; Bugaud, Christophe (Wiley, 2024-06)

  BACKGROUND : Previously, a lexicon and protocol for quantitative descriptive analysis (QDA) was established for the Uganda sweetpotato breeding program. The implication of QDA scores for priority sensory attributes on ...
• Nutritional contributions and processability of pasta made from climate-smart, sustainable crops : a critical review 

  Pinel, P.; Emmambux, Mohammad Naushad; Bourlieua, C.; Micarda, V. (Taylor and Francis, 2025)

  Total or partial replacement of traditional durum wheat semolina (DS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for ...
• Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality 

  Sibanda, Thulani; Marole, Tlaleo A.; Thomashoff, Ursula L.; Thantsha, Mapitsi Silvester; Buys, E.M. (Elna Maria) (Frontiers Media, 2024-02)

  Bifidobacterium species are essential members of a healthy human gut microbiota. Their presence in the gut is associated with numerous health outcomes such as protection against gastrointestinal tract infections, inflammation, ...
• Assessing probiotic viability in mixed species yogurt using a novel propidium monoazide (PMAxx)-quantitative PCR method 

  Marole, Tlaleo A.; Sibanda, Thulani; Buys, E.M. (Elna Maria) (Frontiers Media, 2024-02)

  Please read abstract in article.
• South African consumer knowledge of the current paediatric food-based dietary guidelines 

  Van Veijeren, Rochelle (University of Pretoria, 2024-02-16)

  The co-existence of undernutrition, overnutrition, and micronutrient deficiencies constitutes what is known as the Triple Burden of Malnutrition. While the perception may persist that this phenomenon predominantly affects ...

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