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Showing 10 out of a total of 58 results for community: Food Science.
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Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness
Nyembwe, Patricia
;
Minnaar, Amanda
;
Duodu, Kwaku Gyebi
;
De Kock, Henrietta Letitia
(
Elsevier
,
2015-07
)
Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS
Akanni, Gabriel Bidemi
;
De Kock, Henrietta Letitia
;
Naude, Yvette
;
Buys, E.M. (Elna Maria)
(
Taylor and Francis
,
2018
)
Culinary practices : preparation techniques and consumption of Basotho cereal breads in Lesotho
Nkhabutlane, Pulane
;
De Kock, Henrietta Letitia
;
Du Rand, Gerrie Elizabeth
(
BioMed Central
,
2019-10-24
)
Dynamic oral texture properties of selected indigenous complementary porridges used in African communities
Makame, James
;
Cronje, Tanita
;
Emmambux, Mohammad Naushad
;
De Kock, Henrietta Letitia
(
MDPI Publishing
,
2019-06-21
)
Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum
Kobue-Lekalake, R.I. (Rosemary Ikalafeng)
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
Wiley-Blackwell
,
2012-03
)
South African consumers’ knowledge, opinions and awareness of whole grains and their health benefits : a cross-sectional online survey
Taylor, John R.N.
;
Rehm, Colin D.
;
De Kock, Henrietta Letitia
;
Donoghue, Sune
;
Johnson, Andrew
;
Thompson, Chanelle
;
Berezhnaya, Yulia
(
MDPI
,
2023-08-10
)
Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment
Akanni, Gabriel Bidemi
;
Naude, Yvette
;
De Kock, Henrietta Letitia
;
Buys, E.M. (Elna Maria)
(
Springer
,
2018-07
)
Meat quality parameters of Boschveld indigenous chickens as influenced by dietary yellow mealworm meal
Selaledi, Letlhogonolo Andrew
;
Baloyi, Josephine
;
Mbajiorgu, Christian
;
Sebola, Amenda Nthabiseng
;
De Kock, Henrietta Letitia
;
Mabelebele, Monnye
(
MDPI
,
2021-12-14
)
Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges
Muoki, Penina Ngusye
;
Kinnear, Marise
;
Emmambux, Mohammad Naushad
;
De Kock, Henrietta Letitia
(
Wiley
,
2015-03
)
Sensory quality control : assessment of food company employees' knowledge, attitudes, and practices
Onojakpor, Ogheneyoma Suzan
;
Tuorila, Hely
;
De Kock, Henrietta Letitia
(
Wiley
,
2022-06-29
)
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De Kock, Henrietta Letitia (58)
Taylor, J.R.N. (John Reginald Nuttall) (14)
Buys, E.M. (Elna Maria) (10)
Du Rand, Gerrie Elizabeth (5)
Duodu, Kwaku Gyebi (5)
Emmambux, Mohammad Naushad (5)
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Tuorila, Hely (4)
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Sorghum (11)
SDG-02: Zero hunger (7)
Sensory (6)
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Biscuits (3)
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Fermentation (3)
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