Search
Login
UPSpace Home
→
Natural and Agricultural Sciences
→
Food Science
→
Search
JavaScript is disabled for your browser. Some features of this site may not work without it.
Search
Filters
Use filters to refine the search results.
Current Filters:
Title
Author
Subject
Date issued
Has File(s)
Filename
File description
Contains
Equals
ID
Not Contains
Not Equals
Not ID
Title
Author
Subject
Date issued
Has File(s)
Filename
File description
Contains
Equals
ID
Not Contains
Not Equals
Not ID
New Filters:
Title
Author
Subject
Date issued
Has File(s)
Filename
File description
Contains
Equals
ID
Not Contains
Not Equals
Not ID
Showing 8 out of a total of 8 results for community: Food Science.
(0.012 seconds)
Now showing items 1-8 of 8
1
Sort Options:
Relevance
Title Asc
Title Desc
Issue Date Asc
Issue Date Desc
Results Per Page:
5
10
20
40
60
80
100
Consumers’ perceptions of intrinsic and extrinsic attributes as indicators of safety and quality of chicken meat : actionable information for public health authorities and the chicken industry
Katiyo, Wendy
;
Coorey, Ranil
;
Buys, E.M. (Elna Maria)
;
De Kock, Henrietta Letitia
(
Wiley
,
2020-06
)
Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage
Katiyo, Wendy
;
De Kock, Henrietta Letitia
;
Coorey, Ranil
;
Buys, E.M. (Elna Maria)
(
Elsevier
,
2020-06
)
Sensory studies with low-income, food-insecure consumers
Ramaroson Rakotosamimanana, Vonimihaingo
;
De Kock, Henrietta Letitia
(
Elsevier
,
2020-06
)
Influence of waxy (high amylopectin) and high protein digestibility traits in sorghum on injera sourdough-type flatbread sensory characteristics
Mezgebe, Abadi Gebre
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
MDPI
,
2020-11
)
Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves
Shonte, Tigist Tadesse
;
Duodu, Kwaku Gyebi
;
De Kock, Henrietta Letitia
(
Elsevier
,
2020-05
)
Development and pilot testing of a questionnaire to assess sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employees
Onojakpor, Ogheneyoma Suzan
;
De Kock, Henrietta Letitia
(
Elsevier
,
2020-12
)
Sensory tools for the development of gluten-free bakery foods
De Kock, Henrietta Letitia
;
Magano, Nomzamo N.
(
Elsevier
,
2020-07
)
Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels
Adebowale, Olalekan Jimi
;
Taylor, J.R.N. (John Reginald Nuttall)
;
De Kock, Henrietta Letitia
(
Elsevier
,
2020-10
)
Now showing items 1-8 of 8
1
Sort Options:
Relevance
Title Asc
Title Desc
Issue Date Asc
Issue Date Desc
Results Per Page:
5
10
20
40
60
80
100
Browse
All of UPSpace
Communities & Collections
Issue Date
Authors
Titles
Subjects
Supervisor
UP Author
UP Postgraduate
Type
This Community
Issue Date
Authors
Titles
Subjects
Supervisor
UP Author
UP Postgraduate
Type
My Account
Login
Register
UPSpace Workspace
Discover
Author
De Kock, Henrietta Letitia (8)
Buys, E.M. (Elna Maria) (2)
Coorey, Ranil (2)
Katiyo, Wendy (2)
Taylor, J.R.N. (John Reginald Nuttall) (2)
Adebowale, Olalekan Jimi (1)
Duodu, Kwaku Gyebi (1)
Magano, Nomzamo N. (1)
Mezgebe, Abadi Gebre (1)
Onojakpor, Ogheneyoma Suzan (1)
... View More
Subject
Chicken meat (2)
Consumers (2)
African countries (1)
Agriculture (1)
Amylopectin (1)
Antioxidant activity (1)
Appearance (1)
Ascorbic acid β-carotene (1)
Correlation (1)
Descriptive (1)
... View More
Date Issued
2020 (8)
Has File(s)
true (8)