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Showing 10 out of a total of 56 results for collection: Research Articles (Food Science).
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Survival analysis, consumer perception and physico-chemical analysis of low fat UHT milk stored for different time periods
Richards, Melanie
;
Buys, E.M. (Elna Maria)
;
De Kock, Henrietta Letitia
(
Elsevier
,
2016-06
)
Small-scale microwave cooking-based procedure for evaluation of injera-making quality of sorghum genotypes
Mezgebe, A.G. (Abadi)
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley
,
2023-05
)
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
)
The effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE)
Sainsbury, Jeanine
;
Grypa, Roman
;
Ellingworth, John
;
Duodu, Kwaku Gyebi
;
De Kock, Henrietta Letitia
(
Elsevier
,
2016-12
)
Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour
Serrem, C.A. (Charlotte Atsango)
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley-Blackwell
,
2011
)
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
)
Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges
Muoki, Penina Ngusye
;
De Kock, Henrietta Letitia
;
Emmambux, Mohammad Naushad
(
Wiley
,
2012-06
)
Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough
Nyembwe, Patricia M.
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Elsevier
,
2018-06
)
Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety
Oladiran, Dolapo Abimbola
;
Emmambux, Mohammad Naushad
;
De Kock, Henrietta Letitia
(
Elsevier
,
2018-11
)
Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges
Kayitesi, Eugenie
;
De Kock, Henrietta Letitia
;
Minnaar, Amanda
;
Duodu, Kwaku Gyebi
(
Elsevier
,
2012-04
)
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De Kock, Henrietta Letitia (56)
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Sensory (6)
SDG-02: Zero hunger (5)
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