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Showing 10 out of a total of 22 results for collection: Research Articles (Consumer Science).
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Food choice drivers at varying income levels in an emerging economy
Magano, Nomzamo
;
Tuorila, Hely
;
De Kock, Henrietta Letitia
(
Elsevier
,
2023-10
)
Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa : effect on energy and protein intakes among children aged 6–24 months
Makame, James
;
De Kock, Henrietta Letitia
;
Emmambux, Mohammad Naushad
(
Wiley
,
2023-08
)
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
)
An alternative food neophobia scale (FNS-A) to quantify responses to new foods
De Kock, Henrietta Letitia
;
Nkhabutlane, Pulane
;
Kobue-Lekalake, Rosemary I.
;
Kriek, Jeanine
;
Steyn, Annelize
;
Van Heerden, Clarissa
;
Purdon, Lucy
;
Kruger, Christi
;
Kinnear, Marise
;
Taljaard-Swart, Hanri
;
Tuorila, Hely
(
Elsevier
,
2022-10
)
Workshop summary : consumer sensory research in Africa – the African countries profiles project
De Kock, Henrietta Letitia
;
Makame, James
;
Olatunde, Ganiyat
;
Kinnear, Marise
;
Adjei, Maame Yaakwaah Blay
;
Ahmed, Amina
;
Mezgebe, Abadi Gebre
(
Elsevier
,
2022-07
)
Perception of gluten-free bread as influenced by information and health and taste attitudes of millennials
Magano, Nomzamo N.
;
Du Rand, Gerrie Elizabeth
;
De Kock, Henrietta Letitia
(
MDPI
,
2022-02-09
)
Towards sustainable shifts to healthy diets and food security in Sub-Saharan Africa with climate-resilient crops in bread-type products : a food system analysis
Noort, Martijn W.J.
;
Renzetti, Stefano
;
Linderhof, Vincent
;
Du Rand, Gerrie Elizabeth
;
Marx-Pienaar, Nadene Johanna Maria Magdalena
;
De Kock, Henrietta Letitia
;
Magano, Nomzamo N.
;
Taylor, John R.N.
(
MDPI
,
2022-01-06
)
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
)
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
)
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
)
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De Kock, Henrietta Letitia (22)
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Taylor, J.R.N. (John Reginald Nuttall) (4)
Buys, E.M. (Elna Maria) (3)
Coorey, Ranil (3)
Emmambux, Mohammad Naushad (3)
Katiyo, Wendy (3)
Magano, Nomzamo N. (3)
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Chicken meat (3)
Consumers (3)
Malnutrition (3)
SDG-02: Zero hunger (3)
South Africa (SA) (3)
Viscosity (3)
Agriculture (2)
Amylopectin (2)
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