Sensory-based methodologies for facilitating demand-led sweetpotato breeding

Other Authors: “…De Kock, Henrietta Letitia…”
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Sensory perception of bitterness and astringency in sorghum

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The effect of fresh, frozen and dehydrated eggs on sponge cake quality

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Sensory perception of different acidulants in flavoured sports drinks

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Meat quality of dark-cutting cattle

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Sensory quality of deep fat fried potato chips manufactured from potatoes with different physico-chemical characteristics

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The effect of pale, soft and exudative (PSE) pork on the sensory quality characteristics of low fat bacon

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The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon

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Relating consumer preferences to sensory attributes of instant coffee

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Improvement in the protein quality of African sorghum foods through compositing with cowpea

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Sensory and nutritional quality of marama-sorghum composite flours and porridges

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Hazard analysis critical control point (HACCP) in a red meat abattoir

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Meat quality of South African indigenous goat and sheep breeds

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Developing sensory evaluation methods for consumers with low-literacy levels applicable in developing countries

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Stability of curcuminoids in turmeric oleoresin : effects of light exposure antioxidants and metal chelation

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The effect of replacing electrolytic iron in a multi-micronutrient fortification mix with sodium iron(III) ethylenediaminetetraacetate (NaFeEDTA) on the sensory properties of por...

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Sensory and nutritional properties of stinging nettle (Urtica dioica L.) leaves and leaf infusions

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Oxidative stability and shelf life of sunflower oil-in-water emulsions as affected by pro- and antioxidants and temperature

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Sensory profiling of selected Arabica coffees (Coffea arabica) of different Africa origins

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Resting of sorghum-soya biscuit dough: effect on dough and biscuit physicochemical properties and consumer acceptability of the baked biscuits

Other Authors: “…De Kock, Henrietta Letitia…”
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