about
The morama bean (Tylosema esculentum): a potential crop for southern Africa.Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review.Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges.Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children.Relating physico-chemical properties of frozen green peas (Pisum sativum L.) to sensory quality.Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs.Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers.Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations.The effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE).Relating sensory profiles of canned amaranth (Amaranthus cruentus), cleome (Cleome gynandra), cowpea (Vigna unguiculata) and Swiss chard (Beta vulgaris) leaves to consumer acceptance.Meat quality of designated South African indigenous goat and sheep breeds.Policy for the complex burden of malnutrition in Africa: a research agenda to bring consumers and supply chains together.Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness.Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridgesEffects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the ConsumerSensory quality of marama/sorghum composite porridgesEffect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeasDynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African CommunitiesConsumers' 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
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description
researcher, ORCID id # 0000-0003-3660-233X
@en
wetenschapper
@nl
name
Henrietta L de Kock
@ast
Henrietta L de Kock
@en
Henrietta L de Kock
@es
Henrietta L de Kock
@nl
type
label
Henrietta L de Kock
@ast
Henrietta L de Kock
@en
Henrietta L de Kock
@es
Henrietta L de Kock
@nl
prefLabel
Henrietta L de Kock
@ast
Henrietta L de Kock
@en
Henrietta L de Kock
@es
Henrietta L de Kock
@nl
P106
P1153
6603278188
P21
P31
P496
0000-0003-3660-233X