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 A., Emmambux, Mohammed N., de Kock, Henriëtte L.
Published in Food science & technology (01.11.2018)
Published in Food science & technology (01.11.2018)
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Journal Article
Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials
Nakitto, Mariam, Ssali, Reuben T, Johanningsmeier, Suzanne D, Moyo, Mukani, Kock, Henriette, Berget, Ingunn, Okello, Julius J, Mayanja, Sarah, Tinyiro, Samuel Edgar, Mendes, Thiago, Benard, Yada, Chelengat, Doreen, Osaru, Florence, Bugaud, Christophe
Published in Journal of the science of food and agriculture (01.06.2024)
Published in Journal of the science of food and agriculture (01.06.2024)
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Journal Article
The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives
Dankwa, Rita, Aisala, Heikki, Kayitesi, Eugenie, de Kock, Henriette L
Published in Foods (14.12.2021)
Published in Foods (14.12.2021)
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Journal Article
Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges
Kayitesi, Eugénie, de Kock, Henriette L., Minnaar, Amanda, Duodu, Kwaku Gyebi
Published in Food chemistry (01.04.2012)
Published in Food chemistry (01.04.2012)
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Journal Article
Sensory quality of marama/sorghum composite porridges
Kayitesi, Eugénie, Duodu, Kwaku Gyebi, Minnaar, Amanda, de Kock, Henriette L
Published in Journal of the science of food and agriculture (01.09.2010)
Published in Journal of the science of food and agriculture (01.09.2010)
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Journal Article
Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children
Serrem, Charlotte A, de Kock, Henriëtte L, Oelofse, André, Taylor, John RN
Published in Journal of the science of food and agriculture (15.08.2011)
Published in Journal of the science of food and agriculture (15.08.2011)
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Journal Article
Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum
Kobue-Lekalake, Rosemary I., Taylor, John R. N., de Kock, Henriëtte L.
Published in International journal of food science & technology (01.03.2012)
Published in International journal of food science & technology (01.03.2012)
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Journal Article
Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities
Makame, James, Cronje, Tanita, Emmambux, Naushad M, De Kock, Henriette
Published in Foods (21.06.2019)
Published in Foods (21.06.2019)
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Journal Article