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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

Food science & technology, 2018-11, Vol.97, p.778-786

2018

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Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

Food science & technology, 2018-06, Vol.92, p.429-434

2018

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Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)

Journal of the science of food and agriculture, 2007-12, Vol.87 (15), p.2868-2879

2007

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The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives

Foods, 2021-12, Vol.10 (12), p.3095

2021

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Meat Quality Parameters of Boschveld Indigenous Chickens as Influenced by Dietary Yellow Mealworm Meal

Foods, 2021-12, Vol.10 (12), p.3094

2021

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Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?

Food quality and preference, 2011-06, Vol.22 (4), p.340-345

2011

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Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review

Critical reviews in food science and nutrition, 2012, Vol.52 (1), p.21-30

2012

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Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums

Journal of the science of food and agriculture, 2009-08, Vol.89 (11), p.1809-1814

2009

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Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves

Heliyon, 2020-05, Vol.6 (5), p.e03938-e03938, Article e03938

2020

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Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children

Journal of the science of food and agriculture, 2011-08, Vol.91 (10), p.1814-1821

2011

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South African Consumers’ Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey

Nutrients, 2023-08, Vol.15 (16), p.3522

2023

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Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials

Foods, 2022-02, Vol.11 (4), p.491

2022

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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

Foods, 2022-01, Vol.11 (2), p.135

2022

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Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour

Journal of the science of food and agriculture, 2008-08, Vol.88 (11), p.1892-1899

2008

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Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment

European food research & technology, 2018-07, Vol.244 (7), p.1147-1158

2018

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Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness

Food chemistry, 2015-07, Vol.178, p.45-51

2015

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Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum

International journal of food science & technology, 2012-03, Vol.47 (3), p.459-466

2012

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Sensory studies with low-income, food-insecure consumers

Current opinion in food science, 2020-06, Vol.33, p.108-114

2020

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Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas

Journal of the science of food and agriculture, 2013-03, Vol.93 (4), p.838-845

2013

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Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges

Food chemistry, 2012-04, Vol.131 (3), p.837-842

2012

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Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

Journal of the science of food and agriculture, 2014-08, Vol.94 (10), p.2104-2117

2014

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Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics

Foods, 2020-11, Vol.9 (12), p.1749

2020

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Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities

Foods, 2019-06, Vol.8 (6), p.221

2019

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Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum

Food chemistry, 2011-02, Vol.124 (3), p.775-780

2011

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Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

Journal of the science of food and agriculture, 2015-03, Vol.95 (4), p.730-738

2015

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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

Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)

The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives

Meat Quality Parameters of Boschveld Indigenous Chickens as Influenced by Dietary Yellow Mealworm Meal

Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?

Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review

Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums

Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves

Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children

South African Consumers’ Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey

Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials

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

Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour

Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment

Sensory and physicochemical analyses of roasted marama beans [Tylosema esculentum (Burchell) A. Schreiber] with specific focus on compounds that may contribute to bitterness

Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum

Sensory studies with low-income, food-insecure consumers

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas

Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics

Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities

Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum

Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges

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