de Kock H - Search Results

1

Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials.

Nakitto M, Ssali RT, Johanningsmeier SD, Moyo M, de Kock H, Berget I, Okello JJ, Mayanja S, Tinyiro SE, Mendes T, Benard Y, Chelengat D, Osaru F, Bugaud C. Nakitto M, et al. Among authors: de kock h. J Sci Food Agric. 2024 Jun;104(8):4615-4625. doi: 10.1002/jsfa.12883. Epub 2023 Aug 8. J Sci Food Agric. 2024. PMID: 37490697

2

Sensory quality of marama/sorghum composite porridges.

Kayitesi E, Duodu KG, Minnaar A, de Kock HL. Kayitesi E, et al. J Sci Food Agric. 2010 Sep;90(12):2124-32. doi: 10.1002/jsfa.4061. J Sci Food Agric. 2010. PMID: 20623711

3

Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges.

Muoki PN, de Kock HL, Emmambux MN. Muoki PN, et al. J Sci Food Agric. 2012 Jun;92(8):1771-9. doi: 10.1002/jsfa.5545. Epub 2012 Jan 13. J Sci Food Agric. 2012. PMID: 22246672

4

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

Kayitesi E, Duodu KG, Minnaar A, de Kock HL. Kayitesi E, et al. J Sci Food Agric. 2013 Mar 15;93(4):838-45. doi: 10.1002/jsfa.5805. Epub 2012 Oct 19. J Sci Food Agric. 2013. PMID: 23080034

5

Relating physico-chemical properties of frozen green peas (Pisum sativum L.) to sensory quality.

Nleya KM, Minnaar A, de Kock HL. Nleya KM, et al. J Sci Food Agric. 2014 Mar 30;94(5):857-65. doi: 10.1002/jsfa.6315. Epub 2013 Sep 5. J Sci Food Agric. 2014. PMID: 23893794

6

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

Muoki PN, Kinnear M, Emmambux MN, de Kock HL. Muoki PN, et al. J Sci Food Agric. 2015 Mar 15;95(4):730-8. doi: 10.1002/jsfa.6820. Epub 2014 Sep 4. J Sci Food Agric. 2015. PMID: 25042021

7

Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda.

Nakitto M, Johanningsmeier SD, Moyo M, Bugaud C, de Kock H, Dahdouh L, Forestier-Chiron N, Ricci J, Khakasa E, Ssali RT, Mestres C, Muzhingi T. Nakitto M, et al. Among authors: de kock h. Food Qual Prefer. 2022 Oct;101:104628. doi: 10.1016/j.foodqual.2022.104628. Food Qual Prefer. 2022. PMID: 36193098 Free PMC article.

8

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

Serrem CA, de Kock HL, Oelofse A, Taylor JR. Serrem CA, et al. J Sci Food Agric. 2011 Aug 15;91(10):1814-21. doi: 10.1002/jsfa.4389. Epub 2011 Mar 29. J Sci Food Agric. 2011. PMID: 21448861

9

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

Nkhabutlane P, du Rand GE, de Kock HL. Nkhabutlane P, et al. J Sci Food Agric. 2014 Aug;94(10):2104-17. doi: 10.1002/jsfa.6531. Epub 2014 Feb 17. J Sci Food Agric. 2014. PMID: 24338919

10

Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review.

Zabbia A, Buys EM, De Kock HL. Zabbia A, et al. Crit Rev Food Sci Nutr. 2012;52(1):21-30. doi: 10.1080/10408398.2010.487166. Crit Rev Food Sci Nutr. 2012. PMID: 21991988 Review.

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