2022    2021    2020     2019    2018     2017     2016     2015     2014     2013     2012

2022

Baah, R.O., Duodu, K.G. and Emmambux, M.N., 2022. Cooking quality, nutritional and antioxidant properties of gluten-free maize–Orange-fleshed sweet potato pasta produced by extrusion. LWT, 162, p.113415.

De Kock, H.L., Nkhabutlane, P., Kobue-Lekalake, R.I., Kriek, J., Steyn, A., Purdon, L., Kruger, C., Kinnear, M., Taljaard-Swart, H. and Tuorila, H., 2022. An alternative food neophobia scale (FNS-A) to quantify responses to new foods. Food Quality and Preference, 101, p.104626.

Elegbeleye, J.A. and Buys, E.M., 2022. Potential spoilage of extended shelf-life (ESL) milk by Bacillus subtilis and Bacillus velezensis. LWT, 153, p.112487.

Gichure, J.N., Njage, P.M.K., Wambui, J.M., Dykes, G.A., Buys, E.M. and Coorey, R., 2022. Systematic-review and meta-analysis on effect of decontamination interventions on prevalence and concentration of Campylobacter spp. during primary processing of broiler chickens. Food microbiology, 102, p.103923.

Masanabo, M.A., Ray, S.S. and Emmambux, M.N., 2022. Properties of thermoplastic maize starch-zein composite films prepared by extrusion process under alkaline conditions. International Journal of Biological Macromolecules, 208, pp.443-452.

2021

Adedara, O.A. and Taylor, J.R., 2021. Roles of protein, starch and sugar in the texture of sorghum biscuits. LWT, 136, p.110323.

Adebiyi, J.A., Njobeh, P.B., Kayitesi, E. and Adebo, O.A., 2021. GC-HRTOF-MS dataset of metabolites extracted from sorghum and ting (a fermented product) produced using two strains of Lactobacillus fermentum (singly and in combination). Data in Brief, 36, p.107102.

Adebiyi, J.A., Njobeh, P.B., Adebo, O.A. and Kayitesi, E., 2021. Metabolite profile of Bambara groundnut (Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS). Heliyon, 7(4), p.e06666.

Adeboye, A.S. and Emmambux, N.M., 2021. Composition, functional and nutritional quality of marama (Tylosema esculentum) storage root. Journal of Food Science and Technology, 58, pp.4391-4402.

Adeboye, A.S., Babarinde, G.O., Oyedepo, J.A., Aniagor, E.N. and Emmambux, N.M., 2021. Smart crops for climate change and food security in Africa. Food Security and Safety: African Perspectives, pp.415-449.

Agyei‐Amponsah, J., Macakova, L., DeKock, H.L. and Emmambux, M.N., 2021. Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions. Starch‐Stärke, 73(3-4), p.2000092.

Agbemavor, W.S.K. and Buys, E.M., 2021. Presumptive probiotic bacteria from traditionally fermented African food challenge the adhesion of enteroaggregative E. coli. Journal of Food Safety, 41(4), p.e12905.

Asare, I.K., Mapengo, C.R. and Emmambux, M.N., 2021. In vitro starch digestion and physicochemical properties of maize starch and maize meal modified by heat‐moisture treatment and stearic acid. Starch‐Stärke, 73(3-4), p.2000128.

Cassel, E., Jacobs, B. and Graham, M., 2021. Effects of the four realms of experience and pleasurable experiences on consumer intention to patronise pop-up stores. Journal of Consumer Sciences.

De Groote, H., Munyua, B., Traore, D., Taylor, J.R., Ferruzzi, M., Ndiaye, C., Onyeoziri, I.O. and Hamaker, B.R., 2021. Measuring consumer acceptance of instant fortified millet products using affective tests and auctions in Dakar, Senegal. International Food and Agribusiness Management Review, 24(3), pp.499-522.

Donoghue, S., Wilken-Jonker, I., Steffens, F.E. and Kirsten, J.F., 2021. South African consumers' willingness to pay a premium for Karoo Lamb: The influence of subjective and objective knowledge, label information and demographics. Journal of Retailing and Consumer Services, 63, p.102664.

Elegbeleye, J.A., Gervilla, R., Roig-Sagues, A.X. and Buys, E.M., 2021. Ultraviolet-C inactivation and hydrophobicity of Bacillus subtilis and Bacillus velezensis spores isolated from extended shelf-life milk. International Journal of Food Microbiology, 349, p.109231.

Fayemi, O.E., Akanni, G.B., Elegbeleye, J.A., Aboaba, O.O. and Njage, P.M., 2021. Prevalence, characterization and antibiotic resistance of Shiga toxigenic Escherichia coli serogroups isolated from fresh beef and locally processed ready-to-eat meat products in Lagos, Nigeria. International Journal of Food Microbiology, 347, p.109191.

Mapengo, C.R., Ray, S.S. and Emmambux, M.N., 2021. Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid. International Journal of Biological Macromolecules, 180, pp.559-569.

Moore, R., Dada, S., Emmambux, M.N. and Samuels, A., 2021. Food and nutrition security in persons with disabilities. A scoping review. Global Food Security, 31, p.100581.

Moyo, S.M., Serem, J.C., Bester, M.J., Mavumengwana, V. and Kayitesi, E., 2021. Hydrothermal Processing and In Vitro Simulated Human Digestion Affects the Bioaccessibility and Bioactivity of Phenolic Compounds in African Pumpkin (Momordica balsamina) Leaves. Molecules, 26(17), p.5201.

Mehlomakulu, N.N., Hoff, J.W., Erten, H.Ü.S.E.Y.İ.N., Beukes, L. and Jolly, N.P., 2021. Screening non-Saccharomyces yeasts as low ethanol producing starter cultures. South African Journal of Enology and Viticulture, 42(1), pp.56-66.

Ndwandwe, B.K., Malinga, S.P., Kayitesi, E. and Dlamini, B.C., 2021. Advances in green synthesis of selenium nanoparticles and their application in food packaging. International Journal of Food Science & Technology, 56(6), pp.2640-2650.

Solvothermal synthesis of selenium nanoparticles with polygonal-like
nanostructure and antibacterial potential

Nyanzi, R., Jooste, P.J. and Buys, E.M., 2021. Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. Journal of Dairy Science, 104(1), pp.1-19.

Odoch, M., Buys, E.M. and Taylor, J.R., 2021. Effects of vacuum packaging storage of minimally processed cassava roots at various temperatures on microflora, tissue structure, starch extraction by wet milling and granule quality. Journal of the Science of Food and Agriculture, 101(15), pp.6347-6354.

Odukoya, J.O., Kayitesi, E., Mphahlele, M.P., Tata, C.M., Njinkoue, J.M., Gouado, I., Ikhile, M.I. and Ndinteh, D.T., 2021. Effect of processing methods on the volatile components of Ethmalosa fimbriata using a two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC× GC‐TOF‐MS) technique. Journal of Food Processing and Preservation, 45(2), p.e15110.

Ogundele, O.M., Gbashi, S., Oyeyinka, S.A., Kayitesi, E. and Adebo, O.A., 2021. Optimization of infrared heating conditions for precooked cowpea production using response surface methodology. Molecules, 26(20), p.6137.

Oladiran, D.A. and Emmambux, N.M., 2021. Functional and nutritional properties of roasted semolina porridge with ghee and monoglyceride. Food Bioscience, 42, p.101156.

Omotoso, K.O. and Adesina, J., 2021. An Exploratory Study of the Association Among Household Food Securing Activities, Gender and Health in South Africa. Food Security and Safety: African Perspectives, pp.155-167.

Onyeoziri, I.O., Torres‐Aguilar, P., Hamaker, B.R., Taylor, J.R. and de Kock, H.L., 2021. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder. Journal of Food Science, 86(9), pp.3824-3838.

Oyeyinka, S.A., Akinware, R.O., Bankole, A.T., Njobeh, P.B. and Kayitesi, E., 2021. Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch. International Journal of Food Science & Technology, 56(1), pp.215-223.

Oyeyinka, S.A., Kayitesi, E., Adebo, O.A., Oyedeji, A.B., Ogundele, O.M., Obilana, A.O. and Njobeh, P.B., 2021. A review on the physicochemical properties and potential food applications of cowpea (Vigna unguiculata) starch. International Journal of Food Science & Technology, 56(1), pp.52-60.

Oyeyinka, S.A., Akintayo, O.A., Adebo, O.A., Kayitesi, E. and Njobeh, P.B., 2021. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. International Journal of Biological Macromolecules, 176, pp.87-95.

Oyeyinka, S.A., Adepegba, A.A., Oyetunde, T.T., Oyeyinka, A.T., Olaniran, A.F., Iranloye, Y.M., Olagunju, O.F., Manley, M., Kayitesi, E. and Njobeh, P.B., 2021. Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. LWT, 138, p.110618.

Oyeyinka, S.A., Oyedeji, A.B., Ogundele, O.M., Adebo, O.A., Njobeh, P.B. and Kayitesi, E., 2021. Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch. International Journal of Biological Macromolecules, 184, pp.678-688.

Palaniappan, A. and Emmambux, M.N., 2021. The challenges in production technology, health-associated functions, physico-chemical properties and food applications of isomaltooligosaccharides. Critical Reviews in Food Science and Nutrition, pp.1-17.

Palaniappan, A., Antony, U. and Emmambux, M.N., 2021. Current status of xylooligosaccharides: Production, characterization, health benefits and food application. Trends in Food Science & Technology, 111, pp.506-519.

Picot-Allain, M.C.N. and Emmambux, M.N., 2021. Isolation, characterization, and application of nanocellulose from agro-industrial by-products: A review. Food Reviews International, pp.1-29.

Pretorius, A., Wood, P., Becker, P. and Wenhold, F., 2021. Resting energy expenditure and related factors in 6-to 9-year-old southern African children of diverse population groups. Nutrients, 13(6), p.1983.

Pretorius, C. and Buys, E.M., 2021. Extended shelf life milk processing: Effect of simulated cleaning in place on the germination and attachment of Bacillus cereus spores. International Journal of Dairy Technology, 74(1), pp.75-83.

Selaledi, L., Baloyi, J., Mbajiorgu, C., Sebola, A.N., Kock, H.D. and Mabelebele, M., 2021. Meat Quality Parameters of Boschveld Indigenous Chickens as Influenced by Dietary Yellow Mealworm Meal. Foods, 10(12), p.3094.

Sibiya, N.P., Kayitesi, E. and Moteetee, A.N., 2021. Proximate analyses and amino acid composition of selected wild indigenous fruits of Southern Africa. Plants, 10(4), p.721.

Van der Burg, E., Toet, A., Abbasi, Z., Brouwer, A.M., Van Erp, J.B., Kallen, V.L., Kaneko, D., Kim, Y.E., Kinnear, M., de Kock, H.L. and Kusbiantari, D., 2021. Sequential dependency for affective appraisal of food images. Humanities and Social Sciences Communications, 8(1), pp.1-11.

 

2020

Adebiyi J, Kayitesi E, Njobeh P (2020). Mycotoxins reduction in dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea). FOOD CONTROL, 112 pp. 1 - 9.

Adebowale J, Taylor JRN, de Kock HL (2020). Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels. LWT-FOOD SCIENCE AND TECHNOLOGY, 132 pp. 1 - 9.

Aijuka MEO, Buys EM (2020). Detection of extended-spectrum beta-lactamase cefotaxime resistance and virulence genes in Escherichia coli by duplex quantitative real-time PCR and melt curve analysis. LETTERS IN APPLIED MICROBIOLOGY, 71 (1) pp. 54 - 60.

Bamidele O, Oladiran D, Kayitesi E, Ogundele O (2020). Physicochemical, functional, and nutritional evaluation of wheat and cocoyam flour blends. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 44 (12) pp. 1 - 9.

De Groote H, Mugalavai V, Ferruzzi M, Onkware A, Ayua E, Duodu KG, Ndegwa M, Hamaker B (2020). Consumer acceptance and willingness to pay for instant cereal products with food-to-food fortification in Eldoret, Kenya. FOOD AND NUTRITION BULLETIN, 41 (2) pp. 224 - 243.

De Kock HL, Magano N (2020). Sensory tools for the development of gluten-free bakery foods. JOURNAL OF CEREAL SCIENCE, 94 pp. 1 - 9.

Diedericks L, Erasmus AC, Donoghue S (2020). Now is the time to embrace interactive electronic applications of Association Pattern Technique. JOURNAL OF RETAILING AND CONSUMER SERVICES, 56 pp. 1 - 10.

Dlamini BC, Taylor JRN, Buys EM (2020). Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten-free type brewing using unmalted sorghum grain. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 55 (2) pp. 841 - 850.

Dlamini VV, Viljoen AT (2020). Investigating knowledge on indigenous green leafy vegetables amongst rural women in Eswatini. JOURNAL OF CONSUMER SCIENCES (FORMER JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES), 5 pp. 52 - 66.

Elegbeleye JA, Buys EM (2020). Molecular characterization and biofilm formation potential of Bacillus subtilis and Bacillus velezensis in extended shelf-life milk processing line. JOURNAL OF DAIRY SCIENCE, 103 (6) pp. 4991 - 5002.

Faber M, Rothman M, Laubscher R, Smuts C (2020). Dietary patterns of 6-24-month-old children are associated with nutrient content and quality of the diet. MATERNAL AND CHILD NUTRITION, 16 (2) pp. 1 - 12.

Ferruzzi M, Kruger J, Mohamedshah Z, Debelo H, Taylor JRN (2020). Insights from in vitro exploration of factors influencing iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereals. JOURNAL OF CEREAL SCIENCE, 96 pp. 1 - 14.

Fisher HJ, Erasmus AC, Viljoen AT (2020). Adaptation of the Delphi technique for electronic application in the food industry. AFRICAN JOURNAL OF HOSPITALITY, TOURISM AND LEISURE, 9 (5) pp. 823 - 841.

Fisher HJ, Louw C (2020). Teaching mise-en-place: Student perceptions of the cooking pro forma process. INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, 22 pp. 1 - 7.

Gwamba J, Kruger J, Taylor JRN (2020). Influence of grain quality characteristics and basic processing technologies on the mineral and antinutrient contents of iron and zinc biofortified open-pollinated variety and hybrid-type pearl millet. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 55 (4) pp. 1547 - 1558.

Hamunyela M, Nepolo E, Emmambux MN (2020). Proximate and starch composition of marama (Tylosema esculentum) storage roots during an annual growth period. SOUTH AFRICAN JOURNAL OF SCIENCE, 116 (5/6) pp. 97 - 102.

Hellemans T, Nekhudzhiga HE, Van Bockstaele F, Wang Y, Emmambux MN, Eeckhout M (2020). Variation in amylose concentration to enhance wheat flour extrudability. JOURNAL OF CEREAL SCIENCE, 95 pp. 1 - 10.

Hendriks SL, Viljoen AT, Marais D, Wenhold FAM, McIntyre A, Ngidi M, Annandale JG, Kalaba MW, Stewart D (2020). Considerations for the design of nutrition-sensitive production programmes in rural South Africa. BMC PUBLIC HEALTH, 2pp. 1 - 16.

Jacobs BM, Karpova E (2020). Clarifying the merchandising function: analysis of merchandising roles and responsibilities in the South African apparel retail industry. INTERNATIONAL JOURNAL OF FASHION DESIGN, TECHNOLOGY AND EDUCATION, 13 (3) pp. 364 - 375.

Jacobs BM, Karpova E (2020). Skills and knowledge for merchandising professionals: The case of the South African apparel retail industry not approved. CLOTHING AND TEXTILES RESEARCH JOURNAL, pp. 1 - 18.

Katiyo W, Coorey R, Buys EM, de Kock HL (2020). Consumers' 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. JOURNAL OF FOOD SCIENCE, 85 (6) pp. 1845 - 1855.

Katiyo W, de Kock HL, Coorey R, Buys EM (2020). Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage. LWT-FOOD SCIENCE AND TECHNOLOGY, 128 pp. 1 - 9.

Kewuyemi Y, Njobeh P, Kayitesi E, Adebiyi J, Oyedeji A, Adefisoye M, Adebo O (2020). Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum. JOURNAL OF CEREAL SCIENCE, 95 pp. 1 - 13.

Khuzwayo TA, Taylor JRN, Taylor J (2020). Influence of dough sheeting, flour pre-gelatinization and zein inclusion on maize bread dough functionality. LWT-FOOD SCIENCE AND TECHNOLOGY, 121 pp. 1 - 8.

Krishnamoorthy S, Coetzee V, Kruger J, Potgieter H, Buys EM (2020). Dysbiosis signatures of fecal microbiota in South African infants with respiratory, gastrointestinal, and other diseases. JOURNAL OF PEDIATRICS, 218 pp. 106 - 113.

Kruger J (2020). Potential of food-to-food fortification with cowpea leaves and orange-fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready-to-eat maize porridges. FOOD SCIENCE AND NUTRITION, 8 (7) pp. 3190 - 3199.

Kruger J, Taylor JRN, Ferruzzi M, Debelo H (2020). What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 19 (6) pp. 3618 - 3658.

Makame J, de Kock HL, Emmambux MN (2020). Nutrient density of common African indigenous/local complementary porridge samples. LWT-FOOD SCIENCE AND TECHNOLOGY, 133 pp. 1 - 11.

Makhanya BP, Mabuza D (2020). Body cathexis and fit preferences of young South African women of different body shapes and ethnicity. INTERNATIONAL JOURNAL OF FASHION DESIGN, TECHNOLOGY AND EDUCATION, 13 (2) pp. 173 - 180.

Mapengo CR, Emmambux MN (2020). Functional properties of heat-moisture treated maize meal with added stearic acid by infrared energy. FOOD CHEMISTRY, 325 pp. 1 - 10.

Marx-Pienaar JMM, du Rand GE, Fisher HJ, Viljoen AT (2020). The South African quick service restaurant industry and the wasteful company it keeps. INTERNATIONAL JOURNAL OF SUSTAINABLE DEVELOPMENT AND PLANNING, 15 (1) pp. 57 - 68.

Mezgebe A, Taylor JRN, de Kock HL (2020). Influence of waxy (High Amylopectin) and high protein digestibility traits in sorghum on injera sourdough-type flatbread sensory characteristics. FOODS, 9 (12) pp. 1 - 18.

Moyo S, Serem JC, Bester M, Mavumengwana V, Kayitesi E (2020). African green leafy vegetables health benefits beyond nutrition not approved. FOOD REVIEWS INTERNATIONAL, pp. 1 - 18.

Moyo S, Serem JC, Bester M, Mavumengwana V, Kayitesi E (2020). The impact of boiling and in vitro human digestion of Solanum nigrum complex (Black nightshade) on phenolic compounds bioactivity and bioaccessibility. FOOD RESEARCH INTERNATIONAL, 137 pp. 1 - 10.

Njage PMK, Buys EM (2020). A high-resolution DNA melting curve analysis for the rapid and efficient molecular diagnostics of extended spectrum β-lactamase determinants from foodborne Escherichia coli. MICROORGANISMS, 8 (1) pp. 1 - 11.

Odoch M, Buys EM, Taylor JRN (2020). Solid-state fermentation of cassava roots using cellulolytic-type alkaliphilic Bacillus spp. cultures to modify the cell walls and assist starch release. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 191 (4) pp. 1395 - 1410.

Oladele AK, Duodu KG, Emmambux MN (2020). Hydrolysis and antioxidant activity of starch modified with phenolic extracts from grape pomace and sorghum bran under alkaline conditions. CARBOHYDRATE POLYMERS, 24pp. 1 - 9.

Onojakpor O, de Kock HL (2020). Development and pilot testing of a questionnaire to assess sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employees. FOOD QUALITY AND PREFERENCE, 86 pp. 1 - 8.

Owusu-Darko R, Allam M, Ismail A, Ferreira C, de Oliveira S, Buys EM (2020). Comparative genome analysis of Bacillus sporothermodurans with its closest phylogenetic neighbor, Bacillus oleronius, and Bacillus cereus and Bacillus subtilis groups. MICROORGANISMS, 8 (8) pp. 1 - 17.

Phillips J, Venter J, Atanasova MT, Wesley-Smith J, Oosthuizen H, Emmambux MN, du Toit EL, Focke WW (2020). Dextrin nanocomposites as matrices for solid dosage forms. ACS APPLIED MATERIALS & INTERFACES, 12 (14) pp. 16969 - 16977.

Rakotosamimanana V, de Kock HL (2020). Sensory studies with low-income, food-insecure consumers. CURRENT OPINION IN FOOD SCIENCE, 33 pp. 108 - 114.

Shonte TT, Duodu KG, de Kock HL (2020). Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves. HELIYON, 6 (5) pp. 1 - 10.

Teklehaimanot WH, Ray S, Emmambux MN (2020). Characterization of pre-gelatinized maize starch-zein blend films produced at alkaline pH. JOURNAL OF CEREAL SCIENCE, 95 (103083) pp. 1 - 9.

Wokadala O, Human C, Willemse S, Emmambux MN (2020). Rapid non-destructive moisture content monitoring using a handheld portable Vis-NIR spectrophotometer during solar drying of mangoes (Mangifera indica L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 14 (2) pp. 790 - 798.

 

2019

Adeyanju AA, Kruger J, Taylor JRN, Duodu KG (2019). Effects of different souring methods on the protein quality and iron and zinc bioaccessibilities of non-alcoholic beverages from sorghum and amaranth. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54 pp. 798 - 809.

Adetola O, Kruger J, White Z, Taylor JRN (2019). Comparison between food-to-food fortification of pearl millet porridge with moringa leaves and baobab fruit and with adding ascorbic and citric acid on iron, zinc and other mineral bioaccessibility. LWT-FOOD SCIENCE AND TECHNOLOGY, 106 pp. 92 - 97.

Agyei-Amponsah, Macakova L, de Kock HL, Emmambux MN (2019). Sensory, tribological, and rheological profiling of "Clean Label" starch-lipid complexes as fat replacers. STARCH-STARKE, 71 (18003340) pp. 1 - 9.

Aijuka MEO, Buys EM (2019). Persistence of foodborne diarrheagenic Escherichia coli in the agricultural and food production environment: Implications for food safety and public health. FOOD MICROBIOLOGY, 82 pp. 363 - 370.

Aijuka MEO, Santiago A, Giron J, Nataro J, Buys EM (2019). Escherichia coli isolated from food sources and irrigation water: a potential risk for causing intestinal dysfunction?. FOOD CONTROL, 102 pp. 139 - 148.

Bamidele OP, Duodu KG, Emmambux MN (2019). Encapsulation and antioxidant activity of ascorbyl palmitate with normal and high amylose maize starch by spray drying. FOOD HYDROCOLLOIDS, 86 pp. 124 - 133.

Bamidele OP, Emmambux MN (2019). Storage stability of encapsulated ascorbyl palmitate in normal and high amylose maize starches during pasting and spray dryin. CARBOHYDRATE POLYMERS, 216 pp. 217 - 223.

Dawlal P, Brabet C, Thantsha MS, Buys EM (2019). Visualisation and quantification of fumonisins bound by lactic acid bacteria isolates from traditional African maize-based fermented cereals, ogi and mahewu. FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 36 (2) pp. 296 - 307.

De Klerk HM, Kearns M, Redwood M (2019). Controversial fashion, ethical concerns and environmentally significant behaviour. The case of the leather industry. INTERNATIONAL JOURNAL OF RETAIL AND DISTRIBUTION MANAGEMENT, 47 (1) pp. 19 - 38.

Diaz M, Kellingray L, Akinyemi N, Adefiranye O, Olaonipekun BA, du Plessis Salomina, Buys EM, Bayili G, Ibezim J, Houngbedji M (2019). Comparison of the microbial composition of African fermented foods using amplicon sequencing. SCIENTIFIC REPORTS, 9 (13863) pp. 1 - 8.

Fisher HJ, Erasmus AC, Viljoen AT (2019). Developing a food literacy definition for South Africa. AFRICAN JOURNAL OF HOSPITALITY, TOURISM AND LEISURE, 8 (1) pp. 1 - 22.

Gous AGS, Almli V, Coetzee V, de Kock HL (2019). Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer. NUTRIENTS, 11 (464) pp. 1 - 16.

Jacobs BM, Karpova E (2019). What do merchandisers need to succeed?: development of an apparel merchandising competency framework. INTERNATIONAL JOURNAL OF FASHION DESIGN, TECHNOLOGY AND EDUCATION, 12 (3) pp. 272 - 282.

Katiyo, de Kock HL, Coorey R, Buys EM (2019). Assessment of safety risks associated with handling chicken as based on practices and knowledge of a group of South African consumers. FOOD CONTROL, 101 pp. 104 - 111.

Krishnamoorthy S, Buys EM (2019). Insights into the role of bacteria in vitamin A biosynthesis: Future research opportunities. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 59 (19) pp. 3211 - 3226.

Kruger J, Stuetz W, Frank J (2019). Iron, catechin, and ferulic acid inhibit cellular uptake of β-carotene by reducing micellization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 67 pp. 5792 - 5800.

Makame J, Cronje T, Emmambux MN, de Kock HL (2019). Dynamic oral texture properties of selected indigenous complementary porridges used in African communities. FOODS, 8 (221) pp. 1 - 22.

Mapengo CR, Sinha Ray S, Emmambux MN (2019). Pasting properties of hydrothermally treated maize starch with added stearic acid. FOOD CHEMISTRY, 289 pp. 396 - 403.

Marx-Pienaar JMM, du Rand GE, Viljoen AT, Fisher HJ (2019). Food wastage: a concern across the South African quick service restaurant supply chain. WIT Transactions on Ecology and the Environment, 231 pp. 237 - 243.

Moodley SS, Dlamini N, Steenkamp L, Buys EM (2019). Bacteria and yeast isolation and characterisation from a South African fermented beverage. SOUTH AFRICAN JOURNAL OF SCIENCE, 115 (11/12) pp. 1 - 6.

Mugadza DT, OwusuDarko R, Buys EM (2019). Short communication: Source tracking Bacillus cereus in an extended-shelf-life milk processing plant using partial sequencing of rpoB and multilocus sequence typing. JOURNAL OF DAIRY SCIENCE, 102 pp. 135 - 139.

Nkhabutlane P, de Kock HL, du Rand GE (2019). Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho. JOURNAL OF ETHNIC FOODS, 6 (12) pp. 1 - 11.

Ocloo FCK, Ray S, Emmambux MN (2019). Effects of stearic acid and irradiation alone and in combination on properties of amylose-lipid nanomaterial from high amylose maize starch. CARBOHYDRATE POLYMERS, 212 pp. 352 - 360.

Oladele AK, Duodu KG, Emmambux MN (2019). Pasting, flow, thermal and molecular properties of maize starch modified with crude phenolic extracts from grape pomace and sorghum bran under alkaline conditions. FOOD CHEMISTRY, 297 (124879) pp. 1 - 10.

Owusu-Darko R, Allam M, de Oliveira S, Ferreira C, Grover S, Mtshali S, Ismail A, Mallappa R, Tabit F, Buys EM (2019). Genome sequences of Bacillus sporothermodurans strains isolated from ultra-high temperature milk. MICROBIOLOGY RESOURCE ANNOUNCEMENTS, 8 (22) pp. 1 - 3.

Panyoo Akdowa E, Emmambux MN (2019). Effects of screw configuration, screw speed, and stearic acid addition on the functional properties and structural characteristics of maize starch extrudates. STARCH-STARKE, 71 (1800149) pp. 1 - 10.

Pentecost R, Donoghue S, Thaichon P (2019). Emerging from my youth - intra-cohort segmentation. INTERNATIONAL JOURNAL OF RETAIL AND DISTRIBUTION MANAGEMENT, 47 (5) pp. 571 - 588.

Sibanda T, Buys EM (2019). Modelling the survival of Listeria monocytogenes strains in soft lactic cheese following acid and salt stress exposures. LETTERS IN APPLIED MICROBIOLOGY, 69 pp. 230 - 236.

Sonnenberg NC, Marx-Pienaar JMM, Stols MJ (2019). Female consumers' apparel disposal behaviour in the South African emerging market context. WIT TRANSACTIONS ON ECOLOGY AND THE ENVIRONMENT, 231 pp. 281 - 285.

Taljaard H, Sonnenberg NC (2019). Basic psychological needs and self-determined motivation as drivers of voluntary simplistic clothing consumption practices in South Africa. SUSTAINABILITY, 11 (3742) pp. 1 - 17.

Teklehaimanot WH, Emmambux MN (2019). Foaming properties of total zein, total kafirin and pre-gelatinized maize starch blends at alkaline pH. Food Hydrocolloids, 2019 (105221) pp. 1 - 8.

Wambui J, Njage P, Tasara T, Buys EM (2019). Meta-Analysis and Meta-Regression Indicate Dynamic Prevalence and Moderators of Foodborne Pathogens in African Indigenous Fermented Milk. MICROORGANISMS, 7 (563) pp. 1 - 19.

 

2018

Aijuka MEO, Santiago A, Giron J, Nataro J, Buys EM (2018). Enteroaggregative Escherichia coli is the predominant diarrheagenic E. coli pathotype among irrigation water and food sources in South Africa. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 278 pp. 44-51.

Akanni GB, Naude Y, de Kock HL, Buys EM (2018). Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnuts (Vigna subterranean L. Verdc) into dawadawa-type African condiment. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 244 pp. 1147-1158.

Akanni GB, de Kock HL, Naude Y, Buys EM (2018). Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC x GC-TOFMS. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 21(1) pp. 929-941.

Coorey R, Ng D, Jayamanne V, Buys EM, Munyard S, Mouseley C, Njage P, Dykes G (2018). The impact of cooling rate on the safety of food products as affected by food containers. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 17 pp. 827-840.

De Groote H, Kariuki S, Traore D, Taylor JRN, Ferruzzi M, Hamaker B (2018). Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 98 pp. 2320-2331.

Dovi P, Chiremba C, Taylor JRN, de Kock HL (2018). Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 98 pp. 905-913.

Elhassan MSM, Oguntoyinbo SI, Taylor J, Taylor JRN (2018). Formation and properties of viscoelastic masses made from kafirin by a process of simple coacervation from solution in glacial acetic acid using water. FOOD CHEMISTRY, 239 pp. 333-342.

Jombo TZ, Minnaar A, Taylor JRN (2018). Effects of gamma-irradiation on cotyledon cell separation and pectin solubilisation in hard-to-cook cowpeas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 98 pp. 1725-1733.

Lefadola BP, Viljoen AT, du Rand GE (2018). A systems approach to food waste prevention in food service operations: An integrative review. AFRICAN JOURNAL OF HOSPITALITY, TOURISM AND LEISURE, 7(4) pp. 1-15.

Mezgebe A, Abegaz K, Taylor JRN (2018). Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality. JOURNAL OF CEREAL SCIENCE, 79 pp. 319-327.

Mugadza DT, Buys EM (2018). Bacillus and Paenibacillus species associated with extended shelf life milk during processing and storage. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 71(2) pp. 301-308.

Ntuli V, Njage PMK, Bonilauri P, Serraino A, Buys EM (2018). Quantitative risk assessment of Hemolytic Uremic Syndrome associated with consumption of bulk milk sold directly from producer to consumer in South Africa. JOURNAL OF FOOD PROTECTION, 81(3) pp. 472-481.

Nyembwe Mujinga P, de Kock HL, Taylor JRN (2018). Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough. LWT - FOOD SCIENCE AND TECHNOLOGY, 92 pp. 429-434.

Ogundele OM, Emmambux MN (2018). Effect of infrared heating of pre-soaked whole and dehulled bambara groundnut (Vigna subterranea) seeds on their cooking characteristics and microstructure. LWT - FOOD SCIENCE AND TECHNOLOGY, 97 pp. 581-587.

Oguntoyinbo SI, Taylor JRN, Taylor J (2018). Comparative functional properties of kafirin and zein viscoelastic masses formed by simple coacervation at different acetic acid and protein concentrations. JOURNAL OF CEREAL SCIENCE, 83 pp. 16-24.

Oladiran DA, Emmambux MN (2018). Nutritional and functional properties of extruded Cassava-Soy composite with Grape Pomace. STARCH-STARKE, 70 pp. 938-948.

Oladiran DA, Emmambux MN, de Kock HL (2018). 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. LWT - FOOD SCIENCE AND TECHNOLOGY, 97 pp. 778-786.

Onyeoziri IO, Kinnear M, de Kock HL (2018). Relating sensory profiles of canned amaranth (Amaranthus cruentus), cleome (Cleome gynandra), cowpea (Vigna unguiculata) and Swiss chard (Beta vulgaris) leaves to consumer acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 98 pp. 2231-2242.

Retief, M-M, Erasmus, AC, Petzer, DJ (2018). Exploring the internal antecendents that prompt consumers’ impulsive behaviour in experiential retail contexts. ACTA COMMERCII – INDEPENDENT RESEARCH JOURNAL IN THE MANAGEMENT SCIENCES, 18(1) pp. 1-12.

Taljaard H, Sonnenberg NC, Jacobs BM (2018). Factors motivating male consumers’ eco-friendly apparel acquisition in the South African emerging market. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 42(5) pp. 1-8.

Tan SM, de Kock HL, Dykes G, Coorey R, Buys EM (2018). Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges. SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE, 48(2) PP. 199-212.

Taylor J, Anyango JO, Muhiwa PJ, Oguntoyinbo SI, Taylor JRN (2018). Comparison of formation of visco-elastic masses and their properties between zeins and kafirins. Food Chemistry, 245 pp. 178-188.

Taylor J, Taylor JRN (2018). Making Kafirin, the Sorghum Prolamin, into a Viable Alternative Protein Source. JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY, 95 pp. 969-990.

Viljoen AT, van der Spuy HH, du Rand GE (2018). Food consumption, lifestyle patterns, and body mass index of a group of white South African students. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 42 pp. 533-546.

 

2017

Adarkwah-Yiadom M, Duodu KG (2017). Effect of extrusion cooking and simulated in vitro gastrointestinal digestion on condensed tannins and radical scavenging activity of type ll and type lll whole grain sorghum. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52 pp. 2282-2294.

Adeboye AS, Emmambux MN (2017). Physicochemical, morphological, thermal and pasting properties of marama (Tylosema esculentum) storage root starch. STARCH-STARKE, 69 pp. 1-9.

ApeaBah FB, Serem JC, Bester J, Duodu KG (2017). Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cake. FOOD CHEMISTRY, 237 pp. 247-256.

Apunda EA, de Klerk HM, Ogina TA (2017). Technical knowledge and skills development in the informal sector in Kenya: The case of custom tailors. INTERNATIONAL REVIEW OF EDUCATION, 63 pp. 341-361.

Awika J, Duodu KG (2017). Bioactive polyphenols and peptides in cowpea (Vigna unguiculata) and their health promoting properties: A review. JOURNAL OF FUNCTIONAL FOODS, 38 pp. 686-697.

Bamidele OP, Duodu KG, Emmambux MN (2017). Encapsulation and antioxidant activity of ascorbyl palmitate with maize starch during pasting. CARBOHYDRATE POLYMERS, 166 pp. 202-208.

Dawlal P, Brabet C, Thantsha MS, Buys EM (2017). Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods. WORLD MYCOTOXIN JOURNAL, 10(4) pp. 309-318.

Elhassan MSM, Emmambux MN, Taylor JRN (2017). Transgenic sorghum with suppressed synthesis of kafirin subclasses: Effects on flour and dough rheological characteristics. JOURNAL OF CEREAL SCIENCE, 75 pp. 69-76.

Elisha I, Jambalang AR, Botha FS, Buys EM, McGaw LJ, Eloff JN (2017). Potency and selectivity indices of acetone leaf extracts of nine selected South African trees against six opportunistic Enterobacteriaceae isolates from commercial chicken eggs. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE, 17(90) pp. 1-8.

Fayemi OE, Taylor JRN, Buys EM (2017). Potential for prevention of non-O157 Shiga toxin-producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52 pp. 1064-1071.

Gulzar M, Taylor JRN, Minnaar A (2017). Influence of extraction pH on the foaming, emulsification, oil-binding and visco-elastic properties of marama protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 97 pp. 4815-4821.

Jambalang AR, Buys EM, Botha FS (2017). Bacterial species from retailed poultry eggs in Tshwane, South Africa: Implication for consumers. SOUTH AFRICAN JOURNAL OF SCIENCE, 113 pp. 1-7.

Kirsten J, Vermeulen H, van Zyl K, du Rand GE, du Plessis HJ, Vieira(Weissnar) T (2017). Do South African consumers have an appetite for an origin-based certification system for meat products? A synthesis of studies on perceptions, preferences and experiments. INTERNATIONAL JOURNAL ON FOOD SYSTEM DYNAMICS, 8(1) pp. 54-71.

Kongolo J, Da-Silva L, Wokadala O, Du Plessis B, Husselman J, Ngcobo M, Emmambux MN, Daneel M (2017). Pasting, thermal, gel texture, resistant starch and colour properties of unripe banana flour from 10 desert banana varieties cultivated in South Africa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 11 pp. 1056-1064.

Mugadza DT, Buys EM (2017). Diversity of Bacillus cereus strains in extended shelf life. INTERNATIONAL DAIRY JOURNAL, 73 pp. 144-150.

Muhiwa PJ, Taylor J, Taylor JRN (2017). Extraction and film properties of kafirin from coarse sorghum and sorghum DDGS by percolation. CEREAL CHEMISTRY, 94(4) pp. 693-698.

Nzamwita M, Duodu KG, Minnaar A (2017). Stability of ß-carotene during baking of orange-fleshed sweet potato-wheat composite bread and estimated contribution to vitamin A requirements. FOOD CHEMISTRY, 228 pp. 85-90.

Njage PMK, Buys EM (2017). Quantitative assessment of human exposure to extended spectrum and AmpC β-lactamases bearing E. coli in lettuce attributable to irrigation water and subsequent horizontal gene transfer. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 240 pp. 141-151.

Ntuli V, Njage PMK, Buys EM (2017). Extended-spectrum ß-lactamase, shigatoxin and haemolysis capacity of O157 and non- O157 E. coli serotypes from producer-distributor bulk milk. INTERNATIONAL DAIRY JOURNAL, 66 pp. 126-134.

Odoch M, Buys EM, Taylor JRN (2017). Mechanism of cassava tuber cell wall weakening by dilute sodium hydroxide steeping. FOOD CHEMISTRY, 228 pp. 338-347.

Ogundele OM, Minnaar A, Emmambux MN (2017). Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours. FOOD CHEMISTRY, 214 pp. 655-663.

Oladiran DA, Emmambux MN (2017). Effects of extrusion cooking and wheat bran substitution on the functional, nutritional, and rheological properties of cassava-defatted toasted soy composite. STARCH-STARKE, 69 pp. 1-9.

Owusu Darko R, Allam M, Mtshali S, Ismail A, Buys EM (2017). Draft genome sequence of Bacillus oleronius DSM 9356 isolated from the termite Reticulitermes santonensis. GENOMICS DATA, 12 pp. 76-78.

Panyoo Akdowa E, Emmambux MN (2017). Amylose–lipid complex production and potential health benefits: A mini-review. STARCH-STARKE, 69 pp. 1-7.

Sibanda T, Buys EM (2017). Resuscitation and growth kinetics of sub-lethally injured Listeria monocytogenes strains following fluorescence activated cell sorting (FACS). FOOD RESEARCH INTERNATIONAL, 100 pp. 150-158.

Shonte TT, de Kock HL (2017). Descriptive sensory evaluation of cooked stinging nettle (Urtica dioica L.) leaves and leaf infusions: Effect of using fresh or oven-dried leaves. SOUTH AFRICAN JOURNAL OF BOTANY, 110 pp. 167-176.

Thow A, Viljoen AT, Schonfeldt HC, de Kock HL, du Rand GE, Gericke GJ, Negin J (2017). Policy for the complex burden of malnutrition in Africa: A research agenda to bring consumers and supply chains together. PUBLIC HEALTH NUTRITION, 20(6) pp. 1135-1139.

Vermaak M, de Klerk HM (2017). Fitting room or selling room? Millennial female consumers' dressing room experiences. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 41 pp. 11-18.

Wokadala OC, Ray S, Emmambux MN (2017). Isolation and characterisation of nanoparticles from tef and maize starch modified with stearic acid. CARBOHYDRATE POLYMERS, 168 pp. 86-93.

Zwane E, Van Zyl P, Duodu KG, Rose S, Rumbold K, Van Zyl W, Viljoen-Bloom M (2017). Enrichment of maize and triticale bran with recombinant Aspergillus tubingensis ferulic acid esterase. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54(3) pp. 778-785.

 

2016

Adetunji AI, du Clou H, Walford SN, Taylor JRN (2016). Complementary effects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown. INDUSTRIAL CROPS AND PRODUCTS, 90 pp. 110-117.

Apea-Bah FB, Minnaar A, Bester MJ, Duodu KG (2016). Sorghum–cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion. FOOD CHEMISTRY, 197 pp. 307-315.

Bezuidenhout LN, Jacobs BM, Sonnenberg NC (2016). Diagnostic cues used by female consumers to evaluate work wear assortments of major South African department stores. THE RETAIL AND MARKETING REVIEW (INTERNATIONAL RETAIL AND MARKETING REVIEW), 12(2) pp. 28-45.

Christie L, Sonnenberg NC, Gous G (2016). The pursuit of subjective well-being and the complexity of conscientious consumer decision making in the South African white goods industry: a literature review and proposed conceptual framework. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 44 pp. 32-45.

Cronje A, Jacobs BM, Retief A (2016). Black urban consumers' status consumption of clothing brands in the emerging South African market. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 40 pp. 754-764.

De Kock HL, Zandstra EH, Sayed N, Wentzel-Viljoen E (2016). Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations. APPETITE, 96 pp. 383-390.

Donoghue S, van Oordt C, Strydom N (2016). Consumers' subjective and objective consumerism knowledge and subsequent complaint behaviour concerning consumer electronics: a South African perspective. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 40 pp. 385-399.

Donoghue S, Strydom N, Andrews L, Pentecost R, de Klerk HM (2016). Differences between Black and White South Africans in product failure attributions, anger and complaint behaviour. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 40 pp. 257-267.

Du Rand GE, Booysen I, Atkinson D (2016). Culinary mapping and tourism development in South Africa's Karoo region. AFRICAN JOURNAL OF HOSPITALITY, TOURISM AND LEISURE (AJHTL), 5(4) pp. 1-23.

Emmambux MN, Taylor JRN (2016). Starch: Nutritional and Health Aspects. In: Eliasson A (Ed.) Carbohydrates in Food. 3^rd ed, Florida: CRC Press Taylor & Francis Group. pp. 579-626.

Erasmus AC, Christie L, Kleyn J (2016). Townhouse residents’ use of interior products in the social zones of their homes as a demonstration of their need for uniqueness. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 40 pp. 14-23

Fayemi OE, Buys EM (2016). Effect of Lactobacillus plantarum on the survival of acid-tolerant non-O157 Shiga toxin-producing E. coli (STEC) strains in fermented goat's milk. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 69 pp. 1-8.

Ferreira D, MarxPienaar JMM, Sonnenberg NC (2016). Postmodern consumers' consciousness of climate change and actions that could mitigate unsustainable consumption. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 44 pp. 13-24.

Fisher HJ, Erasmus AC, Viljoen AT (2016). Young adults' consideration of their food choices a propos consequences for their future health. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 40 pp. 475-483.

Haggblade S, Duodu KG, Kabasa JD, Minnaar A, Ojijo NK, Taylor JRN (2016). Emerging Early Actions to Bend the Curve in Sub-Saharan Africa's Nutrition Transition. FOOD AND NUTRITION BULLETIN, 37(2) pp. 219 – 241.

Heiniö RL, Noort MWJ, Katina K, Alam SA, Sozer N, de Kock HL, Hersleth M, Poutanen K (2016). Sensory characteristics of wholegrain and bran-rich cereal foods – A review. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 47 pp. 25-38.

King BL, Taylor J, Taylor JRN (2016). Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment. JOURNAL OF CEREAL SCIENCE, 71 pp. 250-257.

Links MR, Taylor J, Kruger MC, Naidoo V, Taylor JRN (2016). Kafirin microparticle encapsulated sorghum condensed tannins exhibit potential as an anti-hyperglycaemic agent in a small animal model. JOURNAL OF FUNCTIONAL FOODS, 20 pp. 394-399.

Makopo M, de Klerk HM, Donoghue S (2016). Customer satisfaction and complaint behaviour: the case of small custom-made clothing businesses. SOUTHERN AFRICAN BUSINESS REVIEW, 20 pp. 183-207.

Maphalla TG, Emmambux MN (2016). Functionality of maize, wheat, teff and cassava starches with stearic acid and xanthan gum. CARBOHYDRATE POLYMERS, 136 pp. 970-978.

Ntuli V, Njage PM, Buys EM (2016). Characterization of Escherichia coli and other Enterobacteriaceae in producer-distributor bulk milk. JOURNAL OF DAIRY SCIENCE, 99(12) pp. 9534-9549.

Ocloo FCK, Minnaar A, Emmambux MN (2016). Effects of stearic acid and gamma irradiation, alone and in combination, on pasting properties of high amylose maize starch. FOOD CHEMISTRY, 190 pp. 12-19.

Richards M, Buys EM, De Kock HL (2016). Survival analysis, consumer perception and physico-chemical analysis of low fat UHT milk stored for different time periods. INTERNATIONAL DAIRY JOURNAL, 57 pp. 56-61.

Sainsbury J, Grypa R, Ellingworth J, Duodu KG, De Kock HL (2016). The effects of antioxidants and shelf life conditions on oxidation markers in a sunflower oil salad dressing emulsion (SOSDE). FOOD CHEMISTRY, 213 pp. 230-237.

Salvador EM, McCrindle CME, Buys EM, Steenkamp V (2016). Standardization of cassava mahewu fermentation and assessment of the effects of iron sources used for fortification. AFRICAN JOURNAL OF FOOD, AGRICULTURE, NUTRITION AND DEVELOPMENT, 16(2) pp. 898-912.

Taylor JRN, Johnson SK, Taylor J, Njila S, Jackaman C (2016). Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature. JOURNAL OF CEREAL SCIENCE, 70 pp. 108-115.

Taylor JRN, Taylor J, Campanella OH, Hamaker BR (2016). Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems. JOURNAL OF CEREAL SCIENCE, 67 pp. 22-34.

Teklehaimanot WH, Taylor JRN, Emmambux MN (2016). Formation and properties of aqueous compatible colloidal blends between pre-gelatinized maize starch and zein. JOURNAL OF CEREAL SCIENCE, 68 pp. 74-81.

Van der Colff N, Van der Merwe D, Bosman M, Erasmus AC, Ellis S (2016). Consumers' prepurchase satisfaction with the attributes and information of food labels. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 40 pp. 220-228.

Vilakati N, Taylor JRN, MacIntyre U, Kruger J (2016). Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children. LWT - FOOD SCIENCE AND TECHNOLOGY,73 pp. 467-472.

 

2015

Albrecht MSM, Jacobs BM, Retief A, Adamski K (2015). The role of important values and predominant identity in the dress practices of female Muslim students attending a South African university. CLOTHING AND TEXTILES RESEARCH JOURNAL, 33(4) pp. 248-264.

Adetunji AI, Duodu KG, Taylor JRN (2015). Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution. FOOD CHEMISTRY, 175 pp. 225-232.

Aijuka MEO, Charimba g, Hugo C, Buys EM (2015). Characterization of bacterial pathogens in rural and urban irrigation water. JOURNAL OF WATER AND HEALTH, 13 (1) pp. 103-117.

Dlamini BC, Buys EM, Taylor JRN (2015). Effect of sorghum type and malting on production of free amino nitrogen in conjunction with exogenous protease enzymes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 95 pp. 417-422.

Elhassan MSM, Emmambux MN, Hays D, Peterson G, Taylor JRN (2015). Novel biofortified sorghum lines with combined waxy (high amylopectin) starch and high protein digestibility traits: Effects on endosperm and flour properties. JOURNAL OF CEREAL SCIENCE, 65 pp. 132-139.

Kruger J, Minnis-Ndimba R, Mtshali C, Minnaar A (2015). Novel in situ evaluation of the role minerals play in the development of the hard-to-cook (HTC) defect of cowpeas and its effect on the in vitro mineral bioaccessibility . FOOD CHEMISTRY, 174 pp. 365-371.

Kruger J, Mongwaketse T, Faber M, van der Hoeven M, Smuts C (2015). Potential contribution of African green leafy vegetables and maize porridge composite meals to iron and zinc nutrition. NUTRITION, 31 pp. 1117-1123.

Links MR, Taylor J, Kruger MC, Taylor JRN (2015). Sorghum condensed tannins encapsulated in kafirin microparticles as a nutraceutical for inhibition of amylases during digestion to attenuate hyperglycaemia. JOURNAL OF FUNCTIONAL FOODS, 12 pp. 55-63.

Minnis-Ndimba R, Kruger J, Taylor JRN, Mtshali C, Pineda-Vargas C (2015). Micro-PIXE mapping of mineral distribution in mature grain of two pearl millet cultivars. NUCLEAR INSTRUMENTS & METHODS IN PHYSICS RESEARCH SECTION B-BEAM INTERACTIONS WITH MATERIALS AND ATOMS, 363 pp. 177-182.

Muoki PN, Kinnear M, Emmambux MN, de Kock HL (2015). 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, 95 pp. 730-738.

 

Njage PMK, Buys EM (2015). Pathogenic and commensal Escherichia coli from irrigation water show potential in transmission of extended spectrum and AmpC β-lactamases determinants to isolates from lettuce. MICROBIAL TECHNOLOGY, 8 pp. 462-473.

Nyembwe Mujinga P, Minnaar A, Duodu KG, de Kock HL (2015). 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, 178 pp. 45-51.

Omoba OS (Fasasi), Taylor JRN, de Kock HL (2015). Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 50 pp. 2554-2561.

Taylor J, Anyango JO, Potgieter M, Kallmeyer K, Naidoo V, Pepper MS, Taylor JRN (2015). Biocompatibility and biodegradation of protein microparticle and film scaffolds made from kafirin (sorghum prolamin protein) subcutaneously implanted in rodent models. JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART A, 103 (8), August: pp. 2582–2590.

Taylor JRN, Duodu KG (2015). Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 95 pp. 225-237.

Taylor JRN, Emmambux MN, Kruger J (2015). Developments in modulating glycaemic response in starchy cereal foods. STARCH-STARKE, 67 pp. 79-89.

Van der Spuy HH, de Klerk HM, Wenhold FAM, Vogel H (2015). Strategies men use to cope with stress caused by severe obesity: a qualitative study. JOURNAL OF PSYCHOLOGY [DELHI], 6(1) pp. 76-86.

Vilakazi N, MacIntyre UE, Oelofse A, Taylor JRN (2015). Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding. LWT-FOOD SCIENCE AND TECHNOLOGY, 63(2) pp. 1191-1198.

Wokadala O, Ray S, Bandyopadhyay J, Smith J, Emmambux MN (2015). Morphology, thermal properties and crystallization kinetics of ternary blends of the polylactide and starch biopolymers and nanoclay: The role of nanoclay hydrophobicity. POLYMER JOURNAL, 71 pp. 82-92.

 

2014

Albrecht MSM, Jacobs BM, Retief A, Adamski K (2014). Female Muslim students' dress practices in a South African campus context. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 42 pp. 24-38.

Apea Bah FB, Minnaar A, Bester MJ, Duodu KG (2014). Does a sorghum-cowpea composite porridge hold promise for contributing to alleviating oxidative stress? FOOD CHEMISTRY, 157 pp. 157-166.

Bothma C, Hugo A, Osthoff G, Joubert C, Swarts J, de Kock HL (2014). Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs. MEAT SCIENCE, 97 pp. 277-286.

De Klerk HM, Mabuza LL, Adamski K (2014). Body shape versus Body form: a comparison of the body shapes of female Swazi consumers with those of body forms used in apparel manufacturing. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 42 pp.85-101.

Diedericks L, Erasmus AC (2014). Female consumers' familiarity with clothing brands and their trust in brand names as an indication of certain desirable properties of clothing. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 42 pp. 70-84.

Duodu KG (2014). Effects of processing on phenolic phytochemicals in cereals and legumes. CEREAL FOODS WORLD, 59(2) pp. 64-70.

Falade AT, Emmambux MN, Buys EM, Taylor JRN (2014). Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation. JOURNAL OF CEREAL SCIENCE, 60 pp. 471-476.

Grootboom A, Mkhonza N, Mbambo Z, O'Kennedy M, Da Silva LS, Taylor J, Taylor JRN, Chikwamba R, Mehlo L (2014). Co-suppression of synthesis of major α-kafirin sub-class together with γ-kafirin-1 and γ-kafirin-2 required for substantially improved protein digestibility in transgenic sorghum. PLANT CELL REPORTS, 33 pp. 521-537.

Kilonzo R, Imungi J, Muiru W, Lamuka P, Njage PMK (2014). Household dietary exposure to aflatoxins from maize and maize products in Kenya. FOOD ADDITIVES AND CONTAMINANTS Part A-Chemistry Analysis Control Exposure & Risk Assessment, 31(12) pp. 2055-2062.

Kruger J, Oelofse A, Taylor JRN (2014). Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum . INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 65(5) pp. 539-546.

Kruger J, Pineda-Vargas C, Minnis-Ndimba R, Taylor JRN (2014). Visualisation of the distribution of minerals in red non-tannin finger millet using PIXE microanalysis. JOURNAL OF CEREAL SCIENCE, 60 pp. 1-3.

Makhanya BP, de Klerk HM, Adamski K, Mastamet-Mason A (2014). Ethnicity, body shape differences and female consumers’ apparel fit problems. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 38 pp. 183-191.

Marx-Pienaar JMM, Erasmus AC (2014). Status consciousness and knowledge as potential impediments of households' sustainable consumption practices of fresh produce amidst times of climate change. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 38 pp. 419-426.

Nkhabutlane P, du Rand GE, de Kock HL (2014). Quality characterization of wheat, maize and sorghum steamed breads from Lesotho. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 94 pp. 2104-2117.

Ocloo FCK, Minnaar A, Emmambux MN (2014). Effects of gamma irradiation and stearic acid, alone and in combination, on functional, structural, and molecular characteristics of high amylose maize starch. STARCH-STARKE, 66 pp. 624-635.

Onjong H, Wangoh J, Njage PMK (2014). Current food safety management systems in fish-exporting companies require further improvements to adequately cope with contextual pressure: case study. JOURNAL OF FOOD SCIENCE, 79(10) pp. 2031-2039.

Onjong H, Wangoh J, Njage PM (2014). Semiquantitative analysis of gaps in microbiological performance of fish processing sector implementing current food safety management systems: A case study. JOURNAL OF FOOD PROTECTION, 77(8) pp. 1380-1389.

Richards M, de Kock HL, Duodu KG, Buys EM (2014). The effect of legume protease inhibitors on native milk and bacterial proteases. LWT-FOOD SCIENCE AND TECHNOLOGY, 57 pp. 628-633.

Richards M, de Kock HL, Buys EM (2014). Multivariate accelerated shelf-life test of low fat UHT milk. INTERNATIONAL DAIRY JOURNAL, 36 pp. 38-45.

Salawu SO, Bester MJ, Duodu KG (2014). Phenolic composition and bioactive properties of cell wall preparations and whole grains of selected cereals and legumes. JOURNAL OF FOOD BIOCHEMISTRY, 38 pp. 62-72.

Shelembe JS, Cromarty AD, Bester MJ, Minnaar A, Duodu KG (2014). Effect of acidic condition on phenolic composition and antioxidant potential of aqueous extracts from sorghum (sorghum bicolor) bran. JOURNAL OF FOOD BIOCHEMISTRY, 38 pp. 110-118.

Sly AC, Taylor J, Taylor JRN (2014). Improvement of zein dough characteristics using dilute organic acids. JOURNAL OF CEREAL SCIENCE, 60 pp. 157-163.

Sonnenberg NC, Erasmus AC, Schreuder A (2014). Consumers' preferences for eco-friendly appliances in an emerging market context. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 38 pp. 559-569.

Sonnenberg NC, Jacobs BM, Momberg D (2014). The role of information exposure in female university students' evaluation and selection of Eco-friendly apparel in the South African emerging economy. CLOTHING AND TEXTILES RESEARCH JOURNAL, 32(4) pp. 266-281.

Taylor JRN, Belton P, Beta T, Duodu KG (2014). Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality. JOURNAL OF CEREAL SCIENCE, 59 pp. 257-275.

Van der Spuy HH, de Klerk HM, Vogel D, Wenhold FAM (2014). The meaning of food for obese men: a qualitative study. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 42 pp. 59-69.

Wokadala O, Emmambux MN, Sinha Ray (2014). Inducing PLA/starch compatibility through butyl-etherification of waxy and high amylose starch. CARBOHYDRATE POLYMERS, 112 pp. 216-224.

 

2013

Adetunji AI, Khoza S, de Kock HL, Taylor JRN (2013). Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process. JOURNAL OF THE INSTITUTE OF BREWING, 119 pp. 156–163.

Amonsou EO, Taylor JRN, Minnaar A (2013). Adhesive potential of marama bean protein. INTERNATIONAL JOURNAL OF ADHESION & ADHESIVES, 41 pp. 171–176.

Anyango JO, Taylor JRN, Taylor J (2013). Role of γ-kafirin in the formation and organization of kafirin microstructures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 61 pp. 10757–10765.

Booyse C, du Rand GE, Koekemoer A (2013). The standing of the curriculum for consumer studies as school subject in the South African context. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 41 pp. 85-94.

Deacon A, du Rand GE (2013). An importance-performance assessment of delegates' satisfaction with the catering component of courses offered by continuing education at the University of Pretoria. Journal of Family Ecology and Consumer Sciences, 41 pp. 95-103.

Donoghue S, de Klerk HM (2013). Consumers' anger and coping strategies following appraisals of appliance failure. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 37 pp. 214-221.

Chiremba C, Siwela M, Rooney LW, Taylor JRN (2013). Hardness changes and endosperm modification during sorghum malting in grains of varying hardness and malt quality. CEREAL CHEMISTRY, 90 (2) pp. 138–144.

Edema MO, Emmambux MN, Taylor JRN (2013). Improvement of fonio dough properties through starch modification by sourdough fermentation. STARCH/STÄRKE, 65 pp. 730–737.

Emmambux MN, Taylor JRN (2013). Morphology, physical, chemical and functional properties of starches from cereals, legumes and tubers cultivated in Africa: A review. STARCH/STÄRKE, 65 pp. 715–729.

Hachibamba T, Dykes L, Awika J, Minnaar A, Duodu KG (2013). Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48 pp. 2638–2649.

Hikeezi DM, Duodu KG, Chisi M, Rooney LW, Taylor JRN (2013). Polyphenol oxidase activity in white tan-plant-type sorghums: and important determinant of the relatively dark colour of their porridges. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 48 pp. 941–946.

Kruger J, Taylor JRN, Du X, De Moura FF, Lönnerdal B,  Oelofse A (2013). Effect of phytate reduction of sorghum, through genetic modification, on iron and zinc availability as assessed by an in vitro dialysability bioaccessibility assay, Caco-2 cell uptake assay, and suckling rat pup absorption model. FOOD CHEMISTRY, 141 pp. 1019–1025.

Nderitu AM, Dykes L, Awika JM, Minnaar A, Duodu KG (2013). Phenolic composition and inhibitory effect against oxidative DNA damage of cooked cowpeas as affected by simulated in vitro gastrointestinal digestion. FOOD CHEMISTRY, 141 pp. 1763–1771.

Nleya KM, Minnaar A, de Kock HL (2013). Relating physico-chemical properties of frozen green peas (Pisum sativum L) to sensory quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 94 pp. 857-865.

Nyakabau T, Wokadala O, Emmambux MN (2013). Effect of steeping additives on tef starch extraction and its quality. STARCH/STÄRKE, 65 pp. 738–746.

Prinsloo C, Jacobs BM, Erasmus AC (2013). Evaluation of resource usage and throughput processes in a clothing production system. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 41 pp. 54-70.

Sonnenberg NC, Erasmus AC (2013). The development of a theoretical model to investigate factors associated with environmental significant choice behaviour in the South African major household appliance market: an integrative conceptual approach. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 41 pp. 71-84.

Strydom M, Tselepis TJ (2013). Applying the design process to apparel prototype development: Students' experiences of a community service-learning project. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 41 pp. 28-41.

Taylor J, Anyango JO, Taylor JRN (2013). Developments in the science of zein, kafirin, and gluten protein bioplastic materials. CEREAL CHEMISTRY, 90(4) pp. 344–357.

Taylor JRN, Dlamini BC, Kruger J (2013). 125th Anniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing. JOURNAL OF THE INSTITUTE OF BREWING, 119 pp. 1–14.

Teklehaimanot WH, Duodu G, Emmambux MN (2013). Maize and teff starches modified with stearic acid as potential fat replacer in low calorie mayonnaise-type emulsions. STARCH/STÄRKE, 65 pp. 773–781.

 

2012

Amonsou EO, Taylor JRN, Beukes M, Minnaar A (2012). Composition of marama bean protein . FOOD CHEMISTRY, 130 pp. 638–643

Amonsou EO, Taylor JRN, Emmambux MN, Duodu KG, Minnaar A (2012). Highly viscous dough-forming properties of marama protein. FOOD CHEMISTRY, 134 pp. 1519-1526.

Anyango JO, Duneas N, Taylor JRN, Taylor J (2012). Physicochemical modification of kafirin microparticles and their ability to bind bone morphogenetic protein-2 (BMP-2), for application as a biomaterial. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 60 pp. 8419-8426.

Chiremba C, Taylor JRN, Rooney L, Beta T (2012). Phenolic acid content of sorghum and maize cultivars varying in hardness. FOOD CHEMISTRY, 134 pp. 81-88.

Donoghue S, De Klerk HM, Isaac B (2012). Emerging consumers' appraisals, emotions and complaint behaviour concerning product performance failure. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 40 pp. 1-21.

Duhain GLM, Minnaar A, Buys EM (2012). Effect of chlorine, blanching, freezing, and microwave heating on Cryptosporidium parvum viability inoculated on green peppers. JOURNAL OF FOOD PROTECTION, 75(5) pp. 936-941.

Du Plessis HJ, Du Rand GE (2012). Food traceability in the context of Karoo lamb: supply chain and consumer perspectives. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 36 pp. 401-407.

Du Plessis HJ, Du Rand GE (2012). The significance of traceability in consumer decision making towards Karoo lamb. FOOD RESEARCH INTERNATIONAL, 47 pp. 210-217.

Fisher HJ, du Rand GE, Erasmus AC (2012). The power of food images to communicate important information to consumers. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 36 pp. 440-450.

Ijabadeniyi AO, Buys EM (2012). Irrigation water and microbiological safety of fresh produce; South Africa as a case study: A review. African Journal of Agricultural Research, 7(35) pp. 4848-4857.

Kakava N, Erasmus AC (2012). Waiting as a determinant of store image and customer satisfaction: a literature review. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 40 pp. 99-113.

Kayitesi E, de Kock HL, Minnaar A, Duodu KG (2012). Nutritional quality and antioxidant activity of marama-sorghum composite flours and porridges. FOOD CHEMISTRY, 131 pp. 837-842.

Kobue-Lekalake I, Taylor JRN, de Kock HL (2012). 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 AND TECHNOLOGY, 47 pp. 459-466.

Kruger J, Oelofse A, Taylor J, Taylor JRN (2012). Potential for improvement in yeast nutrition in raw whole grain sorghum and maize lager brewing and bioethanol production through grain genetic modification and phytase treatment. JOURNAL OF THE INSTITUTE OF BREWING, 118 pp. 70-75.

Kruger J, Taylor JRN, Oelofse A (2012). Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro availability in whole grain poridges . FOOD CHEMISTRY,131 pp. 220-224.

Muoki PN, de Kock HL, Emmambux MN (2012). Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 92 pp. 1771-1779.

Ndungu EK, Emmambux MN, Minnaar A (2012). Micronisation and hot air roasting of cowpeas as pretreatments to control the development of hard-to-cook phenomenon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 92 pp. 1194-1200.

Momberg D, Jacobs BM, Sonnenberg NC (2012). The role of environmental knowledge in young female consumers' evaluation and selection of apparel in South Africa. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 36 pp. 408-415.

Prakash V, Taylor JRN (2012). Cereal food technologies - India and Africa trends and the need for collaborative and networking programmes. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 4 pp. 134-135.

Prinsloo N, Van der Merwe D, Bosman M, Erasmus AC (2012). A critical review of the significance of food labeling during consumer decision making. JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES, 40 pp. 83-98.

Rajput I, Schonfeldt HC, Kruger R (2012). Design of an educational framework in introducing an unknown food crop into a farm worker community for ensuring food security. AFRICAN JOURNAL OF AGRICULTURAL RESEARCH, 7(33) pp. 432-439.

Shelembe JS, Cromarty AD, Bester MJ, Minnaar A, Duodu KG (2012). Characterisation of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum] – an underutilised food legume. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 47 pp. 648–655.

Taylor J, Taylor JRN, Kini F (2012). Cereal biofortifcation: Strategies, challenges, and benefits. CEREAL FOODS WORLD, 57(4) pp. 165-169.

Vieira(Weissnar) T, Du Rand GE (2012). Consumer perception of Karoo lamb as a product of origin and their consequent willingness to purchase. FOOD RESEARCH INTERNATIONAL, 47 pp. 272-278.

Wokadala OC, Sinha Ray S, Emmambux MN (2012). Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes. CARBOHYDRATE POLYMERS, 90 pp. 616-622.

Wokadala OC, Sinha Ray S, Emmambux MN (2012). V-Amylose structural characteristics, methods of preparation, significance, and potential applications. FOOD REVIEWS INTERNATIONAL, 28 pp. 412-438.

Wyma L, Van der Merwe D, Bosman M, Erasmus AC, Strydom H, Steyn F (2012). Consumers' preferences for private and national brand food products. INTERNATIONAL JOURNAL OF CONSUMER STUDIES, 36 pp. 432-439.

Zabbia A, Buys EM, de Kock HL (2012). Undesirable sulphur and carbonyl flavor compounds in UHT milk: A review. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 52 pp. 21-30.