| Sensory characteristics of wholegrain and bran-rich cereal foods–a review RL Heiniö, MWJ Noort, K Katina, SA Alam, N Sozer, HL De Kock, ... Trends in Food Science & Technology 47, 25-38, 2016 | 303 | 2016 |
| Meat quality of designated South African indigenous goat and sheep breeds PA Tshabalala, PE Strydom, EC Webb, HL De Kock Meat Science 65 (1), 563-570, 2003 | 295 | 2003 |
| Consumer acceptability of dark, firm and dry (DFD) and normal pH beef steaks HF Viljoen, HL De Kock, EC Webb Meat science 61 (2), 181-185, 2002 | 290 | 2002 |
| Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour CA Serrem, HL de Kock, JRN Taylor International Journal of Food Science & Technology 46 (1), 74-83, 2011 | 247 | 2011 |
| Relating consumer preferences to sensory attributes of instant coffee L Geel, M Kinnear, HL De Kock Food Quality and Preference 16 (3), 237-244, 2005 | 176 | 2005 |
| Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage W Katiyo, HL de Kock, R Coorey, EM Buys Lwt 128, 109468, 2020 | 127 | 2020 |
| Effects of sorghum cultivar on injera quality S Yetneberk, HL de Kock, LW Rooney, JRN Taylor Cereal chemistry 81 (3), 314-321, 2004 | 120 | 2004 |
| 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 MWJ Noort, S Renzetti, V Linderhof, GE du Rand, NJMM Marx-Pienaar, ... Foods 11 (2), 135, 2022 | 100 | 2022 |
| Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties RI Kobue‐Lekalake, JRN Taylor, HL De Kock Journal of the Science of Food and Agriculture 87 (10), 1940-1948, 2007 | 99 | 2007 |
| Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review A Zabbia, EM Buys, HL De Kock Critical reviews in food science and nutrition 52 (1), 21-30, 2012 | 96 | 2012 |
| Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris) AV Mkanda, A Minnaar, HL De Kock Journal of the Science of Food and Agriculture 87 (15), 2868-2879, 2007 | 96 | 2007 |
| Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves TT Shonte, KG Duodu, HL de Kock Heliyon 6 (5), 2020 | 91 | 2020 |
| The morama bean (Tylosema esculentum): a potential crop for southern Africa JC Jackson, KG Duodu, M Holse, MDL de Faria, D Jordaan, W Chingwaru, ... Advances in Food and Nutrition Research 61, 187-246, 2010 | 69 | 2010 |
| Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis JO Anyango, HL de Kock, JRN Taylor LWT-Food Science and Technology 44 (10), 2126-2133, 2011 | 68 | 2011 |
| Thermal treatments to partially pre‐cook and improve the shelf‐life of whole pearl millet flour KKM Nantanga, K Seetharaman, HL de Kock, JRN Taylor Journal of the Science of Food and Agriculture 88 (11), 1892-1899, 2008 | 63 | 2008 |
| Multivariate accelerated shelf-life test of low fat UHT milk M Richards, HL De Kock, EM Buys International Dairy Journal 36 (1), 38-45, 2014 | 57 | 2014 |
| 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 … JO Anyango, HL de Kock, JRN Taylor Food Chemistry 124 (3), 775-780, 2011 | 55 | 2011 |
| Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation OS Omoba, JRN Taylor, HL de Kock International journal of food science & technology 50 (12), 2554-2561, 2015 | 54 | 2015 |
| Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels OJ Adebowale, JRN Taylor, HL de Kock Lwt 132, 109827, 2020 | 53 | 2020 |
| Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges PN Muoki, HL de Kock, MN Emmambux Journal of the Science of Food and Agriculture 92 (8), 1771-1779, 2012 | 49 | 2012 |
Elna M BuysUniversity of PretoriaVerified email at up.ac.za
