Henrietta L. de Kock
机构: Associate Professor, University of Pretoria
每年引用次数
引用次数
引用: 3,305
H-指数: 29
I10-指数 : 64
出版物: 98
Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
Joyce Agyei‐Amponsah , Lubica Macakova , Henrietta L. DeKock , Mohammad N. Emmambux
Starch - Stärke 71 ( 9-10) 1800340
5
2019
Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions
Joyce Agyei‐Amponsah , Lubica Macakova , Henrietta L. DeKock , Mohammad N. Emmambux
Starch-starke 73 2000092
11
2021
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 × GC–TOFMS
Gabriel B. Akanni , Henriëtte L. De Kock , Yvette Naudé , Elna M. Buys
International Journal of Food Properties 21 ( 1) 930 -942
5
2018
Effects of Sorghum Cultivar on Injera Quality
Senayit Yetneberk , Henriette L. de Kock , Lloyd W. Rooney , John R. N. Taylor
Cereal Chemistry 81 ( 3) 314 -321
57
2004
Effects of Sorghum Type and Milling Process on the Sensory Characteristics of Sorghum Porridge
Martin M. Kebakile , Lloyd W. Rooney , Henriette L. de Kock , John R. N. Taylor
Cereal Chemistry 85 ( 3) 307 -313
12
2008
Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges
Eugénie Kayitesi , Henriette L. de Kock , Amanda Minnaar , Kwaku Gyebi Duodu
Food Chemistry 131 ( 3) 837 -842
17
2012
Laboratory and field consumer evaluation relationships for menu items processed in retortable trays for quantity foodservice
H.L. KOCK , A. MINNAAR , B.H. BESTER , A.E.J. McGILL
Journal of Food Science 61 ( 6) 1303 -1306
1996
Sensory studies with low-income, food-insecure consumers
Vonimihaingo Ramaroson Rakotosamimanana , Henriëtte L De Kock
Current opinion in food science 33 108 -114
4
2020
An alternative food neophobia scale (FNS-A) to quantify responses to new foods
Henriëtte L De Kock , Pulane Nkhabutlane , Rosemary I Kobue-Lekalake , Jeanine Kriek
Food Quality and Preference 101 104626 -104626
10
2022
Temporal aspects related to the perception of skatole and androstenone, the major boar odour compounds
H.L de Kock , P.H Heinze , C.M Potgieter , G.B Dijksterhuis
Meat Science 57 ( 1) 61 -70
35
2001
Consumer acceptability of dark, firm and dry (DFD) and normal pH beef steaks.
H.F Viljoen , H.L de Kock , E.C Webb
Meat Science 61 ( 2) 181 -185
106
2002
Reaction to boar odour by different South African consumer groups.
H.L de Kock , S.M van Heerden , P.H Heinze , G.B Dijksterhuis
Meat Science 59 ( 4) 353 -362
14
2001
Meat quality of designated South African indigenous goat and sheep breeds
P.A Tshabalala , P.E Strydom , E.C Webb , H.L de Kock
Meat Science 65 ( 1) 563 -570
144
2003
Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review
Alex Zabbia , Elna M. Buys , Henriette L. De Kock
Critical Reviews in Food Science and Nutrition 52 ( 1) 21 -30
73
2012
Nutrient density of common African indigenous/local complementary porridge samples
James Makame , Henriette De Kock , Naushad M. Emmambux
Lwt - Food Science and Technology 133 109978
2020
Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities
James Makame , Tanita Cronje , Naushad M. Emmambux , Henriette De Kock
Foods 8 ( 6) 221
3
2019
The whole grain manifesto: from green revolution to grain evolution
Peiman Milani , Pablo Torres-Aguilar , Bruce Hamaker , Mark Manary
Global Food Security 34 100649 -100649
18
2022
Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months
James Makame , Henriette De Kock , M Naushad Emmambux
Journal of Texture Studies 54 ( 4) 481 -497
1
2023
Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers.
Koya AP Dovi , Constance Chiremba , John RN Taylor , Henriëtta L de Kock
Journal of the Science of Food and Agriculture 98 ( 3) 905 -913
6
2018
Relating sensory profiles of canned amaranth (Amaranthus cruentus), cleome (Cleome gynandra), cowpea (Vigna unguiculata) and Swiss chard (Beta vulgaris) leaves to consumer acceptance.
Isiguzoro O Onyeoziri , Marise Kinnear , Henriëtta L de Kock
Journal of the Science of Food and Agriculture 98 ( 6) 2231 -2242
5
2018