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
Sensory and nutritional quality of orange-fleshed sweet potato crisps from roots with varying physico-chemical properties
James Makame
Smpte Journal
2
2015
Workshop summary: Consumer sensory research in Africa–The African countries profiles project
Henrietta de Kock , James Makame , Ganiyat Olatunde , Marise Kinnear
Food Quality and Preference 99 104571 -104571
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
Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients
James Makame , Alissa A Nolden , M Naushad Emmambux
Food & Function 14 ( 9) 3949 -3965
4
2023
Psychophysics of Texture Perception
James Makame , Alissa A Nolden
Springer International Publishing 97 -131
2023
The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities
James Makame
University of Pretoria, Pretoria, South Africa
2020