Page 141 - University of Pretoria RESEARCH OUTPUTS 2016

Makopo M, de Klerk HM, and Donoghue S. 2016. Customer satisfaction and complaint behaviour: the case of small custom-made clothing businesses. In Southern African Business Review, 20, pp 183-207.
van der Col N, Van der Merwe D, Bosman M, Erasmus AC, and Ellis S. 2016. Consumers’ prepurchase satisfaction with the attributes and information of food labels. In International Journal of Consumer Studies, 40, pp 220-228.
Adetunji AI, du Clou H, Walford S, and Taylor JRN. 2016. Complimentary e ects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown. In Industrial Crops and Products, 90, pp 110-117.
ApeaBah FB, Minnaar A, Bester J, and Duodu KG. 2016. Sorghum-cowpea composite porridge as a functional food, Part II: Antioxidant properties as a ected by simulated in vitro gastrointestinal digestion. In Food Chemistry, 197, pp 307-315.
Chapwanya A, Usman Yusha’u, and Irons PC. 2016. Comparative aspects of immunity and vaccination in human and bovine trichomoniasis: a review. In Tropical Animal Health and Production, 48(1), pp 1-7. http://hdl.handle.net/2263/50444.
de Kock HL, Zandstra E, Sayed N, and 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. In Appetite, 96, pp 383-390. http://hdl.handle.net/2263/50476.
Dennill(Richards) M, Buys EM, and de Kock HL. 2016. Survival analysis, consumer perception and physico-chemical analysis of low fat UHT milk stored for di erent time periods. In International Dairy Journal, 57, pp 56-61. http://hdl.handle.net/2263/52190.
Fasina FO, Njage PMK, Ali A, Yilma J, Bwala DG, Rivas A, and Stegeman A. 2016. Development of disease-speci c, context-speci c surveillance models: avian in uenza (H5N1)-related risks and behaviours in African countries. In Zoonoses and Public Health, 63, pp 20-33. http://hdl.handle.net/2263/52549.
Fayemi OE, and Buys EM. 2016. E ect of Lactobacillus plantarum on the survival of acid-tolerant non-O157 Shiga toxin-producing E-coli (STEC) strains in fermented goat’s milk. In International Journal of Dairy Technology, 69, pp 1-8.
Haggblade S, Duodu KG, Kabasa J, Minnaar A, Ojijo N, and Taylor JRN. 2016. Emerging early actions to bend the curve in Sub-Saharan Africa’s nutrition transition. In Food and Nutrition Bulletin, 37(2), pp 219-241. http://hdl.handle.net/2263/55760.
Heinio R, Noort M, Katina K, Alam S, Sozer N, de Kock HL, Hersleth M, and Poutanen K. 2016. Sensory characteristics of wholegrain and bran-rich cereal foods - A review. In Trends in Food Science & Technology, 47, pp 25-38.
King BL, Taylor J, and Taylor JRN. 2016. Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment. In Journal of Cereal Science, 71, pp 250-257.
Kruger J. 2016. Replacing electrolytic iron in a forti cation-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridges. In Food Chemistry, 205, pp 9-13. http://hdl.handle.net/2263/56290.
Links MR, Taylor J, Kruger MC, Naidoo V, and Taylor JRN. 2016. Ka rin microparticle encapsulated sorghum condensed tannins exhibit potential as an anti-hyperglycaemic agent in a small animal model. In Journal of Functional Foods, 20, pp 394-399. http://hdl.handle.net/2263/53366.
Maphalla T, and Emmambux MN. 2016. Functionality of maize, wheat, te and cassava starches with stearic acid and xanthan gum. In Carbohydrate Polymers, 136, pp 970-978.
Ntuli V, Njage PMK, and Buys EM. 2016. Characterization of Escherichia coli and other Enterobacteriaceae in producer-distributor bulk milk. In Journal of Dairy Science, 99, pp 9534-9549.
Ocloo FCK, Minnaar A, and Emmambux MN. 2016. E ects of stearic acid and gamma irradiation, alone and in combination, on pasting properties of high amylose maize starch. In Food Chemistry, 190, pp 12-19.
Sainsbury J, Grypa R, Ellingworth J, Duodu KG, and de Kock HL. 2016. The e ects of antioxidants and shelf life conditions on oxidation markers in a sun ower oil salad dressing emulsion (SOSDE). In Food Chemistry, 213, pp 230-237. http://hdl.handle.net/2263/56261.
UP Research Outputs 2016 | 139