Henriette de Kock (Henriette De Kock, Henriëtte L de Kock, Henriette L de Kock, Henriette De Kock, Henriëtta L de Kock, Henrietta L de Kock)

ResearcherID Scopus Author ID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 13

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

Nutrients

Journal of food science

University of Pretoria

University of Pretoria (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Pretoria Jun 01 1996

South Africa

Associate Professor :: Consumer and Food Sciences

Education History

University of Pretoria Jan 01 1996 - Jan 01 2000

South Africa

PHD :: Consumer and Food Sciences

Publications

Mariam Nakitto, Reuben Tendo Ssali, Suzanne D Johanningsmeier, Mukani Moyo, Henriette de Kock, Ingunn Berget, Julius J Okello, Sarah Mayanja, Samuel Edgar Tinyiro, Thiago Mendes, Yada Benard, Doreen Chelengat, Florence Osaru, Christophe Bugaud
Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials. Journal of the science of food and agriculture (2023)
John R N Taylor, Colin D Rehm, Henriette de Kock, Suné Donoghue, Andrew Johnson, Chanelle Thompson, Yulia Berezhnaya
South African Consumers' Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey. Nutrients 15 (16) (2023)
James Makame, Henriette de Kock, Naushad M Emmambux
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. Journal of texture studies (2023)
Martijn W J Noort, Stefano Renzetti, Vincent Linderhof, Gerrie E du Rand, Nadéne J M M Marx-Pienaar, Henriette de Kock, Nomzamo Magano, John R N Taylor
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. Foods (Basel, Switzerland) 11 (2) (2022)
Nomzamo Magano, Gerrie du Rand, Henriette de Kock
Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials. Foods (Basel, Switzerland) 11 (4) (2022)
Isiguzoro O Onyeoziri, Pablo Torres-Aguilar, Bruce R Hamaker, John R N Taylor, Henriette de Kock
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) (2021)
Letlhogonolo Selaledi, Josephine Baloyi, Christian Anayochukwu Mbajiorgu, Amenda Nthabiseng Sebola, Henriette de Kock, Monnye Mabelebele
Meat Quality Parameters of Boschveld Indigenous Chickens as Influenced by Dietary Yellow Mealworm Meal. Foods (Basel, Switzerland) 10 (12) (2021)
Rita Dankwa, Heikki Aisala, Eugenie Kayitesi, Henriette de Kock
The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives. Foods (Basel, Switzerland) 10 (12) (2021)
Wendy Katiyo, Ranil Coorey, Elna Maria Buys, Henriette de Kock
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) (2020)
Andries G S Gous, Valérie L Almli, Vinet Coetzee, Henriette de Kock
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 (2) (2019)
James Makame, Tanita Cronje, Naushad M Emmambux, Henriette de Kock
Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities. Foods (Basel, Switzerland) 8 (6) (2019)
Isiguzoro O Onyeoziri, Marise Kinnear, Henriette de Kock
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 (6) (2017)
Koya Ap Dovi, Constance Chiremba, John Rn Taylor, Henriette de Kock
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 (3) (2017)

Henriette de Kock.css-eqlu8i{font-size:small;padding-left:4px;} (Henriette De Kock, Henriëtte L de Kock, Henriette L de Kock, Henriette De Kock, Henriëtta L de Kock, Henrietta L de Kock)

Publication Activity (10 Years)

Top Topics

Top Venues

Henriette de Kock (Henriette De Kock, Henriëtte L de Kock, Henriette L de Kock, Henriette De Kock, Henriëtta L de Kock, Henrietta L de Kock)