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Henriëtte L. de Kock

Observed names: De Kock, Henriette L, H L de Kock, H. L. De Kock, H. L. de Kock, H.L de Kock, H.L. De Kock, H.L. de KOCK, H.L. de Kock, Henrietta L. De Kock, Henrietta L. DeKock, Henrietta L. de Kock, Henrietta Letitia De Kock, Henrietta de Kock, Henriette De Kock, Henriette L de Kock, Henriette L. De Kock, Henriette L. de Kock, Henriette de Kock, Henriette L. de Kock, Henriëtta L de Kock, Henriëtta L. De Kock, Henriëtta L. de Kock, Henriëtta de Kock, Henriëtte L De Kock, Henriëtte L de Kock, Henriëtte L. De Kock, Kock, H.L. de, Kock, Henrietta L. de, Riette deKock, de Kock, Henrietta, de Kock, Henriëtte L.
Observed institution: University of Pretoria
ORCID: 0000-0003-3660-233X
Observed ORCID: 0000-0003-3660-233X
OpenAlex ID: A5025745664
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
2015 · R.L. Heiniö, M.W.J. Noort, et al. · Trends in Food Science & Technology · 287
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Meat quality of designated South African indigenous goat and sheep breeds
2003 · P.A Tshabalala, P.E Strydom, et al. · Meat Science · 206
Consumer acceptability of dark, firm and dry (DFD) and normal pH beef steaks
2002 · H.F Viljoen, H.L de Kock, et al. · Meat Science · 181
Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour
2010 · Charlotte A. Serrem, Henriëtte L. de Kock, et al. · International Journal of Food Science & Technology · 157
Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage
2020 · Wendy Katiyo, Henrietta L. de Kock, et al. · LWT · 147
Relating consumer preferences to sensory attributes of instant coffee
2004 · L. Geel, M. Kinnear, et al. · Food Quality and Preference · 111
Effect of drying methods on chemical composition and antioxidant activity of underutilized stinging nettle leaves
2020 · Tigist T. Shonte, K.G. Duodu, et al. · Heliyon · 106
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Effects of Sorghum Cultivar on Injera Quality
2004 · Senayit Yetneberk, Henriette L. de Kock, et al. · Cereal Chemistry · 100
Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties
2007 · Rosemary I Kobue‐Lekalake, John RN Taylor, et al. · Journal of the Science of Food and Agriculture · 92
Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review
2011 · Alex Zabbia, Elna M. Buys, et al. · Critical Reviews in Food Science and Nutrition · 82
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Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)
2007 · Alice V Mkanda, Amanda Minnaar, et al. · Journal of the Science of Food and Agriculture · 70
The Morama Bean (Tylosema esculentum): A Potential Crop for Southern Africa
2010 · Jose C. Jackson, Kwaku G. Duodu, et al. · Advances in food and nutrition research · 66
Thermal treatments to partially pre‐cook and improve the shelf‐life of whole pearl millet flour
2008 · Komeine KM Nantanga, Koushik Seetharaman, et al. · Journal of the Science of Food and Agriculture · 59
Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels
2020 · Olalekan J. Adebowale, John R.N. Taylor, et al. · LWT · 57
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 tannin sorghum
2010 · Joseph O. Anyango, Henriëtte L. de Kock, et al. · Food Chemistry · 56
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Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation
2015 · Olufunmilayo S. Omoba, John R. N. Taylor, et al. · International Journal of Food Science & Technology · 44
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Multivariate accelerated shelf-life test of low fat UHT milk
2014 · Melanie Richards, Henriëtta L. De Kock, et al. · International Dairy Journal · 43
Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis
2011 · Joseph O. Anyango, Henriëtte L. de Kock, et al. · LWT · 43
Food choice drivers at varying income levels in an emerging economy
2023 · Nomzamo N. Dlamini, Hely Tuorila, et al. · Appetite · 42
Temporal aspects related to the perception of skatole and androstenone, the major boar odour compounds
2001 · H.L de Kock, P.H Heinze, et al. · Meat Science · 40
Sensory, Tribological, and Rheological Profiling of “Clean Label” Starch–Lipid Complexes as Fat Replacers
2019 · Joyce Agyei‐Amponsah, Lubica Macakova, et al. · Starch - Stärke · 38
Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges
2012 · Penina N Muoki, Henriëtte L de Kock, et al. · Journal of the Science of Food and Agriculture · 37
Liking, salt taste perception and use of table salt when consuming reduced-salt chicken stews in light of South Africa's new salt regulations
2015 · H.L. De Kock, E.H. Zandstra, et al. · Appetite · 36
Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges
2011 · Eugénie Kayitesi, Henriette L. de Kock, et al. · Food Chemistry · 35
Assessment of safety risks associated with handling chicken as based on practices and knowledge of a group of South African consumers
2019 · Wendy Katiyo, Henrietta L. de Kock, et al. · Food Control · 34
Works count: 110
Citation count: 3,161
H-index: 31
I10-index: 66
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