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You searched for +publisher:"Stellenbosch University" +contributor:("Manley, Marena"). Showing records 1 – 30 of 34 total matches.

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Stellenbosch University

1. Emvula, Sakeus. Assessment of hectolitre mass (HLM) equipment and HLM measurements of oats.

Degree: MSc Food Sc, Food Science, 2012, Stellenbosch University

ENGLISH ABSTRACT: Hectolitre mass (HLM) measurements allow rapid and accurate determination of grain density. HLM devices from different countries (Australia, Canada, France, Germany, South Africa,… (more)

Subjects/Keywords: Food science; Near infrared spectroscopy

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APA (6th Edition):

Emvula, S. (2012). Assessment of hectolitre mass (HLM) equipment and HLM measurements of oats. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/20093

Chicago Manual of Style (16th Edition):

Emvula, Sakeus. “Assessment of hectolitre mass (HLM) equipment and HLM measurements of oats.” 2012. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/20093.

MLA Handbook (7th Edition):

Emvula, Sakeus. “Assessment of hectolitre mass (HLM) equipment and HLM measurements of oats.” 2012. Web. 25 Jan 2021.

Vancouver:

Emvula S. Assessment of hectolitre mass (HLM) equipment and HLM measurements of oats. [Internet] [Masters thesis]. Stellenbosch University; 2012. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/20093.

Council of Science Editors:

Emvula S. Assessment of hectolitre mass (HLM) equipment and HLM measurements of oats. [Masters Thesis]. Stellenbosch University; 2012. Available from: http://hdl.handle.net/10019.1/20093


Stellenbosch University

2. Balet, Sandra. Characterisation of starch from malting barley grown in South Africa.

Degree: MSc Food Sc, Food Science, 2016, Stellenbosch University

 ENGLISH ABSTRACT: South African barley is not always suitable for malting purposes due to unpredictable weather conditions. Malted barley is imported from other barley producing… (more)

Subjects/Keywords: UCTD; Starch; Barley  – South Africa

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APA (6th Edition):

Balet, S. (2016). Characterisation of starch from malting barley grown in South Africa. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/98539

Chicago Manual of Style (16th Edition):

Balet, Sandra. “Characterisation of starch from malting barley grown in South Africa.” 2016. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/98539.

MLA Handbook (7th Edition):

Balet, Sandra. “Characterisation of starch from malting barley grown in South Africa.” 2016. Web. 25 Jan 2021.

Vancouver:

Balet S. Characterisation of starch from malting barley grown in South Africa. [Internet] [Masters thesis]. Stellenbosch University; 2016. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/98539.

Council of Science Editors:

Balet S. Characterisation of starch from malting barley grown in South Africa. [Masters Thesis]. Stellenbosch University; 2016. Available from: http://hdl.handle.net/10019.1/98539


Stellenbosch University

3. De Groot, Gerida. Genotyping South African wheat germplasm for hardness alleles.

Degree: PhD, Food Science, 2019, Stellenbosch University

 ENGLISH ABSTRACT: Wheat grain kernel hardness (GKH) is one of the most important quality properties of wheat (Triticum aestivum). The molecular basis of GKH is… (more)

Subjects/Keywords: Wheat grain kernel hardness; Wheat (Triticum aestivum); Puroindoline alleles; Wheat  – Quality  – South Africa

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APA (6th Edition):

De Groot, G. (2019). Genotyping South African wheat germplasm for hardness alleles. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/105825

Chicago Manual of Style (16th Edition):

De Groot, Gerida. “Genotyping South African wheat germplasm for hardness alleles.” 2019. Doctoral Dissertation, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/105825.

MLA Handbook (7th Edition):

De Groot, Gerida. “Genotyping South African wheat germplasm for hardness alleles.” 2019. Web. 25 Jan 2021.

Vancouver:

De Groot G. Genotyping South African wheat germplasm for hardness alleles. [Internet] [Doctoral dissertation]. Stellenbosch University; 2019. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/105825.

Council of Science Editors:

De Groot G. Genotyping South African wheat germplasm for hardness alleles. [Doctoral Dissertation]. Stellenbosch University; 2019. Available from: http://hdl.handle.net/10019.1/105825


Stellenbosch University

4. Visser, Magdalena Johanna. Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA).

Degree: MSc Food Sc, Food Science, 2011, Stellenbosch University

 ENGLISH ABSTRACT: The relationship between malt fermentability and rheological variables, measured by means of the Rapid Visco Analyser (RVA) and application of multivariate data analysis,… (more)

Subjects/Keywords: Food science; Barley

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APA (6th Edition):

Visser, M. J. (2011). Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA). (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/6650

Chicago Manual of Style (16th Edition):

Visser, Magdalena Johanna. “Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA).” 2011. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/6650.

MLA Handbook (7th Edition):

Visser, Magdalena Johanna. “Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA).” 2011. Web. 25 Jan 2021.

Vancouver:

Visser MJ. Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA). [Internet] [Masters thesis]. Stellenbosch University; 2011. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/6650.

Council of Science Editors:

Visser MJ. Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA). [Masters Thesis]. Stellenbosch University; 2011. Available from: http://hdl.handle.net/10019.1/6650


Stellenbosch University

5. O'Kennedy, Kim. Characterisation of zein from South African maize of varying endosperm texture.

Degree: MSc Food Sc, Food Science, 2011, Stellenbosch University

 ENGLISH ABSTRACT: Maize is an important crop for both human and animal consumption. Maize kernel texture (kernel hardness) is an important quality trait for many… (more)

Subjects/Keywords: Food science; Maize kernel texture  – South Africa; Corn; Zein; Proteins

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APA (6th Edition):

O'Kennedy, K. (2011). Characterisation of zein from South African maize of varying endosperm texture. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/6784

Chicago Manual of Style (16th Edition):

O'Kennedy, Kim. “Characterisation of zein from South African maize of varying endosperm texture.” 2011. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/6784.

MLA Handbook (7th Edition):

O'Kennedy, Kim. “Characterisation of zein from South African maize of varying endosperm texture.” 2011. Web. 25 Jan 2021.

Vancouver:

O'Kennedy K. Characterisation of zein from South African maize of varying endosperm texture. [Internet] [Masters thesis]. Stellenbosch University; 2011. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/6784.

Council of Science Editors:

O'Kennedy K. Characterisation of zein from South African maize of varying endosperm texture. [Masters Thesis]. Stellenbosch University; 2011. Available from: http://hdl.handle.net/10019.1/6784

6. Kammies, Terri-Lee. The evaluation of foodborne pathogenic bacteria using near infrared (NIR) hyperspectral imaging and multivariate image analysis.

Degree: MSc, Food Science, 2018, Stellenbosch University

 ENGLISH ABSTRACT: Near-infrared (NIR) hyperspectral imaging (HSI) and multivariate image analysis (MIA) was investigated for its potential as a rapid analytical method for the identification… (more)

Subjects/Keywords: Multivariate analysis; Hyperspectral imaging; Imaging, hyperspectral; Near infrared spectroscopy; Foodborne diseases – Analysis; Pathogenic bacteria – Analysis; Food  – Bacteriology; UCTD

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APA (6th Edition):

Kammies, T. (2018). The evaluation of foodborne pathogenic bacteria using near infrared (NIR) hyperspectral imaging and multivariate image analysis. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/105121

Chicago Manual of Style (16th Edition):

Kammies, Terri-Lee. “The evaluation of foodborne pathogenic bacteria using near infrared (NIR) hyperspectral imaging and multivariate image analysis.” 2018. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/105121.

MLA Handbook (7th Edition):

Kammies, Terri-Lee. “The evaluation of foodborne pathogenic bacteria using near infrared (NIR) hyperspectral imaging and multivariate image analysis.” 2018. Web. 25 Jan 2021.

Vancouver:

Kammies T. The evaluation of foodborne pathogenic bacteria using near infrared (NIR) hyperspectral imaging and multivariate image analysis. [Internet] [Masters thesis]. Stellenbosch University; 2018. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/105121.

Council of Science Editors:

Kammies T. The evaluation of foodborne pathogenic bacteria using near infrared (NIR) hyperspectral imaging and multivariate image analysis. [Masters Thesis]. Stellenbosch University; 2018. Available from: http://hdl.handle.net/10019.1/105121


Stellenbosch University

7. Nieuwoudt, Melanie. LTP1 and LOX-1 in barley malt and their role in beer production and quality.

Degree: PhD, Food Science, 2014, Stellenbosch University

 ENGLISH ABSTRACT: Selection of raw materials for a consistent and high quality end product has been a challenge for brewers globally. Various different factors may… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Nieuwoudt, M. (2014). LTP1 and LOX-1 in barley malt and their role in beer production and quality. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/86558

Chicago Manual of Style (16th Edition):

Nieuwoudt, Melanie. “LTP1 and LOX-1 in barley malt and their role in beer production and quality.” 2014. Doctoral Dissertation, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/86558.

MLA Handbook (7th Edition):

Nieuwoudt, Melanie. “LTP1 and LOX-1 in barley malt and their role in beer production and quality.” 2014. Web. 25 Jan 2021.

Vancouver:

Nieuwoudt M. LTP1 and LOX-1 in barley malt and their role in beer production and quality. [Internet] [Doctoral dissertation]. Stellenbosch University; 2014. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/86558.

Council of Science Editors:

Nieuwoudt M. LTP1 and LOX-1 in barley malt and their role in beer production and quality. [Doctoral Dissertation]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/86558


Stellenbosch University

8. Guelpa, Anina. Maize endosperm texture characterisation using the rapid visco analyser (RVA), X-ray micro-computed tomography (μCT) and micro-near infrared (microNIR) spectroscopy.

Degree: Food Science, 2015, Stellenbosch University

Thesis (PhD (Food Sc)) – Stellenbosch University, 2015.

ENGLISH ABSTRACT: Maize kernels consists of two types of endosperm, a harder vitreous endosperm and a softer floury… (more)

Subjects/Keywords: Corn  – Seeds  – Analysis; Corn  – Seeds  – Morphology; UCTD

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APA (6th Edition):

Guelpa, A. (2015). Maize endosperm texture characterisation using the rapid visco analyser (RVA), X-ray micro-computed tomography (μCT) and micro-near infrared (microNIR) spectroscopy. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/96967

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Guelpa, Anina. “Maize endosperm texture characterisation using the rapid visco analyser (RVA), X-ray micro-computed tomography (μCT) and micro-near infrared (microNIR) spectroscopy.” 2015. Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/96967.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Guelpa, Anina. “Maize endosperm texture characterisation using the rapid visco analyser (RVA), X-ray micro-computed tomography (μCT) and micro-near infrared (microNIR) spectroscopy.” 2015. Web. 25 Jan 2021.

Vancouver:

Guelpa A. Maize endosperm texture characterisation using the rapid visco analyser (RVA), X-ray micro-computed tomography (μCT) and micro-near infrared (microNIR) spectroscopy. [Internet] [Thesis]. Stellenbosch University; 2015. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/96967.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Guelpa A. Maize endosperm texture characterisation using the rapid visco analyser (RVA), X-ray micro-computed tomography (μCT) and micro-near infrared (microNIR) spectroscopy. [Thesis]. Stellenbosch University; 2015. Available from: http://hdl.handle.net/10019.1/96967

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

9. Henning, Sune St.Clair. Investigation of the prevalence and characterisation of infection by Kudoa thyrsites and K. paniformis in South African marine fish species.

Degree: PhD, Food Science, 2018, Stellenbosch University

 ENGLISH ABSTRACT: Post-mortem myoliquefaction and formation of black pseudocysts in marine fish muscle are associated with infection by Kudoa thyrsites and/or K. paniformis. These quality… (more)

Subjects/Keywords: Marine fishes  – Variety  – Parasites  – Infection  – South Africa; Investigations  – Fishes  – Effect of pesticides on  – Marine fish species  – South Africa; Kudoa thyrsites  – Parasites  – South Africa; K. paniformis  – Parasites  – South Africa; UCTD

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APA (6th Edition):

Henning, S. S. C. (2018). Investigation of the prevalence and characterisation of infection by Kudoa thyrsites and K. paniformis in South African marine fish species. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/104810

Chicago Manual of Style (16th Edition):

Henning, Sune St Clair. “Investigation of the prevalence and characterisation of infection by Kudoa thyrsites and K. paniformis in South African marine fish species.” 2018. Doctoral Dissertation, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/104810.

MLA Handbook (7th Edition):

Henning, Sune St Clair. “Investigation of the prevalence and characterisation of infection by Kudoa thyrsites and K. paniformis in South African marine fish species.” 2018. Web. 25 Jan 2021.

Vancouver:

Henning SSC. Investigation of the prevalence and characterisation of infection by Kudoa thyrsites and K. paniformis in South African marine fish species. [Internet] [Doctoral dissertation]. Stellenbosch University; 2018. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/104810.

Council of Science Editors:

Henning SSC. Investigation of the prevalence and characterisation of infection by Kudoa thyrsites and K. paniformis in South African marine fish species. [Doctoral Dissertation]. Stellenbosch University; 2018. Available from: http://hdl.handle.net/10019.1/104810


Stellenbosch University

10. Schoeman, Letitia. Characterisation and quantification of microstructure, physicochemical and functional properties of oven and forced convection continuous tumble roasted cereal grains.

Degree: Food Science, 2017, Stellenbosch University

Thesis PhD(Food Sc) – Stellenbosch University, 2017.

ENGLISH ABSTRACT: The use of roasted cereal grains in foods can improve organoleptic properties, enhance shelf life, ease incorporation… (more)

Subjects/Keywords: Roasted cereal grains; Cereal grains  – Characterisation; Microstructural changes in cereal grains; Forced convection continuous tumble (FCCT) roasting; Food  – Composition; UCTD

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APA (6th Edition):

Schoeman, L. (2017). Characterisation and quantification of microstructure, physicochemical and functional properties of oven and forced convection continuous tumble roasted cereal grains. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/100822

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Schoeman, Letitia. “Characterisation and quantification of microstructure, physicochemical and functional properties of oven and forced convection continuous tumble roasted cereal grains.” 2017. Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/100822.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Schoeman, Letitia. “Characterisation and quantification of microstructure, physicochemical and functional properties of oven and forced convection continuous tumble roasted cereal grains.” 2017. Web. 25 Jan 2021.

Vancouver:

Schoeman L. Characterisation and quantification of microstructure, physicochemical and functional properties of oven and forced convection continuous tumble roasted cereal grains. [Internet] [Thesis]. Stellenbosch University; 2017. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/100822.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Schoeman L. Characterisation and quantification of microstructure, physicochemical and functional properties of oven and forced convection continuous tumble roasted cereal grains. [Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/100822

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

11. Valashiya, Rorisang Cynthia. Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars.

Degree: MScFoodSc, Food Science, 2014, Stellenbosch University

 ENGLISH ABSTRACT: The potential malting, brewing and antiyeast characteristics of twelve selected sorghum cultivars from Zambia (MMSH 375, 625, 707, 1038, 1077, 1194, 1257, 1356,… (more)

Subjects/Keywords: Food science; UCTD

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APA (6th Edition):

Valashiya, R. C. (2014). Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/95960

Chicago Manual of Style (16th Edition):

Valashiya, Rorisang Cynthia. “Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars.” 2014. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/95960.

MLA Handbook (7th Edition):

Valashiya, Rorisang Cynthia. “Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars.” 2014. Web. 25 Jan 2021.

Vancouver:

Valashiya RC. Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars. [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/95960.

Council of Science Editors:

Valashiya RC. Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars. [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/95960


Stellenbosch University

12. Bala, Shuaibu Mallam. Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions.

Degree: PhD, Food Science, 2016, Stellenbosch University

 ENGLISH ABSTRACT: Maize (Zea mays L.) is the most cultivated cereal and grain crop in the world and it is used as a staple food… (more)

Subjects/Keywords: Forced convection roasting; Whole grain flour; UCTD; Corn  – Nutrition  – South Africa; Corn  – Nutrition  – Nigeria; Food  – Effect of heat on; Corn meal; Corn  – Processing

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APA (6th Edition):

Bala, S. M. (2016). Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/98439

Chicago Manual of Style (16th Edition):

Bala, Shuaibu Mallam. “Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions.” 2016. Doctoral Dissertation, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/98439.

MLA Handbook (7th Edition):

Bala, Shuaibu Mallam. “Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions.” 2016. Web. 25 Jan 2021.

Vancouver:

Bala SM. Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions. [Internet] [Doctoral dissertation]. Stellenbosch University; 2016. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/98439.

Council of Science Editors:

Bala SM. Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions. [Doctoral Dissertation]. Stellenbosch University; 2016. Available from: http://hdl.handle.net/10019.1/98439


Stellenbosch University

13. Williams, Paul James. Near infrared (NIR) hyperspectral imaging and X-ray computed tomography combined with statistical and multivariate data analysis to study Fusarium infection in maize.

Degree: PhD, Food Science, 2013, Stellenbosch University

 ENGLISH ABSTRACT: Maize (Zea mays L.) is used for human and animal consumption in diverse forms, from specialised foods in developed countries, to staple food… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Williams, P. J. (2013). Near infrared (NIR) hyperspectral imaging and X-ray computed tomography combined with statistical and multivariate data analysis to study Fusarium infection in maize. (Doctoral Dissertation). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/79904

Chicago Manual of Style (16th Edition):

Williams, Paul James. “Near infrared (NIR) hyperspectral imaging and X-ray computed tomography combined with statistical and multivariate data analysis to study Fusarium infection in maize.” 2013. Doctoral Dissertation, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/79904.

MLA Handbook (7th Edition):

Williams, Paul James. “Near infrared (NIR) hyperspectral imaging and X-ray computed tomography combined with statistical and multivariate data analysis to study Fusarium infection in maize.” 2013. Web. 25 Jan 2021.

Vancouver:

Williams PJ. Near infrared (NIR) hyperspectral imaging and X-ray computed tomography combined with statistical and multivariate data analysis to study Fusarium infection in maize. [Internet] [Doctoral dissertation]. Stellenbosch University; 2013. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/79904.

Council of Science Editors:

Williams PJ. Near infrared (NIR) hyperspectral imaging and X-ray computed tomography combined with statistical and multivariate data analysis to study Fusarium infection in maize. [Doctoral Dissertation]. Stellenbosch University; 2013. Available from: http://hdl.handle.net/10019.1/79904


Stellenbosch University

14. Engelbrecht, Paulina. Near infrared hyperspectral imaging as detection method for pre-germination in whole wheat, barley and sorghum grains.

Degree: MSc Food Sc, Food Science, 2011, Stellenbosch University

 ENGLISH ABSTRACT: The use of near infrared (NIR) hyperspectral imaging for distinguishing between pre-germinated and non pre-germinated barley, wheat and sorghum kernels and, the effect… (more)

Subjects/Keywords: Food science; Grains  – Breeding; Sorghum; Barley; Wheat

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APA (6th Edition):

Engelbrecht, P. (2011). Near infrared hyperspectral imaging as detection method for pre-germination in whole wheat, barley and sorghum grains. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/6518

Chicago Manual of Style (16th Edition):

Engelbrecht, Paulina. “Near infrared hyperspectral imaging as detection method for pre-germination in whole wheat, barley and sorghum grains.” 2011. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/6518.

MLA Handbook (7th Edition):

Engelbrecht, Paulina. “Near infrared hyperspectral imaging as detection method for pre-germination in whole wheat, barley and sorghum grains.” 2011. Web. 25 Jan 2021.

Vancouver:

Engelbrecht P. Near infrared hyperspectral imaging as detection method for pre-germination in whole wheat, barley and sorghum grains. [Internet] [Masters thesis]. Stellenbosch University; 2011. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/6518.

Council of Science Editors:

Engelbrecht P. Near infrared hyperspectral imaging as detection method for pre-germination in whole wheat, barley and sorghum grains. [Masters Thesis]. Stellenbosch University; 2011. Available from: http://hdl.handle.net/10019.1/6518

15. Sendin, Kate. Characterisation of whole white maize kernels using spectral imaging.

Degree: MScFoodSc, Food Science, 2017, Stellenbosch University

 ENGLISH ABSTRACT: Maize (Zea mays L.) is the most important cereal crop grown in South Africa. It is produced widely across the country under diverse… (more)

Subjects/Keywords: Maize  – Spectral imaging; Chemometrics; Maize  – Grading; Maize  – Characterisation; Maize  – Multispectral imaging; Maize  – Hyperspectral imaging

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APA (6th Edition):

Sendin, K. (2017). Characterisation of whole white maize kernels using spectral imaging. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/101086

Chicago Manual of Style (16th Edition):

Sendin, Kate. “Characterisation of whole white maize kernels using spectral imaging.” 2017. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/101086.

MLA Handbook (7th Edition):

Sendin, Kate. “Characterisation of whole white maize kernels using spectral imaging.” 2017. Web. 25 Jan 2021.

Vancouver:

Sendin K. Characterisation of whole white maize kernels using spectral imaging. [Internet] [Masters thesis]. Stellenbosch University; 2017. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/101086.

Council of Science Editors:

Sendin K. Characterisation of whole white maize kernels using spectral imaging. [Masters Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/101086


Stellenbosch University

16. September, Danwille Jacqwin Franco. Detection and quantification of spice adulteration by near infrared hyperspectral imaging.

Degree: MSc Food Sc, Food Science, 2011, Stellenbosch University

ENGLISH ABSTRACT: Near infrared hyperspectral imaging (NIR HSI) in conjunction with multivariate image analysis was evaluated for the detection of millet and buckwheat flour in… (more)

Subjects/Keywords: Food science; Spices; Black pepper (Spice); NIR HSI; Food adulteration

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APA (6th Edition):

September, D. J. F. (2011). Detection and quantification of spice adulteration by near infrared hyperspectral imaging. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/6624

Chicago Manual of Style (16th Edition):

September, Danwille Jacqwin Franco. “Detection and quantification of spice adulteration by near infrared hyperspectral imaging.” 2011. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/6624.

MLA Handbook (7th Edition):

September, Danwille Jacqwin Franco. “Detection and quantification of spice adulteration by near infrared hyperspectral imaging.” 2011. Web. 25 Jan 2021.

Vancouver:

September DJF. Detection and quantification of spice adulteration by near infrared hyperspectral imaging. [Internet] [Masters thesis]. Stellenbosch University; 2011. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/6624.

Council of Science Editors:

September DJF. Detection and quantification of spice adulteration by near infrared hyperspectral imaging. [Masters Thesis]. Stellenbosch University; 2011. Available from: http://hdl.handle.net/10019.1/6624


Stellenbosch University

17. Kleyn, Megan Elizabeth. Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life.

Degree: MSc Food Sc, Food Science, 2018, Stellenbosch University

ENGLISH ABSTRACT: Waxy wheats are a naturally occurring genetic mutation of the hexaploid bread wheat Triticum aestivum. They contain only amylopectin starch due to the… (more)

Subjects/Keywords: Wheat products; Wheat flour; Baked goods  – Quality; Wheat starch; Waxy; UCTD

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APA (6th Edition):

Kleyn, M. E. (2018). Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/103755

Chicago Manual of Style (16th Edition):

Kleyn, Megan Elizabeth. “Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life.” 2018. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/103755.

MLA Handbook (7th Edition):

Kleyn, Megan Elizabeth. “Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life.” 2018. Web. 25 Jan 2021.

Vancouver:

Kleyn ME. Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life. [Internet] [Masters thesis]. Stellenbosch University; 2018. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/103755.

Council of Science Editors:

Kleyn ME. Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life. [Masters Thesis]. Stellenbosch University; 2018. Available from: http://hdl.handle.net/10019.1/103755


Stellenbosch University

18. Mokhoro, Tshepiso. Investigating the impact of pre-harvesting sprouting on maize hardness using near infrared (NIR) hyperspectral imaging and X-ray micro-computed tomography (μCT).

Degree: Food Science, 2016, Stellenbosch University

Thesis (MSc (Food Sc)) – Stellenbosch University, 2016.

ENGLISH ABSTRACT: Maize forms an integral part of the human energy intake in South Africa and its quality… (more)

Subjects/Keywords: UCTD; Corn  – Quality  – South Africa; Corn  – Preharvest sprouting  – South Africa

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APA (6th Edition):

Mokhoro, T. (2016). Investigating the impact of pre-harvesting sprouting on maize hardness using near infrared (NIR) hyperspectral imaging and X-ray micro-computed tomography (μCT). (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/98745

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Mokhoro, Tshepiso. “Investigating the impact of pre-harvesting sprouting on maize hardness using near infrared (NIR) hyperspectral imaging and X-ray micro-computed tomography (μCT).” 2016. Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/98745.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Mokhoro, Tshepiso. “Investigating the impact of pre-harvesting sprouting on maize hardness using near infrared (NIR) hyperspectral imaging and X-ray micro-computed tomography (μCT).” 2016. Web. 25 Jan 2021.

Vancouver:

Mokhoro T. Investigating the impact of pre-harvesting sprouting on maize hardness using near infrared (NIR) hyperspectral imaging and X-ray micro-computed tomography (μCT). [Internet] [Thesis]. Stellenbosch University; 2016. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/98745.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mokhoro T. Investigating the impact of pre-harvesting sprouting on maize hardness using near infrared (NIR) hyperspectral imaging and X-ray micro-computed tomography (μCT). [Thesis]. Stellenbosch University; 2016. Available from: http://hdl.handle.net/10019.1/98745

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

19. Van Zyl, Nicola Jean. Effect of substituting baking water with brewer's spent grain supernatant on the micro-structure and crumb structure of white wheat flour bread.

Degree: MScFoodSc, Food Science, 2019, Stellenbosch University

ENGLISH ABSTRACT: The ubiquitous opinion regarding brewer’s spent grain (BSG), is that it is currently underutilised, based on its residual nutritional contents and potential for… (more)

Subjects/Keywords: Brewer's spent grain supernatant; X-ray micro-computed tomography; C-cell visual analysis; Texture analysis; White wheat flour bread; Alternative baking water; UCTD

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APA (6th Edition):

Van Zyl, N. J. (2019). Effect of substituting baking water with brewer's spent grain supernatant on the micro-structure and crumb structure of white wheat flour bread. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/106026

Chicago Manual of Style (16th Edition):

Van Zyl, Nicola Jean. “Effect of substituting baking water with brewer's spent grain supernatant on the micro-structure and crumb structure of white wheat flour bread.” 2019. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/106026.

MLA Handbook (7th Edition):

Van Zyl, Nicola Jean. “Effect of substituting baking water with brewer's spent grain supernatant on the micro-structure and crumb structure of white wheat flour bread.” 2019. Web. 25 Jan 2021.

Vancouver:

Van Zyl NJ. Effect of substituting baking water with brewer's spent grain supernatant on the micro-structure and crumb structure of white wheat flour bread. [Internet] [Masters thesis]. Stellenbosch University; 2019. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/106026.

Council of Science Editors:

Van Zyl NJ. Effect of substituting baking water with brewer's spent grain supernatant on the micro-structure and crumb structure of white wheat flour bread. [Masters Thesis]. Stellenbosch University; 2019. Available from: http://hdl.handle.net/10019.1/106026


Stellenbosch University

20. Payne, Kiah. Rapid differentiation of South African game meat using portable near-infrared (NIR) spectroscopy.

Degree: MScFoodSc, Food Science, 2019, Stellenbosch University

 ENGLISH ABSTRACT: The South African game meat industry operates as a free-market enterprise; however, this can create certain problems for producers and consumers. For example,… (more)

Subjects/Keywords: Near-infrared spectroscopy; Meat fraud; Game meat industry  – South Africa; Chemometrics; UCTD

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APA (6th Edition):

Payne, K. (2019). Rapid differentiation of South African game meat using portable near-infrared (NIR) spectroscopy. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/106069

Chicago Manual of Style (16th Edition):

Payne, Kiah. “Rapid differentiation of South African game meat using portable near-infrared (NIR) spectroscopy.” 2019. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/106069.

MLA Handbook (7th Edition):

Payne, Kiah. “Rapid differentiation of South African game meat using portable near-infrared (NIR) spectroscopy.” 2019. Web. 25 Jan 2021.

Vancouver:

Payne K. Rapid differentiation of South African game meat using portable near-infrared (NIR) spectroscopy. [Internet] [Masters thesis]. Stellenbosch University; 2019. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/106069.

Council of Science Editors:

Payne K. Rapid differentiation of South African game meat using portable near-infrared (NIR) spectroscopy. [Masters Thesis]. Stellenbosch University; 2019. Available from: http://hdl.handle.net/10019.1/106069


Stellenbosch University

21. Aindongo, Wilhelmina Vulikeni. Postharvest physiology and effects of modified atmosphere packaging and anti-browning treatment on quality of pomegranate arils and aril-sac (CV. Bhagwa).

Degree: MScFoodSc, Food Science, 2014, Stellenbosch University

ENGLISH ABSTRACT: Knowledge of postharvest quality attributes of minimally processed packaged fruit is essential in order to establish the optimum shelf life period. The aim… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Aindongo, W. V. (2014). Postharvest physiology and effects of modified atmosphere packaging and anti-browning treatment on quality of pomegranate arils and aril-sac (CV. Bhagwa). (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/86395

Chicago Manual of Style (16th Edition):

Aindongo, Wilhelmina Vulikeni. “Postharvest physiology and effects of modified atmosphere packaging and anti-browning treatment on quality of pomegranate arils and aril-sac (CV. Bhagwa).” 2014. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/86395.

MLA Handbook (7th Edition):

Aindongo, Wilhelmina Vulikeni. “Postharvest physiology and effects of modified atmosphere packaging and anti-browning treatment on quality of pomegranate arils and aril-sac (CV. Bhagwa).” 2014. Web. 25 Jan 2021.

Vancouver:

Aindongo WV. Postharvest physiology and effects of modified atmosphere packaging and anti-browning treatment on quality of pomegranate arils and aril-sac (CV. Bhagwa). [Internet] [Masters thesis]. Stellenbosch University; 2014. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/86395.

Council of Science Editors:

Aindongo WV. Postharvest physiology and effects of modified atmosphere packaging and anti-browning treatment on quality of pomegranate arils and aril-sac (CV. Bhagwa). [Masters Thesis]. Stellenbosch University; 2014. Available from: http://hdl.handle.net/10019.1/86395

22. Orina, Irene Nyangoge. Monitoring fungal infection in maize with high resolution X-ray micro computed tomography.

Degree: Food Science, 2018, Stellenbosch University

Thesis (PhD (Food Sc)) – Stellenbosch University, 2018.

ENGLISH ABSTRACT: Maize (Zea mays L.) is an important cereal crop used for human food as well as… (more)

Subjects/Keywords: Maize (Zea mays)  – Diseases and pests; Fungal infections of Maize; Fusarium verticillioides; Maize  – Fungal infections  – Evaluation; UCTD

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APA (6th Edition):

Orina, I. N. (2018). Monitoring fungal infection in maize with high resolution X-ray micro computed tomography. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/103377

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Orina, Irene Nyangoge. “Monitoring fungal infection in maize with high resolution X-ray micro computed tomography.” 2018. Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/103377.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Orina, Irene Nyangoge. “Monitoring fungal infection in maize with high resolution X-ray micro computed tomography.” 2018. Web. 25 Jan 2021.

Vancouver:

Orina IN. Monitoring fungal infection in maize with high resolution X-ray micro computed tomography. [Internet] [Thesis]. Stellenbosch University; 2018. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/103377.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Orina IN. Monitoring fungal infection in maize with high resolution X-ray micro computed tomography. [Thesis]. Stellenbosch University; 2018. Available from: http://hdl.handle.net/10019.1/103377

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

23. Uchechukwu-Agua, Amarachi Divine. Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’).

Degree: MSc Food Sc, Food Science, 2015, Stellenbosch University

 ENGLISH ABSTRACT: Cassava flour is recommended for substitution with wheat flour in composite flour for baking. The potential use of cassava flour in the food… (more)

Subjects/Keywords: Cassava flour  – Packaging; Cassava flour  – Storage; UCTD

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APA (6th Edition):

Uchechukwu-Agua, A. D. (2015). Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’). (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/97142

Chicago Manual of Style (16th Edition):

Uchechukwu-Agua, Amarachi Divine. “Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’).” 2015. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/97142.

MLA Handbook (7th Edition):

Uchechukwu-Agua, Amarachi Divine. “Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’).” 2015. Web. 25 Jan 2021.

Vancouver:

Uchechukwu-Agua AD. Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’). [Internet] [Masters thesis]. Stellenbosch University; 2015. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/97142.

Council of Science Editors:

Uchechukwu-Agua AD. Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’). [Masters Thesis]. Stellenbosch University; 2015. Available from: http://hdl.handle.net/10019.1/97142


Stellenbosch University

24. Maicu, Maria Christina. Optimisation of retention of Mangiferin in Cyclopia Subternata during preparation for drying and storage of green honeybush and development of Nir Spectroscopy Calibration models for rapid quantification of Mangiferin and Xanthone contents.

Degree: Food Science, 2008, Stellenbosch University

Thesis (Msc Food Sc (Food Science)) – Stellenbosch University, 2008.

Extraction efficiency of soluble solids (SS), total polyphenols (TP) and xanthones (AlCl3 assay) from dried, green… (more)

Subjects/Keywords: Food science

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APA (6th Edition):

Maicu, M. C. (2008). Optimisation of retention of Mangiferin in Cyclopia Subternata during preparation for drying and storage of green honeybush and development of Nir Spectroscopy Calibration models for rapid quantification of Mangiferin and Xanthone contents. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/2468

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Maicu, Maria Christina. “Optimisation of retention of Mangiferin in Cyclopia Subternata during preparation for drying and storage of green honeybush and development of Nir Spectroscopy Calibration models for rapid quantification of Mangiferin and Xanthone contents.” 2008. Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/2468.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Maicu, Maria Christina. “Optimisation of retention of Mangiferin in Cyclopia Subternata during preparation for drying and storage of green honeybush and development of Nir Spectroscopy Calibration models for rapid quantification of Mangiferin and Xanthone contents.” 2008. Web. 25 Jan 2021.

Vancouver:

Maicu MC. Optimisation of retention of Mangiferin in Cyclopia Subternata during preparation for drying and storage of green honeybush and development of Nir Spectroscopy Calibration models for rapid quantification of Mangiferin and Xanthone contents. [Internet] [Thesis]. Stellenbosch University; 2008. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/2468.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Maicu MC. Optimisation of retention of Mangiferin in Cyclopia Subternata during preparation for drying and storage of green honeybush and development of Nir Spectroscopy Calibration models for rapid quantification of Mangiferin and Xanthone contents. [Thesis]. Stellenbosch University; 2008. Available from: http://hdl.handle.net/10019.1/2468

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

25. Zhang, Songlei. Antioxidant properties and effect of forced convection roasting on South African wheats.

Degree: MSc Food Sc, Food Science, 2016, Stellenbosch University

ENGLISH ABSTRACT: See full text for abstract.

AFRIKAANSE OPSOMMING: Sien volteks vir opsomming.

Advisors/Committee Members: Manley, Marena, Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science..

Subjects/Keywords: Wheat  – Processing; Food  – Effect of heat on; Corn  – Nutrition  – South Africa; Antioxidants; UCTD

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APA (6th Edition):

Zhang, S. (2016). Antioxidant properties and effect of forced convection roasting on South African wheats. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/98863

Chicago Manual of Style (16th Edition):

Zhang, Songlei. “Antioxidant properties and effect of forced convection roasting on South African wheats.” 2016. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/98863.

MLA Handbook (7th Edition):

Zhang, Songlei. “Antioxidant properties and effect of forced convection roasting on South African wheats.” 2016. Web. 25 Jan 2021.

Vancouver:

Zhang S. Antioxidant properties and effect of forced convection roasting on South African wheats. [Internet] [Masters thesis]. Stellenbosch University; 2016. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/98863.

Council of Science Editors:

Zhang S. Antioxidant properties and effect of forced convection roasting on South African wheats. [Masters Thesis]. Stellenbosch University; 2016. Available from: http://hdl.handle.net/10019.1/98863


Stellenbosch University

26. Myburgh, Lindie. Prediction of post-storage quality in canning apricots and peaches using near infrared spectroscopy (NIRS) and chemometrics.

Degree: MSc Food Sc, Food Science, 2003, Stellenbosch University

 ENGLISH ABSTRACT: Post-storage quality of the stone fruit, apricots and peaches, is the major factor determining their suitability for canning after cold storage in South… (more)

Subjects/Keywords: Stone fruit  – Quality; Apricot  – Storage  – Diseases and injuries; Peach  – Storage  – Diseases and injuries; Near infrared spectroscopy; Cold storage

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APA (6th Edition):

Myburgh, L. (2003). Prediction of post-storage quality in canning apricots and peaches using near infrared spectroscopy (NIRS) and chemometrics. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/53557

Chicago Manual of Style (16th Edition):

Myburgh, Lindie. “Prediction of post-storage quality in canning apricots and peaches using near infrared spectroscopy (NIRS) and chemometrics.” 2003. Masters Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/53557.

MLA Handbook (7th Edition):

Myburgh, Lindie. “Prediction of post-storage quality in canning apricots and peaches using near infrared spectroscopy (NIRS) and chemometrics.” 2003. Web. 25 Jan 2021.

Vancouver:

Myburgh L. Prediction of post-storage quality in canning apricots and peaches using near infrared spectroscopy (NIRS) and chemometrics. [Internet] [Masters thesis]. Stellenbosch University; 2003. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/53557.

Council of Science Editors:

Myburgh L. Prediction of post-storage quality in canning apricots and peaches using near infrared spectroscopy (NIRS) and chemometrics. [Masters Thesis]. Stellenbosch University; 2003. Available from: http://hdl.handle.net/10019.1/53557


Stellenbosch University

27. Roets, Carien. Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality.

Degree: Food Science, 2009, Stellenbosch University

Thesis (Msc Food Sc (Food Science)) – University of Stellenbosch, 2009.

Endoxylanases are known to improve dough stability, oven spring, loaf volume, crumb structure and shelf… (more)

Subjects/Keywords: Food science; Xylanases; Flour

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APA (6th Edition):

Roets, C. (2009). Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/2800

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Roets, Carien. “Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality.” 2009. Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/2800.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Roets, Carien. “Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality.” 2009. Web. 25 Jan 2021.

Vancouver:

Roets C. Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality. [Internet] [Thesis]. Stellenbosch University; 2009. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/2800.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Roets C. Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality. [Thesis]. Stellenbosch University; 2009. Available from: http://hdl.handle.net/10019.1/2800

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

28. Engelbrecht, Mandy L. Assessment of variance in measurement of hectolitre mass of wheat and maize, using equipment from different grain producing and exporting countries.

Degree: Food Science, 2008, Stellenbosch University

Thesis (Msc Food Sc (Food Science)) – University of Stellenbosch, 2008.

South Africa as well as other grain producing and exporting countries’ grading systems strongly relies… (more)

Subjects/Keywords: Food science; Wheat  – Grading; Corn  – Grading

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APA (6th Edition):

Engelbrecht, M. L. (2008). Assessment of variance in measurement of hectolitre mass of wheat and maize, using equipment from different grain producing and exporting countries. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/2190

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Engelbrecht, Mandy L. “Assessment of variance in measurement of hectolitre mass of wheat and maize, using equipment from different grain producing and exporting countries.” 2008. Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/2190.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Engelbrecht, Mandy L. “Assessment of variance in measurement of hectolitre mass of wheat and maize, using equipment from different grain producing and exporting countries.” 2008. Web. 25 Jan 2021.

Vancouver:

Engelbrecht ML. Assessment of variance in measurement of hectolitre mass of wheat and maize, using equipment from different grain producing and exporting countries. [Internet] [Thesis]. Stellenbosch University; 2008. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/2190.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Engelbrecht ML. Assessment of variance in measurement of hectolitre mass of wheat and maize, using equipment from different grain producing and exporting countries. [Thesis]. Stellenbosch University; 2008. Available from: http://hdl.handle.net/10019.1/2190

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

29. Du Toit, Gerida. Near infrared hyperspectral imaging and chemometrics for exploration and classification of whole wheat kernels.

Degree: Food Science, 2009, Stellenbosch University

Thesis (Msc Food Sc (Food Science)) – University of Stellenbosch, 2009.

ENGLISH ABSTRACT: Near infrared (NIR) hyperspectral imaging together with multivariate image analysis was evaluated as… (more)

Subjects/Keywords: Food science; Wheat  – Seeds; Near infrared spectroscopy; Chemometrics

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Du Toit, G. (2009). Near infrared hyperspectral imaging and chemometrics for exploration and classification of whole wheat kernels. (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/2978

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Du Toit, Gerida. “Near infrared hyperspectral imaging and chemometrics for exploration and classification of whole wheat kernels.” 2009. Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/2978.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Du Toit, Gerida. “Near infrared hyperspectral imaging and chemometrics for exploration and classification of whole wheat kernels.” 2009. Web. 25 Jan 2021.

Vancouver:

Du Toit G. Near infrared hyperspectral imaging and chemometrics for exploration and classification of whole wheat kernels. [Internet] [Thesis]. Stellenbosch University; 2009. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/2978.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Du Toit G. Near infrared hyperspectral imaging and chemometrics for exploration and classification of whole wheat kernels. [Thesis]. Stellenbosch University; 2009. Available from: http://hdl.handle.net/10019.1/2978

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Stellenbosch University

30. Botha, Mariza. Use of near infrared spectroscopy (NIRS) and spectrophotometric methods in quality control of green rooibos (Aspalathus Linearis) and honeybush (Cyclopia Genistoides).

Degree: Food Science, 2005, Stellenbosch University

Thesis (MSc Food Sc) (Food Science) – University of Stellenbosch, 2005.

Near infrared spectroscopy (NIRS) and UV/Vis spectrophotometric methods were investigated as rapid and/or more economical… (more)

Subjects/Keywords: Food science; Rooibos tea  – Quality; Green tea  – Quality; Honeybush tea  – Quality; Near infrared spectroscopy; Spectrophotometry

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Botha, M. (2005). Use of near infrared spectroscopy (NIRS) and spectrophotometric methods in quality control of green rooibos (Aspalathus Linearis) and honeybush (Cyclopia Genistoides). (Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/1656

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Botha, Mariza. “Use of near infrared spectroscopy (NIRS) and spectrophotometric methods in quality control of green rooibos (Aspalathus Linearis) and honeybush (Cyclopia Genistoides).” 2005. Thesis, Stellenbosch University. Accessed January 25, 2021. http://hdl.handle.net/10019.1/1656.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Botha, Mariza. “Use of near infrared spectroscopy (NIRS) and spectrophotometric methods in quality control of green rooibos (Aspalathus Linearis) and honeybush (Cyclopia Genistoides).” 2005. Web. 25 Jan 2021.

Vancouver:

Botha M. Use of near infrared spectroscopy (NIRS) and spectrophotometric methods in quality control of green rooibos (Aspalathus Linearis) and honeybush (Cyclopia Genistoides). [Internet] [Thesis]. Stellenbosch University; 2005. [cited 2021 Jan 25]. Available from: http://hdl.handle.net/10019.1/1656.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Botha M. Use of near infrared spectroscopy (NIRS) and spectrophotometric methods in quality control of green rooibos (Aspalathus Linearis) and honeybush (Cyclopia Genistoides). [Thesis]. Stellenbosch University; 2005. Available from: http://hdl.handle.net/10019.1/1656

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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