| Dynamic oral texture properties of selected indigenous complementary porridges used in African communities J Makame, T Cronje, NM Emmambux, H De Kock Foods 8 (6), 221, 2019 | 16 | 2019 |
| Nutrient density of common African indigenous/local complementary porridge samples J Makame, H De Kock, NM Emmambux LWT 133, 109978, 2020 | 15 | 2020 |
| Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients J Makame, AA Nolden, MN Emmambux Food & Function 14 (9), 3949-3965, 2023 | 4 | 2023 |
| Sensory and nutritional quality of orange-fleshed sweet potato crisps from roots with varying physico-chemical properties J Makame PQDT-Global, 2015 | 2 | 2015 |
| Workshop summary: Consumer sensory research in Africa–The African countries profiles project H de Kock, J Makame, G Olatunde, M Kinnear, MYB Adjei, A Ahmed, ... Food Quality and Preference 99, 104571, 2022 | 1 | 2022 |
| Psychophysics of Texture Perception J Makame, AA Nolden Food Texturology: Measurement and Perception of Food Textural Properties, 97-131, 2023 | | 2023 |
| Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children … J Makame, H De Kock, MN Emmambux Journal of Texture Studies 54 (4), 481-497, 2023 | | 2023 |
| The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 – 24 months infants and young children in African communities J Makame University of Pretoria, Pretoria, South Africa, 2020 | | 2020 |
Henrietta L. de KockAssociate Professor, University of PretoriaVerified email at up.ac.za
