VM
Publications
- Students’ perceptions of Plickers and crossword puzzles in undergraduate studies
- Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties
- Systemic Process Improvement Study of Avocado Oil Extraction with Hexane
- Effects of Different Extraction Methods and Process Conditions in the Yields of Avocado Oil
- Structural properties of native and conjugated black soldier fly (Hermetia illucens) larvae protein via Maillard reaction and classification by SIMCA
- Kinetics and thermodynamics of oil extraction from South African hass avocados using hexane as a solvent
- Characterisation of black soldier fly larva protein before and after conjugation by the Maillard reaction
- Flipped laboratory classes: Student performance and perceptions in undergraduate food science and technology
- The Nutritional Quality and Structural Analysis of Black Soldier Fly Larvae Flour before and after Defatting
- Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly (Hermetia illucens) Larvae Flours and Protein Concentrates
- Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours
- Student perceptions of collaborative and blended learning in food science and technology
- No Student Left Behind: Students’ Experiences of a Self-Paced Online Learning Orientation in Undergraduate Studies during COVID-19 Pandemic
- Use of digital tools for social engagement in remote learning during the COVID-19 pandemic: a case study of a South African university
- Macrotermes subhylanus flour inclusion in biscuits: effects on nutritional and sensorial and microbial characteristics
- Macrotermes subhylanus flour inclusion in biscuits: Effects on nutritional, sensorial and microbial characteristics