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Riëtte De Kock

Professor

University of Pretoria

South Africa

Research Interests

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Professors in Food Science

Articles (18)

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2026

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2026

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2026

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2024

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2023

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2023

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2023

Collaborators (7)

Thierry Thomas-Danguin

Senior Research Scientist

Université de Bourgogne

FRANCE

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Lizette Diedericks

Lecturer

University of Pretoria

SOUTH AFRICA

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Suné Donoghue

Associate Professor

University of Pretoria

SOUTH AFRICA

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Hennie Fisher

Lecturer

University of Pretoria

SOUTH AFRICA

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Hely Tuorila

University of Helsinki

FINLAND

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Oratile Charmaigne Sehoole

Lecturer

University of Pretoria

SOUTH AFRICA

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Eugenie Kayitesi

Associate Professor

University of Pretoria

SOUTH AFRICA

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Riëtte De Kock

Research Interests

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Articles (18)

Delicious or disgusting: contrary views of a traditional offal dish among users and non-users

Descriptive Evaluation of Ready‐to‐Wear Clothing Textiles

Constraints to healthy eating guide food choices in an emerging economy

What Drives Consumers’ Breakfast Food Choices? Case Study in South Africa—A Multiethnic Middle-Income Country

Characterisation of Volatile Compounds Associated With the Flavour of Flatbreads: Effect of Sorghum, Cassava and Whole or Dehulled Red and White Cowpea Flours

Effect of Microwave and Decortication on Functional, Nutritional and Sensory Properties of Sorghum

Vitamins Are Retained in Fortified Whole‐Grain Maize Meal When Stored Under Tropical Conditions When Optimal Storage Practices Are Used

Palm oil in salty snacks: A South African labelling audit on sustainability communication

Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken

The image of cowpeas among urban South Africans who vary in familiarity with the product

“I find it hard to change poor food habits”

Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials

Plant-based meat alternatives in South Africa: An analysis of products on supermarket shelves

Reduction in rancidity development in fortified whole-grain maize meal by hot-air drying of the grain

Food choice drivers at varying income levels in an emerging economy

South African Consumers’ Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey

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

Small-scale microwave cooking-based procedure for evaluation of injera-making quality of sorghum genotypes

Collaborators (7)

Thierry Thomas-Danguin

Lizette Diedericks

Suné Donoghue

Hennie Fisher

Hely Tuorila

Oratile Charmaigne Sehoole

Eugenie Kayitesi

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