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Hermetia illucens protein conjugated with glucose via Maillard Reaction: antioxidant and techno-functional properties
Mshayisa, Vusi Vincent ; Van Wyk, Jessy
Source Mshayisa, V. V., & Van Wyk, J. 2021. Hermetia illucens protein conjugated with glucose via Maillard Reaction: antioxidant and techno-functional properties. International Journal of Food Science, 2021, 1–15. https://doi.org/10.1155/2021/5572554
Type Article
Source Mshayisa, V. V., & Van Wyk, J. 2021. Hermetia illucens protein conjugated with glucose via Maillard Reaction: antioxidant and techno-functional properties. International Journal of Food Science, 2021, 1–15. https://doi.org/10.1155/2021/5572554
Type Article
No student left behind: students’ experiences of a self-paced online learning orientation in undergraduate studies during COVID-19 Pandemic
Mshayisa, Vusi Vincent ; Ivala, Eunice
Source Mshayisa, V. V., & Ivala, E. N. 2022. No student left behind: students’ experiences of a self-paced online learning orientation in undergraduate studies during COVID-19 Pandemic. Education Sciences, 12(6), 1-15. https://doi.org/10.3390/educsci12060386
Type Article
Source Mshayisa, V. V., & Ivala, E. N. 2022. No student left behind: students’ experiences of a self-paced online learning orientation in undergraduate studies during COVID-19 Pandemic. Education Sciences, 12(6), 1-15. https://doi.org/10.3390/educsci12060386
Type Article
Student perceptions of collaborative and blended learning in food science and technology
Mshayisa, Vusi Vincent
Source Mshayisa, V. V. 2022. Student perceptions of collaborative and blended learning in food science and technology. International Journal of Food Studies, 11(1), 1–18. https://doi.org/10.7455/ijfs/11.1.2022.a1
Type Article
Source Mshayisa, V. V. 2022. Student perceptions of collaborative and blended learning in food science and technology. International Journal of Food Studies, 11(1), 1–18. https://doi.org/10.7455/ijfs/11.1.2022.a1
Type Article
The nutritional quality and structural analysis of Black Soldier Fly Larvae flour before and after defatting
Zozo, Bongisiwe ; Wicht, Merrill Margaret ; Mshayisa, Vusi Vincent ; Van Wyk, Jessy
Source Zozo, B., Wicht, M. M., Mshayisa, V. V., & Van Wyk, J. 2022. The nutritional quality and structural analysis of Black Soldier Fly Larvae flour before and after defatting. Insects, 23(2): 1-10. [https://doi.org/10.3390/insects13020168]
Type Article
Source Zozo, B., Wicht, M. M., Mshayisa, V. V., & Van Wyk, J. 2022. The nutritional quality and structural analysis of Black Soldier Fly Larvae flour before and after defatting. Insects, 23(2): 1-10. [https://doi.org/10.3390/insects13020168]
Type Article
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1,603
Monitoring and evaluation of policies, programmes and projects
Ile, I.U. ; Eresia-Eke, Chuks ; Allen-Ile, O.K.
Source Ile, I.U.., Allen-Ile, C.O. and Eresia-Eke, C. 2012. Monitoring and evaluation of policies, programmes and projects. Pretoria: Van Schaik.
Source Ile, I.U.., Allen-Ile, C.O. and Eresia-Eke, C. 2012. Monitoring and evaluation of policies, programmes and projects. Pretoria: Van Schaik.
1,554
HPLC analysis of vitamin B1, B2, B3, B6, B9, B12 and vitamin C in various food matrices
Van Wyk, J ; Dolley, L ; Mshicileli, N
Source van Wyk, J., Dolley, L. & Mshicilelib, N. 2014. HPLC analysis of vitamin B1, B2, B3, B6, B9, B12 and vitamin C in various food matrices. In Zuo, Y. (ed). High-Performance Liquid Chromatography (HPLC): principles, practices and procedures. New York: Nova Science Publishers.
Source van Wyk, J., Dolley, L. & Mshicilelib, N. 2014. HPLC analysis of vitamin B1, B2, B3, B6, B9, B12 and vitamin C in various food matrices. In Zuo, Y. (ed). High-Performance Liquid Chromatography (HPLC): principles, practices and procedures. New York: Nova Science Publishers.
1,204
Liquid chromatographic determination of the mycotoxin fumonisin B 2 in physiological samples
Shephard, Gordon Seymour ; Thiel, PG ; Sydenham, Eric W.
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