1. A South African beef quality survey. (April 2023) Authors: van Wyngaard, B.E.; Strydom, P.E.; Hugo, A. Journal: Meat science Issue: Volume 198(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage. Issue 2 (3rd April 2017) Authors: Falowo, A. B.; Muchenje, V.; Hugo, A.; Aiyegoro, O. A.; Fayemi, P. O. Journal: CyTA: journal of food Issue: Volume 15:Issue 2(2017) Page Start: 249 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. (November 2017) Authors: Cluff, M.; Kobane, I.A.; Bothma, C.; Hugo, C.J.; Hugo, A. Journal: Meat science Issue: Volume 133(2017) Page Start: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Layer-by-layer encapsulation of Lactobacillus delbrueckii subsp. Bulgaricus using block-copolymers of poly(acrylic acid) and pluronic for safe release in gastro-intestinal conditions. (August 2017) Authors: Quintana, G.; Simões, M.G.; Hugo, A.; Alves, P.; Ferreira, P.; Gerbino, E.; Simões, P.N.; Gómez-Zavaglia, A. Journal: Journal of functional foods Issue: Volume 35(2017) Page Start: 408 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗