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Publications in Industrial

Digitalisation of Shop-Floor Operations in the South African Tool, Die, and Mould-Making Industry

South African Journal of Industrial Engineering
IndustrialManufacturing Engineering
2018English

Kinetics of Oxidation of Different Depths of Methyl Linoleate in Bulk Phase

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2014English

The Development of a Healthcare Innovation Adoption Readiness Assessment Tool (Hiarat)

South African Journal of Industrial Engineering
IndustrialManufacturing Engineering
2019English

Diagnostic Assessment of Service Delivery Health in South Africa: A Systematic Literature Review

South African Journal of Industrial Engineering
IndustrialManufacturing Engineering
2019English

Comparison Between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2013English

IEEJ Industry Applications Society

IEEJ Transactions on Industry Applications
Electronic EngineeringIndustrialElectricalManufacturing Engineering
2012English

Technical Development Report

IEEJ Transactions on Industry Applications
Electronic EngineeringIndustrialElectricalManufacturing Engineering
2012English

Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2018English

Simultaneous Effects of Green Tea Extracts and Fish Oil on Mercury Accumulation and Antioxidant Defenses in Methylmercury-Exposed Adult Mice

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2013English

Contribution of a Fermentation Process Using Bacillus Subtilis (Natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2016English

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