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Letitia Schoeman
Letitia Schoeman
Stellenbosch University
Microstructure
Food science
Forced convection
Roasting
Chemistry
5
Papers
153
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X-ray CT and porosity mapping to determine the effect of ‘Fuji’ apple morphological and microstructural properties on the incidence of CO2 induced internal browning
2021
Postharvest Biology and Technology
Kenias Chigwaya
Thirupathi Karuppanapandian
Letitia Schoeman
Daniël W. Viljoen
Ian J Crouch
Bayu Nugraha
Pieter Verboven
Bart Nicolai
E.M. Crouch
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Citations (2)
Oven and Forced Convection Continuous Tumble (FCCT) Roasting: Effect on Physicochemical, Structural and Functional Properties of Wheat Grain
2019
Food and Bioprocess Technology
Letitia Schoeman
Marena Manley
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Citations (6)
Effect of oven and forced convection continuous tumble (FCCT) roasting on the microstructure and dry milling properties of white maize
2017
Innovative Food Science and Emerging Technologies
Letitia Schoeman
Anton du Plessis
Pieter Verboven
Bart Nicolai
Dennis Cantre
Marena Manley
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Citations (9)
Non-destructive characterisation and quantification of the effect of conventional oven and forced convection continuous tumble (FCCT) roasting on the three-dimensional microstructure of whole wheat kernels using X-ray micro-computed tomography (μCT)
2016
Journal of Food Engineering
Letitia Schoeman
Anton du Plessis
Marena Manley
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Citations (16)
X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure
2016
Trends in Food Science and Technology
Letitia Schoeman
Paul J. Williams
Anton du Plessis
Marena Manley
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Citations (120)
1