All Stories

  1. Advanced imaging and quantification of the cambium and developing xylem in eucalypts using X-ray micro- and nano-computed tomography

    Article • IAWA Journal, August 2023, Brill

    Letitia Schoeman

  2. 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

    Article • Postharvest Biology and Technology, April 2021, Elsevier

    Letitia Schoeman

  3. Oven and Forced Convection Continuous Tumble (FCCT) Roasting: Effect on Physicochemical, Structural and Functional Properties of Wheat Grain

    Article • Food and Bioprocess Technology, October 2018, Springer Science + Business Media

    Letitia Schoeman

  4. Effect of oven and forced convection continuous tumble (FCCT) roasting on the microstructure and dry milling properties of white maize

    Article • Innovative Food Science & Emerging Technologies, December 2017, Elsevier

    Letitia Schoeman

  5. 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)

    Article • Journal of Food Engineering, October 2016, Elsevier

    Letitia Schoeman

  6. X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure

    Article • Trends in Food Science & Technology, January 2016, Elsevier

    Letitia Schoeman