| Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves B Moyo, PJ Masika, A Hugo, V Muchenje African journal of biotechnology 10 (60), 12925-12933, 2011 | 1065 | 2011 |
| Some biochemical aspects pertaining to beef eating quality and consumer health: A review V Muchenje, K Dzama, M Chimonyo, PE Strydom, A Hugo, JG Raats Food chemistry 112 (2), 279-289, 2009 | 549 | 2009 |
| Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay K Qwele, A Hugo, SO Oyedemi, B Moyo, PJ Masika, V Muchenje Meat Science 93 (3), 455-462, 2013 | 269 | 2013 |
| Current trends in natural preservatives for fresh sausage products CJ Hugo, A Hugo Trends in Food Science & Technology 45 (1), 12-23, 2015 | 132 | 2015 |
| Significance of porcine fat quality in meat technology: A review A Hugo, E Roodt Food reviews international 23 (2), 175-198, 2007 | 124 | 2007 |
| Atherogenicity index and health-related fatty acids in different stages of lactation from Friesian, Jersey and Friesian× Jersey cross cow milk under a pasture-based dairy system CTW Nantapo, V Muchenje, A Hugo Food Chemistry 146, 127-133, 2014 | 120 | 2014 |
| Nutritional characterization of Moringa (Moringa oleifera Lam.) leaves M Busani, JM Patrick, H Arnold, M Voster African journal of biotechnology 10 (60), 12925-12933, 2011 | 120 | 2011 |
| Fatty acid composition of beef from Nguni steers supplemented with Acacia karroo leaf-meal C Mapiye, M Chimonyo, K Dzama, A Hugo, PE Strydom, V Muchenje Journal of Food Composition and Analysis 24 (4-5), 523-528, 2011 | 100 | 2011 |
| Cholesterol levels and fatty acid profiles of beef from three cattle breeds raised on natural pasture V Muchenje, A Hugo, K Dzama, M Chimonyo, PE Strydom, JG Raats Journal of Food Composition and Analysis 22 (4), 354-358, 2009 | 100 | 2009 |
| 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 AB Falowo, V Muchenje, A Hugo, OA Aiyegoro, PO Fayemi CyTA-Journal of Food 15 (2), 249-256, 2017 | 93 | 2017 |
| A comparative study of lipolysis and proteolysis in Cheddar cheese and yeast-inoculated Cheddar cheeses during ripening M De Wit, G Osthoff, BC Viljoen, A Hugo Enzyme and Microbial Technology 37 (6), 606-616, 2005 | 87 | 2005 |
| Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture V Muchenje, K Dzama, M Chimonyo, PE Strydom, A Hugo, JG Raats Animal 2 (11), 1700-1706, 2008 | 83 | 2008 |
| Variability in oil content and fatty acid composition of Ethiopian and introduced cultivars of linseed A Wakjira, MT Labuschagne, A Hugo Journal of the Science of Food and Agriculture 84 (6), 601-607, 2004 | 79 | 2004 |
| Effect of Moringa oleifera leaf meal on finisher pig growth performance, meat quality, shelf life and fatty acid composition of pork FE Mukumbo, V Maphosa, A Hugo, TT Nkukwana, TP Mabusela, ... South African Journal of Animal Science 44 (4), 388-400, 2014 | 76 | 2014 |
| The evaluation of oil and fatty acid composition in seed of cotton accessions from various countries E Lukonge, MT Labuschagne, A Hugo Journal of the Science of Food and Agriculture 87 (2), 340-347, 2007 | 65 | 2007 |
| Effect of post-slaughter handling during distribution on microbiological quality and safety of meat in the formal and informal sectors of South Africa: A review ZT Rani, A Hugo, CJ Hugo, P Vimiso, V Muchenje South African Journal of Animal Science 47 (3), 255-267, 2017 | 64 | 2017 |
| Oil content and fatty acid composition of cactus pear seed compared with cotton and grape seed MT Labuschagne, A Hugo Journal of food biochemistry 34 (1), 93-100, 2010 | 63 | 2010 |
| Fatty acid and oil variation in seed from kenaf (Hibiscus cannabinus L.) R Coetzee, MT Labuschagne, A Hugo industrial crops and products 27 (1), 104-109, 2008 | 63 | 2008 |
| Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors SA Mathenjwa, CJ Hugo, C Bothma, A Hugo Meat Science 91 (2), 165-172, 2012 | 54 | 2012 |
| The population change of yeasts in commercial salami AAO Abunyewa, E Laing, A Hugo, BC Viljoen Food Microbiology 17 (4), 429-438, 2000 | 54 | 2000 |
