A. Hugo

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

Kumnandi Qwele, A. Hugo, Sunday O. Oyedemi et al. · Meat Science · 2012 · 221 citations

Agriculture, Food Science, Nutritional Sciences +16

Current trends in natural preservatives for fresh sausage products

Celia J. Hugo, A. Hugo · Trends in Food Science & Technology · 2015 · 130 citations

Agriculture, Food Science, Food Preservation +15

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

Carlos Wyson Tawanda Nantapo, Voster Muchenje, A. Hugo · Food Chemistry · 2013 · 105 citations

Agriculture, Animal Sciences, Dairy Science +17

Fatty acid composition of beef from Nguni steers supplemented with Acacia karroo leaf-meal

Cletos Mapiye, M. Chimonyo, K. Dzama et al. · Journal of Food Composition and Analysis · 2011 · 92 citations

Agriculture, Animal Sciences, Nutritional Sciences +14

Antioxidant activities of <i>Moringa oleifera</i> L. and <i>Bidens pilosa</i> L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

Andrew Bamidele Falowo, Voster Muchenje, A. Hugo et al. · CyTA - Journal of Food · 2016 · 76 citations · Full text

Agriculture, Botany, Food Science +17