Concepedia

Author

Letitia Schoeman

Stellenbosch UniversityORCID

Also Known As

L. Schoeman, Letitia Schoeman

15

Publications

360

Citations

6

H-Index

15

Concepts

All Affiliations

Stellenbosch UniversityKU Leuven
LS

About

Letitia Schoeman is an author at Stellenbosch University specializing in engineering, food engineering, and microstructure.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

3

3

78

2

Health Sciences

2

2

265

3

Medicine

1

1

230

4

Chemical Engineering

1

1

23

5

Materials Science

1

1

23

Letitia Schoeman

×

5

Publications

342

Citations

5

H-Index

YearCitations

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

Letitia Schoeman, Paul J. Williams, Anton du Plessis,

Trends in Food Science & Technology

2015

230

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)

Letitia Schoeman, Anton du Plessis, Marena Manley

Journal of Food Engineering

2016

35

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

Letitia Schoeman, Marena Manley

Food and Bioprocess Technology

2018

34

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

Kenias Chigwaya, Thirupathi Karuppanapandian, Letitia Schoeman,

Postharvest Biology and Technology

2021

23

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

Letitia Schoeman, Anton du Plessis, Pieter Verboven,

Innovative Food Science & Emerging Technologies

2017

20

Page 1