Letitia Schoeman

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

Letitia Schoeman, Paul J. Williams, Anton du Plessis et al. · Trends in Food Science & Technology · 2015 · 230 citations

Computed Tomography, Health Sciences, Medical Imaging +7

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 citations

Convection Continuous Tumble, Engineering, Mechanical Engineering +8

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 citations

Functional Properties, Food Physic, Grain Science +5

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 et al. · Postharvest Biology and Technology · 2021 · 23 citations · Full text

Materials Science, Chemical Engineering, X-ray Ct +5

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 et al. · Innovative Food Science & Emerging Technologies · 2017 · 20 citations · Full text

Dry Milling Properties, Engineering, White Maize +7