Rosemary Kobue-Lekalake

Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties

Rosemary Kobue-Lekalake, John R.N. Taylor, Henriëtte L. de Kock · Journal of the Science of Food and Agriculture · 2007 · 91 citations

Food Chemistry, Nutrition, Flavoromics +12

Validation and reproducibility of an FFQ for use among adults in Botswana

Maria Jackson, Boitumelo S. Motswagole, Lemogang D. Kwape et al. · Public Health Nutrition · 2012 · 77 citations · Full text

Plant-based traditional foods and beverages of Ramotswa Village, Botswana

Geremew Bultosa, Moenyane Molapisi, Nelson Tselaesele et al. · Journal of Ethnic Foods · 2020 · 60 citations · Full text

Application of the dual attribute time‐intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum

Rosemary Kobue-Lekalake, John R.N. Taylor, Henriëtte L. de Kock · International Journal of Food Science & Technology · 2011 · 26 citations

Summary Bitterness, Bran Infusions, Agricultural Chemistry +12

Application of high resolution NMR, FTIR, and GC–MS to a comparative study of some indigenous seed oils from Botswana

Elizabeth M. O. Yeboah, Rosemary Kobue-Lekalake, José Jackson et al. · Innovative Food Science & Emerging Technologies · 2017 · 19 citations

Botany, Comparative Study, Indigenous Seed Oils +3