D. S. Basson

The anthocyanin pigments of barlinka grapes

B.H. Koeppen, D. S. Basson · Phytochemistry · 1966 · 44 citations

Biology, Barlinka Grapes, Botany +4

Sugar content of almond, pecan, and macadamia nuts

Phillip C. Fourie, D. S. Basson · Journal of Agricultural and Food Chemistry · 1990 · 43 citations

Food Chemistry, Nutrition, Sugar Content +15

Changes in the tocopherol content of almond, pecan and macadamia kernels during storage

P. C. Fourie, D. S. Basson · Journal of the American Oil Chemists Society · 1989 · 38 citations

Food Chemistry, Nutrition, Macadamia Nuts +14

Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp.

H.M. Böhme, F.D. Mellett, Leon M. T. Dicks et al. · Meat Science · 1996 · 35 citations

Food Fermentation, Micrococcus Sp, Lactobacillus Sake +7

Application of a rapid transesterification method for identification of individual fatty acids by gas chromatography on three different nut oils

P. C. Fourie, D. S. Basson · Journal of the American Oil Chemists Society · 1990 · 24 citations

Food Chemistry, Lipid Analysis, Gas Chromatography +9