Celia J. Hugo - Publications, H-index & Citations

Celia J. Hugo

University of the Free State

20H指数

57论文数

1.4K被引数

收录论文 12

发表时间

Pathogenic Potential and Control of Chryseobacterium Species from Clinical, Fish, Food and Environmental Sources

MICROORGANISMS

IF4.2

2022-04-25

OAAI

Mwanza, Elebert Pauline; Hugo, Arno; Charimba, George; Hugo, Celia J.

Community level physiological profiling of reduced or replaced salt fresh sausage inoculated with Escherichia coli ATCC 25922

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-08-01

PREAI

Freitag, Alicia; Cluff, MacDonald; Hitzeroth, Arina C.; van Wyngaardt, Lize; Hugo, Arno; Hugo, Celia J.

Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony

MEAT SCIENCE

IF6.1

2017-11-01

PREAI

Cluff, M.; Kobane, I. A.; Bothma, C.; Hugo, C. J.; Hugo, A.

The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2016-02-09

PREAI

Cluff, MacDonald; Steyn, Hannes; Charimba, George; Bothma, Carina; Hugo, Celia J.; Hugo, Arno

Lipid breakdown and sensory analysis of milk inoculated with Chryseobacterium joostei or Pseudomonas fluorescens

INTERNATIONAL DAIRY JOURNAL

IF3.4

2016-01-01

PREAI

Bekker, Anneke; Jooste, Piet; Steyn, Laurinda; Bothma, Carina; Hugo, Arno; Hugo, Celia

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

BRITISH FOOD JOURNAL

IF4.2

2015-12-07

PREAI

Mielmann, Annchen; Bothma, Carina; Hugo, A.; Hugo, Celia J.

Current trends in natural preservatives for fresh sausage products

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2015-09-01

PREAI

Hugo, Celia J.; Hugo, Arno

The incidence of diarrhoeagenic Escherichia coli in minced beef and boerewors

FOOD RESEARCH INTERNATIONAL

IF8

2012-07-01

PREAI

Charimba, George; Hugo, Celia; Hugo, Arno

Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors

MEAT SCIENCE

IF6.1

2012-06-01

PREAI

Mathenjwa, S. A.; Hugo, C. J.; Bothma, C.; Hugo, A.

The growth, survival and thermal inactivation of Escherichia coli O157:H7 in a traditional South African sausage 传统南非香肠中大肠杆菌O157:H7的生长，存活和热失活

MEAT SCIENCE

IF6.1

2010-05-01

PREAI

Charimba, G.; Hugo, C. J.; Hugo, A.

A polyphasic taxonomic study of Chryseobacterium strains isolated from dairy sources

SYSTEMATIC AND APPLIED MICROBIOLOGY

IF4.2

1999-12-01

PREAI

Hugo, CJ; Jooste, PJ; Segers, P; Vancanneyt, M; Kersters, K

The incidence of Weeksella- and Bergeyella-like bacteria in the food environment

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

1998-03-01

PREAI

Botha, WC; Jooste, PJ; Hugo, CJ

研究方向