Institution
University of Johannesburg
Education•Johannesburg, South Africa•
About: University of Johannesburg is a education organization based out in Johannesburg, South Africa. It is known for research contribution in the topics: Population & Context (language use). The organization has 8070 authors who have published 22749 publications receiving 329408 citations. The organization is also known as: UJ.
Papers published on a yearly basis
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TL;DR: In this article, the authors compare positive translation along the project's accountability chain with the broader circulation of positive references to the payments for ecosystem services initiative, concluding that a neoliberal context increasingly emphasizes the latter tactic of "epistemic circulation".
80 citations
TL;DR: In this paper, a solution polymerization of acrylic acid in the presence of sodium alginate biopolymer and TiO2 nanoparticle was used to synthesize hydrogel nanocomposites.
Abstract: Hydrogel nanocomposites were synthesized by solution polymerization of acrylic acid in the presence of sodium alginate biopolymer and TiO2 nanoparticle. TiO2 nanoparticle and N,N-methylene-bis-acry...
80 citations
TL;DR: The authors investigated the effect of fermentation and malting on selected physicochemical, textural and microstructural changes in pearl millet (Pennisetum glaucum) flour and its resultant biscuit.
80 citations
TL;DR: This review appraises various works in literature on the use of these crops to produce composite food products and their potential to address the obstinate problem of PEM, including, the problems that could arise during processing and storage of these protein-rich fractions.
Abstract: Summary
Protein-energy malnutrition (PEM) is a problem in Africa and other developing nations of the world. Food Agriculture Organization's statistics reveal that in Africa, more than one in four people are undernourished. Cereals are a major staple in many African homes contributing significant amounts of energy, protein, but limiting in essential amino acid lysine, legumes on the other hand are protein and amino acid rich foods, but also lacking in sulphur-containing amino acids. Hence, a combination of cereals with legumes would improve the protein and nutrient density of the subsequent food products. Probably due to their high nutritional values, these food products are susceptible to deterioration and fungal contamination, accompanied by the production of mycotoxins. This review therefore, appraises various works in literature on the use of these crops to produce composite food products and their potential to address the obstinate problem of PEM, including, the problems that could arise during processing and storage of these protein-rich fractions.
80 citations
TL;DR: In this paper, a collective insight into the issues affecting construction firms from Covid-19 regarding lockdown rules and the role of 4IR technologies was offered, where 12 semi-structured interviews from selected construction firms and consultant experts were engaged and collated data analyzed via a thematic approach.
80 citations
Authors
Showing all 8414 results
| Name | H-index | Papers | Citations |
|---|---|---|---|
| Vinod Kumar Gupta | 165 | 713 | 83484 |
| Arnold B. Bakker | 135 | 506 | 103778 |
| Trevor Vickey | 128 | 873 | 76664 |
| Ketevi Assamagan | 128 | 934 | 77061 |
| Diego Casadei | 123 | 733 | 69665 |
| Michael R. Hamblin | 117 | 899 | 59533 |
| E. Castaneda-Miranda | 117 | 545 | 56349 |
| Xiaoming Li | 113 | 1932 | 72445 |
| Katharine Leney | 108 | 459 | 52547 |
| M. Aurousseau | 103 | 403 | 44230 |
| Mika Sillanpää | 96 | 1019 | 44260 |
| Sahal Yacoob | 89 | 408 | 25338 |
| Evangelia Demerouti | 85 | 236 | 49228 |
| Lehana Thabane | 85 | 994 | 36620 |
| Sahal Yacoob | 84 | 399 | 35059 |