· Myburg, C. and Britz, T.J. 1993. Influence of higher organic loading rates on the efficiency of an anaerobic hybrid digester while treating landfill leachate. Water SA 19(4):319-324. (IF 0.876)
· Seisa, D., Osthoff, G., Hugo C., Hugo A., Bothma, C. and Van der Merwe, J. 2004. The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of Cheddar cheese. Radiation Physics and Chemistry 69 (5), 419-431. (IF 1.302)
· Geleta, N., Labuschagne, M.T., Osthoff, G., Hugo, A. and Bothma. C. 2005. Physical and chemical properties associated with food quality in sorghum. South African Journal for Plant and Soil 22(3): 175-179. (IF 0.819)
· Hugo, A., Els, S.P., Bothma, C., de Witt, F.H., van der Merwe, H.J. and Fair, MD. 2009. Influence of dietary lipid sources on sensory characteristics of broiler meat. South African Journal of Animal Science 2009, 39 (5), 11 -14. (IF 0.24)
· Mathenjwa, S.A., Hugo, C.J., Bothma, C. and Hugo, A. 2012. Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors. Meat Science, 91, 2, 165-172. (IF 3.126)
· Rothman, M., de Wit, M., Bothma, C. and Hugo, A. 2012. Determination of seasonal influences on sensory attributes of South African cactus pear cultivars. Journal of the Professional Association for Cactus Development, 14, 42-52. (IF 0.93)
· Van Schalkwyk, C.P., Hugo, A., Hugo, CJ and Bothma, C. 2013. Evaluation of a natural preservative in a boerewors model system. Journal of Food Processing and Preservation, 37, 824-835. (IF 0.55)
· Bothma, C., Hugo, A., Osthoff, G., de Kock, H.L., Joubert, C.C. and Swarts, J.C. 2014. Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs. Meat Science, 97, 277-286. (IF 3.126)
· De Wit, M., Bothma, C., Swart, P., Frey, M. and Hugo, A. (2014). Thermal treatment, jelly processing and sensory evaluation of cactus pear fruit juice. Journal of the Professional Association for Cactus Development, 16, 1-14. (IF 0.93)
· Mielmann, A., Bothma, C., Hugo, A & Hugo, C.J. 2015. Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.), British Food Journal, 117 (12), 2975 – 2992. (IF 0.772)
· De Wit, M, Bothma, C Hugo, A, Sithole, T, Absalom, C and Van den Berg, C. 2015. Physico-chemical and sensory evaluation of cactus pear (Opuntia ficus-indica L. Mill and Opuntia robusta Wendl) cladode flour in different baked products. Journal of the Professional Association for Cactus Development, 17, 89-106. (If 0.93)
· Bekker, A., Jooste, P., Steyn, L., Bothma, C., Hugo, A. and Hugo, C. 2016. Lipid breakdown and sensory analysis of milk inoculated with Chryseobacterium joostei. International Dairy Journal, 52, 101-106 (IF 2.800)
· Cluff, D., Steyn, H., Chasrimba, G., Bothma, C., Hugo, C. and Hugo, A. 2016. 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, 2015 Dec 28.doi:10.1002/jsfa.7602 (IF 1.714)
· Swart, P., Z., Bothmac, C., Van der Merwe, I. and Hugo, A. 2016.Acceptability of potato-based chips for children. International Journal of Home Economics, 9 (2), 159-174.
· Du Toit, L., Bothma, C., De Wit, M. and Hugo, A. 2016. Replacement of gelatin with liquid Opuntia ficus-indica mucilage in marshmallows. Part 1: Physical parameters. Journal of the Professional Association for Cactus Development, 18, 25-39 (If 0.93)
· Du Toit, L., Bothma, C., De Wit, M. and Hugo, A. 2016. Replacement of gelatin with liquid Opuntia ficus-indica mucilage in marshmallows. Part 2: Consumer liking of mucilage-containing marshmallow versus control and a commercial brand. Journal of the Professional Association for Cactus Development, 18, 40-51 (If 0.93)
· Faihst, T.-J., Myburgh, J., Bothma, C., Hugo, C. and Hugo, A. 2017. The microbial, physical, chemical and sensory effects of synthetic conjugated linoleic acid supplementation in yogurt. Journal of Functional Foods, 70 (2), 228-236 (IF 2.632)
· Mielmann, A., Bothma, C., Hugo, C., Hugo, C. (2017). A comparative study of the chemical composition of Lucerne (Medicago sativa L.) and spinach beet (Beta vulgaris var. cicla L.). South African Journal of Botany, 108, 8-14. (IF 1.34)
· Cluff, M., Kobane, I.A., Bothma, C., Hugo, C.J., Hugo, A. (2017). Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. Meat Science, 133, 143-150. (IF 3.126)