G. D. du Rand

Towards a Framework for Food Tourism as an Element of Destination Marketing

E. Heath, G. D. du Rand, 2006 .

Eating and Drinking in Southern Africa

G. D. Rand, G. D. du Rand, H. Fisher, 2020, Handbook of Eating and Drinking.

Food consumption, lifestyle patterns, and body mass index of a group of white South African students

G. D. du Rand, A. Viljoen, Esther van der Spuy, 2018, International Journal of Consumer Studies.

Culinary practices: preparation techniques and consumption of Basotho cereal breads in Lesotho

H. D. de Kock, P. Nkhabutlane, G. D. du Rand, 2019, Journal of Ethnic Foods.

Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials

H. D. de Kock, G. D. du Rand, N.N. Magano, 2022, Foods.

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.

H. D. de Kock, P. Nkhabutlane, G. D. du Rand, 2014, Journal of the science of food and agriculture.

Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis

V. Linderhof, H. D. de Kock, S. Renzetti, 2022, Foods.

Towards a Framework for Food Tourism as an Element of Destination Marketing

E. Heath, G. D. Rand, G. D. du Rand, 2006 .