ALEIXANDRE TUDO JL, NIEUWOUDT H, ALEIXANDRE J-L, DU TOIT WJ. Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques. TALANTA 2018; 176:526-536.
ALEIXANDRE TUDO JL, NIEUWOUDT H, OLIVIERI A, ALEIXANDRE J-L, DU TOIT WJ. Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics. Food Control 2018; 85:11-22.
ARENDSE E, FAWOLE OA, MAGWAZA LS, NIEUWOUDT H, OPARA UL. Comparing the analytical performance of near and mid infrared spectrometers for evaluating pomegranate juice quality. LWT-Food Science and Technology 2018; 91:180-190.
ARENDSE E, FAWOLE OA, MAGWAZA LS, NIEUWOUDT H, OPARA UL. Evaluation of biochemical markers associated with the development of husk scald and the use of diffuse reflectance NIR spectroscopy to predict husk scald in pomegranate fruit. Scientia Horticulturae 2018; 232:240-249.
ARENDSE E, FAWOLE OA, MAGWAZA LS, NIEUWOUDT H, OPARA UL. Fourier transform near infrared diffuse reflectance spectroscopy and two spectral acquisition modes for evaluation of external and internal quality of intact pomegranate fruit. Postharvest Biology and Technology 2018; 138:91-98.
BAGHERI B, ZAMBELLI P, VIGENTINI I, BAUER FF, SETATI ME. Investigating the effect of selected non-Saccharomyces species on wine ecosystem function and wine chemical composition. Frontiers in Bioengineering and Biotechnology 2018; 6(169):1-12.
BRAND J, KIDD M, VAN ANTWERPEN L, VALENTIN D, NAES T, NIEUWOUDT H. Sorting in Combination with Quality Scoring: A Tool for Industry Professionals to Identify Drivers of Wine Quality Rapidly. South African Journal of Enology and Viticulture 2018; 39(2):163-175.
CHIDI BS, BAUER FF, ROSSOUW D. Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity - A Review. South African Journal of Enology and Viticulture 2018; 39(2):315-329.
CHIDI BS, BAUER FF, ROSSOUW D. The impact of changes in environmental conditions on organic acid production by commercial wine yeast strains. South African Journal of Enology and Viticulture 2018; 39(2):297-304.
CHIKWANHA OC, RAFFRENATO E, OPARA UL, FAWOLE OA, SETATI ME, MUCHENJE V, MAPIYE C.Impact of dehydration on retention of bioactive profile and biological activities of different grape (Vitis vinifera L.) pomace varieties. ANIMAL FEED SCIENCE AND TECHNOLOGY 2018;244:116-127.
CHUBERRE C, PLANCOT B, DRIOUICH A, MOORE JP, BARDOR B, GUGI B, VICRE M. Plant immunity is compartmentalized and specialized in roots. Frontiers in Plant Science 2018; 9(1692):1-13.
COSTANDIUS E, NELL IA, ALEXANDER N, MCKAY MA, BLACKIE MAL, MALGAS RR, SETATI ME.#Feesmustfall and decolonising the curriculum: Stellenbosch University students' and lecturers' reactions. South African Journal of Higher Education 2018; 32(2):65-85.
DANIELS AJ, OPARA UL, POBLETE CA, NIEUWOUDT H. Novel approach for measuring sugar and acidity non-destructively in whole table grape bunches. Acta Horticulturae 2018; 1201:317-324.
DU PLESSIS M, FRANKEN CJ, BAUER FF. Carnitine requires choline to exert physiological effects in Saccharomyces cerevisiae. Frontiers in Microbiology 2018; 9(1362):1-11.
HILLS PN, KOSSMANN JM, LLOYD JR, PHOLO M, COETZEE B, MAREE HJ, YOUNG PR. Cell division and turgor mediate enhanced plant growth I'm Arabidopsis plants treated with the bacterial signalling molecule lucmichrome. PLANTA 2018; 248(2):477-488.
ISINGIZWE NTURAMBIRWE JF, NIEUWOUDT H, OPARA UL, PEROLD WJ. Performance of genetic algorithm in optimization of NIRS PLS models to predict apple fruit quality. Acta Horticulturae 2018; 1201:355-362.
MBUYANE LL, DE KOCK MC, BAUER FF, DIVOL BT. Torulaspora delbrueckii produces high levels of C5 and C6 polyols during wine fermentations. FEMS Yeast Research 2018; 18(7):1-11.
MCKAY MA, BAUER FF, PANZERI V, BUICA AS. Testing the sensitivity of potential panelists for wine taint compounds using a simplified sensory strategy. Foods 2018; 176(7):1-14.
MUZIRI T, THERON KI, NIEUWOUDT H, SCHOEMAN L, CROUCH EM. Mealiness in 'Forelle' pears: relationship between TSS and prediction based on FT-NIR spectroscopy. Acta Horticulturae 2018; 1201:339-345.
NCAMA K, MAGWAZA LS, POBLETE CA, NIEUWOUDT H, TESFAY SZ, MDITSHWA A. On-tree indexing of 'Hass' avocado fruit by non-destructive assessment of pulp dry matter and oil content. .Biosystems Engineering 2018; 174:41-49.
NDLOVU T, DIVOL BT, BAUER FF. Yeast cell wall chitin reduces wine haze formation. Applied and Environmental Microbiology 2018; 84(13):1-14.
OLAREWAJU OO, MAGWAZA LS, NIEUWOUDT H, FAWOLE OA, TESFAY SZ, OPARA UL. Calibration modelling for non-destructive estimation of external and internal quality parameters of 'Marsh' grapefruit using Vis/NIR spectroscopy. Acta Horticulturae 2018; 1225:233-238.
PORTER TJ, DIVOL BT, SETATI ME. Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 2018; 290:273-287.
ROLLERO SC, BLOEM A, ORTIZ-JULIEN A, CAMARASA C, DIVOL BT. Altered fermentation performances, growth, and metabolic footprints reveal competition for nutrients between yeast species inoculated in synthetic grape juice-like medium . Frontiers in Microbiology 2018; 9(196):1-12.
ROLLERO SC, BLOEM A, ORTIZ-JULIEN A, CAMARASA C, DIVOL BT. Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences. FEMS Yeast Research 2018; 18:1-11.
ROLLERO SC, DE KOKER S, BAUER FF, DIVOL BT. Agitation impacts fermentation performance as well as carbon and nitrogen metabolism in Saccharomyces cerevisiae under winemaking conditions. Australian Journal of Grape and Wine Research 2018; 24:360-367.
ROLLERO SC, ZIETSMAN JJ, BUFFETTO FSM, SCHUCKEL J, ORTIZ-JULIEN A, DIVOL BT. Kluyveromyces marxianus Secretes a Pectinase in Shiraz Grape Must That Impacts Technological Properties and Aroma Profile of Wine. Journal of Agricultural and Food Chemistry 2018; 66:11739-11747.
ROSSOUW D, MEIRING SP, BAUER FF. Modifying Saccharomyces cerevisiae adhesion properties regulates yeast ecosystem dynamics. mSphere 2018; 3(5):1-13.
SHEKHAWAT K, PORTER TJ, BAUER FF, SETATI ME. Employing oxygen pulses to modulate Lachancea thermotolerans-Saccharomyces cerevisiae Chardonnay fermentations. ANNALS OF MICROBIOLOGY 2018; 68:93-102.
SMITH B, DIVOL BT. The carbon consumption pattern of the spoilage yeast Brettanomyces bruxellensis in synthetic wine-like medium. FOOD MICROBIOLOGY 2018; 73:39-48.
THERON LW, BELY M, DIVOL BT. Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine properties. Applied Microbiology and Biotechnology 2018; 102:5173-5183.
VALENTE CC, BAUER FF, VENTER FJ, WATSON BW, NIEUWOUDT H. Modelling the sensory space of varietal wines: Mining of large, unstructured text data and visualisation of style patterns. Scientific Reports 2018; 8(4987):1-13.
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