M. Toit

Food Science · 2011–2019

A researcher in the Science corpus: 4 papers; trusts 4 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

Whom M. Toit trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

  1. I. S. Pretorius

Papers from M. Toit's perspective

Ordered by how strongly the researchers M. Toit trusts endorse each paper. Same corpus, a different order for every researcher.

  1. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking (Yeast)
  2. Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation
  3. Quantification of Glycosidase Activity in Selected Strains of Brettanomyces bruxellensis and Oenococcus oeni (American Journal of Enology and Viticulture)
  4. Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
  5. Formation of biogenic amines as criteria for the selection of wine yeasts
  6. Identification and Partial Characterization of Glycosidic Activities of Commercial Strains of the Lactic Acid Bacterium, Oenococcus oeni (American Journal of Enology and Viticulture)
  7. The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review
  8. Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines (American Journal of Enology and Viticulture)
  9. Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk
  10. Ability of Lactic Acid Bacteria to Produce Volatile Phenols (American Journal of Enology and Viticulture)

Their papers