I. S. Pretorius

Food Science · 2000–2019

A researcher in the Science corpus: 17 papers; trusts 9 researchers and is trusted by 44 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 66 citations into it; #49 of 1,700 by trust here, #98 by citations
• Molecular Biology — 42 citations into it; #1,317 of 17,773 by trust here, #6,338 by citations
• Plant Science — 37 citations into it; #283 of 8,232 by trust here, #2,041 by citations
• Biotechnology — 18 citations into it; #74 of 496 by trust here, #11 by citations
• Pharmacology — 18 citations into it
• Tourism, Leisure and Hospitality Management — 9 citations into it; #204 of 488 by trust here, #190 by citations
• Cell Biology — 7 citations into it

Whom I. S. Pretorius trusts overall

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

1. N. Jolly
2. O. Augustyn
3. Stefan Hohmann

Who trusts I. S. Pretorius overall

1. M. Ciani
2. S. Rainieri
3. N. Jolly
4. F. Comitini
5. G. Fleet
6. F. Zamora
7. V. Martín
8. I. Andorrà
9. A. Oelofse
10. A. Querol

Papers from I. S. Pretorius's perspective

Ordered by how strongly the researchers I. S. Pretorius 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. Yeast interactions and wine flavour. (Journal of food microbiology)
3. Function of yeast species and strains in wine flavour. (Journal of food microbiology)
4. Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—influence of different culture conditions
5. Formation of biogenic amines as criteria for the selection of wine yeasts
6. Characterization of the β‐Glucosidase Activity Produced by Enological Strains of Non‐Saccharomyces Yeasts
7. The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation
8. Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria
9. Sociomicrobiology: the connections between quorum sensing and biofilms. (Trends in Microbiology)
10. Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must

Their papers

• Microbial Cellulose Utilization: Fundamentals and Biotechnology (2002) — 4,884 citations
• Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking (2000) — 1,214 citations
• Yeast and bacterial modulation of wine aroma and flavour (2005) — 1,188 citations
• Grape and wine biotechnology: Challenges, opportunities and potential benefits (2005) — 116 citations
• Yeast and its Importance to Wine Aroma - A Review (2019) — 632 citations
• Microbial Spoilage and Preservation of Wine: Using Weapons from Nature's Own Arsenal -A Review (2019) — 141 citations
• Yeast Stress Response and Fermentation Efficiency: How to Survive the Making of Wine - A Review (2019) — 172 citations
• The role and use of non-saccharomyces yeasts in wine production (2017) — 264 citations
• Significance of Brettanomyces and Dekkera during winemaking: a synoptic review. (2016) — 118 citations
• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014) — 818 citations
• The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference (2010) — 99 citations
• Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine (2009) — 103 citations
• Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains (2009) — 100 citations
• The Occurrence of Non-Saccharomyces cerevisiae Yeast Species Over Three Vintages in Four Vineyards and Grape Musts From Four Production Regions of the Western Cape, South Africa (2003) — 109 citations
• Characterization of the β‐Glucosidase Activity Produced by Enological Strains of Non‐Saccharomyces Yeasts (2003) — 95 citations
• The effect of non-saccharomyces yeasts on fermentation and wine quality (2003) — 165 citations
• Selection and improvement of wine yeasts (2000) — 151 citations