A. Oelofse

Food Science · 2016

A researcher in the Science corpus: 1 paper; trusts 3 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

Whom A. Oelofse trusts overall

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

  1. N. Jolly
  2. I. S. Pretorius
  3. O. Augustyn
  4. J. Suárez-Lepe

Papers from A. Oelofse's perspective

Ordered by how strongly the researchers A. Oelofse 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. Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
  3. Formation of biogenic amines as criteria for the selection of wine yeasts
  4. The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review
  5. Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines (American Journal of Enology and Viticulture)
  6. Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk
  7. Ability of Lactic Acid Bacteria to Produce Volatile Phenols (American Journal of Enology and Viticulture)
  8. Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions
  9. Quantification of Glycosidase Activity in Selected Strains of Brettanomyces bruxellensis and Oenococcus oeni (American Journal of Enology and Viticulture)
  10. 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

Their papers