Enhancing xylose utilisation during fermentation by engineering recombinant Saccharomyces cerevisiae strains by Thanvanthri Gururajan, Vasudevan

Subjects: “…Fermentation…”
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Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions by Theron, Karin Alicia

Subjects: “…Fermentation conditions…”
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Die ontstaan en voorkoms van gliserien by die gisting van druiwemos by Venter, P. J.

Subjects: “…Fermentation…”
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Investigating the secretome of non-Saccharomyces yeast in model wine by Mostert, Talitha Tanya

Subjects: “…Alcoholic fermentation…”
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Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality by Bergh, Alexandra Jane

Subjects: “…Fermentation…”
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The development and modeling of an ethanol production biocatalytic system with cell retention by Mokomele, Thapelo

Subjects: “…Fermentation…”
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Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas by Arendse, Garron Mark

Subjects: “…Fermented milk…”
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Effects of monosaccharides on in vitro neutral detergent fibre digestibility and the associated ruminal bacterial communities by Nampasa, Mercy

Subjects: “…Rumen fermentation…”
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In-Line Monitoring of Red Wine Fermentation by Lambrecht, Kiera Nareece

Subjects: “…Fermentation…”
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In situ extraction and recovery of volatile fatty acids from biogas-producing anaerobic digestion by Morison, Storm Diana

Subjects: “…Fermentation…”
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The effect of feed processing and nutrient density level on the growth rate, feed conversion, rumen fermentation parameters and economy of finishing lambs by Uys, Pieter Hendrik Schalk

Subjects: “…Rumen fermentation…”
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Recombinant Hepatitis B surface antigen production in Aspergillus niger by James, Emmanuel Robin

Subjects: “…Fermentation…”
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Three-dimensional modelling of simultaneous saccharification and fermentation of cellulose to ethanol by Van Zyl, Josebus Maree

Subjects: “…Simultaneous saccharification and fermentation…”
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The breeding of yeast strains for novel oenological outcomes by Mocke, Bernard A.

Subjects: “…Fermentation…”
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Discriminating wine yeast strains and their fermented wines : an integrated approach by Osborne, Charles D.

Subjects: “…Fermentation…”
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The evaluation of Fourier transform infrared (FT-IR) spectroscopy for quantitative and qualitative monitoring of alcoholic wine fermentation by Magerman, Cynthia M

Subjects: “…Fermentation…”
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The effect of sugar, starch and pectin as microbial energy sources on in vitro forage fermentation kinetics by Malan, Marcia

Subjects: “…In vitro forage fermentation…”
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The effect of endosperm vitreousness on fermentation characteristics and in vitro digestibility of maize by Burden, Petro Trudene

Subjects: “…Fermentation in the rumen…”
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Evaluating the impact of yeast co-inoculation on individual yeast metabolism and wine composition by Mains, Arlene Olive

Subjects: “…Mixed culture fermentation…”
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