Oxygen additions during alcoholic fermentation: effects on chemical and sensory composition of red wine by Roodt, Xander

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Unravelling the Vitis vinifera L. cv Pinotage fermentation microbiome across the Western Cape by Blakeway, Nicole Jessie

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The effect of sugar, starch and pectin as microbial energy sources on in vitro forage fermentation kinetics by Malan, Marcia

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Isolation and identification of the microbial consortium present in fermented milks from Sub-Saharan Africa by Schutte, Lionie Marie

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Improving the generalisabiility of a deep learning model for global forest classification through image normalisation, enhancement and augmentation by Swaine, Michael

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An application of the augmented Solow model to measure the impact of military spending on economic growth in Uganda for the period 1962-2018. by Abura, Elijah

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The perspectives of South African speech- language therapists on the implementation of augmentative and alternative communication for persons with post-stroke aphasia

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Evaluating the vitamin requirements of wine-related yeasts and the resultant impact on population dynamics and fermentation kinetics by Julies, Jerobiam Marvin

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Bacterial diversity of Cabernet Sauvignon must from different locations and the dynamics during wine fermentation by Mathidza, Bill

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Sugarcane cultivar selection for ethanol production using dilute acid pretreatment, enzymatic hydrolysis and fermentation by Benjamin, Yuda L.

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The selection and characterisation of lactic acid bacteria to be used as a mixed starter culture for malolactic fermentation by Lerm, Elda

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Effect of supplementing sheep receiving poor quality roughage with non-protein nitrogen and fermentable energy

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Solid-state fermentation of whole sugarcane and paper sludge for first- and second-generation ethanol production by Van Dyk, Janke

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A linear and non-linear evaluation of the Bell AH-1G Huey-Cobra stability and control augmentation system by De Waard, Pieter Gerrit

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Evaluation of a data-driven primary sedimentation tank model using settleometer data by Mazivila, Christina

“…Data-driven primary sedimentation (or settling) tank (DDPST) model was recently developed to improve the existing primary sedimentation (or settling) tank (PST) models which are largely total suspended solids (TSS) based. …”
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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

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Effect of yeasts and oenological parameters on acetaldehyde production during alcoholic fermentation of South African grape musts by October, Francois Marc

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The effect of honeybush (Cyclopia subternata) extract in dry-cured and fermented warthog salami with reduced added nitrate by Smit, Paula

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