The effect of maize vitreousness and a starch binder on in vitro fermentation parameters and starch digestibility in dairy cows by Van Zyl, Johan Hendrik Combrink

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Leveraging Retrieval-Augmented Generation, Prompt Engineering, and Vision Language Models for Surface Defect Classification and Root Cause Analysis in Manufacturing by Mocke, Johannes Jacobus

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Investigating faculty-based communities of practice for technology-augmented pedagogical practices at Eduardo Mondlane University: A case of innovators and adopters by Miguel, Elódia Júlia da Graça

“…Institutional inhibiting factors, and lack of motivation and support at the University of Eduardo Mondlane (UEM) result in lecturers not teaching using technology-augmented approaches. This research study investigates how a faculty-based EdTech-UEM professional development model could potentially foster Communities of Practice (CoPs) for technology-augmented pedagogical practices in UEM faculties. …”
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Development and evaluation of an augmentative and alternative communication training for caregivers of young children in a low-income rural context of South Africa

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An exploration of the common pain-related vocabulary typically developing children use : implications for children who use augmentative and alternative communication

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Channelling metabolic flux away from ethanol production by modification of gene expression under wine fermentation conditions by Heyns, Eva Hutton

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Analysis of Saccharomyces cerevisiae deletion mutants displaying a modified carbon flux under wine fermentative conditions by Madlanga, Ncedile Hamilton

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The education and training on Augmentative and Alternative Communication for rehabilitation professionals working with people who have little or no functional speech : a scoping re...

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Development of an automatic content creation system for context-aware AR maintenance applications for legacy machines by Weltin, Michael

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Evaluating the effect of oxygen addition on yeast physiology, population dynamics and wine chemical signature in controlled mixed starter fermentations by Sekhawat, Kirti

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The use of different oak products during the fermentation and ageing of Chenin Blanc : sensory properties, perceived quality, and consumer preference by Botha, Anri

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Enhanced bioethanol fermentation from mixed xylose and glucose using free and immobilized cultures: mathematical model and experimental observation by Ghods, Nosaibeh Nosrati

“…The following components were carried out in this project to improve the kinetic model and to find accurate kinetic data in the selected process of the two stage sequential fermentation. …”
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Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides by Brandt, Bianca Anina

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Deletion analysis of the Ure2p in Saccharomyces cerevisiae and effect of NCR on the production of ethyl carbamate during wine fermentations by Erasmus, Daniel J.

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Investigation of the impact of commercial malolactic fermentation starter cultures on red wine aroma compounds, sensory properties and consumer preference by Malherbe, Sulette

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