Pervaporation of ethanol-water solutions using commercially available pervaporation membranes by Akoodi, Aaisha

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The effect of oat silage replacement with wheat straw in dairy cow diets on animal performance, rumen fermentation and adequacy of CPM dairy model predictions by Swiegers, Johannes Pieter

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Network-based contextualisation of LC-MS/MS proteomics data by Geiger, Armin Guntram

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Evaluating the effect of environmental parameters on the dynamics of the wine yeast consortium by Bagheri, Bahareh

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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

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Nitrogen utilisation of selected non-Saccharomyces yeasts and the impact on volatile compound production by De Koker, Simone

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Recombinant protein expression in Komagataella pastoris and the scheduling of a multistage, multiproduct facility producing alternative sweeteners from A-molasses by Mamba, Phelelani Eshmael

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Integration of kinetic models with data from 13C-metabolic flux experiments by Schabort, Willem Petrus Du Toit

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Investigation into physical and metabolic interactions within the wine yeast ecosystem by Luyt, Natasha Alethea

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Die gebruik van die Cornell Net Carbohydrate and Protein System (CNCPS) model vir winsgewende voeding onder Suid-Afrikaanse voerkraal toestande by Van Staden, Hermanus Johannes

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Development of integrated processes for the coproduction of inulin, protein, and ethanol from Jerusalem artichoke tubers in a biorefinery by Maumela, Pfariso

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Expression and characterization of an intracellular cellobiose phosphorylase in Saccharomyces cerevisiae by Sadie, Christa J. (Christiena Johanna)

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Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars by Valashiya, Rorisang Cynthia

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Physical contact in oenological yeast-bacteria interactions by Petzsch, Irmela

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Multispecies interactions in a simplified wine yeast consortium by Nutt, John

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Parameters involved in the enzymatic deconstruction of the Wine Grape cell wall matrix during winemaking by Gao, Yu

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Comparative 'omic' profiling of industrial wine yeast strains by Rossouw, D.

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Characterisation and utilisation of microbes in the production of fish sauce and paste by Lubbe, Beatrix

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Honeybush tea quality: Effect of water source and evaluation of NIR hyperspectral imaging as a tool to predict quality by Van Schoor, Helene Mijas

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