Development of a carrot (Daucus carota) microgreen-based product for use as a supplement in bottled water by Oosthuizen, Meghan

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Assessing the occurrence and mechanisms of horizontal gene transfer during wine making by Barnard, Desire

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Survival of oxidative stress-adapted Bifidobacterium spp. in yoghurt

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Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms by Smit, Anita Yolandi

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Probiotic and technological properties of lactic acid bacteria from bovine origin

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Improvement of zein dough characteristics using dilute organic acids

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Development of improved α-amylases by Ramachandran, Nivetha

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Technologies for improving the quality of bread doughs made with barley spent grain and sorghum

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Characterisation of L-malic acid metabolism in strains of Saccharomyces and the development of a commercial wine yeast strain with an efficient malo-ethanolic pathway by Volschenk, Heinrich

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Techno-economic analysis and benchmarking of integrated first and second generation biorefinery scenarios annexed to a typical sugar mill for bioethanol production by Moonsamy, Talia Anne

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Metabolic effects of glycine supplementation in captive cheetahs (Acinonyx jubatus)

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Genetic engineering of Saccharomyces cerevisiae for efficient polysaccharide utilisation by Gundllapalli, Sarath Babu

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Free amino nitrogen improvement in sorghum grain brewing

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Defining the chemical features of wine perception by Fairbairn, Samantha

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The evaluation of lysozyme under winemaking conditions by Wassung, Riaan Frederick

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Exploring multispecies interactions between wine-associated yeasts by Conacher, Cleo Gertrud

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Molecular characterisation of selected gastrointestinal microbiota in South African HIV-positive patients during HAART by Du Plessis, Sarah Jane

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Liquid and solids management impact on nutrient ratios for in-line wastewater prefermenters

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Development of a bioprocess for the production of an aquaculture biological agent by Lalloo, Rajesh

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Microparticulated whey protein as a fat substitute in frozen yoghurt

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