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Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds.
Foods. 2019 Feb 2;8(2):51. doi: 10.3390/foods8020051.
Foods. 2019.
PMID: 30717320
Free PMC article.
Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production.
Hutchinson UF, Gqozo S, Jolly NP, Chidi BS, Du Plessis HW, Mewa-Ngongang M, Ntwampe SKO.
Hutchinson UF, et al. Among authors: du plessis hw.
Foods. 2019 Aug 1;8(8):303. doi: 10.3390/foods8080303.
Foods. 2019.
PMID: 31374870
Free PMC article.
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Kinetic modelling and optimisation of antimicrobial compound production by Candida pyralidae KU736785 for control of Candida guilliermondii.
Mewa-Ngongang M, du Plessis HW, Hutchinson UF, Mekuto L, Ntwampe SK.
Mewa-Ngongang M, et al. Among authors: du plessis hw.
Food Sci Technol Int. 2017 Jun;23(4):358-370. doi: 10.1177/1082013217694288. Epub 2017 Jan 1.
Food Sci Technol Int. 2017.
PMID: 28595484
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Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.
Minnaar PP, Jolly NP, Paulsen V, Du Plessis HW, Van Der Rijst M.
Minnaar PP, et al. Among authors: du plessis hw.
Int J Food Microbiol. 2017 Sep 18;257:232-237. doi: 10.1016/j.ijfoodmicro.2017.07.004. Epub 2017 Jul 6.
Int J Food Microbiol. 2017.
PMID: 28697384
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Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine.
Minnaar PP, du Plessis HW, Jolly NP, van der Rijst M, du Toit M.
Minnaar PP, et al. Among authors: du plessis hw.
Food Chem X. 2019 Oct 11;4:100070. doi: 10.1016/j.fochx.2019.100070. eCollection 2019 Dec 30.
Food Chem X. 2019.
PMID: 31656955
Free PMC article.
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The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality.
Du Plessis HW, Steger CL, du Toit M, Lambrechts MG.
Du Plessis HW, et al.
J Appl Microbiol. 2002;92(5):1005-13. doi: 10.1046/j.1365-2672.2002.01616.x.
J Appl Microbiol. 2002.
PMID: 11972707
Free article.
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Identification of lactic acid bacteria isolated from South African brandy base wines.
du Plessis HW, Dicks LM, Pretorius IS, Lambrechts MG, du Toit M.
du Plessis HW, et al.
Int J Food Microbiol. 2004 Feb 15;91(1):19-29. doi: 10.1016/S0168-1605(03)00335-0.
Int J Food Microbiol. 2004.
PMID: 14967557
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