Bauer FF - Search Results

1

Role of glutathione in winemaking: a review.

Kritzinger EC, Bauer FF, du Toit WJ. Kritzinger EC, et al. Among authors: bauer ff. J Agric Food Chem. 2013 Jan 16;61(2):269-77. doi: 10.1021/jf303665z. Epub 2012 Dec 31. J Agric Food Chem. 2013. PMID: 23240621 Review.

2

A multivariate approach using attenuated total reflectance mid-infrared spectroscopy to measure the surface mannoproteins and β-glucans of yeast cell walls during wine fermentations.

Moore JP, Zhang SL, Nieuwoudt H, Divol B, Trygg J, Bauer FF. Moore JP, et al. Among authors: bauer ff. J Agric Food Chem. 2015 Nov 18;63(45):10054-63. doi: 10.1021/acs.jafc.5b03154. Epub 2015 Nov 4. J Agric Food Chem. 2015. PMID: 26488434

3

Analysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography-mass spectrometry (HS-SPDE GC-MS): novel application to investigate problem fermentations.

Malherbe S, Watts V, Nieuwoudt HH, Bauer FF, du Toit M. Malherbe S, et al. Among authors: bauer ff. J Agric Food Chem. 2009 Jun 24;57(12):5161-6. doi: 10.1021/jf900532v. J Agric Food Chem. 2009. PMID: 19469561

4

Principal component analysis applied to Fourier transform infrared spectroscopy for the design of calibration sets for glycerol prediction models in wine and for the detection and classification of outlier samples.

Nieuwoudt HH, Prior BA, Pretorius IS, Manley M, Bauer FF. Nieuwoudt HH, et al. Among authors: bauer ff. J Agric Food Chem. 2004 Jun 16;52(12):3726-35. doi: 10.1021/jf035431q. J Agric Food Chem. 2004. PMID: 15186089

5

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity.

Rossouw D, Bauer FF. Rossouw D, et al. Among authors: bauer ff. Food Microbiol. 2016 May;55:32-46. doi: 10.1016/j.fm.2015.11.017. Epub 2015 Nov 30. Food Microbiol. 2016. PMID: 26742614

6

Combinatorial analysis of population dynamics, metabolite levels and malolactic fermentation in Saccharomyces cerevisiae/ Lachancea thermotolerans mixed fermentations.

Fairbairn S, Engelbrecht L, Setati ME, du Toit M, Bauer FF, Divol B, Rossouw D. Fairbairn S, et al. Among authors: bauer ff. Food Microbiol. 2021 Jun;96:103712. doi: 10.1016/j.fm.2020.103712. Epub 2020 Dec 21. Food Microbiol. 2021. PMID: 33494893

7

The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.

Prior KJ, Bauer FF, Divol B. Prior KJ, et al. Among authors: bauer ff. Food Microbiol. 2019 Jun;79:75-84. doi: 10.1016/j.fm.2018.12.002. Epub 2018 Dec 3. Food Microbiol. 2019. PMID: 30621878

8

Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation.

Ndlovu T, Buica A, Bauer FF. Ndlovu T, et al. Among authors: bauer ff. Food Microbiol. 2019 Apr;78:201-210. doi: 10.1016/j.fm.2018.10.018. Epub 2018 Nov 1. Food Microbiol. 2019. PMID: 30497604

9

The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must.

Rossouw D, Du Toit M, Bauer FF. Rossouw D, et al. Among authors: bauer ff. Food Microbiol. 2012 Feb;29(1):121-31. doi: 10.1016/j.fm.2011.09.006. Epub 2011 Sep 16. Food Microbiol. 2012. PMID: 22029926

10

Wine flavor and aroma.

Styger G, Prior B, Bauer FF. Styger G, et al. Among authors: bauer ff. J Ind Microbiol Biotechnol. 2011 Sep;38(9):1145-59. doi: 10.1007/s10295-011-1018-4. Epub 2011 Jul 24. J Ind Microbiol Biotechnol. 2011. PMID: 21786136 Review.

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