Isak Pretorius
Cited by
Cited by
Microbial cellulose utilization: fundamentals and biotechnology
LR Lynd, PJ Weimer, WH Van Zyl, IS Pretorius
Microbiology and molecular biology reviews 66 (3), 506-577, 2002
Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
IS Pretorius
Yeast 16 (8), 675-729, 2000
Yeast and bacterial modulation of wine aroma and flavour
JH Swiegers, EJ Bartowsky, PA Henschke, IS Pretorius
Australian Journal of grape and wine research 11 (2), 139-173, 2005
Yeast and its importance to wine aroma-a review
MG Lambrechts, IS Pretorius
South African Journal of Enology and Viticulture 21 (1), 97-129, 2000
Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered
NP Jolly, C Varela, IS Pretorius
FEMS yeast research 14 (2), 215-237, 2014
Flavor-active esters: adding fruitiness to beer
KJ Verstrepen, G Derdelinckx, JP Dufour, J Winderickx, JM Thevelein, ...
Journal of bioscience and bioengineering 96 (2), 110-118, 2003
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates
M Lilly, MG Lambrechts, IS Pretorius
Applied and environmental microbiology 66 (2), 744-753, 2000
In-frame deletion in a novel centrosomal/ciliary protein CEP290/NPHP6 perturbs its interaction with RPGR and results in early-onset retinal degeneration in the rd16 mouse
B Chang, H Khanna, N Hawes, D Jimeno, S He, C Lillo, SK Parapuram, ...
Human molecular genetics 15 (11), 1847-1857, 2006
The role and use of non-Saccharomyces yeasts in wine production
NP Jolly, OPH Augustyn, IS Pretorius
South African Society for Enology and Viticulture, 2006
Yeast modulation of wine flavor
JH Swiegers, IS Pretorius
Advances in applied microbiology 57, 131-175, 2005
Yeast stress response and fermentation efficiency: how to survive the making of wine
F Bauer, IS Pretorius
South African Society for Enology and Viticulture, 2000
Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters
KJ Verstrepen, SDM Van Laere, BMP Vanderhaegen, G Derdelinckx, ...
Applied and environmental microbiology 69 (9), 5228-5237, 2003
Whole-genome comparison reveals novel genetic elements that characterize the genome of industrial strains of Saccharomyces cerevisiae
AR Borneman, BA Desany, D Riches, JP Affourtit, AH Forgan, IS Pretorius, ...
PLoS Genet 7 (2), e1001287, 2011
Microbial spoilage and preservation of wine: using weapons for nature's own arsenal
M Du Toit, IS Pretorius
South African Journal of Enology and Viticulture, 2000
Muc1, a mucin-like protein that is regulated by Mss10, is critical for pseudohyphal differentiation in yeast
MG Lambrechts, FF Bauer, J Marmur, IS Pretorius
Proceedings of the National Academy of Sciences 93 (16), 8419-8424, 1996
Metabolic engineering of Saccharomyces cerevisiae for the synthesis of the wine-related antioxidant resveratrol
JVW Becker, GO Armstrong, MJ Van Der Merwe, MG Lambrechts, ...
FEMS Yeast Research 4 (1), 79-85, 2003
Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains
NJ Berthels, RR Cordero Otero, FF Bauer, JM Thevelein, IS Pretorius
FEMS yeast research 4 (7), 683-689, 2004
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
AM Molina, JH Swiegers, C Varela, IS Pretorius, E Agosin
Applied Microbiology and Biotechnology 77 (3), 675-687, 2007
Modulation of volatile sulfur compounds by wine yeast
JH Swiegers, IS Pretorius
Applied Microbiology and Biotechnology 74 (5), 954-960, 2007
Genetically tailored grapevines for the wine industry
MA Vivier, IS Pretorius
TRENDS in Biotechnology 20 (11), 472-478, 2002
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