| 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 | 998 | 2005 |
| Yeast modulation of wine flavor JH Swiegers, IS Pretorius Advances in applied microbiology 57, 131-175, 2005 | 325 | 2005 |
| Modulation of volatile sulfur compounds by wine yeast JH Swiegers, IS Pretorius Applied Microbiology and Biotechnology 74 (5), 954-960, 2007 | 232 | 2007 |
| 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 | 231 | 2007 |
| The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates M Lilly, FF Bauer, MG Lambrechts, JH Swiegers, D Cozzolino, IS Pretorius Yeast 23 (9), 641-659, 2006 | 202 | 2006 |
| The influence of yeast on the aroma of Sauvignon Blanc wine JH Swiegers, RL Kievit, T Siebert, KA Lattey, BR Bramley, IL Francis, ... Food microbiology 26 (2), 204-211, 2009 | 199 | 2009 |
| Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma JH Swiegers, DL Capone, KH Pardon, GM Elsey, MA Sefton, IL Francis, ... Yeast 24 (7), 561-574, 2007 | 172 | 2007 |
| Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains KS Howell, JH Swiegers, GM Elsey, TE Siebert, EJ Bartowsky, GH Fleet, ... FEMS Microbiology Letters 240 (2), 125-129, 2004 | 135 | 2004 |
| Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation KS Howell, M Klein, JH Swiegers, Y Hayasaka, GM Elsey, GH Fleet, ... Applied and Environmental Microbiology 71 (9), 5420-5426, 2005 | 118 | 2005 |
| Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation M Crafack, MB Mikkelsen, S Saerens, M Knudsen, A Blennow, S Lowor, ... International journal of food microbiology 167 (1), 103-116, 2013 | 115 | 2013 |
| Carnitine‐dependent metabolic activities in Saccharomyces cerevisiae: three carnitine acetyltransferases are essential in a carnitine‐dependent strain JH Swiegers, N Dippenaar, IS Pretorius, FF Bauer Yeast 18 (7), 585-595, 2001 | 100 | 2001 |
| Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains AM Molina, V Guadalupe, C Varela, JH Swiegers, IS Pretorius, E Agosin Food Chemistry 117 (2), 189-195, 2009 | 98 | 2009 |
| Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production AG Cordente, A Heinrich, IS Pretorius, JH Swiegers FEMS yeast research 9 (3), 446-459, 2009 | 86 | 2009 |
| Meeting consumer expectations through management in vineyard and winery JH Swiegers, IL Francis, MJ Herderich, IS Pretorius Aust. NZ Wine Ind. J 21, 34-42, 2006 | 86 | 2006 |
| Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate M Crafack, H Keul, CE Eskildsen, MA Petersen, S Saerens, A Blennow, ... Food Research International 63, 306-316, 2014 | 85 | 2014 |
| Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines ES King, JH Swiegers, B Travis, IL Francis, SEP Bastian, IS Pretorius Journal of Agricultural and Food Chemistry 56 (22), 10829-10837, 2008 | 83 | 2008 |
| Modulation of volatile thiol and ester aromas by modified wine yeast JH Swiegers, R Willmott, A Hill-Ling, DL Capone, KH Pardon, GM Elsey, ... Developments in food science 43, 113-116, 2006 | 79 | 2006 |
| The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference ES King, RL Kievit, C Curtin, JH Swiegers, IS Pretorius, SEP Bastian, ... Food chemistry 122 (3), 618-626, 2010 | 74 | 2010 |
| Evaluation of chemical components and properties of the jujube fruit using near infrared spectroscopy and chemometrics Y Guo, Y Ni, S Kokot Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 153, 79-86, 2016 | 68 | 2016 |
| Carnitine and carnitine acetyltransferases in the yeast Saccharomyces cerevisiae: a role for carnitine in stress protection J Franken, S Kroppenstedt, JH Swiegers, FF Bauer Current genetics 53 (6), 347-360, 2008 | 43 | 2008 |
Isak PretoriusMacquarie UniversityVerified email at mq.edu.au
