| 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 | 5413 | 2002 |
| Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking IS Pretorius Yeast 16 (8), 675-729, 2000 | 1312 | 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 | 998 | 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 | 944 | 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 | 539 | 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 | 408 | 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 | 363 | 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 | 362 | 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 | 347 | 2006 |
| 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 | 328 | 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 | 326 | 2003 |
| Yeast modulation of wine flavor JH Swiegers, IS Pretorius Advances in applied microbiology 57, 131-175, 2005 | 325 | 2005 |
| 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 | 280 | 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 | 274 | 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 | 269 | 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 | 258 | 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 | 255 | 2004 |
| 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 |
| Genetically tailored grapevines for the wine industry MA Vivier, IS Pretorius TRENDS in Biotechnology 20 (11), 472-478, 2002 | 230 | 2002 |
Florian F BauerSouth African Grape and Wine Research Institute, University of StellenboschVerified email at sun.ac.za
