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 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
Yeast modulation of wine flavor
JH Swiegers, IS Pretorius
Advances in applied microbiology 57, 131-175, 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
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
Modulation of volatile sulfur compounds by wine yeast
JH Swiegers, IS Pretorius
Applied Microbiology and Biotechnology 74 (5), 954-960, 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
Genetically tailored grapevines for the wine industry
MA Vivier, IS Pretorius
TRENDS in Biotechnology 20 (11), 472-478, 2002
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