Marieta van der Rijst

Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon

Ilona Koch, Magdalena Müller, Elizabeth Joubert et al. · Food Research International · 2011 · 117 citations

Sensory Characterization, Morphology, Rooibos Tea +5

Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice

P.P. Minnaar, N.P. Jolly, V. Paulsen et al. · International Journal of Food Microbiology · 2017 · 61 citations

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Heinrich W. du Plessis, Maret du Toit, H.H. Nieuwoudt et al. · Fermentation · 2017 · 60 citations · Full text

Malolactic Fermentation, Food Fermentation, In Vitro Fermentation +14

Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

P.P. Minnaar, Heinrich W. du Plessis, N.P. Jolly et al. · Food Chemistry X · 2019 · 55 citations · Full text

Stable isotope ratio analysis: A potential analytical tool for the authentication of South African lamb meat

Sara W. Erasmus, Magdalena Müller, Marieta van der Rijst et al. · Food Chemistry · 2015 · 52 citations

Isotope Analysis, Engineering, Food Authentication +10