Isak S. Pretorius

Yeast and bacterial modulation of wine aroma and flavour

Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.1K citations · Full text

Food Chemistry, Biology, Alcoholic Fermentation +15

Microbial Cellulose Utilization: Fundamentals and Biotechnology

Lee R. Lynd, Paul J. Weimer, Willem H. van Zyl et al. · Microbiology and Molecular Biology Reviews · 2002 · 582 citations · Full text

Biomass Utilization, Molecular Sciences, Engineering +12

Flavor-active esters: Adding fruitiness to beer

Kevin J. Verstrepen, Guy Derdelinckx, J. P. Dufour et al. · Journal of Bioscience and Bioengineering · 2003 · 422 citations

Food Chemistry, Flavor-active Esters, Beverage Industry +3

Expression Levels of the Yeast Alcohol Acetyltransferase Genes<i>ATF1</i>,<i>Lg-ATF1</i>, and<i>ATF2</i>Control the Formation of a Broad Range of Volatile Esters

Kevin J. Verstrepen, Stijn D. M. Van Laere, Bart Vanderhaegen et al. · Applied and Environmental Microbiology · 2003 · 370 citations · Full text

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

Mariska Lilly, Marius G. Lambrechts, Isak S. Pretorius · Applied and Environmental Microbiology · 2000 · 360 citations