Jan H. Swiegers - Concepedia

Author

Jan H. Swiegers

Australian Wine Research Institute ORCID

Also Known As

J Swiegers, J. H. Swiegers, J.H. SWIEGERS, J.H. Swiegers, Jan H Swiegers, Jan H. Swiegers, Jan Hendrik Swiegers, Jan Swiegers

Publications

4.1K

Citations

H-Index

Concepts

All Affiliations

Australian Wine Research Institute Stellenbosch University University of Copenhagen Flinders University The University of Adelaide

About

Jan H. Swiegers is an author at Australian Wine Research Institute specializing in food fermentation, health sciences, and biosynthesis.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	10	1.2K
2	Biochemistry	8	8	1.6K
3	Medicine	6	6	1.4K
4	Natural Sciences	6	6	1.4K
5	Engineering	4	4	273

Jan H. Swiegers

Publications

3.3K

Citations

H-Index

Page 1

	Year	Citations
Yeast and bacterial modulation of wine aroma and flavour Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke, Australian Journal of Grape and Wine Research Food ChemistryBiologyAlcoholic FermentationBiosynthesisMalolactic Fermentation	2005	1.1K
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds Ana María Molina, Jan H. Swiegers, Cristián Varela, Applied Microbiology and Biotechnology Food FermentationFlavoromicsYeastWine Fermentation TemperatureHealth Sciences	2007	285
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates Mariska Lilly, Florian F. Bauer, Marius G. Lambrechts, Yeast	2006	233
Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate Michael Crafack, Hanna Keul, Carl Emil Eskildsen, Food Research International Food FermentationIn Vitro FermentationFermentation TechniquesSensory ScienceSensory Profile	2014	161
The influence of yeast on the aroma of Sauvignon Blanc wine Jan H. Swiegers, Robyn L. Kievit, Tracey Siebert, Food Microbiology Food ChemistryHealth SciencesFood FermentationWine TastingYeast	2008	157
Engineering volatile thiol release in <i>Saccharomyces cerevisiae</i> for improved wine aroma Jan H. Swiegers, Dimitra L. Capone, Kevin H. Pardon, Yeast	2007	154
Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation Michael Crafack, M. Mikkelsen, Sofie Saerens, International Journal of Food Microbiology Cocoa FlavourFood FermentationIn Vitro FermentationHealth SciencesPichia Kluyveri	2013	150
Variation in 4-mercapto-4-methyl-pentan-2-one release by<i>Saccharomyces cerevisiae</i>commercial wine strains Kate Howell, Jan H. Swiegers, Gordon M. Elsey, FEMS Microbiology Letters EngineeringFermentation TemperatureMolecular BiologyRipeningFood Chemistry	2004	127
Genetic Determinants of Volatile-Thiol Release by<i>Saccharomyces cerevisiae</i>during Wine Fermentation Kate Howell, Mathias Klein, Jan H. Swiegers, Applied and Environmental Microbiology	2005	116
The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference Ellena S. King, Robyn L. Kievit, Chris Curtin, Food Chemistry Food FermentationConsumer PreferenceMultiple Yeasts Co-inoculationsWine TastingSensory Properties	2010	102

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