Anscha J.J. Zietsman

Following the Compositional Changes of Fresh Grape Skin Cell Walls during the Fermentation Process in the Presence and Absence of Maceration Enzymes

Anscha J.J. Zietsman, John P. Moore, Jonatan U. Fangel et al. · Journal of Agricultural and Food Chemistry · 2015 · 51 citations

Engineering, Glycobiology, Compositional Changes +17

Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects

Gonzalo Garrido‐Bañuelos, Astrid Buica, Julia Schückel et al. · Food Chemistry · 2018 · 49 citations

Food Chemistry, Phenolic Compounds, Ripeness Effects +5

<i>Kluyveromyces marxianus</i> Secretes a Pectinase in Shiraz Grape Must That Impacts Technological Properties and Aroma Profile of Wine

Stéphanie Rollero, Anscha J.J. Zietsman, Fanny Buffetto et al. · Journal of Agricultural and Food Chemistry · 2018 · 43 citations

Engineering, Food Chemistry, Biosynthesis +16

Utilization of cellobiose by recombinant β-glucosidase-expressing strains of Saccharomyces cerevisiae: characterization and evaluation of the sufficiency of expression

John E. McBride, Anscha J.J. Zietsman, Willem H. van Zyl et al. · Enzyme and Microbial Technology · 2005 · 42 citations

Biosynthesis, Biomanufacturing, Recombinant β-Glucosidase-expressing Strains +10

Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels

Gonzalo Garrido‐Bañuelos, Astrid Buica, Julia Schückel et al. · Food Chemistry · 2018 · 38 citations

Food Fermentation, Ripening, Phytochemistry +5