Justin Wallace Hoff - Concepedia

Author

Justin Wallace Hoff

Institute for Deciduous Fruit, Vines and Wine ORCID

Also Known As

J.W. Hoff, Justin Hoff, Justin W. Hoff, Justin Wallace Hoff

Publications

260

Citations

H-Index

Concepts

All Affiliations

Institute for Deciduous Fruit, Vines and Wine Stellenbosch University Cape Peninsula University of Technology Cukurova University

About

Justin Wallace Hoff is an author at Institute for Deciduous Fruit, Vines and Wine specializing in food fermentation, biotechnology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	177
2	Medicine	4	4	150
3	Engineering	3	3	45
4	Biochemistry	1	1	70
5	Biomolecular Engineering	1	1	18

Justin Wallace Hoff

Publications

235

Citations

H-Index

Page 1

	Year	Citations
Characterisation of Non-Saccharomyces Yeasts Using Different Methodologies and Evaluation of their Compatibility with Malolactic Fermentation Heinrich W. du Plessis, Maret du Toit, Justin Wallace Hoff, South African Journal of Enology and Viticulture FlavoromicsFermentation KineticsDifferent MethodologiesAlcoholic FermentationBiosynthesis	2017	70
Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality Illse Jood, Justin Wallace Hoff, Mathabatha Evodia Setati World Journal of Microbiology and Biotechnology Food FermentationFermentation CharacteristicsWine QualityKazachstania SppWine Tasting	2017	48
Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies Heinrich W. du Plessis, Maret du Toit, H.H. Nieuwoudt, Fermentation Food FermentationVolatile CompoundsMalolactic Fermentation StrategiesTanninHanseniaspora Uvarum	2019	47
Mating of natural Saccharomyces cerevisiae strains for improved glucose fermentation and lignocellulosic inhibitor tolerance Trudy Jansen, Justin Wallace Hoff, N.P. Jolly, Folia Microbiologica Glucose FermentationBiosynthesisBiomanufacturingEngineeringBiochemical Engineering	2017	18
Product and Microbial Population Kinetics During Balsamic‐Styled Vinegar Production Ucrecia F. Hutchinson, Seteno Karabo Obed Ntwampe, Maxwell Mewa-Ngongang, Journal of Food Science Acetic Acid BacteriaEngineeringFermentation TemperatureFood PreservationBioprocess Monitoring	2019	15
Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents Zukisani Gomomo, Morris Fanadzo, Maxwell Mewa-Ngongang, Polish Journal of Food and Nutrition Sciences	2022	15
Non-<i>Saccharomyces</i> yeast for lowering wine alcohol levels: partial aeration versus standard conditions N.P. Jolly, Ngwekazi Nwabisa Mehlomakulu, Stephan Nortje, FEMS Yeast Research Food ChemistryEngineeringFood FermentationIn Vitro FermentationWine Alcohol Levels	2022	12
Screening Non-Saccharomyces Yeasts as Low Ethanol Producing Starter Cultures Ngwekazi Nwabisa Mehlomakulu, Justin Wallace Hoff, Hüseyin Erten, South African Journal of Enology and Viticulture	2021	10

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