Pretorius, Isak S.

Microbial Cellulose Utilization: Fundamentals and Biotechnology

Lynd, L. R., Weimer, P. J., van Zyl, W. H., & Pretorius, I. S. (2002) · Microbiology and Molecular Biology Reviews

Biofuel production and bioconversionEnzyme Production and Characterization

Cited by 4,726

Yeast and bacterial modulation of wine aroma and flavour

SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 1,216

Yeast and its importance to wine aroma – a review

Lambrechts, M. G., & Pretorius, I. S. (2000) · South African Journal of Enology and Viticulture

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 884

Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered

Jolly, N. P., Varela, C., & Pretorius, I. S. (2014) · FEMS Yeast Research

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 861

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

Lilly, M., Lambrechts, M. G., & Pretorius, I. S. (2000) · Applied and Environmental Microbiology

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 369

Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains

Howell, K. S., Swiegers, J. H., Elsey, G. M., Siebert, T. E., Bartowsky, E. J., Fleet, G. H., Pretorius, I. S., & Barros Lopes, M. A. (2004) · FEMS Microbiology Letters

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 132

Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation

Howell, K. S., Klein, M., Swiegers, J. H., Hayasaka, Y., Elsey, G. M., Fleet, G. H., Høj, P. B., Pretorius, I. S., & de Barros Lopes, M. A. (2005) · Applied and Environmental Microbiology

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 120

Characterization of the β‐Glucosidase Activity Produced by Enological Strains of Non‐Saccharomyces Yeasts

Cordero Otero, R. R., Ubeda Iranzo, J. F., Briones‐Perez, A. I., Potgieter, N., Villena, M. A., Pretorius, I. S., & Rensburg, P. V. (2003) · Journal of Food Science

Fermentation and Sensory AnalysisEnzyme Production and Characterization

Cited by 88

Redesign of carnitine acetyltransferase specificity by protein engineering

Cordente, A. G., López-Viñas, E., Vázquez, M. I., Swiegers, J. H., Pretorius, I. S., Gómez-Puertas, P., Hegardt, F. G., Asins, G., & Serra, D. (2004) · Journal of Biological Chemistry

Protein Structure and DynamicsEnzyme Structure and Function

Cited by 33