Sanelle Van Wyk
Sanelle Van Wyk
PhD candidate, University of Auckland
Adresse e-mail validée de aucklanduni.ac.nz
Titre
Citée par
Citée par
Année
SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage
S Van Wyk, MM Farid, FVM Silva
Innovative Food Science & Emerging Technologies 48, 204-211, 2018
172018
High pressure inactivation of Brettanomyces bruxellensis in red wine
S Van Wyk, FVM Silva
Food microbiology 63, 199-204, 2017
162017
Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution
S Van Wyk, FVM Silva, MM Farid
Innovative Food Science & Emerging Technologies 52, 57-65, 2019
142019
High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines
S Van Wyk, FVM Silva
Food Control 81, 1-8, 2017
92017
Nonthermal Preservation of Wine
S Van Wyk, FVM Silva
Preservatives and Preservation Approaches in Beverages, 203-235, 2019
52019
Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation
S Van Wyk, FVM Silva
Biotechnology journal 11 (12), 1667-1672, 2016
42016
Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.
Articles 1–6