Wine flavor and aroma von Styger, Gustav, Prior, Bernard, Bauer, Florian F

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Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity von Rossouw, Debra, Bauer, Florian F.

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RNA-seq based transcriptional analysis of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture fermentations under anaerobic conditions von Shekhawat, Kirti, Patterton, Hugh, Bauer, Florian F, Setati, Mathabatha E

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The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine von Prior, Kelly J., Bauer, Florian F., Divol, Benoit

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Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae von Shekhawat, Kirti, Bauer, Florian F., Setati, Mathabatha E.

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Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix von McKay, Marianne, Bauer, Florian F., Panzeri, Valeria, Buica, Astrid

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Trust and cooperative behavior: Evidence from the realm of data-sharing von Bauer, Paul C, Keusch, Florian, Kreuter, Frauke

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The transcriptomic response of a wine strain of Lachancea thermotolerans to oxygen deprivation von Shekhawat, Kirti, Bauer, Florian F, Setati, Mathabatha E

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Chitinases and thaumatin-like proteins in Sauvignon Blanc and Chardonnay musts during alcoholic fermentation von Ndlovu, Thulile, Buica, Astrid, Bauer, Florian F.

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Aqueous Homo- and Copolymerization of Ethylene by Neutral Nickel(II) Complexes von Bauers, Florian M, Mecking, Stefan

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Employing oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations von Shekhawat, Kirti, Porter, Tristan Jade, Bauer, Florian F., Setati, Mathabatha E.

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Linking gene regulation and the exo-metabolome: a comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast von Rossouw, Debra, Naes, Tormod, Bauer, Florian F

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Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols von Styger, Gustav, Jacobson, Dan, Bauer, Florian F.

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Torulaspora delbrueckii produces high levels of C5 and C6 polyols during wine fermentations von Mbuyane, Lethiwe L, de Kock, Marli, Bauer, Florian F, Divol, Benoit

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Yeast flocculation and its biotechnological relevance von Bauer, Florian F, Govender, Patrick, Bester, Michael C

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Modifying Saccharomyces cerevisiae Adhesion Properties Regulates Yeast Ecosystem Dynamics von Rossouw, Debra, Meiring, Skye P, Bauer, Florian F

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Investigating the effects of two volatile phenols on aroma perception of four red wine cultivars using Projective Mapping von McKay, Marianne, Bauer, Florian F., Panzeri, Valeria, Buica, Astrid

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Differentiation of Geographic Origin of South African Wines from Austrian Wines by IRMS and SNIF-NMR von Horacek, Micha, Nieuwoudt, Helene, Bauer, Florian F, Bagheri, Bahareh, Setati, Mathabatha E

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High Molecular Mass Polyethylene Aqueous Latexes by Catalytic Polymerization von Bauers, Florian M., Mecking, Stefan

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FLO gene-dependent phenotypes in industrial wine yeast strains von Govender, Patrick, Bester, Michael, Bauer, Florian F

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