Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses von Bech‐Terkilsen, S., Westman, J.O., Swiegers, J.H., Siegumfeldt, H.

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Yeast and bacterial modulation of wine aroma and flavour von SWIEGERS, J.H., BARTOWSKY, E.J., HENSCHKE, P.A., PRETORIUS, I.S.

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Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains von Howell, K.S, Swiegers, J.H, Elsey, G.M, Siebert, T.E, Bartowsky, E.J, Fleet, G.H, Pretorius, I.S, De Barros Lopes, M.A

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Synthesis of the Individual Diastereomers of the Cysteine Conjugate of 3-Mercaptohexanol (3-MH) von Pardon, Kevin H, Graney, Sean D, Capone, Dimitra L, Swiegers, Jan H, Sefton, Mark A, Elsey, Gordon M

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Olfaction and taste: Human perception, physiology and genetics von SWIEGERS, J.H., CHAMBERS, P.J., PRETORIUS, I.S.

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