The impact of nutrients on aroma and flavour production during wine fermentation by Smit, Anita Yolandi

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Optimization of fermentation processes for the production of indigenous fruit wines (Marula) by Fundira, Margaret

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Effects of different fermentation materials on the quality of mixed and hybrid cocoa beans by Atikpo, Camil Atitsogbui

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Science and technological development of Omashikwa; Namibian traditional fermented butter milk

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Microbial content and anti-microbial activity of Namibian traditionally fermented milk by Kutaa, Georgina

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Kinetic modelling of wine fermentations : why does yeast prefer glucose to fructose by Mocke, Leanie

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PCR-RFLP typification of microbes used in the production of a fermented fish product by Spengler, C. J.

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The effect of sugar, starch and pectin as microbial energy sources on in vitro forage fermentation kinetics by Malan, Marcia

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Oxygen additions during alcoholic fermentation: effects on chemical and sensory composition of red wine by Roodt, Xander

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Unravelling the Vitis vinifera L. cv Pinotage fermentation microbiome across the Western Cape by Blakeway, Nicole Jessie

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The effect of maize vitreousness and a starch binder on in vitro fermentation parameters and starch digestibility in dairy cows by Van Zyl, Johan Hendrik Combrink

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The role of politics in the construction of a capable bureaucracy by Malale, Ishmael

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Fermentation optimization of pediocin PD-1 production and a comparative study of the effect of pediocin PD-1, plantaricin 423 and nisin on biofilms of Oenococcus oeni by Nel, Hannes Augustinus

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Winemaking practices affecting glutathione concentrations in white wine by Kritzinger, Engela Cornelia

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Antioxidant capacity of Pinotage wine as affected by viticultural and enological practices by De Beer, Dalene

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Evaluating the influence of winemaking practices on biogenic amine production by wine microorganisms by Smit, Anita Yolandi

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An investigation of Basotho culinary practices and consumer acceptance of Basotho traditional bread

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The effect of sugar, starch and pectin as microbial energy sources on in vitro forage fermenation kinetics by Malan, Marcia

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The production of volatile phenols by wine microorganisms by Nelson, Lisha

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Impact of exogenous thiamine on Kluyveromyces marxianus under oenological conditions by Labuschagne, Pieter Willem Jacobus

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