Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Marieta van der Rijst"'
Autor:
Elizabeth Joubert, Alicia Petrus, Dalene de Beer, Chantelle Human, Marieta van der Rijst, Beata Walczak, Brigitte V.P. du Preez, Erika Moelich, Magdalena Muller
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100398- (2024)
Ultra-high temperature oxidation (UHTO) was explored as an alternative to the standard oxidation of honeybush tea, aiming to shorten the processing time and enhance the fruity and sweet-associated sensory characteristics. Different UHTO temperature
Externí odkaz:
https://doaj.org/article/fb606ed03df747cf82c77a1c71365f30
Autor:
Zukisani Gomomo, Morris Fanadzo, Maxwell Mewa-Ngongang, Justin Hoff, Marieta Van der Rijst, Vincent Okudoh, Johan Kriel, Heinrich W. du Plessis
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 72, Iss 2, Pp 119-128 (2022)
Considerable quantities of fruit are lost during pre- and post-harvest stages due to mould spoilage. The aim of this study was to evaluate the antagonistic effect of selected yeasts against spoilage mould Botrytis cinerea , Penicillium expansum and A
Externí odkaz:
https://doaj.org/article/db2e71377d0f426e8e7b2aab06493ea2
Autor:
Elizabeth Joubert, Alicia Petrus, Brigitte-V.P. du Preez, Chantelle Human, Magdalena Muller, Marieta van der Rijst, Dalene de Beer, Erika-Ilette Moelich
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100182- (2022)
During the conventional production of traditional honeybush tea, the lengthy high-temperature oxidation process creates a bottleneck due to constrained equipment capacity, resulting in a backlog in production during peak harvesting. A delay in proces
Externí odkaz:
https://doaj.org/article/89935de75a054b09a014792cc1c3b4d9
Publikováno v:
OENO One, Vol 56, Iss 1 (2022)
Phenolic concentrations are affected by environmental factors and grape cultivar, as well as viticultural practices, which should be considered when a specific phenolic profile is intended. The effect of microclimate induced by row orientation on phe
Externí odkaz:
https://doaj.org/article/34bfc2037b794763859783f11de25194
Autor:
Kabo MOJEREMANE, Palesa LEBENYA, Ihan L. DU PLESSIS, Marieta VAN DER RIJST, Lizel MOSTERT, Josep ARMENGOL, Francois HALLEEN
Publikováno v:
Phytopathologia Mediterranea, Vol 59, Iss 3 (2020)
Neofusicoccum australe is one of the most important Botryosphaeriaceae pathogens occurring on fruit and vine crops. This fungus was recently taxonomically reassessed, identifying N. stellenboschiana as a separate species. Previous pathogenicity studi
Externí odkaz:
https://doaj.org/article/39788dca69f94b8c8b1b4bd628ca1f00
Publikováno v:
Fermentation, Vol 7, Iss 4, p 240 (2021)
Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine quality. This study aimed to determine the levels of volatile phenols in wines produced fr
Externí odkaz:
https://doaj.org/article/992593bc85bd4f6f9b481f7a78423431
Autor:
Chantelle Human, Dalene de Beer, Magdalena Muller, Marieta van der Rijst, Marique Aucamp, Andreas Tredoux, André de Villiers, Elizabeth Joubert
Publikováno v:
Molecules, Vol 26, Iss 17, p 5260 (2021)
Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed t
Externí odkaz:
https://doaj.org/article/75c39737a34047e5b86224cd7278991a
Autor:
Heinrich Du Plessis, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Justin Hoff, Neil Jolly
Publikováno v:
Fermentation, Vol 5, Iss 3, p 64 (2019)
Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. u
Externí odkaz:
https://doaj.org/article/c866028fd73e40e0bdc01942e1e613a4
Autor:
Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly
Publikováno v:
Fermentation, Vol 3, Iss 4, p 64 (2017)
The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the
Externí odkaz:
https://doaj.org/article/692d42237558454fb7b0d82306ab4836
Publikováno v:
South African Journal of Plant and Soil. 40:64-68
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12fc698e0b218cece851cce2e2069d1c
https://doi.org/10.1080/02571862.2022.2144959
https://doi.org/10.1080/02571862.2022.2144959