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J. H. Swiegers · SciRah

Researcher profile · Semantic Scholar

J. H. Swiegers

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J. H. Swiegers — researcher profile on SciRah

h-index: 21
Works: 46
Citations: 3,753

Most-cited papers

Yeast and bacterial modulation of wine aroma and flavour
J. H. Swiegers, E. Bartowsky, P. Henschke, I. Pretorius
20051,211 citations Open access
Semantic Scholar
Yeast modulation of wine flavor.
J. H. Swiegers, I. Pretorius
2005Advances in Applied Microbiology395 citations
Semantic Scholar
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
A. M. Molina, J. H. Swiegers, C. Varela, I. Pretorius +1 more
2007Applied Microbiology and Biotechnology309 citations
Semantic Scholar
Modulation of volatile sulfur compounds by wine yeast
J. H. Swiegers, I. Pretorius
2007Applied Microbiology and Biotechnology261 citations
Semantic Scholar
The influence of yeast on the aroma of Sauvignon Blanc wine.
J. H. Swiegers, Robyn L. Kievit, T. Siebert, K. Lattey +4 more
2009Food microbiology179 citations
Semantic Scholar
Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate
Michael Crafack, H. Keul, C. E. Eskildsen, M. Petersen +7 more
2014159 citations
Semantic Scholar
Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation.
Michael Crafack, Morten B. Mikkelsen, Sofie M. G. Saerens, M. Knudsen +7 more
2013Journal of food microbiology156 citations
Semantic Scholar
Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.
K. Howell, J. H. Swiegers, G. Elsey, T. Siebert +4 more
2004FEMS Microbiology Letters128 citations
Semantic Scholar
Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation
K. Howell, Mathias Klein, J. H. Swiegers, Y. Hayasaka +5 more
2005Applied and Environmental Microbiology113 citations Open access
Semantic Scholar
Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production.
Antonio G. Cordente, A. Heinrich, I. Pretorius, J. H. Swiegers
2009FEMS Yeast Research101 citations Open access
Semantic Scholar
Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains
A. M. Molina, V. Guadalupe, C. Varela, J. H. Swiegers +2 more
2009101 citations
Semantic Scholar
The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference
Ellena S. King, Robyn L. Kievit, C. Curtin, J. H. Swiegers +3 more
2010100 citations
Semantic Scholar
Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
Ellena S. King, J. H. Swiegers, B. Travis, I. Francis +2 more
2008Journal of Agricultural and Food Chemistry95 citations
Semantic Scholar
Carnitine and carnitine acetyltransferases in the yeast Saccharomyces cerevisiae: a role for carnitine in stress protection
J. Franken, Sven Kroppenstedt, J. H. Swiegers, F. Bauer
2008Current Genetics63 citations
Semantic Scholar
Synthesis of the individual diastereomers of the cysteine conjugate of 3-mercaptohexanol (3-MH).
Kevin Pardon, Sean D. Graney, D. Capone, J. H. Swiegers +2 more
2008Journal of Agricultural and Food Chemistry53 citations
Semantic Scholar
Modulation of volatile thiol and ester aromas by modified wine yeast
J. H. Swiegers, R. Willmott, A. Hill-Ling, D. Capone +7 more
200652 citations
Semantic Scholar
Redesign of Carnitine Acetyltransferase Specificity by Protein Engineering*
Antonio G. Cordente, Eduardo López-Viñas, M. Vázquez, J. H. Swiegers +5 more
2004Journal of Biological Chemistry37 citations Open access
Semantic Scholar
Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae.
Antonio G. Cordente, J. H. Swiegers, F. Hegardt, I. Pretorius
2007FEMS Microbiology Letters34 citations
Semantic Scholar
Taxonomic and Functional Characterization of the Microbial Community During Spontaneous in vitro Fermentation of Riesling Must
K. Sirén, Sarah S. T. Mak, Chrats Melkonian, Christian Carøe +4 more
2019Frontiers in Microbiology31 citations Open access
Semantic Scholar
Carnitine biosynthesis in Neurospora crassa: identification of a cDNA coding for epsilon-N-trimethyllysine hydroxylase and its functional expression in Saccharomyces cerevisiae.
J. H. Swiegers, F. Vaz, I. Pretorius, R. Wanders +1 more
2002FEMS Microbiology Letters31 citations
Semantic Scholar
Olfaction and taste: Human perception, physiology and genetics
J. H. Swiegers, P. Chambers, I. Pretorius
200523 citations Open access
Semantic Scholar
Modulation of volatile thiol and ester aromas in wine by modified wine yeast
J. H. Swiegers, R. Willmott, A. Hill-Ling, D. Capone +7 more
200619 citations
Semantic Scholar
Reconstruction of the carnitine biosynthesis pathway from Neurospora crassa in the yeast Saccharomyces cerevisiae
J. Franken, A. Burger, J. H. Swiegers, F. Bauer
2015Applied Microbiology and Biotechnology15 citations
Semantic Scholar
Yeast Strain-Derived Sensory Differences Retained in Sauvignon blanc Wines after Extended Bottle Storage
Ellena S. King, I. Francis, J. H. Swiegers, C. Curtin
2011American Journal of Enology and Viticulture14 citations
Semantic Scholar
Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine
M. G. Madsen, N. Edwards, M. Petersen, L. Mokwena +2 more
2017American Journal of Enology and Viticulture13 citations
Semantic Scholar
Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
J. H. Swiegers, Sofie M. G. Saerens, I. Pretorius
201613 citations
Semantic Scholar
Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles
M. L. Zepeda-Mendoza, N. Edwards, M. G. Madsen, Martin Abel-Kistrup +3 more
2018American Journal of Enology and Viticulture12 citations Open access
Semantic Scholar
Regulation of respiratory growth by Ras: the glyoxylate cycle mutant, cit2Δ, is suppressed by RAS2
J. H. Swiegers, I. Pretorius, F. Bauer
2006Current Genetics12 citations
Semantic Scholar
The Development of Yeast Strains as Tools for Adjusting the Flavor of Fermented Beverages to Market Specifications
J. H. Swiegers, Sofie M. G. Saerens, I. Pretorius
200910 citations
Semantic Scholar
The genomics of taste and smell – cracking the codes that determine who likes what on the palate and on the nose
I. Pretorius, M. De Barros Lopes, I. Francis, J. H. Swiegers +1 more
20046 citations
Semantic Scholar
Impact of yeast rehydration nutrients on the aroma of Sauvignon Blanc wine
J. H. Swiegers, T. van der Westhuizen, M. Ugliano, P. Bowyer
20084 citations
Semantic Scholar
A new revolution in wine: yeast strains that produce no detectable hydrogen sulphide
Toni Cordente, A. Heinrich, J. H. Swiegers
20074 citations
Semantic Scholar
Biotechnology of Wine Yeasts
N. van Wyk, C. von Wallbrunn, J. H. Swiegers, I. Pretorius
2021Encyclopedia of Mycology2 citations
Semantic Scholar
Influence of Oenococcus oeni and Brettanomyces bruxellensis on Aged Wine Microbial Taxonomic and Functional Profiles
M. L. Zepeda-Mendoza, N. Edwards, M. G. Madsen, Martin Abel-Kistrup +3 more
2017bioRxiv2 citations Open access
Semantic Scholar
Product update: Manage MLF faster than ever with Viniflora NoVA
Sofie M. G. Saerens, N. Prost, M. Iribarren, L. Hubert +5 more
20152 citations
Semantic Scholar
Influence of Oenococcus oeni and Brettanomyces bruxellensis 1 on Aged Wine Microbial Taxonomic and Functional Profiles 2
M. L. Zepeda-Mendoza, N. Edwards, M. G. Madsen, Martin Abel-Kistrup +3 more
20170 citations
Semantic Scholar
Reconstruction of the carnitine biosynthesis pathway from Neurospora crassa in the yeast Saccharomyces cerevisiae
J. Franken, A. Burger, J. H. Swiegers, F. Bauer
2015Applied Microbiology and Biotechnology0 citations
Semantic Scholar
Production of beer with low alcohol or no alcohol with yeast strains Pichia kluyveri
Sofie M. G. Saerens, J. H. Swiegers
20140 citations
Semantic Scholar
Preparation of beers with low alcohol or non-alcoholic beer by means of Pichia kluyveri yeast strains
Sofie M. G. Saerens, J. H. Swiegers
20140 citations
Semantic Scholar
Production of beer with low alcohol content or strains of Pichia kluyveri
Sofie M. G. Saerens, J. H. Swiegers
20140 citations
Semantic Scholar
Improvement of cocoa aroma and quality by the use of Pichia kluyveri-gærstarterkultur to cocoa fermentation
Sofie M. G. Saerens, J. H. Swiegers
20120 citations
Semantic Scholar
Improvement of beer taste by a combination of Pichia yeast and different hop varieties
Sofie Sarens, J. H. Swiegers
20120 citations
Semantic Scholar
Modulating Sauvignon Blanc wine aroma
E. King, J. H. Swiegers
20070 citations
Semantic Scholar
Synthesis of aromatic compounds and related gene expression in Saccharomyces cerevisiae EC1118 strain during wine fermentations at 15 degrees C and 28 degrees C
A. M. Molina, J. H. Swiegers, I. Pretorius, E. Agosin
20060 citations
Semantic Scholar
Carnitine in yeast and filamentous fungi
J. H. Swiegers
20030 citations
Semantic Scholar
The cloning of genes involved in carnitine-dependent activities in Saccharomyces cerevisiae
J. H. Swiegers
20000 citations
Semantic Scholar

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