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International Journal of Food Microbiology|August 2, 2003
Yeasts as adjunct starters in matured Cheddar cheeseA D Ferreira, B C ViljoenInternational Journal of Food Microbiology|October 9, 2001
The interaction between yeasts and bacteria in dairy environmentsB C ViljoenInternational Journal of Food Microbiology|November 1, 1995
Yeasts associated with Cheddar and Gouda makingB C Viljoen, T GreylingInternational Journal of Food Microbiology|August 26, 1998
Yeast profile in Gouda cheese during processing and ripeningJ J Welthagen, B C ViljoenComparative Biochemistry and Physiology. A, Comparative Physiology|January 1, 1991
Physical characteristics of the blood plasma of Labeo ruddi and Labeo rosae (Pisces: Cyprinidae)B C Viljoen, J H Van VurenJournal of General Microbiology|July 1, 1988
The significance of long-chain fatty acid composition and other phenotypic characteristics in determining relationships among some Pichia and Candida speciesB C Viljoen, J L Kock, T J BritzAntonie Van Leeuwenhoek|January 1, 1986
Long-chain fatty acid composition of selected genera of yeasts belonging to the EndomycetalesB C Viljoen, J L Kock, P M LateganInternational Journal of Food Microbiology|March 1, 1993
Yeasts associated with Vienna sausage packagingB C Viljoen, G A Dykes, M Callis, et al.International Journal of Food Microbiology|January 3, 2006
Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strainsJ Mufandaedza, B C Viljoen, S B Feresu, et al.International Journal of Food Microbiology|August 3, 2001
Comparison of dichloran 18% glycerol (DG18) agar with general purpose mycological media for enumerating food spoilage yeastsT Deak, J Chen, D A Golden, et al.Pageof 2