Divol B

15PUBLICATIONS
14CO-AUTHORS
Chemical and thermal processes in energy and combustionFood engineeringBeverage chemistry and beverage sensory scienceElectrochemical energy storage and conversionCultural studies of agriculture, food and wine
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Publications (15)

|Aug 05, 2026
Exploring Lachancea thermotolerans biodiversity: insights into lactic acid production and carbon metabolism in response to oxygen availability.

|Oct 08, 2024
Exploring fermentative metabolic response to varying exogenous supplies of redox cofactor precursors in selected wine yeast species.

Viwe Tyibilika, Mathabatha E Setati, Audrey Bloem

|Jul 16, 2024
Physical cell-cell contact elicits specific transcriptomic responses in wine yeast species.

Natasha A Luyt, Riaan N de Witt, Benoit Divol

|Apr 18, 2024
Nicotinic acid availability impacts redox cofactor metabolism in Saccharomyces cerevisiae during alcoholic fermentation.

James D Duncan, Mathabatha E Setati, Benoit Divol

|Dec 04, 2023
Characterization of Mannoprotein Structural Diversity in Wine Yeast Species.

Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski

|Jan 10, 2023
Comparative impact of exogenous phenylalanine on oenological isolates of Kluyveromyces marxianus and Saccharomyces cerevisiae.

N Degenaar, B Divol

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Frequent Collaborators

3 joint publications

Mathabatha Evodia Setati

2 joint publications

Matteo Marangon

2 joint publications

Natasha Alethea Luyt

2 joint publications

Patricia Taillandier