Niël van Wyk

9PUBLICATIONS
10CO-AUTHORS
Food chemistry and food sensory scienceFood engineeringHorticultural crop improvement (incl. selection and breeding)Oenology and viticultureInorganic materials (incl. nanomaterials)
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Publications (9)

|Mar 13, 2024
Current Research on Flavor Compounds in Fermented Food Products.

Niël van Wyk

|Jul 27, 2023
PCR-based gene targeting in Hanseniaspora uvarum.

Jennifer Badura, Niël van Wyk, Kerstin Zimmer

|May 27, 2023
The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation.

Niël van Wyk, Julia Binder, Marie Ludszuweit

|Feb 24, 2023
Exploring future applications of the apiculate yeast Hanseniaspora.

Niël van Wyk, Jennifer Badura, Christian von Wallbrunn

|Jan 28, 2023
Engineering a fermenting yeast able to produce the fragrant β-ionone apocarotenoid for enhanced aroma properties in wine.

John Timmins, Niel van Wyk, Heinrich Kroukamp

|Jan 21, 2023
Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts.

Jennifer Badura, Marko Medić, Niël van Wyk

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Frequent Collaborators

6 joint publications

Isak S Pretorius

3 joint publications

Jennifer Badura

2 joint publications

Jürgen Wendland

1 joint publications

Matt D Johansen