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Publications by Ilse Scheirlinck
Diversity and Dynamics of Bacterial Populations During Spontaneous Sorghum Fermentations Used to Produce Ting, a South African Food
Systematic and Applied Microbiology
Applied Microbiology
Evolution
Ecology
Systematics
Microbiology
Behavior
Biotechnology
Related publications
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated With Spontaneous Malolactic Fermentations in Wine
International Journal of Molecular Sciences
Organic Chemistry
Molecular Biology
Theoretical Chemistry
Inorganic Chemistry
Computer Science Applications
Spectroscopy
Medicine
Catalysis
Physical
Transfer, Composition and Technological Characterization of the Lactic Acid Bacterial Populations of the Wooden Vats Used to Produce Traditional Stretched Cheeses
Food Microbiology
Microbiology
Food Science
Selective Suppression of Bacterial Contaminants by Process Conditions During Lignocellulose Based Yeast Fermentations
Biotechnology for Biofuels
Applied Microbiology
Management
Monitoring
Renewable Energy
Energy
Sustainability
Policy
Biotechnology
Law
the Environment
Diversity Among African Pearl Millet Landrace Populations
Crop Science
Agronomy
Crop Science
Dynamics of Genome Rearrangement in Bacterial Populations
PLoS Genetics
Evolution
Ecology
Genetics
Molecular Biology
Cancer Research
Systematics
Behavior
South African Food Allergy Working Group (SAFAWG) Authors of the South African Food Allergy Consensus Document 2014
South African Medical Journal
Medicine
Floristic Diversity of African and South American Inselbergs: A Comparative Analysis
Acta Botanica Gallica
Redox Reactions in Food Fermentations
Current Opinion in Food Science
Applied Microbiology
Biotechnology
Food Science
Gender Diversity, Ethnic Diversity and Employee Performance in a South African Higher Education Institution
SA Journal of Human Resource Management
Human Resource Management
Demography
Organizational Behavior
