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Rosette‐scan tomographic single‐pixel imager

Electronics letters, 2023-10, Vol.59 (20), p.n/a

2023

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Platform Skin Return and Retrodirective Cross-Eye Jamming

IEEE transactions on aerospace and electronic systems, 2012-01, Vol.48 (1), p.490-501

Du Plessis, W. P.

2012

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Improved Seeding Schemes for Interleaved Thinned Array Synthesis

IEEE transactions on antennas and propagation, 2014-11, Vol.62 (11), p.5906-5910

2014

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Validation of a combined approach-avoidance and conditioned stimulus aversion paradigm for evaluating aversion in chickens

PloS one, 2021-02, Vol.16 (2), p.e0247674-e0247674

2021

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Distributional Fate of Elements during the Synthesis of Zeolites from South African Coal Fly Ash

Materials, 2014-04, Vol.7 (4), p.3305-3318

2014

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Cytotoxicity of a Series of Ferrocene-containing β-Diketones

Anticancer research, 2008-09, Vol.28 (5A), p.2781-2784

2008

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Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice

International journal of food microbiology, 2017-09, Vol.257, p.232-237

2017

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Extended Analysis of Retrodirective Cross-Eye Jamming

IEEE transactions on antennas and propagation, 2009-09, Vol.57 (9), p.2803-2806

2009

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Waste Minimization Protocols for the Process of Synthesizing Zeolites from South African Coal Fly Ash

Materials, 2013-04, Vol.6 (5), p.1688-1703

2013

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The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

Foods, 2019-10, Vol.8 (10), p.454

2019

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Retrodirective Cross-Eye Jammer Implementation using Software-Defined Radio (SDR)

2021 IEEE Radar Conference (RadarConf21), 2021, p.1-4

2021

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Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice

Fermentation (Basel), 2021-12, Vol.7 (4), p.240

2021

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Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds

Foods, 2019-02, Vol.8 (2), p.51

2019

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Synthesis of zeolite A from coal fly ash using ultrasonic treatment – A replacement for fusion step

Ultrasonics sonochemistry, 2016-07, Vol.31, p.342-349

2016

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Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production

Foods, 2019-08, Vol.8 (8), p.303

2019

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Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium

Fermentation (Basel), 2021-06, Vol.7 (2), p.89

2021

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Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia

Fermentation (Basel), 2019-06, Vol.5 (3), p.53

2019

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Identification of lactic acid bacteria isolated from South African brandy base wines

International journal of food microbiology, 2004-02, Vol.91 (1), p.19-29

2004

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Osteology and Radiographic Anatomy of the Pelvis and Hind Limb of Healthy Ring-Tailed Lemurs (Lemur catta)

Anatomia, histologia, embryologia, 2014-06, Vol.43 (3), p.190-202

2014

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Real-time monitoring of vegetation biomass with NOAA-AVHRR in Etosha National Park, Namibia, for fire risk assessment

International journal of remote sensing, 2002-01, Vol.23 (1), p.71-89

2002

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The effect of selected Non-Saccharomyces yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer

Heliyon, 2024-01, Vol.10 (2), p.e24505, Article e24505

2024

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Tolerance Analysis of Cross-Eye Jamming Systems

IEEE transactions on aerospace and electronic systems, 2011-01, Vol.47 (1), p.740-745

2011

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Computed Tomography of the Abdomen in Eight Clinically Normal Common Marmosets (Callithrix jacchus)

Anatomia, histologia, embryologia, 2017-08, Vol.46 (4), p.365-372

2017

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Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents

Polish journal of food and nutrition sciences, 2022-01, Vol.72 (2), p.119-128

2022

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Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

Food Chemistry: X, 2019-12, Vol.4, p.100070-100070, Article 100070

2019

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Rosette‐scan tomographic single‐pixel imager

Platform Skin Return and Retrodirective Cross-Eye Jamming

Improved Seeding Schemes for Interleaved Thinned Array Synthesis

Validation of a combined approach-avoidance and conditioned stimulus aversion paradigm for evaluating aversion in chickens

Distributional Fate of Elements during the Synthesis of Zeolites from South African Coal Fly Ash

Cytotoxicity of a Series of Ferrocene-containing β-Diketones

Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice

Extended Analysis of Retrodirective Cross-Eye Jamming

Waste Minimization Protocols for the Process of Synthesizing Zeolites from South African Coal Fly Ash

The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

Retrodirective Cross-Eye Jammer Implementation using Software-Defined Radio (SDR)

Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice

Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds

Synthesis of zeolite A from coal fly ash using ultrasonic treatment – A replacement for fusion step

Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production

Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium

Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia

Identification of lactic acid bacteria isolated from South African brandy base wines

Osteology and Radiographic Anatomy of the Pelvis and Hind Limb of Healthy Ring-Tailed Lemurs (Lemur catta)

Real-time monitoring of vegetation biomass with NOAA-AVHRR in Etosha National Park, Namibia, for fire risk assessment

The effect of selected Non-Saccharomyces yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer

Tolerance Analysis of Cross-Eye Jamming Systems

Computed Tomography of the Abdomen in Eight Clinically Normal Common Marmosets (Callithrix jacchus)

Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents

Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine

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