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Jan Hendrik Swiegers

Observed names: J Swiegers, J. H. Swiegers, J.H. SWIEGERS, J.H. Swiegers, Jan H Swiegers, Jan H. Swiegers
Observed institutions: Flinders University, Stellenbosch University, Chr. Hansen (Denmark), Carlsberg Group (Denmark), The University of Adelaide, Australian Wine Research Institute
ORCID: 0000-0002-4721-3797
Observed ORCID: 0000-0002-4721-3797
OpenAlex ID: A5075201518
Yeast and bacterial modulation of wine aroma and flavour
2005 · J.H. SWIEGERS, E.J. BARTOWSKY, et al. · Australian Journal of Grape and Wine Research · 1,213
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Yeast Modulation of Wine Flavor
2005 · Jan H. Swiegers, Isak S. Pretorius · Advances in applied microbiology · 390
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
2007 · Ana M. Molina, Jan H. Swiegers, et al. · Applied Microbiology and Biotechnology · 309
Modulation of volatile sulfur compounds by wine yeast
2007 · J. H. Swiegers, I. S. Pretorius · Applied Microbiology and Biotechnology · 264
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates
2006 · Mariska Lilly, Florian F. Bauer, et al. · Yeast · 244
Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate
2014 · Michael Crafack, Hanna Keul, et al. · Food Research International · 176
The influence of yeast on the aroma of Sauvignon Blanc wine
2008 · Jan H. Swiegers, Robyn L. Kievit, et al. · Food Microbiology · 162
Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation
2013 · Michael Crafack, Morten B. Mikkelsen, et al. · International Journal of Food Microbiology · 159
Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma
2007 · Jan H. Swiegers, Dimitra L. Capone, et al. · Yeast · 157
Variation in 4-mercapto-4-methyl-pentan-2-one release bySaccharomyces cerevisiaecommercial wine strains
2004 · Kate S. Howell, Jan H. Swiegers, et al. · FEMS Microbiology Letters · 129
Genetic Determinants of Volatile-Thiol Release bySaccharomyces cerevisiaeduring Wine Fermentation
2005 · Kate S. Howell, Mathias Klein, et al. · Applied and Environmental Microbiology · 119
The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference
2010 · Ellena S. King, Robyn L. Kievit, et al. · Food Chemistry · 103
Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production
2009 · Antonio G. Cordente, Anthony Heinrich, et al. · FEMS Yeast Research · 103
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Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains
2009 · Ana M. Molina, Victor Guadalupe, et al. · Food Chemistry · 102
Carnitine‐dependent metabolic activities in Saccharomyces cerevisiae: three carnitine acetyltransferases are essential in a carnitine‐dependent strain
2001 · Jan H. Swiegers, Nola Dippenaar, et al. · Yeast · 91
Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines
2008 · Ellena S. King, Jan H. Swiegers, et al. · Journal of Agricultural and Food Chemistry · 81
Modulation of volatile thiol and ester aromas by modified wine yeast
2006 · Jan H. Swiegers, Robyn Willmott, et al. · Developments in food science · 59
Carnitine and carnitine acetyltransferases in the yeast Saccharomyces cerevisiae: a role for carnitine in stress protection
2008 · Jaco Franken, Sven Kroppenstedt, et al. · Current Genetics · 55
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Synthesis of the Individual Diastereomers of the Cysteine Conjugate of 3-Mercaptohexanol (3-MH)
2008 · Kevin H. Pardon, Sean D. Graney, et al. · Journal of Agricultural and Food Chemistry · 52
Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses
2020 · S. Bech‐Terkilsen, J.O. Westman, et al. · Australian Journal of Grape and Wine Research · 49
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Taxonomic and Functional Characterization of the Microbial Community During Spontaneous in vitro Fermentation of Riesling Must
2019 · Kimmo Sirén, Sarah Siu Tze Mak, et al. · Frontiers in Microbiology · 37
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Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae
2006 · Antonio G. Cordente, Jan H. Swiegers, et al. · FEMS Microbiology Letters · 33
Olfaction and taste: Human perception, physiology and genetics
2005 · J.H. SWIEGERS, P.J. CHAMBERS, et al. · Australian Journal of Grape and Wine Research · 33
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Redesign of Carnitine Acetyltransferase Specificity by Protein Engineering
2004 · Antonio G. Cordente, Eduardo López-Viñas, et al. · Journal of Biological Chemistry · 33
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Carnitine biosynthesis inNeurospora crassa: identification of a cDNA coding for É-N-trimethyllysine hydroxylase and its functional expression inSaccharomyces cerevisiae
2002 · Jan H Swiegers, Frédéric M Vaz, et al. · FEMS Microbiology Letters · 23
Works count: 43
Citation count: 4,291
H-index: 24
I10-index: 30
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