Miss Sanelle Van Wyk

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Doctoral Candidate - Doctor of Philosophy

Selected publications and creative works (Research Outputs)

  • van Wyk, S., Farid, M. M., & Silva, F. V. M. (2018). SO 2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage. Innovative Food Science & Emerging Technologies, 48, 204-211. 10.1016/j.ifset.2018.06.016
    Other University of Auckland co-authors: Filipa Silva, Mohammed Farid
  • van Wyk, S., & Silva, F. V. M. (2017). High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines. Food Control, 81, 1-8. 10.1016/j.foodcont.2017.05.028
    Other University of Auckland co-authors: Filipa Silva
  • van Wyk, S., & Silva, F. V. M. (2017). High pressure inactivation of Brettanomyces bruxellensis in red wine. Food Microbiology, 63, 199-204. 10.1016/j.fm.2016.11.020
    URL: http://hdl.handle.net/2292/32411
    Other University of Auckland co-authors: Filipa Silva
  • van Wyk, S., & Silva, F. V. M. (2016). Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation. Biotechnology Journal, 11 (12), 1667-1672. 10.1002/biot.201600497
    URL: http://hdl.handle.net/2292/32710
    Other University of Auckland co-authors: Filipa Silva