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Mpho Mafata
Mpho Mafata
Centre for Research on Evaluation, Science, and Technology (CREST), Stellenbosch University
Bestätigte E-Mail-Adresse bei sun.ac.za
Titel
Zitiert von
Zitiert von
Jahr
Capsular polysaccharide conformations in pneumococcal serotypes 19F and 19A
MM Kuttel, GE Jackson, M Mafata, N Ravenscroft
Carbohydrate research 406, 27-33, 2015
332015
Measuring thiols in single cultivar South African red wines using 4, 4-dithiodipyridine (DTDP) derivatization and ultraperformance convergence chromatography-tandem mass …
M Mafata, MA Stander, B Thomachot, A Buica
Foods 7 (9), 138, 2018
242018
Chemometric and sensometric techniques in enological data analysis
M Mafata, J Brand, A Medvedovici, A Buica
Critical reviews in food science and nutrition 63 (32), 10995-11009, 2023
102023
Investigating the concept of South African old vine Chenin blanc
M Mafata, J Brand, V Panzeri, A Buica
South African Journal of Enology and Viticulture 41 (2), 168-182, 2020
62020
A multivariate approach to evaluating the chemical and sensorial evolution of South African Sauvignon Blanc and Chenin Blanc wines under different bottle storage conditions
M Mafata, J Brand, V Panzeri, M Kidd, A Buica
Food research international 125, 108515, 2019
62019
The effect of grape temperature on the sensory perception of méthode cap classique wines
M Mafata, A Buica, W Du Toit, V Panzeri, FP Van Jaarsveld
South African Journal of Enology and Viticulture 39 (1), 132-140, 2018
62018
Exploration of data fusion strategies using principal component analysis and multiple factor analysis
M Mafata, J Brand, M Kidd, A Medvedovici, A Buica
Beverages 8 (4), 66, 2022
42022
The effect of grape temperature on the phenolic extraction and sensory perception of Méthode Cap Classique wines
M Mafata
Stellenbosch: Stellenbosch University, 2017
32017
A chemometric approach to investigating South African wine behaviour using chemical and sensory markers
M Mafata
Stellenbosch: Stellenbosch University, 2021
22021
The effect of grape temperature at pressing on phenolic extraction and evolution in Méthode Cap Classique wines throughout winemaking
M Mafata, A Buica, WJ Du Toit, FP Van Jaarsveld
South African Journal of Enology and Viticulture 39 (1), 141-148, 2018
22018
Impact of grape temperature at pressing on organic acids and oenological characteristics of Méthode Cap Classique wines
BS Chidi, M Mafata, NZ Notshokovu, F Van Jaarsveld
South African Journal of Enology and Viticulture 39 (1), 106-115, 2018
22018
Unsupervised data fusion and interpretation through cluster analysis on biplot projections: craft beer and gin case studies
M Mafata, C Williams, M Kruger, J Brand, B Watson, A Buica
European Food Research and Technology 249 (4), 1073-1087, 2023
2023
Exploratory data fusion of untargeted multimodal LC-HRMS with annotation by LCMS-TOF-ion mobility: White wine case study
M Mafata, M Stander, K Masike, A Buica
European Journal of Mass Spectrometry 29 (2), 111-122, 2023
2023
Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc
M Mafata, J Brand, A Buica
OENO One 56 (3), 413-425, 2022
2022
Sparkling wine (Part 2): Do chilled grapes make better MCC?
M Mafata
Sparkling wine (Part 1): Sensory perception of traditional style sparkling wine
M Mafata
Sparkling wine (Part 4): The truth about chilled MCC grapes
M Mafata
The effect of grape temperature on the phenolic extraction and sensory perception of Cap Classique wines
M Mafata, FP van Jaarsveld, A Buica, WTV Panzeri
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