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Mpho Mafata
Mpho Mafata
Centre for Research on Evaluation, Science, and Technology (CREST), Stellenbosch University
Email verificata su sun.ac.za
Titolo
Citata da
Citata da
Anno
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
Il sistema al momento non puň eseguire l'operazione. Riprova piů tardi.
Articoli 1–18