Uncovering genetic and phenotypic diversity connections in Lachancea thermotolerans: impact on wine aromatics - Theo R. Jacobs; Stéphanie Rollero; Arnaud Delaherche; Mathabatha E. Setati; Benoit Divol (Food Microbiology, 2026)

The cellular symphony of redox cofactor management by yeasts in wine fermentation - James D. Duncan; Mathabatha E. Setati; Benoit Divol (International Journal of Food Microbiology, 2025)

Oxygen alters redox cofactor dynamics and induces metabolic shifts in Saccharomyces cerevisiae during alcoholic fermentation - James D. Duncan; Hugo Devillers; Carole Camarasa; Mathabatha E. Setati; Benoit Divol (Food Microbiology, 2024)

Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production - Viwe Tyibilika; Mathabatha E. Setati; Audrey Bloem; Benoit Divol; Carole Camarasa (International Journal of Food Microbiology, 2024)

Comparative transcriptomic effects of Harpephyllum caffrum extracts and sodium metabisulphite on hydrogen peroxide stressed Saccharomyces cerevisiae cells using RNA-seq - Trust M. Pfukwa; Thato Y. Motlhalamme; Mathabatha E. Setati; Olaniyi A. Fawole; Marena Manley; Carel J. van Heerden; Cletos Mapiye (Food Bioscience, 2024)

Corrigendum to “Redox cofactor metabolism in Saccharomyces cerevisiae and its impact on the production of alcoholic fermentation end-products” [Food Res. Int. 163 (2023) 112276] - James D. Duncan; Mathabatha E. Setati; Benoit Divol (Food Research International, 2023)

Redox cofactor metabolism in Saccharomyces cerevisiae and its impact on the production of alcoholic fermentation end-products - James D. Duncan; Mathabatha E. Setati; Benoit Divol (Food Research International, 2023)