Unclaimed Scholar Profile
Are you Florian Franz Bauer? This profile has been curated from verified academic registries. Claim your profile to edit affiliations, manage works, and access your dashboard.
Verified ScholarVerified at Stellenbosch UniversityASIDASID-6329-3715-5658 orcid.org/0000-0001-5764-4542
Florian Franz Bauer
Stellenbosch University•South Africa
Faculty researcher at Stellenbosch University (ZA), specializing in Physical Sciences & Engineering. [Discipline: Physical Sciences & Engineering] [Scholar Type: Journal Research Scientist] [Career Tier: Distinguished Scholar] [Region: Southern Africa]
#Fermentation and Sensory Analysis#Fungal and yeast genetics research#Horticultural and Viticultural Research#Yeasts and Rust Fungi Studies
Scholarly Profiles: Google Scholar
Citation Indices
Standard Scientometrics| All | Since 2021 | |
|---|---|---|
| Citations | 7,649 | 3,672 |
| h-index | 48 | 36 |
| i10-index | 109 | 76 |
Annual Citation Growth
Verified Citations / Year0
2020367
2021+40%514
2022+29%661
2023+33%881
2024-8%808
2025-45%441
2026Scholarship Distribution & Proportions161 Articles • 0 Books & Monographs • 0 Applied Assignments
Continental Provenance:82% African Regional Citations (6,272) • 18% Global Research Impact (1,377)
161 Indexed WorksAuthentic Data
Co-Authors & Academic Collaborators
No verified co-authors registered on AfriJournal Index yet.
Browse African Scholars →Scientific Bibliography Ingestion Notice
AfriJournal Index synchronizes authentic African citations and scholarship from Crossref, OpenAlex, and verified institutional repositories. Due to external indexing latency, some historical works may not yet be ingested in this snapshot. If you are this scholar, claim this profile to link your ORCID and verify your complete bibliography.
Articles & Books (161)
Wine flavor and aroma
Published in Journal of Industrial Microbiology & Biotechnology•2011
DOI: 10.1007/s10295-011-1018-4 Verified Peer-Reviewed
Yeast Stress Response and Fermentation Efficiency: How to Survive the Making of Wine – A Review
DOI: 10.21548/21-1-3557 Verified Peer-Reviewed
Discrepancy in glucose and fructose utilisation during fermentation by wine yeast strains
Published in FEMS Yeast Research•2004
DOI: 10.1016/j.femsyr.2004.02.005 Verified Peer-Reviewed
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates
Published in Yeast•2006
DOI: 10.1002/yea.1382 Verified Peer-Reviewed
Muc1, a mucin-like protein that is regulated by Mss10, is critical for pseudohyphal differentiation in yeast.
Published in Proceedings of the National Academy of Sciences•1996
DOI: 10.1073/pnas.93.16.8419 Verified Peer-Reviewed
Showing 1 – 5 of 161 publications
1 / 33
