Helene Nieuwoudt
Helene Nieuwoudt
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NIR spectroscopy applications for internal and external quality analysis of citrus fruit—a review
LS Magwaza, UL Opara, H Nieuwoudt, PJR Cronje, W Saeys, B Nicolaï
Food and Bioprocess Technology 5 (2), 425-444, 2012
FTIR spectroscopy for grape and wine analysis
R Bauer, H Nieuwoudt, FF Bauer, J Kossmann, KR Koch, KH Esbensen
Analytical chemistry 80 (5), 1371-1379, 2008
Principal component analysis applied to Fourier transform infrared spectroscopy for the design of calibration sets for glycerol prediction models in wine and for the detection …
HH Nieuwoudt, BA Prior, IS Pretorius, M Manley, FF Bauer
Journal of agricultural and food chemistry 52 (12), 3726-3735, 2004
Spectrophotometric analysis of phenolic compounds in grapes and wines
JL Aleixandre-Tudo, A Buica, H Nieuwoudt, JL Aleixandre, W du Toit
Journal of agricultural and food chemistry 65 (20), 4009-4026, 2017
Characterization of selected South African young cultivar wines using FTMIR spectroscopy, gas chromatography, and multivariate data analysis
L Louw, K Roux, A Tredoux, O Tomic, T Naes, HH Nieuwoudt, ...
Journal of agricultural and food chemistry 57 (7), 2623-2632, 2009
Analytical techniques for wine analysis: An African perspective; a review
A de Villiers, P Alberts, AGJ Tredoux, HH Nieuwoudt
Analytica Chimica Acta 730, 2-23, 2012
Glycerol in South African table wines: an assessment of its relationship to wine quality
H Nieuwoudt, BA Prior, IS Pretorius, F Bauer
South African Society for Enology and Viticulture, 2002
Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method
D Fracassetti, N Lawrence, AGJ Tredoux, A Tirelli, HH Nieuwoudt, ...
Food chemistry 128 (4), 1136-1142, 2011
Validation of two Napping® techniques as rapid sensory screening tools for high alcohol products
L Louw, S Malherbe, T Naes, M Lambrechts, P van Rensburg, ...
Food Quality and Preference 30 (2), 192-201, 2013
Evaluation of Fourier transform-NIR spectroscopy for integrated external and internal quality assessment of Valencia oranges
LS Magwaza, UL Opara, LA Terry, S Landahl, PJR Cronje, HH Nieuwoudt, ...
Journal of Food Composition and Analysis 31 (1), 144-154, 2013
A rapid qualitative and quantitative evaluation of grape berries at various stages of development using Fourier-transform infrared spectroscopy and multivariate data analysis
DM Musingarabwi, HH Nieuwoudt, PR Young, HA Eyéghè-Bickong, ...
Food Chemistry 190, 253-262, 2016
Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics
JL Aleixandre-Tudo, H Nieuwoudt, A Olivieri, JL Aleixandre, W du Toit
Food control 85, 11-22, 2018
Instrumental measurement of bitter taste in red wine using an electronic tongue
A Rudnitskaya, HH Nieuwoudt, N Muller, A Legin, M du Toit, FF Bauer
Analytical and bioanalytical chemistry 397 (7), 3051-3060, 2010
Assessment of rind quality of ‘Nules Clementine’mandarin fruit during postharvest storage: 2. Robust Vis/NIRS PLS models for prediction of physico-chemical attributes
LS Magwaza, UL Opara, PJR Cronje, S Landahl, HH Nieuwoudt, ...
Scientia Horticulturae 165, 421-432, 2014
Fermentation-derived aroma compounds in varietal young wines from South Africa
L Louw, AGJ Tredoux, P Van Rensburg, M Kidd, T Naes, H Nieuwoudt
SASEV, 2010
Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines
H Du Plessis, M Du Toit, H Nieuwoudt, M Van der Rijst, M Kidd, N Jolly
Fermentation 3 (4), 64, 2017
The use of Vis/NIRS and chemometric analysis to predict fruit defects and postharvest behaviour of ‘Nules Clementine’mandarin fruit
LS Magwaza, S Landahl, PJR Cronje, HH Nieuwoudt, AM Mouazen, ...
Food chemistry 163, 267-274, 2014
Prediction of ‘Nules Clementine’mandarin susceptibility to rind breakdown disorder using Vis/NIR spectroscopy
LS Magwaza, UL Opara, LA Terry, S Landahl, PJ Cronje, H Nieuwoudt, ...
Postharvest Biology and Technology 74, 1-10, 2012
Rapid screening of the fermentation profiles of wine yeasts by Fourier transform infrared spectroscopy
HH Nieuwoudt, IS Pretorius, FF Bauer, DG Nel, BA Prior
Journal of microbiological methods 67 (2), 248-256, 2006
Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques
JL Aleixandre-Tudo, H Nieuwoudt, JL Aleixandre, W du Toit
Talanta 176, 526-536, 2018
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