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, 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
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
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
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
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
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
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
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
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
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
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
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
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, 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
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
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
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
Robust ultraviolet–visible (UV–Vis) partial least-squares (PLS) models for Tannin quantification in red wine
JL Aleixandre-Tudo, H Nieuwoudt, JL Aleixandre, WJ Du Toit
Journal of agricultural and food chemistry 63 (4), 1088-1098, 2015
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