28 results on '"Nieuwoudt, Helene"'
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2. A novel approach to upgrade infrared spectroscopy calibrations for nutritional contents in fresh grapevine organs
3. Infrared spectroscopy investigation of fresh grapevine (Vitis vinifera) shoots, leaves, and berries using novel chemometric applications for viticultural data
4. Moving towards in-line monitoring of phenolic extraction during red wine fermentations using infra-red spectroscopy technology. Influence of sample preparation and instrumentation
5. Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders
6. A varietal-specific approach to investigate wine risk perception in South Africa : Recommendations for Chenin blanc
7. Non-destructive measurement of internal quality of apple fruit by a contactless NIR spectrometer with genetic algorithm model optimization
8. Model development for non-destructive determination of rind biochemical properties of ‘Marsh’ grapefruit using visible to near-infrared spectroscopy and chemometrics
9. Towards on-line monitoring of phenolic content in red wine grapes: A feasibility study
10. On-tree indexing of ‘Hass’ avocado fruit by non-destructive assessment of pulp dry matter and oil content
11. Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques
12. Differentiation of Geographic Origin of South African Wines from Austrian Wines by IRMS and SNIF-NMR
13. Development of calibration models for the evaluation of pomegranate aril quality by Fourier-transform near infrared spectroscopy combined with chemometrics
14. A rapid qualitative and quantitative evaluation of grape berries at various stages of development using Fourier-transform infrared spectroscopy and multivariate data analysis
15. Variable Selection for the Prediction of TSS, pH and TA of Intact Berries of Thompson Seedless Grapes from their NIS Reflection
16. Non-destructive Evaluation of the Quality Characteristics of Pomegranate Kernel Oil by Fourier Transform Near-Infrared and Mid-Infrared Spectroscopy
17. Analytical techniques for wine analysis: An African perspective; a review
18. Non-Invasive Methods for Predicting the Quality of Processed Horticultural Food Products, with Emphasis on Dried Powders, Juices and Oils: A Review
19. Effect of Different Extraction Methods on the Quality and Biochemical Attributes of Pomegranate Juice and the Application of Fourier Transformed Infrared Spectroscopy in Discriminating Between Different Extraction Methods
20. The Impact of “Wine Country of Origin” on the Perception of Wines by South African and French Wine Consumers: A Cross-Cultural Comparison
21. Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders
22. Detecting Bruise Damage and Level of Severity in Apples Using a Contactless NIR Spectrometer
23. Comparing the analytical performance of near and mid infrared spectrometers for evaluating pomegranate juice quality
24. Fourier transform near infrared diffuse reflectance spectroscopy and two spectral acquisition modes for evaluation of external and internal quality of intact pomegranate fruit
25. Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics
26. Evaluation of biochemical markers associated with the development of husk scald and the use of diffuse reflectance NIR spectroscopy to predict husk scald in pomegranate fruit
27. Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines
28. 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 and Classification of Outlier Samples
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