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Items: 1 to 20 of 21

1.

Model development for non-destructive determination of rind biochemical properties of 'Marsh' grapefruit using visible to near-infrared spectroscopy and chemometrics.

Olarewaju OO, Magwaza LS, Nieuwoudt H, Poblete-Echeverría C, Fawole OA, Tesfay SZ, Opara UL.

Spectrochim Acta A Mol Biomol Spectrosc. 2019 Feb 15;209:62-69. doi: 10.1016/j.saa.2018.10.027. Epub 2018 Oct 16.

PMID:
30359850
2.

Towards on-line monitoring of phenolic content in red wine grapes: A feasibility study.

Aleixandre-Tudo JL, Nieuwoudt H, du Toit W.

Food Chem. 2019 Jan 1;270:322-331. doi: 10.1016/j.foodchem.2018.07.118. Epub 2018 Jul 18.

PMID:
30174054
3.

Modelling the sensory space of varietal wines: Mining of large, unstructured text data and visualisation of style patterns.

Valente CC, Bauer FF, Venter F, Watson B, Nieuwoudt HH.

Sci Rep. 2018 Mar 21;8(1):4987. doi: 10.1038/s41598-018-23347-w.

4.

Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques.

Aleixandre-Tudo JL, Nieuwoudt H, Aleixandre JL, du Toit W.

Talanta. 2018 Jan 1;176:526-536. doi: 10.1016/j.talanta.2017.08.065. Epub 2017 Aug 29.

PMID:
28917786
5.

Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines.

Aleixandre-Tudo JL, Buica A, Nieuwoudt H, Aleixandre JL, du Toit W.

J Agric Food Chem. 2017 May 24;65(20):4009-4026. doi: 10.1021/acs.jafc.7b01724. Epub 2017 May 16. Review.

PMID:
28475326
6.

A multivariate approach using attenuated total reflectance mid-infrared spectroscopy to measure the surface mannoproteins and β-glucans of yeast cell walls during wine fermentations.

Moore JP, Zhang SL, Nieuwoudt H, Divol B, Trygg J, Bauer FF.

J Agric Food Chem. 2015 Nov 18;63(45):10054-63. doi: 10.1021/acs.jafc.5b03154. Epub 2015 Nov 4.

PMID:
26488434
7.

A rapid qualitative and quantitative evaluation of grape berries at various stages of development using Fourier-transform infrared spectroscopy and multivariate data analysis.

Musingarabwi DM, Nieuwoudt HH, Young PR, Eyéghè-Bickong HA, Vivier MA.

Food Chem. 2016 Jan 1;190:253-262. doi: 10.1016/j.foodchem.2015.05.080. Epub 2015 May 18.

PMID:
26212968
8.

Robust Ultraviolet-Visible (UV-Vis) Partial Least-Squares (PLS) Models for Tannin Quantification in Red Wine.

Aleixandre-Tudo JL, Nieuwoudt H, Aleixandre JL, Du Toit WJ.

J Agric Food Chem. 2015 Feb 4;63(4):1088-1098. doi: 10.1021/jf503412t. Epub 2015 Jan 27.

PMID:
25591104
9.

Direct, simultaneous quantification of fructooligosaccharides by FT-MIR ATR spectroscopy and chemometrics for rapid identification of superior, engineered β-fructofuranosidases.

Trollope KM, Volschenk H, Görgens JF, Bro R, Nieuwoudt HH.

Anal Bioanal Chem. 2015 Feb;407(6):1661-71. doi: 10.1007/s00216-014-8417-0. Epub 2014 Dec 27.

PMID:
25542584
10.

The use of Vis/NIRS and chemometric analysis to predict fruit defects and postharvest behaviour of 'Nules Clementine' mandarin fruit.

Magwaza LS, Landahl S, Cronje PJ, Nieuwoudt HH, Mouazen AM, Nicolaï BM, Terry LA, Opara UL.

Food Chem. 2014 Nov 15;163:267-74. doi: 10.1016/j.foodchem.2014.04.085. Epub 2014 May 2.

PMID:
24912725
11.

The relationships between consumer liking, sensory and chemical attributes of Vitis vinifera L. cv. Pinotage wines elaborated with different Oenococcus oeni starter cultures.

Malherbe S, Menichelli E, du Toit M, Tredoux A, Muller N, Naes T, Nieuwoudt H.

J Sci Food Agric. 2013 Aug 30;93(11):2829-40. doi: 10.1002/jsfa.6115. Epub 2013 Apr 5.

PMID:
23427009
12.

Analytical techniques for wine analysis: an African perspective; a review.

de Villiers A, Alberts P, Tredoux AG, Nieuwoudt HH.

Anal Chim Acta. 2012 Jun 12;730:2-23. doi: 10.1016/j.aca.2011.11.064. Epub 2011 Dec 21.

PMID:
22632040
13.

Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.

Malherbe S, Tredoux AG, Nieuwoudt HH, du Toit M.

J Ind Microbiol Biotechnol. 2012 Mar;39(3):477-94. doi: 10.1007/s10295-011-1050-4. Epub 2011 Nov 26.

PMID:
22120647
14.

Investigation of the volatile composition of pinotage wines fermented with different malolactic starter cultures using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC-TOF-MS).

Vestner J, Malherbe S, Du Toit M, Nieuwoudt HH, Mostafa A, Górecki T, Tredoux AG, de Villiers A.

J Agric Food Chem. 2011 Dec 28;59(24):12732-44. doi: 10.1021/jf2028208. Epub 2011 Nov 30.

PMID:
22023396
15.

Instrumental measurement of bitter taste in red wine using an electronic tongue.

Rudnitskaya A, Nieuwoudt HH, Muller N, Legin A, du Toit M, Bauer FF.

Anal Bioanal Chem. 2010 Aug;397(7):3051-60. doi: 10.1007/s00216-010-3885-3. Epub 2010 Jun 15.

PMID:
20549490
16.
17.

Characterization of selected South African young cultivar wines using FTMIR spectroscopy, gas chromatography, and multivariate data analysis.

Louw L, Roux K, Tredoux A, Tomic O, Naes T, Nieuwoudt HH, van Rensburg P.

J Agric Food Chem. 2009 Apr 8;57(7):2623-32. doi: 10.1021/jf8037456.

PMID:
19334750
18.

Wine biotechnology in South Africa: towards a systems approach to wine science.

Moore JP, Divol B, Young PR, Nieuwoudt HH, Ramburan V, du Toit M, Bauer FF, Vivier MA.

Biotechnol J. 2008 Nov;3(11):1355-67. doi: 10.1002/biot.200800145. Review.

PMID:
18956368
19.

FTIR spectroscopy for grape and wine analysis.

Bauer R, Nieuwoudt H, Bauer FF, Kossman J, Koch KR, Esbensen Kim H.

Anal Chem. 2008 Mar 1;80(5):1371-9. No abstract available.

PMID:
18396479
20.

Rapid screening of the fermentation profiles of wine yeasts by Fourier transform infrared spectroscopy.

Nieuwoudt HH, Pretorius IS, Bauer FF, Nel DG, Prior BA.

J Microbiol Methods. 2006 Nov;67(2):248-56. Epub 2006 May 11.

PMID:
16697064

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