Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Hélène H. Nieuwoudt"'
Autor:
Andries J. Daniels, Carlos Poblete-Echeverría, Hélène H. Nieuwoudt, Nicolene Botha, Umezuruike Linus Opara
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Table grape browning is a complex physiological disorder that occurs during cold storage. There is a need to investigate novel and innovative ways to manage the problem that hampers the progressive and sustainable growth of table grape industries. Gi
Externí odkaz:
https://doaj.org/article/328602b0819040a39e4d38f4e7a7af4b
Publikováno v:
Frontiers in Plant Science, Vol 10 (2019)
The determination of internal maturity parameters of table grape is usually done destructively using manual methods that are time-consuming. The possibility was investigated to determine whether key fruit attributes, namely, total soluble solids (TSS
Externí odkaz:
https://doaj.org/article/28c3875c4bb44c48a63a0c5630996d6a
Autor:
Jean Frederic Isingizwe Nturambirwe, Helene H. Nieuwoudt, Willem J. Perold, Umezuruike Linus Opara
Publikováno v:
Scientific African, Vol 3, Iss , Pp - (2019)
Spectrometric methods based on near infrared radiation (NIR) are commonly used effectively in the agricultural and food industry. However, these methods still face limitations whereby meeting requirements for application such as nondestructive qualit
Externí odkaz:
https://doaj.org/article/5e84b6753c2448faac264106c17ff8df
Autor:
van Wyngaard E; South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa., Blancquaert E; South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa., Nieuwoudt H; South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa., Aleixandre-Tudo JL; South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa.; Instituto de Ingeniería de Alimentos-Food UPV, Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Spain.
Publikováno v:
Applied spectroscopy [Appl Spectrosc] 2024 May; Vol. 78 (5), pp. 523-537. Date of Electronic Publication: 2024 Feb 25.
Autor:
van Wyngaard E; South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa., Blancquaert E; South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa., Nieuwoudt H; South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa., Aleixandre-Tudo JL; South African Grape and Wine Research Institute (SAGWRI), Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa.; Instituto de Ingeniería de Alimentos para el Desarrollo (IIAD), Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Valencia, Spain.
Publikováno v:
Frontiers in plant science [Front Plant Sci] 2021 Sep 03; Vol. 12, pp. 723247. Date of Electronic Publication: 2021 Sep 03 (Print Publication: 2021).
Autor:
Moore JP; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa., Zhang SL; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa., Nieuwoudt H; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa., Divol B; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa., Trygg J; Computational Life Science Cluster (CLiC), Department of Chemistry, Umeå University , Umeå 901 87, Sweden., Bauer FF; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University , Matieland 7602, South Africa.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2015 Nov 18; Vol. 63 (45), pp. 10054-63. Date of Electronic Publication: 2015 Nov 04.
Autor:
Malherbe S; Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7602, Matieland, Stellenbosch, South Africa., Menichelli E, du Toit M, Tredoux A, Muller N, Naes T, Nieuwoudt H
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2013 Aug 30; Vol. 93 (11), pp. 2829-40. Date of Electronic Publication: 2013 Apr 05.
Autor:
Bauer R; Stellenbosch University, South Africa. rkrit@sun.ac.za, Nieuwoudt H, Bauer FF, Kossman J, Koch KR, Esbensen Kim H
Publikováno v:
Analytical chemistry [Anal Chem] 2008 Mar 01; Vol. 80 (5), pp. 1371-9.