Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Hélène Nieuwoudt"'
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
The fourth agricultural revolution is leading us into a time of using data science as a tool to implement precision viticulture. Infrared spectroscopy provides the means for rapid and large-scale data collection to achieve this goal. The non-invasive
Externí odkaz:
https://doaj.org/article/78af555005ce407ca2ed86da904a752a
Publikováno v:
Fermentation, Vol 8, Iss 5, p 231 (2022)
Infrared spectroscopy provides an efficient, robust, and multivariate means to measure phenolic levels during red-wine fermentations. However, its use is currently limited to off-line sampling. In this study, partial least squares (PLS) regression wa
Externí odkaz:
https://doaj.org/article/562a6c5bdfae402db9256c53ce00e5bd
Autor:
Heinrich Du Plessis, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Justin Hoff, Neil Jolly
Publikováno v:
Fermentation, Vol 5, Iss 3, p 64 (2019)
Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied. Therefore, the interaction between H. u
Externí odkaz:
https://doaj.org/article/c866028fd73e40e0bdc01942e1e613a4
Autor:
Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly
Publikováno v:
Fermentation, Vol 3, Iss 4, p 64 (2017)
The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention. This study investigated the
Externí odkaz:
https://doaj.org/article/692d42237558454fb7b0d82306ab4836
Publikováno v:
Computers and Electronics in Agriculture. 203:107481
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a719eb8f3dead4b80f8b3cc7a778a481
https://doi.org/10.1016/j.compag.2022.107481
https://doi.org/10.1016/j.compag.2022.107481
Publikováno v:
Journal of Food Composition and Analysis. 110:104542
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9eaeb75bd50cf1bcce7db94209e94568
https://doi.org/10.1016/j.jfca.2022.104542
https://doi.org/10.1016/j.jfca.2022.104542
Autor:
Sulette, Malherbe, Elena, Menichelli, Maret, du Toit, Andreas, Tredoux, Nina, Muller, Tormod, Naes, Hélène, Nieuwoudt
Publikováno v:
Journal of the science of food and agriculture. 93(11)
Malolactic fermentation (MLF) mediated by lactic acid bacteria (LAB) has been shown to modulate chemical and sensory attributes of wine. This study investigated the relation between consumer liking, chemical and sensory attributes of Vitis vinifera L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c5db022d50e704609af746ed1b4192ce
https://pubmed.ncbi.nlm.nih.gov/23427009
https://pubmed.ncbi.nlm.nih.gov/23427009
Autor:
Emmanuel E. Okere, Ebrahiema Arendse, Helene Nieuwoudt, Willem J. Perold, Umezuruike Linus Opara
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
The pomegranate kernel oil has gained global awareness due to the health benefits associated with its consumption; these benefits have been attributed to its unique fatty acid composition. For quality control of edible fats and oils, various analytic
Externí odkaz:
https://doaj.org/article/e0a910719cf54e52b32a0542af771a35
Differentiation of Geographic Origin of South African Wines from Austrian Wines by IRMS and SNIF-NMR
Publikováno v:
Foods, Vol 12, Iss 6, p 1175 (2023)
Geographic origin and terroir are very important parameters for wine and significantly impact price. Incorrect declarations are known to occur intentionally to increase profit, thus, measures for control are required. Accompanying paperwork has been
Externí odkaz:
https://doaj.org/article/8475ea4d04b748a584a7229b02868033
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
This study investigated the effects of extraction methods on the physicochemical, phytochemical, and antioxidant properties of pomegranate juice (cv. Wonderful). In addition, the application of attenuated total reflectance Fourier transformed mid-inf
Externí odkaz:
https://doaj.org/article/ef18f8caded0431ea06a5e9599c969af