| 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 | 430 | 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 | 165 | 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 | 130 | 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 | 122 | 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 | 111 | 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 | 109 | 2009 |
| Glycerol in South African table wines: an assessment of its relationship to wine quality HH Nieuwoudt, BA Prior, LS Pretorius, FF Bauer South African Journal of Enology and Viticulture 23 (1), 22-30, 2002 | 109 | 2002 |
| 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 | 106 | 2011 |
| 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 | 80 | 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 | 77 | 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 | 75 | 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 | 71 | 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 | 62 | 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 | 61 | 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 | 58 | 2014 |
| Fermentation-derived aroma compounds in varietal young wines from South Africa L Louw, AGJ Tredoux, P Van Rensburg, M Kidd, T Naes, HH Nieuwoudt South African Journal of Enology and Viticulture 31 (2), 213-225, 2010 | 57 | 2010 |
| 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 | 54 | 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 | 52 | 2017 |
| 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 | 51 | 2018 |
| Analysis of volatile profiles of fermenting grape must by headspace solid-phase dynamic extraction coupled with gas chromatography− mass spectrometry (HS-SPDE GC-MS): novel … S Malherbe, V Watts, HH Nieuwoudt, FF Bauer, M Du Toit Journal of agricultural and food chemistry 57 (12), 5161-5166, 2009 | 45 | 2009 |
Tormod NaesProfessor på NofimaVerified email at nofima.no
