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Exploration of Global and Specialized Near-Infrared Calibrations for the Quantification of Nutritional Content in Grapevine Organs, Berry Phenological Stages, and Shoot Lignification.
Appl Spectrosc. 2024 May;78(5):523-537. doi: 10.1177/00037028241232004. Epub 2024 Feb 25.
Appl Spectrosc. 2024.
PMID: 38403903
Infrared Spectroscopy and Chemometric Applications for the Qualitative and Quantitative Investigation of Grapevine Organs.
van Wyngaard E, Blancquaert E, Nieuwoudt H, Aleixandre-Tudo JL.
van Wyngaard E, et al.
Front Plant Sci. 2021 Sep 3;12:723247. doi: 10.3389/fpls.2021.723247. eCollection 2021.
Front Plant Sci. 2021.
PMID: 34539716
Free PMC article.
Review.
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Chemical and Sensory Study on the Evolution of Aromatic and Nonaromatic Compounds during the Progressive Oxidative Storage of a Sauvignon blanc Wine.
Coetzee C, Van Wyngaard E, Šuklje K, Silva Ferreira AC, du Toit WJ.
Coetzee C, et al. Among authors: van wyngaard e.
J Agric Food Chem. 2016 Oct 26;64(42):7979-7993. doi: 10.1021/acs.jafc.6b02174. Epub 2016 Oct 17.
J Agric Food Chem. 2016.
PMID: 27748118
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[Community involvement - a challenge for nurses of the Pretoria branch].
van Wyngaard E.
van Wyngaard E.
SA Nurs J. 1978 Mar;45(3):26-7.
SA Nurs J. 1978.
PMID: 247614
Afrikaans.
No abstract available.
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