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Results: 1-12 |
Results: 12
Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis
Authors: van Ruth, SM O'Connor, CH
Citation: Sm. Van Ruth et Ch. O'Connor, Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis, EUR FOOD RE, 213(1), 2001, pp. 77-82
Methods for gas chromatography-olfactometry: a review
Authors: van Ruth, SM
Citation: Sm. Van Ruth, Methods for gas chromatography-olfactometry: a review, BIOMOL ENG, 17(4-5), 2001, pp. 121-128
Influence of methanolic extracts of soybean seeds and soybean oil on lipidoxidation in linseed oil
Authors: van Ruth, SM Shaker, ES Morrissey, PA
Citation: Sm. Van Ruth et al., Influence of methanolic extracts of soybean seeds and soybean oil on lipidoxidation in linseed oil, FOOD CHEM, 75(2), 2001, pp. 177-184
Evaluation of three gas chromatography-olfactometry methods: comparison ofodour intensity-concentration relationships of eight volatile compounds with sensory headspace data
Authors: van Ruth, SM O'Connor, CH
Citation: Sm. Van Ruth et Ch. O'Connor, Evaluation of three gas chromatography-olfactometry methods: comparison ofodour intensity-concentration relationships of eight volatile compounds with sensory headspace data, FOOD CHEM, 74(3), 2001, pp. 341-347
Interactions between artificial saliva and 20 aroma compounds in water andoil model systems
Authors: van Ruth, SM Grossmann, I Geary, M Delahunty, CM
Citation: Sm. Van Ruth et al., Interactions between artificial saliva and 20 aroma compounds in water andoil model systems, J AGR FOOD, 49(5), 2001, pp. 2409-2413
Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions
Authors: van Ruth, SM Roozen, JP
Citation: Sm. Van Ruth et Jp. Roozen, Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions, EUR FOOD RE, 210(4), 2000, pp. 258-262
Influence of mastication and saliva on aroma release in a model mouth system
Authors: van Ruth, SM Roozen, JP
Citation: Sm. Van Ruth et Jp. Roozen, Influence of mastication and saliva on aroma release in a model mouth system, FOOD CHEM, 71(3), 2000, pp. 339-345
Relationships between temporal release of aroma compounds in a model mouthsystem and their physico-chemical characteristics
Authors: van Ruth, SM O'Connor, CH Delahunty, CM
Citation: Sm. Van Ruth et al., Relationships between temporal release of aroma compounds in a model mouthsystem and their physico-chemical characteristics, FOOD CHEM, 71(3), 2000, pp. 393-399
Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions
Authors: van Ruth, SM Roozen, JP
Citation: Sm. Van Ruth et Jp. Roozen, Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions, TALANTA, 52(2), 2000, pp. 253-259
Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products
Authors: van Ruth, SM Roozen, JP Jansen, FJHM
Citation: Sm. Van Ruth et al., Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products, NAHRUNG, 44(5), 2000, pp. 318-322
Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: Influence of pH
Authors: van Ruth, SM Roozen, JP Posthumus, MA Jansen, FJHM
Citation: Sm. Van Ruth et al., Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: Influence of pH, J AGR FOOD, 47(10), 1999, pp. 4365-4369
Influence of ascorbic acid and ascorbyl palmitate on the aroma compositionof an oxidized vegetable oil and its emulsion
Authors: van Ruth, SM Roozen, JP Posthumus, MA Jansen, FJHM
Citation: Sm. Van Ruth et al., Influence of ascorbic acid and ascorbyl palmitate on the aroma compositionof an oxidized vegetable oil and its emulsion, J AM OIL CH, 76(11), 1999, pp. 1375-1381
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