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Saskia van Ruth
Saskia van Ruth
Professor
Verified email at wur.nl
Title
Cited by
Cited by
Year
An overview of analytical methods for determining the geographical origin of food products
DMAM Luykx, SM Van Ruth
Food chemistry 107 (2), 897-911, 2008
6642008
Methods for gas chromatography-olfactometry: a review
SM Van Ruth
Biomolecular Engineering 17 (4-5), 121-128, 2001
3532001
Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception
AB Boland, CM Delahunty, SM van Ruth
Food chemistry 96 (3), 452-460, 2006
2752006
A review of analytical methods for the identification and characterization of nano delivery systems in food
DMAM Luykx, RJB Peters, SM van Ruth, H Bouwmeester
Journal of agricultural and food chemistry 56 (18), 8231-8247, 2008
2552008
Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds
K Buhr, S van Ruth, C Delahunty
International Journal of Mass Spectrometry 221 (1), 1-7, 2002
2402002
Halal assurance in food supply chains: Verification of halal certificates using audits and laboratory analysis
M Van der Spiegel, HJ Van der Fels-Klerx, P Sterrenburg, SM Van Ruth, ...
Trends in Food Science & Technology 27 (2), 109-119, 2012
2362012
Influence of mastication and saliva on aroma release in a model mouth system
SM Van Ruth, JP Roozen
Food chemistry 71 (3), 339-345, 2000
2262000
Food fraud vulnerability and its key factors
SM van Ruth, W Huisman, PA Luning
Trends in Food Science & Technology 67, 70-75, 2017
2022017
Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems
AB Boland, K Buhr, P Giannouli, SM van Ruth
Food chemistry 86 (3), 401-411, 2004
1952004
Analytical authentication of organic products: an overview of markers
E Capuano, R Boerrigter‐Eenling, G van der Veer, SM van Ruth
Journal of the Science of Food and Agriculture 93 (1), 12-28, 2013
1562013
Chemical composition, sensory properties, provenance, and bioactivity of fruit juices as assessed by chemometrics: a critical review and guideline
AAF Zielinski, CWI Haminiuk, CA Nunes, E Schnitzler, SM van Ruth, ...
Comprehensive reviews in food science and food safety 13 (3), 300-316, 2014
1542014
Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats
D Machiels, SM Van Ruth, MA Posthumus, L Istasse
Talanta 60 (4), 755-764, 2003
1512003
What are the scientific challenges in moving from targeted to non-targeted methods for food fraud testing and how can they be addressed?–Spectroscopy case study
TF McGrath, SA Haughey, J Patterson, C Fauhl-Hassek, J Donarski, ...
Trends in Food Science & Technology 76, 38-55, 2018
1482018
Analytical techniques combined with chemometrics for authentication and determination of contaminants in condiments: A review
I Reinholds, V Bartkevics, ICJ Silvis, SM van Ruth, S Esslinger
Journal of Food Composition and Analysis 44, 56-72, 2015
1462015
Interactions between artificial saliva and 20 aroma compounds in water and oil model systems
SM van Ruth, I Grossmann, M Geary, CM Delahunty
Journal of Agricultural and Food Chemistry 49 (5), 2409-2413, 2001
1352001
Identification and age estimation of blood stains on colored backgrounds by near infrared spectroscopy
G Edelman, V Manti, SM van Ruth, T van Leeuwen, M Aalders
Forensic science international 220 (1-3), 239-244, 2012
1282012
Gas chromatography/sniffing port analysis and sensory evaluation of commercially dried bell peppers (Capsicum annuum) after rehydration
SM van Ruth, JP Roozen
Food chemistry 51 (2), 165-170, 1994
1231994
Differences in fraud vulnerability in various food supply chains and their tiers
SM Van Ruth, PA Luning, ICJ Silvis, Y Yang, W Huisman
Food Control 84, 375-381, 2018
1212018
Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds
SM van Ruth, C King, P Giannouli
Journal of agricultural and food chemistry 50 (8), 2365-2371, 2002
1152002
Geographical origin classification of olive oils by PTR-MS
N Araghipour, J Colineau, A Koot, W Akkermans, JMM Rojas, ...
Food Chemistry 108 (1), 374-383, 2008
1122008
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