Saskia van Ruth
Saskia van Ruth
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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
Methods for gas chromatography-olfactometry: a review
SM Van Ruth
Biomolecular Engineering 17 (4-5), 121-128, 2001
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
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
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
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
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
Food fraud vulnerability and its key factors
SM van Ruth, W Huisman, PA Luning
Trends in Food Science & Technology 67, 70-75, 2017
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
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
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
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
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
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
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
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
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
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
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
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
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