Sfoglia per Autore van Ruth, S.
Gas chromatography-olfactometry (GC-O) and proton tranfer reaction-mass spectrometry (PTR-MS) analysis of the flavour profile of Grana Padano, Parmigiano Reggiano and Grana Trentino cheese
2003-01-01 Boscaini, E.; van Ruth, S.; Biasioli, F.; Gasperi, F.; Märk, T.D.
In nose measurements of diacetyl and ethyl butyrate released from custard desserts varying in carrageenan concentration
2004-01-01 Tournier, C.; Aprea, E.; Guichard, E.; van Ruth, S.
Characterisation of italian virgin olive oils by PTR-MS
2004-01-01 Esposto, S.; Aprea, E.; van Ruth, S.; Servili, M.; Montedoro, G.F.
Nose-space analysis of strawberry flavour from custard desserts
2004-01-01 Aprea, E.; Tournier, C.; van Ruth, S.
Characterisation of italian virgin olive oils by PTR-MS
2005-01-01 Esposto, S.; Aprea, E.; Servili, M.; Montedoro, G.F.; van Ruth, S.
Uno studio sul rilascio di aromi in sistemi modello attraverso misure PTR-MS di nose-space
2006-01-01 Aprea, E.; Biasioli, F.; Gasperi, F.; van Ruth, S.; Märk, T.D.
In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing
2006-01-01 Aprea, E.; Biasioli, F.; Gasperi, F.; Märk, T.D.; van Ruth, S.
Boeren-Leidse specialty cumin cheese compared to other cumin cheese using PTR-MS
2011-01-01 Galle, S.A.; Koot, A.; Soukoulis, C.; Cappellin, L.; Biasioli, F.; Alewijn, M.; van Ruth, S.
Differentiation of specialty coffees by proton transfer reaction-mass spectrometry
2013-01-01 Özdestan, Ö.; van Ruth, S.; Alewijn, M.; Knoot, A.; Romano, A.; Cappellin, L.; Biasioli, F.
WP4-Olive oil integrity: joining quality and authenticity
2015-01-01 González, D.L.G.; Tena, N.; Lees, M.; Thomas, M.; Maquet, A.; Maestri, E.; van Ruth, S.; Weesepoel, Y.; Camin, F.; Bontempo, L.; Downey, G.; Baeten, V.; Fernández Pierna, J.; Mannina, L.
Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing
2016-01-01 Acierno, V.; Yener, S.; Alewijn, M.; Biasioli, F.; van Ruth, S.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2003 | Gas chromatography-olfactometry (GC-O) and proton tranfer reaction-mass spectrometry (PTR-MS) analysis of the flavour profile of Grana Padano, Parmigiano Reggiano and Grana Trentino cheese | Boscaini, E.; van Ruth, S.; Biasioli, F.; Gasperi, F.; Märk, T.D. | Articolo in rivista | |
| 1-gen-2004 | In nose measurements of diacetyl and ethyl butyrate released from custard desserts varying in carrageenan concentration | Tournier, C.; Aprea, E.; Guichard, E.; van Ruth, S. | Contributo in Atti di convegno | |
| 1-gen-2004 | Characterisation of italian virgin olive oils by PTR-MS | Esposto, S.; Aprea, E.; van Ruth, S.; Servili, M.; Montedoro, G.F. | Contributo in Atti di convegno | |
| 1-gen-2004 | Nose-space analysis of strawberry flavour from custard desserts | Aprea, E.; Tournier, C.; van Ruth, S. | Contributo in Atti di convegno | |
| 1-gen-2005 | Characterisation of italian virgin olive oils by PTR-MS | Esposto, S.; Aprea, E.; Servili, M.; Montedoro, G.F.; van Ruth, S. | Contributo in Atti di convegno | |
| 1-gen-2006 | Uno studio sul rilascio di aromi in sistemi modello attraverso misure PTR-MS di nose-space | Aprea, E.; Biasioli, F.; Gasperi, F.; van Ruth, S.; Märk, T.D. | Contributo in Atti di convegno | |
| 1-gen-2006 | In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing | Aprea, E.; Biasioli, F.; Gasperi, F.; Märk, T.D.; van Ruth, S. | Articolo in rivista | |
| 1-gen-2011 | Boeren-Leidse specialty cumin cheese compared to other cumin cheese using PTR-MS | Galle, S.A.; Koot, A.; Soukoulis, C.; Cappellin, L.; Biasioli, F.; Alewijn, M.; van Ruth, S. | Contributo in Atti di convegno | |
| 1-gen-2013 | Differentiation of specialty coffees by proton transfer reaction-mass spectrometry | Özdestan, Ö.; van Ruth, S.; Alewijn, M.; Knoot, A.; Romano, A.; Cappellin, L.; Biasioli, F. | Articolo in rivista | |
| 1-gen-2015 | WP4-Olive oil integrity: joining quality and authenticity | González, D.L.G.; Tena, N.; Lees, M.; Thomas, M.; Maquet, A.; Maestri, E.; van Ruth, S.; Weesepoel, Y.; Camin, F.; Bontempo, L.; Downey, G.; Baeten, V.; Fernández Pierna, J.; Mannina, L. | Poster | |
| 1-gen-2016 | Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing | Acierno, V.; Yener, S.; Alewijn, M.; Biasioli, F.; van Ruth, S. | Articolo in rivista |
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