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9 matching references were found.

Boscaini, E.; van Ruth, S.; Biasioli, F.; Gasperi, F.; Märk, T.D., Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses, J. Agric. Food Chem., 2003, 51, 7, 1782-1790, https://doi.org/10.1021/jf020922g . [all data]

Mayr, D.; van Ruth, S.; Märk, T.D., Evaluation of the influence of mastication on temporal aroma release of ripe and unripe bananas, using a model mouth system and gas chromatography-olfactometry, Eur. Food Res. Technol., 2003, 217, 4, 291-295, https://doi.org/10.1007/s00217-003-0777-1 . [all data]

van Ruth, S.M.; Grossmann, I.; Geary, M.; Delahunty, C.M., Interactions between artificial saliva and 20 aroma compounds in water and oil model systems, J. Agric. Food Chem., 2001, 49, 5, 2409-2413, https://doi.org/10.1021/jf001510f . [all data]

van Ruth, S.M.; Roozen, J.P.; Cozijnsen, J.L.; Posthumus, M.A., Volatile compounds of rehydrated French beans, bell peppers, and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation, Food Chem., 1995, 54, 1, 1-7, https://doi.org/10.1016/0308-8146(95)92655-4 . [all data]

Machiels, D.; van Ruth, S.M.; Posthumus, M.A.; Istasse, L., Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats, Talanta, 2003, 60, 4, 755-764, https://doi.org/10.1016/S0039-9140(03)00133-4 . [all data]

Machiels, D.; Istasse, L.; van Ruth, S.M., Gas chromatography-olfactometry analysis of beef meat originating from differently fed Belgian Blue, Limousin and Aberdeen Angus bulls, Food Chem., 2004, 86, 3, 377-383, https://doi.org/10.1016/j.foodchem.2003.09.011 . [all data]

van Ruth, S.M.; Floris, V.; Fayoux, S., Characterisation of the volatile profiles of infant formulas by proton transfer reaction-mass spectrometry and gas chromatography-mass spectrometry, Food Chem., 2006, 98, 2, 343-350, https://doi.org/10.1016/j.foodchem.2005.06.012 . [all data]

van Ruth, S.M.; Roozen, J.P., Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions, Eur. Food Res. Technol., 2000, 210, 4, 258-262, https://doi.org/10.1007/s002179900071 . [all data]

van Ruth, S.M.; Shaker, E.S.; Morrissey, P.A., Influence of methanolic extracts of soybean seeds and soybean oil on lipid oxidation in linseed oil, Food Chem., 2001, 75, 2, 177-184, https://doi.org/10.1016/S0308-8146(01)00195-9 . [all data]