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Research Output 2003 2019

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2019

A cool comparison of black and white pepper grades

van Ruth, S. M., Silvis, I. C. J., Ramos, M. E., Luning, P. A., Jansen, M., Elliott, C. T. & Alewijn, M., 1 Jun 2019, In : LWT. 106, p. 122-127 6 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Piper nigrum
pepper
black pepper
peppers
volatile organic compounds

No more nutmegging with nutmeg: Analytical fingerprints for distinction of quality from low-grade nutmeg products

van Ruth, S. M., Silvis, I. C. J., Alewijn, M., Liu, N., Jansen, M. & Luning, P. A., 1 Apr 2019, In : Food Control. 98, p. 439-448 10 p.

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Myristica fragrans
nutmeg
Dermatoglyphics
acid insoluble ash
markets
1 Citation (Scopus)

Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS

Acierno, V., Liu, N., Alewijn, M., Stieger, M. & van Ruth, S. M., 1 Apr 2019, In : Talanta. 195, p. 676-682

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Cocoa
Volatile Organic Compounds
Eating
Individuality
Proton transfer
2018
5 Citations (Scopus)

Making cocoa origin traceable: Fingerprints of chocolates using Flow Infusion - Electro Spray Ionization - Mass Spectrometry

Acierno, V., Alewijn, M., Zomer, P. & van Ruth, S. M., 1 Mar 2018, In : Food Control. 85, p. 245-252

Research output: Contribution to journalArticleAcademicpeer-review

chocolate
Dermatoglyphics
ionization
Mass Spectrometry
mass spectrometry
1 Citation (Scopus)

Robust detection methodology of milk heat treatment in cheese based on volatile profile fingerprinting

Alewijn, M., Wehrens, R. & van Ruth, S. M., 1 Oct 2018, In : International Dairy Journal. 85, p. 211-218

Research output: Contribution to journalArticleAcademicpeer-review

Open Access
Cheese
cheeses
Milk
Hot Temperature
heat treatment
2017
2 Citations (Scopus)
chemometrics
breasts
Chickens
Breast
chickens
4 Citations (Scopus)

Proton-transfer reaction mass spectrometry (PTR-MS) for the authentication of regionally unique South African lamb

Erasmus, S. W., Muller, M., Alewijn, M., Koot, A. H., van Ruth, S. M. & Hoffman, L. C., 15 Oct 2017, In : Food Chemistry. 233, p. 331-342

Research output: Contribution to journalArticleAcademicpeer-review

Proton transfer
Meats
Meat
Authentication
protons
2016
4 Citations (Scopus)

A mycotoxin-dedicated total diet study in the Netherlands in 2013: Part I - Design

Sprong, R. C., de Wit-Bos, L., Zeilmaker, M. J., Alewijn, M., Castenmiller, J. J. M. & Mengelers, M. J. B., 2016, In : World Mycotoxin Journal. 9, 1, p. 73-87

Research output: Contribution to journalArticleAcademicpeer-review

Total Diet Study
Mycotoxins
Nutrition
Netherlands
mycotoxins
9 Citations (Scopus)

A mycotoxin-dedicated total diet study in the Netherlands in 2013: Part III – exposure

Sprong, R. C., de Wit-Bos, L., te Biesebeek, J. D., Alewijn, M., López Sánchez, P. & Mengelers, M. J. B., 2016, In : World Mycotoxin Journal. 9, 1, p. 109-127

Research output: Contribution to journalArticleAcademicpeer-review

Total Diet Study
Mycotoxins
Nutrition
Netherlands
mycotoxins
14 Citations (Scopus)

A mycotoxin-dedicated total diet study in the Netherlands in 2013: Part II – occurrence

López Sánchez, P., de Rijk, T. C., Sprong, R. C., Mengelers, M. J. B., Castenmiller, J. J. M. & Alewijn, M., 2016, In : World Mycotoxin Journal. 9, 1, p. 89-108

Research output: Contribution to journalArticleAcademicpeer-review

Total Diet Study
Mycotoxins
Nutrition
Netherlands
mycotoxins
3 Citations (Scopus)

Determination of labeled fatty acids content in milk products, infant formula, and adult/pediatric nutritional formula by capillary gas chromatography: Collaborative study, final action 2012.13

Golay, P. A., Moulin, J., Alewijn, M., Braun, U., Choo, L. F., Cruijsen, H., Delmonte, P., Fontecha, J., Holroyd, S., Hostetler, G., Lacoste, F., Lehmann, C., Nagelholt, L., Phillips, S., Ritvanen, T., Rizzo, A., Shimelis, O., Srigley, C., Sullivan, D. & Trossat, P., 2016, In : Journal of AOAC International. 99, 1, p. 210-222

Research output: Contribution to journalArticleAcademicpeer-review

Infant Formula
Pediatrics
capillary gas chromatography
infant formulas
Gas chromatography
16 Citations (Scopus)
cocoa beans
chocolate
Volatile Organic Compounds
volatile organic compounds
beans
16 Citations (Scopus)
Open Access
Dermatoglyphics
laying hens
analytical methods
case studies
probability distribution
2015
5 Citations (Scopus)

Verification of Egg Farming Systems from the Netherlands and New Zealand Using Stable Isotopes

Rogers, K. M., Van Ruth, S., Alewijn, M., Philips, A. & Rogers, P., 2015, In : Journal of Agricultural and Food Chemistry. 63, 38, p. 8372-8380

Research output: Contribution to journalArticleAcademicpeer-review

Poultry
Agriculture
New Zealand
Isotopes
Netherlands
2014
9 Citations (Scopus)

Bioaccessibility of vitamin A, vitamin C and folic acid from dietary supplements fortified food and infant formula

Brandon, E. F. A., Bakker, M. I., Kramer, E. H. M., Bouwmeester, H., Zuidema, T. & Alewijn, M., 2014, In : International Journal of Food Sciences and Nutrition. 65, 4, p. 426-435

Research output: Contribution to journalArticleAcademicpeer-review

Fortified Food
fortified foods
Infant Formula
infant formulas
Dietary Supplements
2013
29 Citations (Scopus)

Differentiation of specialty coffees by proton transfer reaction-mass spectrometry

Özdestan, Ö., van Ruth, S. M., Alewijn, M., Koot, A. H., Romano, A., Cappelin, L. & Biasioli, F., 2013, In : Food Research International. 53, 1, p. 433-439

Research output: Contribution to journalArticleAcademicpeer-review

Coffee
protons
Protons
Mass Spectrometry
mass spectrometry
1 Citation (Scopus)

PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking

Dimitri, G., van Ruth, S. M., Sacchetti, G., Piva, G., Alewijn, M. & Arfelli, G., 2013, In : Food Science and Technology = Lebensmittel-Wissenschaft und Technologie. 51, 1, p. 356-360

Research output: Contribution to journalArticleAcademicpeer-review

grape must
Vitis
Cooking
Dermatoglyphics
Maillard reaction
5 Citations (Scopus)

Selected Reaction Monitoring method to determine the species origin of blood-based binding agents in meats: a collaborative study

Grundy, H., Read, W. A., Macarthur, R. & Alewijn, M., 2013, In : Food Chemistry. 141, 4, p. 3531-3536

Research output: Contribution to journalArticleAcademicpeer-review

binding agents
thrombin
Meats
Meat
Blood
2011
37 Citations (Scopus)

Authentication of organic and conventional eggs by carotenoid profiling

van Ruth, S. M., Alewijn, M., Rogers, K., Newton-Smith, E., Tena, N., Bollen, M. & Koot, A. H., 2011, In : Food Chemistry. 126, 3, p. 1299-1305

Research output: Contribution to journalArticleAcademicpeer-review

barns
Carotenoids
Farms
Authentication
Eggs
33 Citations (Scopus)

Typicality and Geographical Origin Markers of Protected Origin Cheese from The Netherlands Revealed by PTR-MS

Galle, S. A., Koot, A. H., Soukoulis, C., Cappellin, L., Biasioli, F., Alewijn, M. & van Ruth, S. M., 2011, In : Journal of Agricultural and Food Chemistry. 59, 6, p. 2554-2563

Research output: Contribution to journalArticleAcademicpeer-review

Cheeses
Cheese
Netherlands
cheeses
Cuminum
2007
27 Citations (Scopus)

The formation mechanism of lactones in Gouda cheese

Alewijn, M., Smit, B., Sliwinski, E. L. & Wouters, J. T. M., 2007, In : International Dairy Journal. 17, 1, p. 59-66

Research output: Contribution to journalArticleAcademicpeer-review

Gouda cheese
Cheese
Lactones
lactones
Triglycerides
2005
30 Citations (Scopus)

Production of fat-derived (flavour) compounds during the ripening of Gouda cheese

Alewijn, M., Sliwinski, E. L. & Wouters, J. T. M., 2005, In : International Dairy Journal. 15, 6-9, p. 733-740

Research output: Contribution to journalArticleAcademicpeer-review

Gouda cheese
flavor compounds
Cheese
Lactones
lactones
2004
32 Citations (Scopus)

Chemical conversion of alpha-Keto acids in relation to flavour formation in fermented foods

Smit, B. A., Engels, W. J. M., Alewijn, M., Lommerse, G., Kippersluijs, E. A. H., Wouters, J. T. M. & Smit, G., 2004, In : Journal of Agricultural and Food Chemistry. 52, 5, p. 1263-1268

Research output: Contribution to journalArticleAcademicpeer-review

Keto Acids
keto acids
fermented foods
Flavors
alpha acids
2003
23 Citations (Scopus)

A fast and simple method for quantitative determination of fat-derived medium and low-volatile compounds in cheese

Alewijn, M., Sliwinski, E. L. & Wouters, J. T. M., 2003, In : International Dairy Journal. 13, 9, p. 733-741 9 p.

Research output: Contribution to journalArticleAcademicpeer-review

Cheese
volatile compounds
quantitative analysis
cheeses
Fats