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Research Output 1992 2019

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Conference contribution
2015

Composicao quimica e atividade antimicrobiana de misturas de cha veremlho, amarelo e verde (camellia sinensis var. sinensis): um estudo quimiometroco

Brizola, V. R., Santos, J. S., Maciel, L. G., Pikkemaat, M. G., Driessen- van Lankveld, W., van Ruth, S. M. & Granato, D., 2015, XVI Semana de Engenharia de Alimentos da UEPG, Ponta Grossa - Anais do XVI SEMEA, 2015. Granato, D. (ed.). Ponta Grossa, Portugal: Universidade Estadual de Ponta Grossa, p. 49-52

Research output: Chapter in Book/Report/Conference proceedingConference contributionProfessional

2014

Is phytanic acid a suitable marker for authentification of milk and dairy products from grass-fed cows or organic farming systems?

Capuano, E., Elgersma, A., Tres, A. & van Ruth, S. M., 2014, EGF at 50: The Future of European Grasslands: Proceedings of the 25th General Meeting of the European Grassland Federation, Aberystwyth, Wales, 7-11 September 2014. Hopkins, A., Collins, R. P., Fraser, M. D., King, V. R., Lloyd, D. C., Moorby, J. M. & Robson, P. R. H. (eds.). Aberystwyth: European Grassland Federation EGF, p. 674-676 (Grassland science in Europe; vol. 19).

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademicpeer-review

Open Access
organic production
dairy products
farming systems
grasses
cows
2011

Orange juice authentication: Typicality, Organic production and geographical origin

van Ruth, S. M., Espinosa Guerri, J. & Alewijn, M., 2011, Proceedings of the 9th Wartburg Symposium on Flavor Chemistry & Biology - Deutsche Forschungsanstalt für Lebensmittelchemie - Advances and challenges in flavor chemistry & biology, 10-16 Apr. 2010, Eisenach, Germany. Deutsche forschungsanstalt fuer Lebensmittelchemie, p. 417-420 4 p.

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademicpeer-review

2009
1 Citation (Scopus)

Geographical Origin, Cultivar and Harvesting Year Verification of European and Non-European Olive Oils Using Proton Transfer Reaction Mass Spectrometry With Multivariate Data analysis

van Ruth, S. M., Kiers, J. L., Akkermans, W., Perez, R., Koot, A. H., Perri, E., Pellegrino, M., Moreno Rojas, J. M., Guillou, C. & Rossignol-Castera, A., 2009, Proceedings of the 5th CIGR Section VI International Symposium on Food Processing, Monitoring Technology in Bioprocesses & Food Quality management, Potsdam, Germany, 31 August - 2 September 2009. Vol. 5. p. 791-797

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

2008
1 Citation (Scopus)

Flavor Release Perception of Custard Desserts: Influence of Food Composition and Oral Parameters

van Ruth, S. M., Uriarte, A. R., Aprea, E. & Sheehan, E., 2008, Food Flavor, Chemistry Sensory Evaluation and Biological Activity, the 2005 International Chemical Congress of Pacific Basin Societies (Pacifichem) Meeting in Honolulu, HI, December 15-20, 2005. Tamura, H., Kubota, K., Ebeler, S. E. & Takeoka, G. R. (eds.). Washington: American Chemical Society, Vol. 988. p. 243-253

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademicpeer-review

custards
desserts
food composition
mouth
flavor

Prediction of the identity of regular and fractionated butter fats by their fatty acid and triacylglycerol compositions using PLS-DA

van Ruth, S. M., Akkermans, W., Villegas-Pascual, B., Rozijn, M. & van der Kamp, H. J., 2008, Proceedings of AGROSTAT 2008: 10th European Symposium on Statistical Methods for the Food Industry, 23-25 January 2008, Louvain-la-Neuve, Belgium. Govaerts, B. & Sabatier, R. (eds.). Louvain-la-Neuve: l'Institut de statistique, Universite catholique de Louvain, p. 359-365

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademicpeer-review

2007

Detection of processed animal proteins in feedstuffs: evaluation of PTR-MS

van Ruth, S. M., van Raamsdonk, L. W. D., Araghipour, N. & Colineau, J., 2007, Contributions of the 3rd International Conference on Proton Transfer Reaction Mass Spectrometry and Its Applications. Hansel, A. & Märk, T. (eds.). Innsbruck: IUP university press, p. 238-242 5 p.

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

Effect of gel composition of the partition coefficient values of three esters from gelatin continuous model gels

Sheehan, A. M., van Ruth, S. M. & Morris, E. R., 2007, Food matrices: structural organisation and impact on flavour release and perception. Pittia, P. & Nathalie, C. (eds.). Brussels: COST, European Community, p. 102-106 5 p.

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

2006

Aroma concentrations at various intranasal positions during consumption of custard desserts

van Ruth, S. M., Frasnelli, J., Koscelkovskiene, I. & Hummel, T., 2006, Food matrices: structural organisation and impact on flavour release and perception. Pittia, P. & Cayot, N. (eds.). Brussels: COST, European Community, p. 61-66

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

Influence of spray-drying on the retention of strawberry flavour in yoghurt powder

Meara, S. S. O., van Ruth, S. M. & Roos, Y. H., 2006, Food matrices: structural organisation and impact on flavour release and perception. Pittia, P. & Cayot, N. (eds.). Brussels: COST, European Community, Vol. 921. p. 88-92 2 p.

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

In nose measurements of diacetyl and ethyl butyrate during consumption of dairy desserts varying in carrageenan content

Tournier, C., Aprea, E., Guichard, E. & van Ruth, S. M., 2006, Food matrices: structural organisation and impact on flavour release and perception. Brussels: COST, European Community, p. 44-49 6 p.

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

2000

Artificial mouth : influence of mastication and saliva on aroma release

van Ruth, S. M. & Roozen, J. P., 2000, COST Action 96: Interactions of food matrix with small ligands influencing flavour and texture. : COST Action 96 on 'Interactions of food matrix with small ligands influencing flavour and texture., Udine, 1999. Pittia, P. & Guichard, E. (eds.). Luxembourg: European Communities, p. 116-120

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

Partitioning of odour active compounds formed in sunflower oil and its oil-in-water emulsion during initial lipid oxidation

van Ruth, S. M., Peltenburg, A., Roozen, J. P. & Posthumus, M. A., 2000, COST 96: Interactions of food matrix with small ligands influencing flavour and texture, Volume 6 : COST Action 96 on 'Interactions of food matrix with ligands influencing flavour and texture', EUR 19238, Oslo, 1999. Guichard, E. (ed.). Luxembourg: European Communities, p. 36-42

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

Release of odour active compounds from oxidised sunflower oil and its oil-in water emulsion

van Ruth, S. M., Roozen, J. P. & Jansen, F. J. H. M., 2000, Frontiers of Flavour Science, Proceedings of the Ninth Weurman Flavour Research Symposium : Frontiers of Flavour Science, the Ninth Weurman Flavour Research Symposium, Freising, Germany, 1999. Schieberle, P. & Engel, K. H. (eds.). Garching: Deutsche Forschungsans. f. Lebensmittelchemie, p. 292-299

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

1 Citation (Scopus)

Release of volatile oxidation products from sunflower oil and its oil-in-water emulsion in a model mouth system

Ruth, S. M. & Roozen, J. P., 2000, ACS Symposium Series 763, Flavor Release : ACS Symposium Series 763, Flavor Release. Roberts, D. D. & Taylor, A. J. (eds.). Washington, DC: American Chemical Society, p. 309-320

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

1999

Release of aroma compounds from sunflower oil and its emulsion in a mouth model system

van Ruth, S. M., Roozen, J. P., Posthumus, M. A. & Jansen, F. J. H. M., 1999, COST 96Interactions of food matrix with small ligands influencing flavour and texture, Volume 5 : proceedings of the meeting of the four working groups, Zürich, Switzerland, 13-15 May 1998 / F. Escher, J. Nüssli. Luxembourg : European Communities, 1999. - ISBN 92-828-7902-X. p. 29-42

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

1997

Ligand release from chocolate simulating matrices.

van Ruth, S. M., Legger-Huijsman, A. & Roozen, J. P., 1997, Flavour perception and Aroma evaluation. H.-P. Kruse, M. Rothe (eds.), Proc. of the 5th Wartburg Aroma Symp., Eigenverlag Univ Potsdam, BRD. p. 526-534

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

Relationship between instrumental and sensory time-intensity measurements of imitation chocolate.

van Ruth, S. M., Roozen, J. P. & Legger-Huijsman, A., 1997, Flavour perception and Aroma evaluation. H.-P. Kruse, M. Rothe (eds.), Proc. of the 5th Wartburg Aroma Symp., Eigenverlag Univ. Potsdam, BRD. p. 143-151

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

1994

Comparison of dynamic headspace mouth model systems for flavour release from rehydrated bell pepper cuttings.

van Ruth, S. M., Roozen, J. P. & Cozijnsen, J. L., 1994, Proc. 7th Weurman Flavour Res. Symp., Noordwijkerhout 1993: Trends in flavour research, H. Maarse, D.G. van der Heij (eds). Amsterdam. p. 59-64

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic

1993

Use of enzyme-active soya flour in making white bread.

Roozen, J. P., Luning, P. A. & van Ruth, S. M., 1993, Food flavor and safety, molecular analysis and design, A.M. Spanier et al. (eds.). ACS Symp. Series 528, Am. Chem. Soc., Washington DC. p. 192-199

Research output: Chapter in Book/Report/Conference proceedingConference contributionAcademic