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1. van Ruth, SM; O'Connor, CH
   Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis
   EUROPEAN FOOD RESEARCH AND TECHNOLOGY
   
   S.M. van Ruth e C.H. O'Connor, "Influence of assessors' qualities and analytical conditions on gas chromatography-olfactometry analysis", EUR FOOD RE, 213(1), 2001, pp. 77-82
2. van Ruth, SM
   Methods for gas chromatography-olfactometry: a review
   BIOMOLECULAR ENGINEERING
   
   S.M. van Ruth, "Methods for gas chromatography-olfactometry: a review", BIOMOL ENG, 17(4-5), 2001, pp. 121-128
3. van Ruth, SM; Shaker, ES; Morrissey, PA
   Influence of methanolic extracts of soybean seeds and soybean oil on lipidoxidation in linseed oil
   FOOD CHEMISTRY
   
   S.M. van Ruth et al., "Influence of methanolic extracts of soybean seeds and soybean oil on lipidoxidation in linseed oil", FOOD CHEM, 75(2), 2001, pp. 177-184
4. van Ruth, SM; O'Connor, CH
   Evaluation of three gas chromatography-olfactometry methods: comparison ofodour intensity-concentration relationships of eight volatile compounds with sensory headspace data
   FOOD CHEMISTRY
   
   S.M. van Ruth e C.H. O'Connor, "Evaluation of three gas chromatography-olfactometry methods: comparison ofodour intensity-concentration relationships of eight volatile compounds with sensory headspace data", FOOD CHEM, 74(3), 2001, pp. 341-347
5. van Ruth, SM; Grossmann, I; Geary, M; Delahunty, CM
   Interactions between artificial saliva and 20 aroma compounds in water andoil model systems
   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
   
   S.M. van Ruth et al., "Interactions between artificial saliva and 20 aroma compounds in water andoil model systems", J AGR FOOD, 49(5), 2001, pp. 2409-2413
6. van Ruth, SM; Roozen, JP
   Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions
   EUROPEAN FOOD RESEARCH AND TECHNOLOGY
   
   S.M. van Ruth e J.P. Roozen, "Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: volatility and release under mouth conditions", EUR FOOD RE, 210(4), 2000, pp. 258-262
7. van Ruth, SM; Roozen, JP
   Influence of mastication and saliva on aroma release in a model mouth system
   FOOD CHEMISTRY
   
   S.M. van Ruth e J.P. Roozen, "Influence of mastication and saliva on aroma release in a model mouth system", FOOD CHEM, 71(3), 2000, pp. 339-345
8. van Ruth, SM; O'Connor, CH; Delahunty, CM
   Relationships between temporal release of aroma compounds in a model mouthsystem and their physico-chemical characteristics
   FOOD CHEMISTRY
   
   S.M. van Ruth et al., "Relationships between temporal release of aroma compounds in a model mouthsystem and their physico-chemical characteristics", FOOD CHEM, 71(3), 2000, pp. 393-399
9. van Ruth, SM; Roozen, JP
   Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions
   TALANTA
   
   S.M. van Ruth e J.P. Roozen, "Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions", TALANTA, 52(2), 2000, pp. 253-259
10. van Ruth, SM; Roozen, JP; Jansen, FJHM
    Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products
    NAHRUNG-FOOD
    
    S.M. van Ruth et al., "Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products", NAHRUNG, 44(5), 2000, pp. 318-322
11. van Ruth, SM; Roozen, JP; Posthumus, MA; Jansen, FJHM
    Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: Influence of pH
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    
    S.M. van Ruth et al., "Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: Influence of pH", J AGR FOOD, 47(10), 1999, pp. 4365-4369
12. van Ruth, SM; Roozen, JP; Posthumus, MA; Jansen, FJHM
    Influence of ascorbic acid and ascorbyl palmitate on the aroma compositionof an oxidized vegetable oil and its emulsion
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
    
    S.M. van Ruth et al., "Influence of ascorbic acid and ascorbyl palmitate on the aroma compositionof an oxidized vegetable oil and its emulsion", J AM OIL CH, 76(11), 1999, pp. 1375-1381