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La ricerca find articoli where authors phrase all words 'van Ruth, SM' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 12 riferimenti
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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
    2. van Ruth, SM
      Methods for gas chromatography-olfactometry: a review

      BIOMOLECULAR ENGINEERING
    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
    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
    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
    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
    7. van Ruth, SM; Roozen, JP
      Influence of mastication and saliva on aroma release in a model mouth system

      FOOD CHEMISTRY
    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
    9. van Ruth, SM; Roozen, JP
      Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions

      TALANTA
    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
    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
    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


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 25/01/21 alle ore 16:18:35