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Saskia M van Ruth

Showing results (11-20 of 50) with videos related to

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Journal of the Science of Food and Agriculture|September 13, 2014
Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical originsDaniel Granato, Ariadne Roberto Karnopp, Saskia M van Ruth
Journal of Food Science|February 14, 2015
Authentication of geographical origin and crop system of grape juices by phenolic compounds and antioxidant activity using chemometricsDaniel Granato, Alex Koot, Egon Schnitzler, et al.
Journal of Agricultural and Food Chemistry|December 23, 2004
Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl celluloseSaskia M van Ruth, Leontien de Witte, Amaya Rey Uriarte
Foods (Basel, Switzerland)|February 25, 2017
Seafood and Water ManagementSaskia M van Ruth, Erwin Brouwer, Alex Koot, et al.
Food Chemistry|December 29, 2024
Assessing the impact of limited and extended oven heating exposure on the stable hydrogen and oxygen isotopic composition of wheat-processed products with varying formulationsJingjie Yang, Sara W Erasmus, Boli Guo, et al.
Talanta|October 31, 2008
Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meatsDavid Machiels, Saskia M van Ruth, Maarten A Posthumus, et al.
Sensors (Basel, Switzerland)|October 17, 2020
Study on the Relations between Hyperspectral Images of Bananas (<i>Musa</i> spp.) from Different Countries, Their Compositional Traits and Growing ConditionsZhijun Wang, Sara Wilhelmina Erasmus, Xiaotong Liu, et al.
Food Chemistry|June 13, 2025
A preliminary study on the impact of drying treatments on the H and O isotopic compositions of wheat noodles with different gluten-to-starch ratiosJingjie Yang, Sara W Erasmus, Boli Guo, et al.
Journal of Food Science|December 23, 2014
Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profileDaniel Granato, Tiago Margraf, Ioannis Brotzakis, et al.
NPJ Science of Food|November 4, 2022
A sense of ginger fraud: prevalence and deconstruction of the China-European union supply chainQing Han, Sara W Erasmus, Christopher T Elliott, et al.
Pageof 5

Showing results (11-20 of 50) with videos related to

Sort By:
Pageof 5
Journal of the Science of Food and Agriculture|September 13, 2014
Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical originsDaniel Granato, Ariadne Roberto Karnopp, Saskia M van Ruth
Journal of Food Science|February 14, 2015
Authentication of geographical origin and crop system of grape juices by phenolic compounds and antioxidant activity using chemometricsDaniel Granato, Alex Koot, Egon Schnitzler, et al.
Journal of Agricultural and Food Chemistry|December 23, 2004
Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl celluloseSaskia M van Ruth, Leontien de Witte, Amaya Rey Uriarte
Foods (Basel, Switzerland)|February 25, 2017
Seafood and Water ManagementSaskia M van Ruth, Erwin Brouwer, Alex Koot, et al.
Food Chemistry|December 29, 2024
Assessing the impact of limited and extended oven heating exposure on the stable hydrogen and oxygen isotopic composition of wheat-processed products with varying formulationsJingjie Yang, Sara W Erasmus, Boli Guo, et al.
Talanta|October 31, 2008
Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meatsDavid Machiels, Saskia M van Ruth, Maarten A Posthumus, et al.
Sensors (Basel, Switzerland)|October 17, 2020
Study on the Relations between Hyperspectral Images of Bananas (<i>Musa</i> spp.) from Different Countries, Their Compositional Traits and Growing ConditionsZhijun Wang, Sara Wilhelmina Erasmus, Xiaotong Liu, et al.
Food Chemistry|June 13, 2025
A preliminary study on the impact of drying treatments on the H and O isotopic compositions of wheat noodles with different gluten-to-starch ratiosJingjie Yang, Sara W Erasmus, Boli Guo, et al.
Journal of Food Science|December 23, 2014
Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profileDaniel Granato, Tiago Margraf, Ioannis Brotzakis, et al.
NPJ Science of Food|November 4, 2022
A sense of ginger fraud: prevalence and deconstruction of the China-European union supply chainQing Han, Sara W Erasmus, Christopher T Elliott, et al.
Pageof 5