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Saskia M van Ruth

Showing results (21-30 of 50) with videos related to

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Foods (Basel, Switzerland)|February 24, 2017
Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint TechniquesGislene B Oliveira, Martin Alewijn, Rita Boerrigter-Eenling, et al.
Talanta|January 11, 2019
Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MSValentina Acierno, Ningjing Liu, Martin Alewijn, et al.
Food Chemistry|September 7, 2017
Portraying and tracing the impact of different production systems on the volatile organic compound composition of milk by PTR-(Quad)MS and PTR-(ToF)MSNingjing Liu, Alex Koot, Kasper Hettinga, et al.
Forensic Science International|April 17, 2012
Identification and age estimation of blood stains on colored backgrounds by near infrared spectroscopyGerda Edelman, Vicky Manti, Saskia M van Ruth, et al.
Journal of the Science of Food and Agriculture|October 17, 2012
Analytical authentication of organic products: an overview of markersEdoardo Capuano, Rita Boerrigter-Eenling, Grishja van der Veer, et al.
Foods (Basel, Switzerland)|June 5, 2020
Prevalence of Milk Fraud in the Chinese Market and its Relationship with Fraud Vulnerabilities in the ChainYuzheng Yang, Liebing Zhang, Kasper A Hettinga, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 12, 2024
An account of the occurrence of residues from veterinary drugs and contaminants in animal-derived products: a case study on Brazilian supply chainsPeter B Faria, Sara W Erasmus, Fabio R P Bruhn, et al.
Food Chemistry|February 28, 2021
Broadband acoustic resonance dissolution spectroscopy as a rapid tool for the compositional analysis of food powders: A case study of edible saltsPedram Shoa, Seyed Ahmad Mireei, Abbas Hemmat, et al.
Food Research International (Ottawa, Ont.)|June 14, 2023
Interpreting the variation in particle size of ground spice by high-resolution visual and spectral imaging: A ginger case studyQing Han, Joseph Peller, Sara W Erasmus, et al.
Food Chemistry|January 14, 2018
Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl estersJing Yan, Sergio B Oey, Stefan P J van Leeuwen, et al.
Pageof 5

Showing results (21-30 of 50) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|February 24, 2017
Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint TechniquesGislene B Oliveira, Martin Alewijn, Rita Boerrigter-Eenling, et al.
Talanta|January 11, 2019
Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MSValentina Acierno, Ningjing Liu, Martin Alewijn, et al.
Food Chemistry|September 7, 2017
Portraying and tracing the impact of different production systems on the volatile organic compound composition of milk by PTR-(Quad)MS and PTR-(ToF)MSNingjing Liu, Alex Koot, Kasper Hettinga, et al.
Forensic Science International|April 17, 2012
Identification and age estimation of blood stains on colored backgrounds by near infrared spectroscopyGerda Edelman, Vicky Manti, Saskia M van Ruth, et al.
Journal of the Science of Food and Agriculture|October 17, 2012
Analytical authentication of organic products: an overview of markersEdoardo Capuano, Rita Boerrigter-Eenling, Grishja van der Veer, et al.
Foods (Basel, Switzerland)|June 5, 2020
Prevalence of Milk Fraud in the Chinese Market and its Relationship with Fraud Vulnerabilities in the ChainYuzheng Yang, Liebing Zhang, Kasper A Hettinga, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|February 12, 2024
An account of the occurrence of residues from veterinary drugs and contaminants in animal-derived products: a case study on Brazilian supply chainsPeter B Faria, Sara W Erasmus, Fabio R P Bruhn, et al.
Food Chemistry|February 28, 2021
Broadband acoustic resonance dissolution spectroscopy as a rapid tool for the compositional analysis of food powders: A case study of edible saltsPedram Shoa, Seyed Ahmad Mireei, Abbas Hemmat, et al.
Food Research International (Ottawa, Ont.)|June 14, 2023
Interpreting the variation in particle size of ground spice by high-resolution visual and spectral imaging: A ginger case studyQing Han, Joseph Peller, Sara W Erasmus, et al.
Food Chemistry|January 14, 2018
Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl estersJing Yan, Sergio B Oey, Stefan P J van Leeuwen, et al.
Pageof 5