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Saskia M van Ruth

Showing results (31-40 of 50) with videos related to

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Foods (Basel, Switzerland)|January 8, 2023
Spatial-Temporal Event Analysis as a Prospective Approach for Signalling Emerging Food Fraud-Related Anomalies in Supply ChainsAna M Jiménez-Carvelo, Pengfei Li, Sara W Erasmus, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Opportunities for fraudsters: When would profitable milk adulterations go unnoticed by common, standardized FTIR measurements?Yuzheng Yang, Kasper A Hettinga, Sara W Erasmus, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
Feeding fiction: Fraud vulnerability in the food service industrySaskia M van Ruth, Joris van der Veeken, Pieter Dekker, et al.
Talanta|April 21, 2018
Evaluation of portable near-infrared spectroscopy for organic milk authenticationNingjing Liu, Hector Aya Parra, Annemieke Pustjens, et al.
Journal of Agricultural and Food Chemistry|October 2, 2014
Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (Camellia sinensis var. sinensis)Daniel Granato, Raymond Grevink, Acácio A F Zielinski, et al.
Foods (Basel, Switzerland)|April 1, 2017
Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid ProfilingAnnemieke M Pustjens, Rita Boerrigter-Eenling, Alex H Koot, et al.
Journal of Agricultural and Food Chemistry|September 2, 2008
A review of analytical methods for the identification and characterization of nano delivery systems in foodDion M A M Luykx, Ruud J B Peters, Saskia M van Ruth, et al.
Molecular Nutrition & Food Research|July 22, 2019
Application of Volatile Organic Compound Analysis in a Nutritional Intervention Study: Differential Responses during Five Hours Following Consumption of a High- and a Low-Fat Dairy DrinkJeske H J Hageman, Arie G Nieuwenhuizen, Saskia M van Ruth, et al.
Food Research International (Ottawa, Ont.)|February 11, 2020
Linking growing conditions to stable isotope ratios and elemental compositions of Costa Rican bananas (Musa spp.)Zhijun Wang, Sara W Erasmus, Pieter Dekker, et al.
Food Research International (Ottawa, Ont.)|January 1, 2024
Fluorescence lifetime imaging microscopy as a tool to characterize spice powder variations for quality and authenticity purposes: A ginger case studyQing Han, Sara W Erasmus, Arjen Bader, et al.
Pageof 5

Showing results (31-40 of 50) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|January 8, 2023
Spatial-Temporal Event Analysis as a Prospective Approach for Signalling Emerging Food Fraud-Related Anomalies in Supply ChainsAna M Jiménez-Carvelo, Pengfei Li, Sara W Erasmus, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Opportunities for fraudsters: When would profitable milk adulterations go unnoticed by common, standardized FTIR measurements?Yuzheng Yang, Kasper A Hettinga, Sara W Erasmus, et al.
Food Research International (Ottawa, Ont.)|May 30, 2020
Feeding fiction: Fraud vulnerability in the food service industrySaskia M van Ruth, Joris van der Veeken, Pieter Dekker, et al.
Talanta|April 21, 2018
Evaluation of portable near-infrared spectroscopy for organic milk authenticationNingjing Liu, Hector Aya Parra, Annemieke Pustjens, et al.
Journal of Agricultural and Food Chemistry|October 2, 2014
Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (Camellia sinensis var. sinensis)Daniel Granato, Raymond Grevink, Acácio A F Zielinski, et al.
Foods (Basel, Switzerland)|April 1, 2017
Characterization of Retail Conventional, Organic, and Grass Full-Fat Butters by Their Fat Contents, Free Fatty Acid Contents, and Triglyceride and Fatty Acid ProfilingAnnemieke M Pustjens, Rita Boerrigter-Eenling, Alex H Koot, et al.
Journal of Agricultural and Food Chemistry|September 2, 2008
A review of analytical methods for the identification and characterization of nano delivery systems in foodDion M A M Luykx, Ruud J B Peters, Saskia M van Ruth, et al.
Molecular Nutrition & Food Research|July 22, 2019
Application of Volatile Organic Compound Analysis in a Nutritional Intervention Study: Differential Responses during Five Hours Following Consumption of a High- and a Low-Fat Dairy DrinkJeske H J Hageman, Arie G Nieuwenhuizen, Saskia M van Ruth, et al.
Food Research International (Ottawa, Ont.)|February 11, 2020
Linking growing conditions to stable isotope ratios and elemental compositions of Costa Rican bananas (Musa spp.)Zhijun Wang, Sara W Erasmus, Pieter Dekker, et al.
Food Research International (Ottawa, Ont.)|January 1, 2024
Fluorescence lifetime imaging microscopy as a tool to characterize spice powder variations for quality and authenticity purposes: A ginger case studyQing Han, Sara W Erasmus, Arjen Bader, et al.
Pageof 5