S M van Ruth

Summary

Affiliation: University College Cork
Country: Ireland

Publications

  1. ncbi request reprint Methods for gas chromatography-olfactometry: a review
    S M van Ruth
    Department of Food Science and Technology, Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Biomol Eng 17:121-8. 2001
  2. ncbi request reprint Interactions between artificial saliva and 20 aroma compounds in water and oil model systems
    S M van Ruth
    Department of Food Science and Technology, Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    J Agric Food Chem 49:2409-13. 2001
  3. ncbi request reprint Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds
    Saskia M van Ruth
    Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland
    J Agric Food Chem 50:2365-71. 2002
  4. ncbi request reprint Evaluation of two gas chromatography-olfactometry methods: the detection frequency and perceived intensity method
    Saskia M van Ruth
    Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
    J Chromatogr A 1054:33-7. 2004
  5. ncbi request reprint Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose
    Saskia M van Ruth
    Department of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    J Agric Food Chem 52:8105-10. 2004
  6. ncbi request reprint Gas chromatography-olfactometry analysis and its importance in food quality control. Influence of assessors' training and sampling methods on gas chromatography-olfactometry data
    Saskia M van Ruth
    University College Cork, Department of Food Science and Technology, Division of Nutritional Sciences, Western Road, Cork, Ireland
    Adv Exp Med Biol 542:155-65. 2004
  7. doi request reprint A review of analytical methods for the identification and characterization of nano delivery systems in food
    Dion M A M Luykx
    Institute of Food Safety, RIKILT, Wageningen UR, P O Box 230, 6700 AE Wageningen, The Netherlands
    J Agric Food Chem 56:8231-47. 2008

Collaborators

  • Dion M A M Luykx
  • Ruud J B Peters
  • Hans Bouwmeester

Detail Information

Publications7

  1. ncbi request reprint Methods for gas chromatography-olfactometry: a review
    S M van Ruth
    Department of Food Science and Technology, Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    Biomol Eng 17:121-8. 2001
    ..However, on the methodological side, a considerable area is still to be explored, which would contribute to the interpretation of the data and would improve the value of these techniques for both fundamental and applied research...
  2. ncbi request reprint Interactions between artificial saliva and 20 aroma compounds in water and oil model systems
    S M van Ruth
    Department of Food Science and Technology, Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    J Agric Food Chem 49:2409-13. 2001
    ..Although saliva composition affected volatility of the aroma compounds, the saliva/model system ratio was of much greater influence...
  3. ncbi request reprint Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds
    Saskia M van Ruth
    Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland
    J Agric Food Chem 50:2365-71. 2002
    ..Lipid fraction, emulsifier fraction, and particle diameter affected the kinetic component of aroma release, which could partially be attributed to changes in viscosity...
  4. ncbi request reprint Evaluation of two gas chromatography-olfactometry methods: the detection frequency and perceived intensity method
    Saskia M van Ruth
    Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
    J Chromatogr A 1054:33-7. 2004
    ..97). The detection frequency method was more accurate in terms of repeatability, and the intensity method was more accurate with regard to discrimination between concentration levels. The range of sensitivity was similar for both methods...
  5. ncbi request reprint Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose
    Saskia M van Ruth
    Department of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
    J Agric Food Chem 52:8105-10. 2004
    ..Opening and closing of the nasal cavity is regarded as an important factor determining the discrepancy between static and in-nose measurements...
  6. ncbi request reprint Gas chromatography-olfactometry analysis and its importance in food quality control. Influence of assessors' training and sampling methods on gas chromatography-olfactometry data
    Saskia M van Ruth
    University College Cork, Department of Food Science and Technology, Division of Nutritional Sciences, Western Road, Cork, Ireland
    Adv Exp Med Biol 542:155-65. 2004
  7. doi request reprint A review of analytical methods for the identification and characterization of nano delivery systems in food
    Dion M A M Luykx
    Institute of Food Safety, RIKILT, Wageningen UR, P O Box 230, 6700 AE Wageningen, The Netherlands
    J Agric Food Chem 56:8231-47. 2008
    ..Subsequently, online photon correlation spectroscopy and mass spectrometry seem to be a convenient combination of techniques to characterize a wide variety of nano delivery systems...