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39篇 您的检索式：作者名="S M van Ruth"

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	题名	作者	年代	出处	被引量
1	Influence of 13-1acto- globulin, pH and presence of other aroma compounds on the air/liquid partition coefficients of 20 aroma compounds varying in functional group and chain length 显示文摘	VAN RUTH S M VILLENEUVE E	2002	Food Chemistry2002，79，2：	1
2	Gas chromatography/snitIing port analysis and sensory evaluation of commercially dried bell peppers(Capsicum annuum) after rehydration显示文摘	Van Ruth S M Roozen J P	1994	Food Chemistry1994，51，：	1
3	Gas chromatog- raphy-olfactometry analysis of beef meat originating from dif- ferently fed Belgian Blue, Limousin and Aberdeen Angus bulls 显示文摘	MACHIELS D ISTASSE l VAN Ruth S M	2004	Food Chemistry2004，86，3：	1
4	An overview of analytical methods for determining the geographical origin of food products显示文摘	Luykx D M A M van Ruth S M	2008	Food Chemistry2008，107，2：	1
5	Gas chromatography/sniffing port analysis and sensory evaluation of commercially dried bell pepper (capsicum annum) after rehydration显示文摘	Van Ruth S M Roozen J P	1994	Food Chem1994，51，2：	1
6	Volatile compounds of rehydrated French beans bell peppers and leeks显示文摘	Van Ruth S M Roozen J P	1995	Food Chem1995，53，1：	1
7	Authentication of feeding fats: Classification of animal fats, fish oils and recycled cooking oils 显示文摘	S M van Ruth M Rozijn A Koot	2010	Animal Feed Science and Technology2010，155，：	1
8	Prediction of the identity of fats and oils by their fatty acid, triacylglycerol and volatile compositions using PLS-DA 显示文摘	Van Ruth S M Villegas B Akkermans W	2010	Food Chemistry2010，118，4：	1
9	Prediction of the identity of fats and oils by their fatty acid, triacylglycerol 显示文摘	VAN RUTH S M VILIEGAS B AKKERMAN S W	2008	Food Chemistry2008，118，4：	1
10	Methods for gas chromatography-olfactometry: A review 显示文摘	VAN RUTH S M	2001	Biomoleeular Engineering2001，17，45：	1
11	An overview of analytical methods for determining the geographical origin of food products显示文摘	Luykx D M A M Van Ruth S M		0，，2：	1
12	Influence of the texture of gelating gels and pectin gels on strawberry flavour release and perception 显示文摘	Bolanda A B Delahunty C M Van Ruth S M	2006	Food Chem2006，96，3：	1
13	Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats显示文摘	MACHIELS D VAN RUTH S M POSTHUMUS M A	2003	Talanta2003，4，60：	1
14	Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats显示文摘	Machiels D van Ruth S M Posthumus M A	2003	Talanta2003，4，60：	1
15	Gas chromatography/sniff- ing port analysis and sensory evaluation of commercially dried bell peppers ( Capsicum annuum) after rehydration 显示文摘	van Ruth S M Roozen J P	1994	FoodChem1994，51，：	1
16	Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception显示文摘	BOLAND A B DELAHUNTY C M van RUTH S M V	2006	Food Chemistry2006，96，3：	1
17	Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats显示文摘	MACHIELS D VAN RUTH S M POSTHUMUS M A	2003	Talanta2003，60，4：	1
18	Methods for gas chromatography-olfactometry : a review 显示文摘	Van Ruth S M	2001	Biomolecular Engineering2001，17，4：	1
19	Prediction of the identity of fats and oils by their fatty acid,triacylglycerol and volatile compositions using PLS-DA显示文摘	Van RUTH S M VILLEGAS B AKKERMANS W		0，，04：	1
20	Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats显示文摘	MACHIELS D Van RUTH S M POSTHUMUS M A		0，，60：	1

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